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Having enjoyed many a decent fruited number in their various tearooms over the years, I can't pass over the National Trust's Traditional Teatime Recipes book, although I'm surprised to find it calling for lard as well as butter.
During the heating process, a substantially larger amount of GO remained in the MGO-treated lard as well.
Some people use lard as the fat, others butter.
— Nick Fox NPR: The rise and fall of lard as America's favored cooking fat.
"Jeez, Heidi," blasted the British gossip rag Heat, "as if your soccer mom haircut wasn't bad enough, you've now started using lard as a styling product".
As the growing use of cheaper vegetable oils decreased the importance of lard as a source of fat, meatpackers sought hogs yielding more lean meat and less fat, and breeders (mostly European) began crossbreeding programs to obtain lean meat and vigorous animals.
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Lard seems as outdated as a wood-burning stove, as risky as a quart of moonshine.
If you want to store the lard for as long as one year, place the jar of lard in your freezer, instead.
When you're ready to eat, slightly brown some diced vegetables in oil or duck fat or lard, add as much of the nearly-cooked beans/chickpeas as you need, add the gravy from the braise as well as any other flavorings you like (herbs is what I have in mind), and simmer until the vegetables and beans/chickpeas are done.
Fresh lard is white, as luminous as fallen snow and as silky to the touch as lipstick.
William of Malmesbury's history of the English kings stated "Arthur's grave is nowhere seen, whence antiquity of fables still claims that he will return" and his work "On the Antiquity of the Glastonese Church" —larded as it is with known and suspected pious forgeries nowhere mentions a connection between the abbey and either Arthur's grave or Avalon.
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