Quote:
Originally Posted by RKDinOKC
Went to grocery store to restock yesterday. Like to use a small amount of lard to make omelettes and grilled sandwiches. Keeps them from sticking without burning like butter or oil. For two years have used a chunk about the size of a small tub of butter. All they have at the store now is a half gallon tub of lard. Holy cow (or pig as the case may be), that much lard would last me 20 years!
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Batter and deep-fry everything.
Ooh ooh, deep fried battered bacon....and drown it in tomato sauce....mmmnmmmm