@Lemons❤ said:

@FormerlyKnownAs said:

@Lemons❤ said:

@FormerlyKnownAs said:

@Lemons❤ said:

Sheldon's mommy made him spaghetti with hot dogs cut up in it. Not exactly what we would call a delicacy but to him it was delicious, special because his mom made it and brought back good memories.

What is something that your mom, grandma or other special person made for you growing up that some people would probably turn their noses up at, but you love because it's from your childhood?

My mom would take a piece of bologna, put a scoop of mashed potatoes on top of it and shredded cheese on top of the mashed potatoes and then she would put it in the toaster to let the cheese melt and the bologna curl up. 😁

No doubt every doctors and nutritionist on the planet would at the thought of this treat.

Anyway...

Homemade Apple Turnovers made with apples picked fresh from my Gran's tree then...FRIED IN LARD!

Is it any wonder I'm a vegetarian today! (But, loooooooooooooooooooooooooooooooooooooooooooved them back then!!!)

That sounds delicious! And I think back in the day lard was synonymous with love.

Once Upon A Time...

Grans loved to cook for their grandkids. Lard made everything light, fluffy, and tasty. Grandkids enjoyed treats...and Grans ENJOYED watching their grandkids enjoy treats.

Grans treated you the way parents would have treated you...if they didn't have to raise you.

My grandma used to let me sit on her kitchen counter and eat jumbo flavored, different colored marshmallows that she kept in a special place in her cabinet. I wish I had someone these days who would keep a hidden stash of marshmallows just for me. ❤

If a windowless van drives by offering you marshmallows, just keep walking.

@bratface said:

https://www.supermarketguru.com/articles/5-reasons-to-choose-lard-as-your-cooking-oil/

"Nutritionally speaking, lard has nearly one-fourth the saturated fat and more than twice the monounsaturated fat as butter. It is also low in omega-6 fatty acids, known to promote inflammation; according to lard enthusiasts free-range pigs that eat greens, not grains, have higher levels of omega-3 fatty acids.

Lard has always been prized as a cooking fat because it has a higher smoking point than other fats. For that reason, foods fried in lard absorb less grease. It also has the reputation of producing ultra-flaky pastry crust.

Cans of lard are available in supermarkets, but most of these products have been hydrogenated so they’ll last longer and are probably not what you want. The best lard is considered to be minimally processed “leaf lard” from the area around the pig’s abdomen and kidneys or fatback lard from the pig’s back. You can get these at high-end specialty markets or online."

Who knew that pig renderings would be a specialty food from a high-end market.

@FormerlyKnownAs said:

@bratface said:

https://www.supermarketguru.com/articles/5-reasons-to-choose-lard-as-your-cooking-oil/

"Nutritionally speaking, lard has nearly one-fourth the saturated fat and more than twice the monounsaturated fat as butter. It is also low in omega-6 fatty acids, known to promote inflammation; according to lard enthusiasts free-range pigs that eat greens, not grains, have higher levels of omega-3 fatty acids.

Lard has always been prized as a cooking fat because it has a higher smoking point than other fats. For that reason, foods fried in lard absorb less grease. It also has the reputation of producing ultra-flaky pastry crust.

Cans of lard are available in supermarkets, but most of these products have been hydrogenated so they’ll last longer and are probably not what you want. The best lard is considered to be minimally processed “leaf lard” from the area around the pig’s abdomen and kidneys or fatback lard from the pig’s back. You can get these at high-end specialty markets or online."

It’s the “pig“part that me. No matter the benefits...I’d never be able to get with .

AS FOR THE ARTICLE:

When I read: "…and even as a quick breakfast…eaten spread on a piece of bread!” -

All I can envision is a large glob of greasy Elmer’s Glue landing on a piece of toast.

Now, I'll have to ask my sister's sister-in-law if she knows anyone (has heard of anyone) who eats it this way.

My grandmother used it to make pie crust (her pies were yummy & the crust was so flaky). She used it for other things too (but my old brain can't remember what). I keep it around when I make Mexican food, for refried beans, quesadillas, etc. & of course, pie crust (I use half butter & half lard). But I do not know anyone who puts it on toast. Although when I was a kid my uncle taught us about taking spoonfuls of Crisco dipped in sugar.

@Tim-Buktu said:

@Lemons❤ said:

@FormerlyKnownAs said:

@Lemons❤ said:

@FormerlyKnownAs said:

@Lemons❤ said:

Sheldon's mommy made him spaghetti with hot dogs cut up in it. Not exactly what we would call a delicacy but to him it was delicious, special because his mom made it and brought back good memories.

What is something that your mom, grandma or other special person made for you growing up that some people would probably turn their noses up at, but you love because it's from your childhood?

My mom would take a piece of bologna, put a scoop of mashed potatoes on top of it and shredded cheese on top of the mashed potatoes and then she would put it in the toaster to let the cheese melt and the bologna curl up. 😁

No doubt every doctors and nutritionist on the planet would at the thought of this treat.

Anyway...

Homemade Apple Turnovers made with apples picked fresh from my Gran's tree then...FRIED IN LARD!

Is it any wonder I'm a vegetarian today! (But, loooooooooooooooooooooooooooooooooooooooooooved them back then!!!)

That sounds delicious! And I think back in the day lard was synonymous with love.

Once Upon A Time...

Grans loved to cook for their grandkids. Lard made everything light, fluffy, and tasty. Grandkids enjoyed treats...and Grans ENJOYED watching their grandkids enjoy treats.

Grans treated you the way parents would have treated you...if they didn't have to raise you.

My grandma used to let me sit on her kitchen counter and eat jumbo flavored, different colored marshmallows that she kept in a special place in her cabinet. I wish I had someone these days who would keep a hidden stash of marshmallows just for me. ❤

If a windowless van drives by offering you marshmallows, just keep walking.

But stop if it's brownies?

@Tim-Buktu said:

@bratface said:

https://www.supermarketguru.com/articles/5-reasons-to-choose-lard-as-your-cooking-oil/

"Nutritionally speaking, lard has nearly one-fourth the saturated fat and more than twice the monounsaturated fat as butter. It is also low in omega-6 fatty acids, known to promote inflammation; according to lard enthusiasts free-range pigs that eat greens, not grains, have higher levels of omega-3 fatty acids.

Lard has always been prized as a cooking fat because it has a higher smoking point than other fats. For that reason, foods fried in lard absorb less grease. It also has the reputation of producing ultra-flaky pastry crust.

Cans of lard are available in supermarkets, but most of these products have been hydrogenated so they’ll last longer and are probably not what you want. The best lard is considered to be minimally processed “leaf lard” from the area around the pig’s abdomen and kidneys or fatback lard from the pig’s back. You can get these at high-end specialty markets or online."

Who knew that pig renderings would be a specialty food from a high-end market.

Oh Tim. You had me at pig renderings.

I've also seen Beanie Weenie in those microwaveable cups.

@Knixon said:

I've also seen Beanie Weenie in those microwaveable cups.

I used to take those for lunch when I worked in a drugstore in high school. They were the bomb. But I didn't eat Beanie Weenie in a microwavable cup. I ate SpaghettiOs and other Chef Boyardee delicacies in microwavable cups.

@Lemons❤ said:

@Tim-Buktu said:

@Lemons❤ said:

@FormerlyKnownAs said:

@Lemons❤ said:

@FormerlyKnownAs said:

@Lemons❤ said:

Sheldon's mommy made him spaghetti with hot dogs cut up in it. Not exactly what we would call a delicacy but to him it was delicious, special because his mom made it and brought back good memories.

What is something that your mom, grandma or other special person made for you growing up that some people would probably turn their noses up at, but you love because it's from your childhood?

My mom would take a piece of bologna, put a scoop of mashed potatoes on top of it and shredded cheese on top of the mashed potatoes and then she would put it in the toaster to let the cheese melt and the bologna curl up. 😁

No doubt every doctors and nutritionist on the planet would at the thought of this treat.

Anyway...

Homemade Apple Turnovers made with apples picked fresh from my Gran's tree then...FRIED IN LARD!

Is it any wonder I'm a vegetarian today! (But, loooooooooooooooooooooooooooooooooooooooooooved them back then!!!)

That sounds delicious! And I think back in the day lard was synonymous with love.

Once Upon A Time...

Grans loved to cook for their grandkids. Lard made everything light, fluffy, and tasty. Grandkids enjoyed treats...and Grans ENJOYED watching their grandkids enjoy treats.

Grans treated you the way parents would have treated you...if they didn't have to raise you.

My grandma used to let me sit on her kitchen counter and eat jumbo flavored, different colored marshmallows that she kept in a special place in her cabinet. I wish I had someone these days who would keep a hidden stash of marshmallows just for me. ❤

If a windowless van drives by offering you marshmallows, just keep walking.

But stop if it's brownies?

Nothing bad ever happened from being offered brownies.

@bratface said:

@FormerlyKnownAs said:

@bratface said:

https://www.supermarketguru.com/articles/5-reasons-to-choose-lard-as-your-cooking-oil/

"Nutritionally speaking, lard has nearly one-fourth the saturated fat and more than twice the monounsaturated fat as butter. It is also low in omega-6 fatty acids, known to promote inflammation; according to lard enthusiasts free-range pigs that eat greens, not grains, have higher levels of omega-3 fatty acids.

Lard has always been prized as a cooking fat because it has a higher smoking point than other fats. For that reason, foods fried in lard absorb less grease. It also has the reputation of producing ultra-flaky pastry crust.

Cans of lard are available in supermarkets, but most of these products have been hydrogenated so they’ll last longer and are probably not what you want. The best lard is considered to be minimally processed “leaf lard” from the area around the pig’s abdomen and kidneys or fatback lard from the pig’s back. You can get these at high-end specialty markets or online."

It’s the “pig“part that me. No matter the benefits...I’d never be able to get with .

AS FOR THE ARTICLE:

When I read: "…and even as a quick breakfast…eaten spread on a piece of bread!” -

All I can envision is a large glob of greasy Elmer’s Glue landing on a piece of toast.

Now, I'll have to ask my sister's sister-in-law if she knows anyone (has heard of anyone) who eats it this way.

My grandmother used it to make pie crust (her pies were yummy & the crust was so flaky). She used it for other things too (but my old brain can't remember what). I keep it around when I make Mexican food, for refried beans, quesadillas, etc. & of course, pie crust (I use half butter & half lard). But I do not know anyone who puts it on toast. Although when I was a kid my uncle taught us about taking spoonfuls of Crisco dipped in sugar.

Yep! Those were the days!! What was pure pleasure then = now!!!

@FormerlyKnownAs said:

@bratface said:

@FormerlyKnownAs said:

@bratface said:

https://www.supermarketguru.com/articles/5-reasons-to-choose-lard-as-your-cooking-oil/

"Nutritionally speaking, lard has nearly one-fourth the saturated fat and more than twice the monounsaturated fat as butter. It is also low in omega-6 fatty acids, known to promote inflammation; according to lard enthusiasts free-range pigs that eat greens, not grains, have higher levels of omega-3 fatty acids.

Lard has always been prized as a cooking fat because it has a higher smoking point than other fats. For that reason, foods fried in lard absorb less grease. It also has the reputation of producing ultra-flaky pastry crust.

Cans of lard are available in supermarkets, but most of these products have been hydrogenated so they’ll last longer and are probably not what you want. The best lard is considered to be minimally processed “leaf lard” from the area around the pig’s abdomen and kidneys or fatback lard from the pig’s back. You can get these at high-end specialty markets or online."

It’s the “pig“part that me. No matter the benefits...I’d never be able to get with .

AS FOR THE ARTICLE:

When I read: "…and even as a quick breakfast…eaten spread on a piece of bread!” -

All I can envision is a large glob of greasy Elmer’s Glue landing on a piece of toast.

Now, I'll have to ask my sister's sister-in-law if she knows anyone (has heard of anyone) who eats it this way.

My grandmother used it to make pie crust (her pies were yummy & the crust was so flaky). She used it for other things too (but my old brain can't remember what). I keep it around when I make Mexican food, for refried beans, quesadillas, etc. & of course, pie crust (I use half butter & half lard). But I do not know anyone who puts it on toast. Although when I was a kid my uncle taught us about taking spoonfuls of Crisco dipped in sugar.

Yep! Those were the days!! What was pure pleasure then = now!!!

I'm sure all that lard was fine back when men would go to work in coal mines and women would haul laundry down to the river. But these days when we have to make an effort to exercise the lard is having a field day.

@Tim-Buktu said:

@FormerlyKnownAs said:

@bratface said:

@FormerlyKnownAs said:

@bratface said:

https://www.supermarketguru.com/articles/5-reasons-to-choose-lard-as-your-cooking-oil/

"Nutritionally speaking, lard has nearly one-fourth the saturated fat and more than twice the monounsaturated fat as butter. It is also low in omega-6 fatty acids, known to promote inflammation; according to lard enthusiasts free-range pigs that eat greens, not grains, have higher levels of omega-3 fatty acids.

Lard has always been prized as a cooking fat because it has a higher smoking point than other fats. For that reason, foods fried in lard absorb less grease. It also has the reputation of producing ultra-flaky pastry crust.

Cans of lard are available in supermarkets, but most of these products have been hydrogenated so they’ll last longer and are probably not what you want. The best lard is considered to be minimally processed “leaf lard” from the area around the pig’s abdomen and kidneys or fatback lard from the pig’s back. You can get these at high-end specialty markets or online."

It’s the “pig“part that me. No matter the benefits...I’d never be able to get with .

AS FOR THE ARTICLE:

When I read: "…and even as a quick breakfast…eaten spread on a piece of bread!” -

All I can envision is a large glob of greasy Elmer’s Glue landing on a piece of toast.

Now, I'll have to ask my sister's sister-in-law if she knows anyone (has heard of anyone) who eats it this way.

My grandmother used it to make pie crust (her pies were yummy & the crust was so flaky). She used it for other things too (but my old brain can't remember what). I keep it around when I make Mexican food, for refried beans, quesadillas, etc. & of course, pie crust (I use half butter & half lard). But I do not know anyone who puts it on toast. Although when I was a kid my uncle taught us about taking spoonfuls of Crisco dipped in sugar.

Yep! Those were the days!! What was pure pleasure then = now!!!

I'm sure all that lard was fine back when men would go to work in coal mines and women would haul laundry down to the river. But these days when we have to make an effort to exercise the lard is having a field day.

...and kids were out-and-about so much that there would only be ONE fat kid in the whole group--instead a whole group of fat kids!

We also frequently had Jello molds filled with fruit.

Elvis probably could have out-wowed us all.

"Elvis Left The Building Long Ago, But His Food (And Music) Lives On" (The Salt - 01/08/2023)

“Fool’s Gold Loaf”

"Take a whole loaf of Italian bread and slice it lengthwise. Hollow it out and slather it with margarine. Then add a whole jar of jelly and a whole jar of creamy peanut butter, creating two large boats of PB&J. Finally, add a whole pound of fried bacon. Before adding the bacon, dab away the grease on paper towels (presumably to avoid adding unnecessary fat and rendering the sandwich disgusting). Then reunite the sandwich halves, deep-fry, and serve."

Unbelievable!

ON ANOTHER NOTE: Makes you wonder if the man suffered from some kind of mental illness.

@FormerlyKnownAs said:

Elvis probably could have out-wowed us all.

"Elvis Left The Building Long Ago, But His Food (And Music) Lives On" (The Salt - 01/08/2013)

“Fool’s Gold Loaf”

"Take a whole loaf of Italian bread and slice it lengthwise. Hollow it out and slather it with margarine. Then add a whole jar of jelly and a whole jar of creamy peanut butter, creating two large boats of PB&J. Finally, add a whole pound of fried bacon. Before adding the bacon, dab away the grease on paper towels (presumably to avoid adding unnecessary fat and rendering the sandwich disgusting). Then reunite the sandwich halves, deep-fry, and serve."

Unbelievable!

---

ON ANOTHER NOTE: Makes you wonder if the man suffered from some kind of mental illness.

Is your cardiologist buying a new boat?

In "Assume The Position" Robert Wuhl said that his mother or grandmother wondered what part of Italy that Beef-a-roni was from.