By: Thy Tran

Thy Tran — Mon, 21 May 2007 19:37:00 +0000

Shuna -- My lard-loving friends and I finally joined forces. We created a lard cartel for ordering quality, rendered lard from some of our favorite sources (Niman Ranch, Golden Gate Meat, Bryan's) where a bulk order is required. Even I cannot go through 20 pounds of pork fat by myself. Mexican markets will very often sell convenient tubs of rendered lard (look near the chicharron). If you're looking for fat from cleanly, humanely raised pigs, be sure to buy from a trusted source.

For those of you buying lard for the first time, look for a pure, white color. Then poke it. It should be soft at room temperature, not hard or waxy. If chilled, it should still give some. Avoid any with preservatives or other chemicals.

Every once in a blue moon, I render my own lard from 5 pounds of good backfat. It freezes well. Among the best instructions for rendering lard can be found, of all places, at a homeschooling site. Famiy fun indeed!

As for finding a bookstore to fill the hole left by Books and Co's demise....Oh, how I wish! Nothing even comes close.

Has anyone else had better luck?

By: Anonymous

Anonymous — Mon, 21 May 2007 14:01:00 +0000

That was my favorite bookstore. I still morn the loss everytime I go by the site. Have you found any bookstore that compares?

By: shuna fish lydon

shuna fish lydon — Mon, 21 May 2007 01:57:00 +0000

Thy!

These look absolutely delicious. Goodness.

How does one get on the mailing list for such brunches? { We appear to have the same doughnut day ideas! }

Also-- where do you get your lard? and can you talk about some of the differences between one lard over another?

Comments on: Paczki: Polish Jelly Donuts

By: Thy Tran

By: Anonymous

By: shuna fish lydon