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Zarela (Site not responding. Last check: 2007-10-08) |
 | | I love lard, I use it when I want its flavor, as in refried beans, or the lightness and fluffiness it brings to tamales, or the crispness it gives to pastries ands fried antojitos, or the way it melds the flavors of the countless ingredients in some moles. |
 | | We’d beat the corn masa with the lard until it floated, spread it on corn husks and roll up the tamales with a filling of meat from the pig’s head and the butt, cooked with lots of garlic, oregano and peppercorns, shredded and mixed with red chile salsa. |
 | | Another factor in lard's fall from popularity, of course, was the discovery of the connection between cholesterol and animal fats such as lard, beef tallow and butter. |
| www.zarela.com /Y-Algo/lard.html (1467 words) |
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