Lard question
SteveB
two pounds of sealed lard in the fridge. Would you use the lard, or should
I just chuck it?
Steve
Jerry Avins
This was just discussed in alt.cooking-chat. The upshot is that lard
keeps forever in the fridge. Look on the package. Some lard doesn'r even
need refrigeration.
Jerry
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Larry Sheldon
I can't speak to the suet, although I have some suet-co0ntaining
minced-meat in a jar that was probably made in the 1970's and the only
reason I have not used it it that it is the last jar of the last batch
that my mother, father, and I made.
I've made 6 or 7 pie-equivalents in recent days with lard that is
probably 10 years old and the only thing wrong with them is that I have
not learned to make good fillings (well that and dumping one all over my
hand and burning the band pretty badly).
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Lee
(in article <7limhdF...@mid.individual.net>):
> SteveB wrote:
>> I found two frozen suet cakes from last year in my freezer. I also found
>> two pounds of sealed lard in the fridge. Would you use the lard, or should
>> I just chuck it?
>
> I can't speak to the suet, although I have some suet-co0ntaining
> minced-meat in a jar that was probably made in the 1970's and the only
> reason I have not used it it that it is the last jar of the last batch
> that my mother, father, and I made.
>
> I've made 6 or 7 pie-equivalents in recent days with lard that is
> probably 10 years old and the only thing wrong with them is that I have
> not learned to make good fillings (well that and dumping one all over my
> hand and burning the band pretty badly).
>
Larry,
I am beginning to think that the kitchen isn't a safe place for you.
Hope your hand heels soon.
Lee
rarebirdyatverizondotnet
Park Ridge, NJ
Larry Sheldon
> I am beginning to think that the kitchen isn't a safe place for you.
I am fully capable of doing stupid stuff anywhere, any time.
> Hope your hand heels soon.
Me too! Sooner as I can leave the bandage off, sooner I can stop
explaining what an idiot I am. (If you missed the details, it was a
study in the theory that you have to made several mistakes to really
have a disaster.)
No infections and I think it is starting to heal. One large blister
remains--sorely tempted to lance it, but every thing I have ever read
says not to--so I won't.
Cheryl Isaak
Sheldon" <lfsh...@gmail.com> wrote:
> SteveB wrote:
>> I found two frozen suet cakes from last year in my freezer. I also found
>> two pounds of sealed lard in the fridge. Would you use the lard, or should
>> I just chuck it?
>
> I can't speak to the suet, although I have some suet-co0ntaining
> minced-meat in a jar that was probably made in the 1970's and the only
> reason I have not used it it that it is the last jar of the last batch
> that my mother, father, and I made.
>
> I've made 6 or 7 pie-equivalents in recent days with lard that is
> probably 10 years old and the only thing wrong with them is that I have
> not learned to make good fillings (well that and dumping one all over my
> hand and burning the band pretty badly).
Ouch, ouch, ouch!
Cheryl
Rick
I keep suet cakes frozen and there is no problems that i have
noticed. The birds go after them as fast as the new ones.
The lard is OK too.
Rick
Lee
(in article <7lj58jF...@mid.individual.net>):
> Lee wrote:
>
>> I am beginning to think that the kitchen isn't a safe place for you.
>
> I am fully capable of doing stupid stuff anywhere, any time.
I have that same knack.
>
>> Hope your hand heels soon.
>
> Me too! Sooner as I can leave the bandage off, sooner I can stop
> explaining what an idiot I am. (If you missed the details, it was a
> study in the theory that you have to made several mistakes to really
> have a disaster.)
>
> No infections and I think it is starting to heal. One large blister
> remains--sorely tempted to lance it, but every thing I have ever read
> says not to--so I won't.
>
>
Lee
rarebirdyatverizondotnet
Park Ridge, NJ