why they call me what they do

[pantryslut]

At the farmer's market on Saturday, I bought a container of leaf lard, and a container of goose fat. Yes, I am investing in boutique cooking fats.

Comments

[slfisher.livejournal.com]

I have a couple of jars of bear lard in my fridge that I rendered myself.

[pantryslut.livejournal.com]

What do you use bear lard for?

[slfisher.livejournal.com]

Reportedly it makes the best piecrust ever. I have not yet tried it.

[doriankatz.livejournal.com]

Wow, I never heard of leaf lard. Please let us know what you make with it.

[pantryslut.livejournal.com]

Leaf lard is high-grade lard from around the kidneys. Regular lard is usually from the layer of fat between the skin and the back (fatback). I don't know if it's really as fancy as claimed, but I'll find out!

I think I might start with pie crust.

[fattest.livejournal.com]

Elena says you can put leaf lard on toast, like butter.

[tyrannio.livejournal.com]

Argan oil?

[pantryslut.livejournal.com]

Thought about it. There was a bottle at the Piedmont Grocery this weekend. But it's too expensive.

[innerdoggie.livejournal.com]

slicker than goose grease!

[jactitation.livejournal.com]

I want leaf lard! What farmers market?

[pantryslut.livejournal.com]

Grand Lake. I bought it at Prather Ranch, though, which also has a shop in Ferry Plaza.

[jactitation.livejournal.com]

Ah ha! That'll work. Thanks for the tip. Have fun with yours!

[latemodel.livejournal.com]

Who did you buy it from? I went through a long drought where good-quality leaf lard (read: non-hydrogenated, pref. free-range/organic/humane) was not commercially available.

[pantryslut.livejournal.com]

I bought it at Prather Ranch (see above). They had regular fatback lard, too, which was cheaper, but still non-hydrogenated and humanely raised. I've also seen some at Ver Brugge in the Rockridge area of Oakland.