Plan to do some quesadillas tonight. In a cast iron skillet. In lard. Yes, lard. Flaky flaky crunchy crunchy yum. Y'all have no idea.
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Replying to @FormerlyFormer
@FormerlyFormer I've never cooked with lard. What is the best thing to begin with?2 replies 0 retweets 0 likes -
Replying to @AliceTeller
@AliceTeller Anything you plan to fry is easiest. Get it HOT. Also amazing in biscuits and pie crusts. Extreme flakiness.2 replies 0 retweets 1 like -
Replying to @FormerlyFormer
@FormerlyFormer How long will it last after opening? Do you store it in the fridge?1 reply 0 retweets 0 likes -
Replying to @AliceTeller
@AliceTeller I store mine in fridge, and seems to keep well. The hydrogenated stuff keeps forever, but I prefer non-hydrogenated if can get.1 reply 0 retweets 0 likes -
Replying to @FormerlyFormer
@AliceTeller I have access to some Mexican markets here, though. The hydrogenated stuff is all you can find most places.2 replies 0 retweets 0 likes -
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@BrowningMachine @FormerlyFormer @AliceTeller If we could get your Texan ass up to NH, I'd *GIVE* you some farm-raises non-hydrogenated lard
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