https://loafkeeper.com/weblog/?p=1520 Bigger Than A Breadbox Thu, 19 Feb 2015 20:14:20 +0000 hourly 1 https://wordpress.org/?v=4.2.38 https://loafkeeper.com/weblog/?p=1520#comment-1157 Wed, 18 Jan 2012 06:58:27 +0000 http://loafkeeper.com/weblog/?p=1520#comment-1157 I give it a halfhearted try but I’m a butter lover and maybe, with those factsm may became a lard-lover (and a lard-ass(?) in the processs Thank you for the info! Love, Aunt Linda

]]> https://loafkeeper.com/weblog/?p=1520#comment-1156 Wed, 11 Jan 2012 03:18:35 +0000 http://loafkeeper.com/weblog/?p=1520#comment-1156 @Linda Riley
According to a chart (http://en.wikipedia.org/wiki/Lard) on Wikipedia regarding fats, lard has less saturated fat and more unsaturated fat than butter. If you’re trying to watch that sort of thing, anyways.

]]> https://loafkeeper.com/weblog/?p=1520#comment-1155 Wed, 11 Jan 2012 01:03:12 +0000 http://loafkeeper.com/weblog/?p=1520#comment-1155 Yummy.Cracklings. Diane sent me a book of recipes from the “Father Tim” series of novels. Most call for lard. So I guess it’s just one of those things that make food taste better! (Fattier, but tastier for sure! Love, Aunt Linda

]]> https://loafkeeper.com/weblog/?p=1520#comment-1153 Mon, 09 Jan 2012 15:42:55 +0000 http://loafkeeper.com/weblog/?p=1520#comment-1153 Yes, cracklings. I didn’t actually try them, since it was 2am and I just wanted to put them away. But I assume they taste a lot like the fatty parts of bacon, just not as salty…

]]> https://loafkeeper.com/weblog/?p=1520#comment-1152 Mon, 09 Jan 2012 15:38:29 +0000 http://loafkeeper.com/weblog/?p=1520#comment-1152 I think the crunchy bits are called cracklings. You could also try microwaving them a bit to re-crunch, and salting them. Bacon works in the microwave. Do they taste like bacon?

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