Originally Posted by
lvaughan
Now, I will probably shock some of you, by saying, I bought some Lard last week. Of course, I grew up with my Grandmother and Mom cooking with lard and remember how tasty pan fried potatoes were.
I think studies are showing that lard isn't as bad as they thought.
http://www.slate.com/articles/life/f...9/06/lard.html
I've been watching Rick Bayless on PBS and he uses lard all the time. At first it freaked me out because "lard is such a bad fat" but I started researching. I remember growing up mom always saved the bacon and saugage grease for pan frying later and it made everything so much more tastier.
It looks like you have to read the label careful, they have hydrogenated lard now. Which is crazy, because lard is firm at room temp. Wasn't that the reason behind hydrogenating?
To the OP, I use the low cal Smart Balance because it's easy to spread and doesn't go bad as quickly as butter. I like butter best, but I use such small amounts occasionally that it picks up fridge and freezer odors so badly or goes rancid. So for dinner parties and baking I use butter when I know I'll use most of the package.