I understand this is here because there is a subset of HN readers that are on a campaign against seed oils but the dailymail has to be in the bottom tier of places I want to read anything on, let alone about health opinions.
Perhaps you didn't spot that the author was Professor Michael Mosley. Or perhaps that doesn't affect your assessment.
I read the entire thing and who it was written by does not change how I feel about it or the dailymail
that is super strange thing to say… if you know and trust the author what does it matter where the article is published…?
I know the author in the sense that I know who it was written by, I don't know his reputation or how credible he is and where it was published does matter. If this Stephen Hawking published in the National Enquirer people would justifiably be wondering if it was a joke.
When I was growing up in the early 60's my nan used to have a permanant bowl of lard in her fridge. I still eat a ton of lard.
She had two pudding bowls. One had the fat from the roast beef from sunday roast. I remember that when it cooled it had a jelly at the bottom.
The other bowl was all the fat left over from cooking, bacon, pig cheek, pig tongue, anthing really that would produce fat.
My Nan told me, when I was a teenager, that during the war the government radio programs advised parents to feed their children more fat to keep them healthy. This is how she got into saving all the fats from all her cooked meals.
We were an extremely healthy family.
Even now, knocking on 70 years I still eat a high fat diet, similar to keto really. But I have been eating a keto diet long before it became fashionalble, all because of my Nan.
My nan used to say "There are no vegetables growing in the Arctic or the Tundra so the Innuit people dont eat vegetables, They eat lots of fat instead".
I've been rendering my own lard by cooking down packs of bacon "bits & pieces" (leftovers from well manicured bacon products) in a big iron pot on my back porch. About once a week I pull 3-4 cups of fresh lard for cooking, baking, frying, etc.
I make enough to keep a deep fryer filled up. Potatoes fried in lard are truly magical. I also had a lot of distrust around using it in pastries due to the smell of pork, but some transformation happens in the oven about halfway through baking. Crisco, et. al. cannot compete with the result.
I don't even consume it often enough to digest it very well any more, but I was a pork lover and saw this message when the topic was "dead" so I vouched for it to bring it back.
This is the way to do it though, although I hope no varmints can get into your bacon grease out on the porch ;)
I've mentioned this before but I've boarded a number of chemical tankers and I got the idea that some of these Mates were not going to clean our petrochemicals out of the tanks as well as they could when they got done unloading in South America.
Before they started loading the fancy tallow for the return voyage.
Sometimes you could even smell it :(
Sometimes not, lots of times there's too much chemical smell coming from other vessel compartments :\
3-4 cups of lard a week? That's an amazing amount of bacon weekly. When I cook a pound of bacon, I save the lard and get about a cup to a cup and a half of rendered, clean lard.
That said, I fry our eggs in lard and make grilled cheese sandwiches with it. Potatoes are amazing, and even sometimes we'll throw some lard with some green beans and finish with a squeeze of lemon.
You're getting very salty lard that way. And I am a fan of Lars in baked goods.
Now that is some useful advice!
(2015)
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