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Posts by Highlander01

Very nice article ... interesting how they only targeted Le Cordon Bleu affiliated schools though due to the fact that the other culinary colleges out there are charging the same rates that those colleges are and lets face it recruiters from my experience are about the same the world over ... their bonus depends on how many people they can get to sign on the dotted line, any college that charges those types of prices and tells someone that they will be a chef or will be...
Well actually they are now coming out with studies that claim that lard is healthy for you ... check out this google search http://www.google.com/search?q=is+lard+good+for+you&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a
Lard is made from rendered pork fat and is used because it imparts no particular flavor of it's own and makes a very flaky crust and in the south at least is used to make biscuits (yummm)
Manteca is spanish for lard ... I've noticed the last several years that they started putting lard on one side of the box and manteca on the other .... it should also be in the cooking oil isle and depending who put it on the shelf and how much a hurry they were in it will either say lard or manteca.   Of course if you want to pay extra you can always get it in a hispanic store :P
You should be able to buy it at any local grocery store also look for manteca, it's the same thing just turn the box around and suprise !!! ... LARD
  Can you really argue with this one?
Don't forget bacon grease !!!!!    
Welcome to the forums St. Louis it's good to have you here ... interesting that's where I was born actually.   Enjoy your time here!!!!!!!
I think my first cookbook was Easy Basics For Good Cooking by Sunset that I bought at a yard sale sometime after my wife and I were married, I remember seeing some of my mom's hand written recipes when I was younger but I haven't been able to find those for years and with my dad passing away back in April unfortunately I'm pretty sure that they are gone forever (to the best of my knowledge she never owned a cookbook). Her and my dad both were excellent home cooks (my...
Ummmm in my defense and I seriously plead the 5th or the 1st, 2nd or what have you, I promise I didn't tell your hubby a thing!!!!!!! It wasn't the "Don't forget the cannoli" type of look was it?     On a serious note is this pickled bell peppers that your looking for here are they spicy or roasted or anything ... crunchy, soft, salty canned in pickling solution or oil maybe?
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