Lard

[burleytog]

Had the best d**n chicken in the state (of KY) yesterday at The Parkette in Lexington.

Why so good?  Fried in lard.  Wishing I would have bought a 16 piece.

Also the best onion rings I've ever had.

[frogtog]

Lard is the way to go, everything Mom use to cook had lard in it. She said it would make you healthy looking.

[Olebiker]

Mom used to say that they didn't have cholesterol when she was a kid.  If they did her mother would have fried it in some lard and served it for dinner.

[SDoolittle]

Mom used to say that they didn't have cholesterol when she was a kid. If they did her mother would have fried it in some lard and served it for dinner.

I don't worry about cholesterol. Everything I eat is too greasy to stick to my veins.

[Bassin_Fin@tic]

Grew up eating it that way my whole life in good old Barberton Ohio(Barbertucky).It is a town tradition there, and is famous all over.They serve it with hot rice,fresh cut fries,and vinegar sugar cole slaw. God I miss it, and have even tried to get my relatives to overnight me some. Maybe Bass Brat will chime in. He knows what I mean. Deeee-licious!

[SoFlaBassAddict]

Those onion rings don't look too shabby either.  Great, now I've got a hankering for some good fried food.....

[Stasher1]

I thought this thread was going to be about Jello Biafra's band...

;D

[D4u2s0t]

I had a roommate from south carolina, and watching her cook was extremely disgusting... she put the worst possible things in the food, but dang, was it amazing to eat!!  I couldn't watch her cook though or i'd be too disgusted to eat lol.  Those southerners know how to make some good grub!

[Grey Wolf]

Grew up eating it that way my whole life in good old Barberton Ohio(Barbertucky).It is a town tradition there, and is famous all over.They serve it with hot rice,fresh cut fries,and vinegar sugar cole slaw. God I miss it, and have even tried to get my relatives to overnight me some. Maybe Bass Brat will chime in. He knows what I mean. Deeee-licious!

There are four chicken houses left in Barberton , they tore Terrace Gardens down a while back. Believe me , they all sell A LOT of chicken.

[Bassin_Fin@tic]

Yeah, I was still there when they tore down Terrace. I worked at Village Inn for 3 yrs when I was in high school and still never got tired of eating the stuff.MY heart is probably going to explode early in my life from living in Barberton.

[Grey Wolf]

Yeah, I was still there when they tore down Terrace. I worked at Village Inn for 3 yrs when I was in high school and still never got tired of eating the stuff.MY heart is probably going to explode early in my life from living in Barberton.

Village Inn is my favorite.

[K_Mac]

Some of my fondest memories are of visiting my parents and having my mom's skillet fried chicken and homemade pie. I will never forget the day I asked her how she made pie crust so light and flaky without using lard. She looked at me as if to say, "How did I manage to raise such a dumb kid." What she said was, "You can't get pie crust like this without using lard." There some things for which there is no substitute.

[Stringjam]

Lard is always a good decision.  When fresh fish is involved, it is a great one.      

[=Matt 5.0=]

I thought this thread was going to be about Jello Biafra's band...

;D

Same here.

[Fishing Rhino]

Lard? My mother was a Canuck Yankee, and my father a Good Ol' Georgia Cracker. When they got married, my paternal grandmother taught my mom Southern cooking.

No need to buy lard. Just save the grease from cooking bacon. If I recall correctly, before cooking fish, chicken or whatever in the bacon fat (lard) my mom would cook a batch of french fries. Cooking potatoes was supposed to purify, or clear the lard somehow. Potatoes were only required for the first use of the lard.

Didn't matter to me. Never had french fries as good as those cooked in bacon fat. Same goes for fish and chicken.

My mother, who was French, also used a lot of butter in her cooking. One of my favorites was "guttaw". Spelling wrong, but that's how it's pronounced.

It was ground pork, spices and lard, plenty of it. There was as much white from the lard as brown from the pork and spices.

Yummy. Was great in a sandwich or spread on saltine crackers.

Here tis.

Gorton (French-Canadian Pork Spread) By: Lil1

"French-Canadian pork spread for toast and crackers....This was my memere's recipe and so far I have never had any better. Very simple to make I guess from what I read, Croton and Gorton are almost the same, Gorton being the New Englander translation Enjoy"

Ingredients

2 pounds finely ground pork fat

2 pounds finely ground pork

2 onions, finely chopped

4 cups water

1 teaspoon ground cloves

3/4 teaspoon ground nutmeg

salt and black pepper to taste

Directions

1.Stir the pork fat, ground pork, onions, water, cloves, and nutmeg together in a large pot. Season to taste with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until the pork is tender, at least 1 1/2 hours. Use a potato masher to mash the pork mixture every 15 minutes as it cooks.

2.The longer you simmer the gorton, the better the flavor will be. Add water as needed to keep the mixture from boiling dry. When you're ready to stop cooking, let the liquid reduce as much as possible without letting it burn. Refrigerate the gorton overnight. Remove and discard the fat layer, or stir it into the meat for a creamier spread.

My mother stirred it in.

[Stasher1]

Lard? My mother was a Canuck Yankee, and my father a Good Ol' Georgia Cracker. When they got married, my paternal grandmother taught my mom Southern cooking.

No need to buy lard. Just save the grease from cooking bacon. If I recall correctly, before cooking fish, chicken or whatever in the bacon fat (lard) my mom would cook a batch of french fries. Cooking potatoes was supposed to purify, or clear the lard somehow. Potatoes were only required for the first use of the lard.

Didn't matter to me. Never had french fries as good as those cooked in bacon fat. Same goes for fish and chicken.

My mother, who was French, also used a lot of butter in her cooking. One of my favorites was "guttaw".  Spelling wrong, but that's how it's pronounced.

It was ground pork, spices and lard, plenty of it. There was as much white from the lard as brown from the pork and spices.

Yummy. Was great in a sandwich or spread on saltine crackers.

Here tis.

Gorton (French-Canadian Pork Spread) By: Lil1

"French-Canadian pork spread for toast and crackers....This was my memere's recipe and so far I have never had any better. Very simple to make I guess from what I read, Croton and Gorton are almost the same, Gorton being the New Englander translation Enjoy"

Ingredients

2 pounds finely ground pork fat

2 pounds finely ground pork

2 onions, finely chopped

4 cups water

1 teaspoon ground cloves

3/4 teaspoon ground nutmeg

salt and black pepper to taste

Directions

1.Stir the pork fat, ground pork, onions, water, cloves, and nutmeg together in a large pot. Season to taste with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until the pork is tender, at least 1 1/2 hours. Use a potato masher to mash the pork mixture every 15 minutes as it cooks.

2.The longer you simmer the gorton, the better the flavor will be. Add water as needed to keep the mixture from boiling dry. When you're ready to stop cooking, let the liquid reduce as much as possible without letting it burn. Refrigerate the gorton overnight. Remove and discard the fat layer, or stir it into the meat for a creamier spread.

My mother stirred it in.

Food of the gods.

[bweave09]

Grew up eating it that way my whole life in good old Barberton Ohio(Barbertucky).It is a town tradition there, and is famous all over.They serve it with hot rice,fresh cut fries,and vinegar sugar cole slaw. God I miss it, and have even tried to get my relatives to overnight me some. Maybe Bass Brat will chime in. He knows what I mean. Deeee-licious!

that is the best cole slaw