Just try the pie crusts, he says. Then decide.
Funny, I just made a quiche with a half-lard half-butter crust. It's my usual crust, and it's fantastically flaky. I go through a fair amount of lard (I go through much more butter), and I'm completely unapologetic about it.
Lard is all that and a bag of chips for piecrust.
And potato chips cooked in lard are the best! Gibble's still cooks them in lard--nibble with Gibble's!
I bet, they sound super.
64 yr old can of lard is still goodhttp://www.huffingtonpost.com/2012/02...safe to eat anyways
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