tag:blogger.com,1999:blog-8051769502117632008.post3207895156755267585..comments2023-06-23T07:44:05.083-07:00Comments on Career in the Oven: Slightly Less Traditional Chinese Almond CookiesX Melissahttp://www.blogger.com/profile/09257311480789571710noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8051769502117632008.post-17749990286634707122010-05-09T04:25:31.877-07:002010-05-09T04:25:31.877-07:00Interesting stuff! I'll ask where they hide th...Interesting stuff! I'll ask where they hide the lard at the super market next time I swing by (which will probably be tomorrow, even though I just went today, knowing me).<br /><br />Yes! Please let me know how the pie crust goes. I've heard that traditional egg tart shells need lard love too, so holler when you post!<br /><br />X MX Melissahttps://www.blogger.com/profile/09257311480789571710noreply@blogger.comtag:blogger.com,1999:blog-8051769502117632008.post-39240308098824102442010-05-08T13:29:24.727-07:002010-05-08T13:29:24.727-07:00I also have a cookie recipe that uses lard, and I ...I also have a cookie recipe that uses lard, and I haven't made them yet (mostly because they're a holiday cookie and it's not the holidays). <br /><br />However, lard is better for us than we've been indoctrinated to believe. Pure lard isn't hydrogenated, and has good fatty acids in it. There's a good article about frying with lard here: http://www.foodandwine.com/articles/lard-the-new-health-food. <br /><br />I got a small tub of lard from the hispanic section of the supermarket, which means it's hydrogenated. I've been using it to saute and fry things, and it does well. The next time I make pie crust, I'll trade in the Crisco for it... and see how it goes.Spangledhttps://www.blogger.com/profile/15059364091231891242noreply@blogger.com