It's all about Pie and its crust. Apple Pie. & Sandwiches with the best condiments - chefshop.com/enews
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I want my crust to be excellent!
"A LONG TIME AGO, IN A KITCHEN MEMORY FAR, FAR AWAY......."!
It is a period of civil unrest.
The Empire and its spaceships are striking
from behind a wall of media, having won
their first victory against
the evil transfat.
During the next attack, Chef's
sous' have managed to steal across
enemy lines, dodging the salt-free zone
by riding on a mysterious hairy hog,
which has enough taste
to change an entire planet.
Pursued by the Empire's
sinister Doctors, Princess
Lesa races home aboard her
hog, custodian of the
lard that can save her
pie and restore
freedom to the kitchen....
Lard, it’s back. That absolutely perfect fat for frying and crust making and one of those fats that got a bad rap, turns out to be good for you. It harkens back to farmhouses that had a bowl at the ready by the stove. (Wonder why food on the farm is always better?)
When I was growing up, we used to compare apple pies. Back then, it seemed that there were apple orchards scattered all over the place. We would debate over which orchard had the best pickings, and which variety of apples made the best pies, and in the end, it always came down to the crust. The apples were a great addition, but it was the crust that made the pie.
Now, it wasn't like we made the pies ourselves, mind you. It was our moms or our grandmothers who made the pies that we took to bragging about. Since my high school serviced two towns together, a bit of a natural rivalry was always present. In my small circle of friends from my hometown, those that had tried my mom's pie said it was the best. From the other town, everyone said that Peg's grandmother's pie was surely better.
So, it came down to sharing and trying .... a pie duel, as it were, scheduled for high noon in the lunchroom. I begged my mom to make a pie, and like all unreasonable requests from teenage children, it is often more painful to say, "no" than to do what was asked. So, an apple pie I got.
The big day came and lunchtime arrived. We stole into an empty classroom and I proudly produced my mom's amazing apple pie. Peg, on the other hand, wimped out (...figures!) and brought nothing. But just the same, everyone had a piece, and Peg even admitted that my mom's pie was the best.
Peg, if you're reading, I will put my pie against your pie any day, because "I" have the secret ingredient...Mangalitsa Pig Lard.
There is much chewing over the fat, these days. Which lard is best and where on the pig the lard comes from is just one of those debates. Leaf lard, from the kidney and loin area of the pig, is traditionally believed to be the best. However, from what we have tasted, the variety of the pig seems to be the most important factor. And when it is leaf lard it's special.
The lard from the pig known as The Mangalitsa is full of flavor, and always dissolves into a miracle-flavored "drug" whenever you bake or fry with it.
At first you may say, "I can't taste it, no piggy here." But, then you realize that the light and flaky feel of the crust must be a result of the fabulous fat.
Shop Now for Mangalitsa Leaf Lard!
Now in 2 & 4 pound sizes!
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Sweet Cherries!
We love this cherry! Not well known outside of the orchards, this cherry is the best!
Sockeye Salmon!
Just Caught, never frozen wild Alaskan Sockeye Salmon. It's what the "locals" love here in the NW. Comes directly from the fisherman!
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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