|Pinto bean ketchup curry|
Breakfast: Sourdough toast
Lunch: Pinto bean ketchup curry with rice
Dinner: Spaghetti Bolognese
There was an unusual scene in the supermarket today. A guy was holding a McDonalds tray, eating burgers and fries, with sauce all over the tray and on his clothes. Somehow he managed to walk out of McDonalds and into the supermarket with the tray. He didn’t seem to notice anyone, he probably didn't know where he was, and no one did anything about it. He was probably under the influence, or has mental issues. The McDonalds next to the supermarket is quite nice, very well designed with lots of comforable seating. Eating there would be far more comfortable than standing in a relatively busy supermarket. I wonder what drove him away from McD's? Maybe he didn't want to be seen there? Or maybe he wanted to eat his food, surrounded by food. He was standing by the candy section.
Today's Favourite Photo
Skyve Seared Beef Tartare
Today’s Favourite Blog
It looks like lard is coming back in fashion. I think in some parts of the world it never really got out of fashion. Those parts of the world were lucky enough to be sheltered from margarine. Some years ago I was having dinner at a friend's friends brewpub in Germany. A platter arrived with ‘white stuff’. I ate it only to find out later it was fat (from duck I think). I was disgusted. At that time I had a negative image of lard. Times are changing. Not so long ago, for the first time, I saw lard sitting alongside butter and margarine in the supermarket.
Lards fat is mostly monounsaturated, like olive oil’s. And it produces superior pie crusts, crispier fried chicken, and crunchier cookies than vegetable shortenings like Crisco.
There are different kinds of lards. What’s sold in supermarkets, often labeled with the Spanish name, manteca, is almost as bad as shortening was before the trans fats were eliminated, because it’s been processed in the same way—hydrogenated so that it will stay solid at room temperature and need no refrigeration. The real deal can be found mostly at farmers’ markets or some butcher shops, especially by special order. Or you can make it at home.
Leaf lard, from the fat around the pig’s kidneys, is the best, especially for baking.