Linda wrote:
JesBelle wrote:
Should I send it in to CI? Think they'll run it?
Although I don't imagine there are loads of cooks who use lard these days it certainly would work with shortening as well. Might as well give it a shot.
Actually you might be surprised, Linda. I always thought of lard as being a southern grandma type of fat, but since I discovered its virtues I've seen articles in mainstream pubs about how lard's back in vogue with chefs after getting a bad rap over the years, and is actually healthier than butter (albeit slightly higher in calories). But of course you're right that it's not culinary mainstream -- and I've never seen a CI recipe with lard in it, so there's no telling if they'd think the tip had broad appeal. I did have a tip published once in CC, but gave up on CI after a few tries years ago. Actually these days I think some of them are ridiculously common sense -- almost like they've run out of innovative tips so are now publishing the lame ones too.
So given that yours really IS a great idea, JesBelle, I say go for it!
Emilie