Thread: Worlds Dumbest Fish Cooking question..................

Originally Posted by BULLFROG-1

I havent used hog lard in decade's either,,,,but i ve thought about it a # of times.

I think in time it will found that lard is better for you than the highly processed oils. We switched from magarine to butter several years ago and our cholesterol is better. Use lard in our corn bread also. How many oils have came out and were suppose the the best thing since sliced bread but now the say don't use.
I like all natural, but with limits.

What none of the so-called healthy oils tell you is that they are very little better for you than the traditional frying and deep frying oils and fats were, once you cook em. I grew up on lard which my mother rendered herself, when my folks butchered their meat hog. Most of those folks now in their 90's did, too,if you stop and think about it.

Actually the best deep frying oil for not giving or holding an off taste is rendered beef tallow. Gotta agree about lard for pie crusts, and rendered chicken fat (schmaltz in Yiddish) makes pastries to die for.

It is really far more unhealthy to scrimp on one's exercise than to worry too much over which oil or fat is healthiest to fry with, if you are going to fry foods at all.

I use the solid Crisco for camping trips. Easier to transport.

Canola oil is my choice Peanut oil is too heavy also pricey.

Originally Posted by no1son

What none of the so-called healthy oils tell you is that they are very little better for you than the traditional frying and deep frying oils and fats were, once you cook em. I grew up on lard which my mother rendered herself, when my folks butchered their meat hog. Most of those folks now in their 90's did, too,if you stop and think about it.

Actually the best deep frying oil for not giving or holding an off taste is rendered beef tallow. Gotta agree about lard for pie crusts, and rendered chicken fat (schmaltz in Yiddish) makes pastries to die for.

It is really far more unhealthy to scrimp on one's exercise than to worry too much over which oil or fat is healthiest to fry with, if you are going to fry foods at all.

I agree, after making meat candy I like fry up some fillets with a little cracked pepper. Pork fat rules

My grandmother cooked her fish outside in a cast iron wash pot over a wood fire with lard. The best fish I ever ate. She would not cook fish in the house because of the smell.

My mother cooked everything in the kitchen; she even rendered her own lard there and that is where my folks cut up the butcher hog, too, when they were on the farm and still able to do their own kill. She had to learn to like eating fish after she got married, but never adapted to any strong flavored fish. She came early to liking fried crappies, bluegills and even pike though, but only if filleted and skinned. Back on the farm we cleaned our fish in the grove, with the farm cats and the family dog cleaning up behind us. My mother always demanded that fish come to the house pan ready.

I do not mind the smell of frying well handled meat or skinned fish myself. But then I do not mind the smell of cooking cabbage either, or garlic or onions for that matter or even well and properly cleaned chitterlings. To me those are all homey things.

My family-from old Louisiana roots around Alexandria and Marksville, used hog lard lit with a kitchen match when ready to fry, as long as I remember. The new generation is changing.