I made him this. Pay back is sweet. I think he’ll come back. Tallow Crust 3 cups white flour 3/4 cup tallow, lard or butter. (not hydrogenated lard) 1 heaping teaspoon real salt 1 tablespoon sugar cut in fat with pastry cutter and then crumble so fat is in tiny beads add about 8 to … Continue reading
Ok, I said that I would next explain my fancy Cleopatra use for my tallow, but this ain’t it. I know the reference to Antony and Cleopatra is more than a stretch; basically it’s false advertising. haha. My Dutchman needs some spoiling and I was out of rendered lard last night to make a pie … Continue reading
What’s my favorite? I used to say the creamy, buttery lard from our American Guinea Hogs which absolutely can’t compare to rendered regular grass-fed pork fat. That would be if I’m cooking with it. My old favorite for both cooking and for salves and creams was leaf lard from grass-fed beef, ours happening to be … Continue reading
grassfood. 