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>+10 flavorfulness to any savory dish

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  3. >+10 flavorfulness to any savory dish
Thread replies: 7
Thread images: 2

Anonymous
2016-12-02 20:38:37 Post No. 8331090
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Anonymous 2016-12-02 20:38:37 Post No. 8331090 [Report]
>+10 flavorfulness to any savory dish
>>
Anonymous 2016-12-03 07:16:00 Post No.8332802
[Report]
Anonymous 2016-12-03 07:16:00 Post No.8332802 [Report]
>>8331090
>+10 clogging your arteries
>>
Anonymous 2016-12-03 09:14:53 Post No.8333015
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Anonymous 2016-12-03 09:14:53 Post No.8333015 [Report]
>>8332802

>being a baby boomer with a weak heart
>>
Anonymous 2016-12-03 09:19:17 Post No.8333020
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Anonymous 2016-12-03 09:19:17 Post No.8333020 [Report]
>>8333015
>not being a fat ass
>>
Anonymous 2016-12-03 09:46:20 Post No.8333048
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Anonymous 2016-12-03 09:46:20 Post No.8333048 [Report]
Yeah, if you enjoy the mouthfeel of chewing on a candlestick. Butter and olive oil are superior to lard in both taste and texture. Lard is fine for frying, but just about every dish you use it in would be improved if you skimmed the lard off from the top and replaced it with butter.

The only lard that is not complete trash is the kind that's been reused a bunch of times so it's imbued with flavor, like when making carnitas or a confit.
>>
Anonymous 2016-12-03 09:57:18 Post No.8333060
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Anonymous 2016-12-03 09:57:18 Post No.8333060 [Report]
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>>8333015
>being a gen z with a lower life expectancy
>>
Anonymous 2016-12-03 10:05:52 Post No.8333070
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Anonymous 2016-12-03 10:05:52 Post No.8333070 [Report]
>>8333048
This guy is wrong.

We're talking about pork lard?
Thread posts: 7
Thread images: 2
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