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It was made with dense, sticky brown bread, tough lobes of bacon placed between grouting-like layers of a thick lard-like butter.
Are the tables larded like a king's banquet and are the trays restocked all night?
When it comes to making a flaky pie crust, home cooks of a certain generation know that there's nothing quite like lard.
Because the product looked like lard (though originally intended for soap), P&G started selling it in 1911 as Crisco (the name derived from "crystallized cottonseed oil"). .
It's not great by any stretch but if you like Lard, it sounds a little like Lard, but if Jello Biafra was a black teenager and there were like a million samples.
You're playing with nothing but old vegetables from now on!" And then you'd cry and stomp your feet, and I'd send you to your room, and then I'd feel all guilty and conflicted, and, instead of churning milk into butter or frying up some lard cakes like Ma would, I'd assuage my guilt by ordering you some new Legos online.
Maybe you're a big old lard butt like me and need to ease back into racing.
"Smells like lard in here," she said.
It then started sliding like lard on a skillet, inching toward the slope on the right.
They should put lard in them like they used to, except we'd probably all die of heart attacks.
The extensive literature on the subject also reveals lively (if tedious) debates on subjects like lard versus oil versus Crisco, marinating versus brining, and cayenne versus Tabasco.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com