ForumGarden

Posted: **Mon Jul 21, 2008 9:33 pm**

what a strange word.

Posted: **Mon Jul 21, 2008 11:07 pm**

I think that it is not that hard

To write a poem denouncing lard

It's gonna get your tummy achin

If you eat much - (forget the bacon)

Shortening's bad - and you will rue it

If you eat dumplings made from suet

Lard is a narsty word to utter

My adipose-clad heart's a-flutter

But is is really worse than butter?

Posted: **Mon Jul 21, 2008 11:10 pm**

Oh bravo Pam, that's neat.

(and no, it's rather less physically harmful than butter though both are worse than vegetable spread, apparently. Unless any of them have been dehydrogenated in which case they're in a league of their own)

Posted: **Tue Jul 22, 2008 1:20 am**

Sheryl;925017 wrote: what a strange word.

Sheryl some say Lard Arse for a big bum:D

Great poem Pam...

Posted: **Tue Jul 22, 2008 3:07 am**

AussiePam;925056 wrote: I think that it is not that hard

To write a poem denouncing lard

It's gonna get your tummy achin

If you eat much - (forget the bacon)

Shortening's bad - and you will rue it

If you eat dumplings made from suet

Lard is a narsty word to utter

My adipose-clad heart's a-flutter

But is is really worse than butter?Sure do....love me dumplings:D

Posted: **Tue Jul 22, 2008 3:31 am**

Steak and kidney suet pudd!!

SWOOOOOOON!!!!!!!!!!!!!!!!!!!!!!!!!!

Boiling bacon (pickled pork), black peppercorns, carrots, bayleaves, garlic, onion and suet dumplings

MEGA SWOOOONISSSSSIMOW !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

:sneaky:

Should one refrigerate lard?????

Posted: **Tue Jul 22, 2008 3:34 am**

:rolleyes:AussiePam;925180 wrote: Steak and kidney suet pudd!!

SWOOOOOOON!!!!!!!!!!!!!!!!!!!!!!!!!!

Boiling bacon (pickled pork), black peppercorns, carrots, bayleaves, garlic, onion and suet dumplings

MEGA SWOOOONISSSSSIMOW !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

:sneaky:

Should one refrigerate lard?????I dunno........abit of dumpling and yer anybody's:rolleyes:

Posted: **Tue Jul 22, 2008 3:37 am**

Yeah welll... anybody's as long as they have yachts, goldcards, class, good taste, are real males who don't shave their whatsits, and treat you like the goddess you are....

:sneaky:

Posted: **Tue Jul 22, 2008 4:00 am**

AussiePam;925183 wrote: Yeah welll... anybody's as long as they have yachts, goldcards, class, good taste, are real males who don't shave their whatsits, and treat you like the goddess you are....

:sneaky:Totally agree...........and not the type I normally get....poor...bald......toothless and a standin for a Garden Knome:(

Posted: **Tue Jul 22, 2008 4:05 am**

I rather like Garden Gnomes... in their place, of course... Heck in a Garden. This is a garden... sigh....

Posted: **Tue Jul 22, 2008 4:15 am**

Two guys were friends...

One guy asked his buddy "why is it that your willy seems to be getting bigger?"

He replied " I rub it with oil"

So the other guy went home to give it a try...

About a month later he saw his friend again and complained "I've been rubbing my willy with oil 4 times a day and so far nothing has happened"

The other guy asked "well what kind of oil are you using?"

The friend said " well I've been using lard"

The guy replied" well no wonder that's not working... you've been using shortning

Posted: **Tue Jul 22, 2008 4:19 am**

Chezzie;925203 wrote: Two guys were friends...

One guy asked his buddy "why is it that your willy seems to be getting bigger?"

He replied " I rub it with oil"

So the other guy went home to give it a try...

About a month later he saw his friend again and complained "I've been rubbing my willy with oil 4 times a day and so far nothing has happened"

The other guy asked "well what kind of oil are you using?"

The friend said " well I've been using lard"

The guy replied" well no wonder that's not working... you've been using shortning

:DSooooo thats what his been doing wrong

:-3

Posted: **Tue Jul 22, 2008 4:21 am**

AussiePam;925196 wrote: I rather like Garden Gnomes... in their place, of course... Heck in a Garden. This is a garden... sigh.... :DOh gawd.....I better shut up

:driving:

Posted: **Tue Jul 22, 2008 4:29 am**

According to Spot - butter is better.

Posted: **Tue Jul 22, 2008 4:34 am**

AussiePam;925213 wrote: According to Spot - butter is better.
What for

what we talking about now...........ang on what thread am I on.....better go and ave a lay down:driving:

Posted: **Tue Jul 22, 2008 4:38 am**

spot wrote: (and no, it's rather less physically harmful than butter though both are worse than vegetable spread, apparently. Unless any of them have been dehydrogenated in which case they're in a league of their own)AussiePam;925213 wrote: According to Spot - butter is better.Here Pam, take this stick. No, stop, not that end!

Posted: **Tue Jul 22, 2008 8:26 am**

I bought some lard the last time I went grocery shopping. Canola and corn oil prices are outrageous. However I need a drippings jar.

Posted: **Tue Jul 22, 2008 8:29 am**

aren't tortillas made with lard?? I LOOOOOOOOOOVE homemade tortillas! :yh_drool

Posted: **Tue Jul 22, 2008 8:45 am**

Good cake frosting is made with lard too...

Posted: **Tue Jul 22, 2008 9:32 am**

grecianurn;925596 wrote: So's good pastry - 1/2 lard, 1/2 butter

Do you know how to make lardy cake? Tesco used to sell it but no longer do. It was lovely :-6

Posted: **Tue Jul 22, 2008 9:44 am**

.....

Attached files

Posted: **Tue Jul 22, 2008 9:58 am**

grecianurn;925667 wrote: Lardy Cake

Ingredients

15 Gram Yeast fresh (1 1/2 tsp dried + pinch of sugar) (1/2 oz)

300 ml Water, warmed (1/2 pint)

450 Gram Strong white flour (1 lb)

1 Teaspoon Salt

75 Gram Lard, diced (3 oz)

75 Gram Butter, diced (3 oz)

175 Gram Mixed sultanas and currants (6 oz)

50 Gram Chopped mixed peel (2 oz)

50 Gram Sugar (2 oz)

Method

Makes 12 slices

Preheat oven to 220 Â°C / 425 Â°F / Gas 7. Grease a 20 x 25 cm (8 x 10 inch) roasting tin. Blend the fresh yeast with the warm water. If using dried yeast, sprinkle it into the warm water with the pinch of sugar and leave for 15 minutes until frothy.

Put the flour and salt in a bowl and rub in 15g ( 1/2 oz) of the lard. Make a well in the centre and pour in the yeast liquid. Beat together to make a dough that leaves the sides of the bowl clean, adding more water if necessary. Turn on to a lightly floured surface and knead well for about 10 minutes, until smooth and elastic. Place in a clean bowl. Cover with a clean tea-towel and leave in a warm place for about 1 hour, until doubled in size.

Turn the dough on to a floured surface and roll out to a rectangle about 0.5 cm ( 1/4 inch) thick. Dot one-third of the remaining lard and butter over the surface of the dough. Sprinkle over one-third of the fruit, peel and sugar. Fold the dough in three, folding the bottom third up and the top third down. Give a quarter turn, then repeat the process twice more.

Roll the dough out to fit the prepared tin. Put in the tin, cover and leave in a warm place for 30 minutes, until puffy. Score the top with a criss-cross pattern with a knife, then bake for about 30 minutes, or until well risen and golden brown. Turn out and serve immediately or leave to cool on a wire rack. Serve plain or with butter.

Thank you :-6 But you sort of missed the implication in my question...like, if you happen to be in Cornwall at some point, would you mind making me a lardy cake, please?

Posted: **Tue Jul 22, 2008 2:02 pm**

I think Spot just threw a stick at me...

Here ya go!!!!

Avoir du chien in French of course means I'm a babe!! Thank you... WOOF !!!

Posted: **Wed Jul 23, 2008 7:15 am**

do you refrigerate lard? :p

Posted: **Wed Jul 23, 2008 8:07 am**

sunny104;926972 wrote: do you refrigerate lard? :p

Treat it like BUTTER:D

Posted: **Wed Jul 23, 2008 8:46 am**

Potatoes fried in lard is sounding so good right now..

Posted: **Wed Jul 23, 2008 9:54 am**

Sheryl;927074 wrote: Potatoes fried in lard is sounding so good right now..

It depends what you're eating them with. Beef dripping's perfect for frying them if you're serving beef.