daver852 
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I fully expect to die "before my time," and don't regret it a bit. Five years of eating food fried in lard is worth ten of eating skinless chicken fried in canola or peanut oil.
Reply #21. Feb 05 12, 9:34 PM
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MarchHare007
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Yumm, Lesley. Will try that recipe.
I do like to use preserved lemons for cooking.
I use chicken thighs sliced horizontally for my fried chicken so no skin but wouldn't crunchy without the flour, egg and fresh breadcrumbs! *polite drool of anticipation*
Would just be me but I don't relish munching on anything that was cooked in lard or anything that sounded like it..... :$
Reply #22. Feb 06 12, 1:20 AM
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tezza1551
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Lesley, that sounds so yummy... will be trying it on the coming weekend.
Reply #23. Feb 06 12, 2:29 AM
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| lesley153
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Daver, forget canola, rapeseed or peanut oil, this needs olive oil, preferably extra virgin olive oil. And a glass of white wine, so it can't be all bad.
MH and Tezza, it is good, and an instant favourite. Except I don't put wine in it, just water, occasionally stock, so I still claim to be a lost cause.
How do you preserve lemons?
Reply #24. Feb 06 12, 9:52 AM
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turbotude
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I always cook with wine.......sometimes I even put some in the FOOD! (LOL)
Reply #25. Feb 06 12, 5:53 PM
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MarchHare007
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Nice turbotube, I'm in good company! *grin*
Reply #26. Feb 07 12, 6:57 PM
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MarchHare007
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Lesley, I like to preserve my lemons in quarters, because I can pack them into jars more easliy.
Basically cut whole lemons and pack them with salt, then pack tightly into a sterilised jar and top with lemon juice or a water/juice mix before putting the lid on.
I make sure the lemon juice doesn't reach the lid.
Then just leave for a few weeks to preserve themselves.
I haven't put mine in the fridge - just somewhere cool - but have seen recipes recommending fridge storage.
Sometimes a white-looking 'mould' can cover the top but it lifts complately off and the lemons are quite safe underneath.
Just remove a lemon or lemon part to use for cooking and rinse away the salt.
Very yummie added to pumpkin soup or any stew or casserole and Eastern dishes and brilliant with poultry or lamb.
Finally came round to chicken again.....
Reply #27. Feb 07 12, 7:09 PM
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| lesley153
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Ooh thank you, I'll try that. Much better than hoping they'll last, and using them to clean the microwave if they don't.
And, of course (thinking quickly) you can't use them with __chicken__ once you've cleaned the microwave with them.
Reply #28. Feb 07 12, 8:17 PM
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boxjaw
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I've been frying chicken for years with the aforementioned oils and loved the flavor and texture of the meat. I have never tried lard. I think I'll give it a go though. Lard is something I remember the old folks in my family using quite often and many of them lived to a ripe old age (some of them are still with us). I'll give it the old college try. Thanks Dave for the idea.
Reply #29. Feb 09 12, 3:29 PM
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turbotude
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Boxjaw: Daver's right about the best flavor and texture of chicken (or anything else deepfried, for that matter) coming from lard.
Because I have atherosclerosis, I avoid deep-fried foods for the most part. But a couple times a year, I just HAVE to enjoy something that tastes heavenly, and that means chicken and french fries......done in lard, of course! My daughter thinks the idea of lard is 'disgusting', but she inhales my annual 'deep-fry-pig-out' with gusto, and always asks why my cooking is "always so incredibly delicious". I just give her my best sh_ _ eatin' grin and tell her it's "just years of experience, my dear, years of experience!"
Reply #30. Feb 12 12, 1:05 PM
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daver852
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Everyone in my family smokes, drinks, eats nothing but red meat and refined sugar, and almost all my kinfolk have lived into their mid-80s, and quite a few into their 90s. There was recently an article on the internet about President John Tyler having two living grandsons. My father was the youngest of 11 children; he was born in 1909, and his father in 1856. I'm not yet 60, and still spy enough not to think of settling down. My advice for a long life is to eat whatever tastes good, and avoid doctors. If God did not intend us to eat lard, he would never have invented the pig.
Reply #31. Feb 12 12, 10:49 PM
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turbotude
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You're lucky not to have the physiology that I have, Daver. I went back to smoking a few ciggies a day, enjoy my glass of red wine daily, and eat food that tastes good. I eat very little beef, just because it's so hard to digest. But every once in a while, I indulge in a juicy burger or a filet mignon. It's worth feeling like crap for a day!
Reply #32. Feb 13 12, 7:48 PM
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bananapeel39
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Not sure what KFC is frying their chicken in these days, but whatever it is, it works for me!!
Reply #33. Mar 07 12, 5:33 PM
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| mikeeagle1
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Mom coats the chicken with flour and spices. She melts Crisco Oil in a frying pan and puts in the chicken. I miss that southern cooking.
Reply #34. Mar 09 12, 1:44 PM
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prana
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Don't fry anything, ever.
Reply #35. May 16 12, 4:04 PM
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turbotude
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You're right, Prana! Frying of food is only for those who have cast iron stomachs and arteries.
Reply #36. May 17 12, 4:39 PM
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timence
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Hmmmm, tasty but so, so bad for you. My family have it once a year for my birthday. A nice treat but has to be in serious moderation as far as I'm concerned.
Reply #37. May 19 12, 6:52 PM
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| callie_ross
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I don't. If I want fried chicken, I go to KFC! :)
Reply #38. May 31 12, 6:12 PM
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