4 ms·
Thats how I read it. If they reason that lard went away in the US is not the same reason it went away in the EU, then what is the EU reason and does the EU reas
by chrisdhoover 8y ago
Thats how I read it. If they reason that lard went away in the US is not the same reason it went away in the EU, then what is the EU reason and does the EU reason cast doubt on the US reason.
- vonmoltke 8y agoThe original comment makes it sound like lard was never really there to begin with in Europe, or at least Scandinavia. There was no "going away" in Europe, so nothing to really inform the hypothesis on it's fall in the US.
- Nursie 7y agoThis is definitely not true in the UK - cooking with Lard was a huge thing in my grandparents generation, but almost unheard of amongst my peers. I'm 40. What has changed is people's views of what's healthy, and Lard is considered hilariously unhealthy, to the point of it being a joke. But people used to deep or shallow fry with it, use it in pastry, cook with it in all sorts of ways. It was also a poverty food during and after WWII - bread and lard is cheap enough and calorie dense enough to keep workers going through the day.
- abrugsch 7y agough... and hence why fried bread is often an option for cooked breakfast at the greasiest of greasy spoon caf's
- Ntrails 7y agoI still use Lard for roast potatoes, it is excellent at the job. But it is definitely unusual to use it at all at this point
- Nursie 7y agoI bet that is good. I occasionally use duck or goose fat and they come out fantastic that way too. But that's quite conventional at this point!