Felice Friese wrote:
>
> "Arri London" <biotech@ic.ac.uk> wrote in message
> news:46CC67EF.45D00E00@ic.ac.uk...
> >
> >
> > Felice Friese wrote:
> >>
> >> We have a market in Boston that renders its own pork fat every week: not
> >> bleached, hydrogenated, refined, emulsified or anything else. Just soft,
> >> sweet, delicate lard. I'm seriously thinking of fetching some for the
> >> next
> >> batch of biscuits or pie crust.
> >>
> >> Doesn't it do your hearts good to know that someone is still making the
> >> stuff?
> >>
> >> Felice
> >
> > We make our own. The local supermarkets (and the Vietnamese shop)
> > usually have packages of pork fat. Just trim off the meat slivers, wash
> > it and render it slowly in a heavy frying pan. Great for making tamales
> > etc as well.
> >
> > Our late lamented cat Emperor Ming absolutely loved a lick of that lard
> > from time to time.
>
> Why, Arri, I never ever thought of making my own. What a great idea!
>
> Felice

There ya go. Just watch it carefully so it doesn't burn. So much tastier
than the nasty bleached stuff!