25/ Rendering lardpic.twitter.com/McJP6xYAio
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37/ Second pig skeleton roasted. Going to turn first stock batch into soup tomorrow, then advance 2nd set of bones in for batch #2.pic.twitter.com/Y3pwI6woRB
40/ ok, I've reached a decision !@# the second pig skeleton I'm giving it to the dogs to gnaw on
41/ Strained the bones and roasted onions out of the stock. About 5 gallons, I think, of stock ?pic.twitter.com/Rk9TMyUSMs
42/ Strained 18 x 27 oz cans of diced tomatoes. Reserved the juice, roasted the tomatoes at 350° for an hour. Then combined both in pot. Also diced 6 lbs of onions and several heads of garlic and sweated in lard for ~30 minutes. Added to pot.pic.twitter.com/9ChOBYvlm4
43/ added 1 c. salt, 1c. black pepper, 1 cup basil, and blendedpic.twitter.com/V5okkm1i23
In future, Pastry Lard and Frying Lard rendered separately?
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