mogs whatever cooking oil you use

have you taken the lard pill yet, anon?

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  1. 2 months ago
    Anonymous

    lard is so fricking good but if i used it for everything i fried, id end up looking like one of those thanksgiving parade floats haha

    • 2 months ago
      Anonymous

      but I use lard

      lard has the same amount of calories as any other fat

      • 2 months ago
        Anonymous

        >lard has the same amount of calories as any other fat
        It's funny that literally no institution responsible for education or nutrition teaches this. If you say this to the average person they will think you're lying. They just think anything that isn't "vegetable oil" is somehow 100x worse and immediately makes you obese.

        • 2 months ago
          Anonymous

          i think what most people get hung up on is that saturated vs unsaturated debate

          • 2 months ago
            Anonymous

            lard is better for your body than vegetable oil by all conceivable metrics. the only fats you need are olive oil, lard, butter(clarified or not), and tallow everything else can go into the trash

            • 2 months ago
              Anonymous

              What if a recipe calls for a specific oil for taste? Like using sunflower oil to make Halva?

            • 2 months ago
              Anonymous

              What's wrong with coconut oil?

              • 2 months ago
                Anonymous

                saturated fat

              • 2 months ago
                Anonymous

                Lard, butter, and tallow all have saturated fat too though.

    • 2 months ago
      Anonymous

      OOOHHHHH I'M A CAPTAIN NOW

  2. 2 months ago
    Anonymous

    >McDonalds
    Stealth fast food thread

  3. 2 months ago
    Anonymous

    Have fun with your diabetes and heart disease anon

    • 2 months ago
      Anonymous

      >lard
      >diabetes
      u wot

      • 2 months ago
        Anonymous

        >t. I don’t know how the body processes things

  4. 2 months ago
    Anonymous

    Picrel has entered the chat.

  5. 2 months ago
    Anonymous

    Yes. It and olive oil are the traditional cooking fats where I'm from. Also butter to a far far far far far lesser extent

    • 2 months ago
      Anonymous

      That's pretty far.

      • 2 months ago
        Anonymous

        Not so much up close.

  6. 2 months ago
    Anonymous

    I save all my bacon fat, it works great for frying and I haven't used canola or peanut oil in 2 years

  7. 2 months ago
    Anonymous

    >have you taken the lard pill yet, anon?
    I did
    but It helped to cause a double bypass at 40 years young

  8. 2 months ago
    Anonymous

    ghee lasts longer

  9. 2 months ago
    Anonymous

    Stop talking about lard. What do you think will happen to prices if all the seedoil goys switch?

  10. 2 months ago
    Anonymous

    Lard is good but:
    1) is full of saturated fats
    2) is less versatile than olive oil.
    It is great to fry stuff or to make stews, ragù and meatloafs.

  11. 2 months ago
    Anonymous

    The place i used to work at fried everything we cooked on the flattop, in lard. yes, even the vegetarian dishes.

    • 2 months ago
      Anonymous

      >even the vegetarian dishes.
      Based, frick vegetarians

  12. 2 months ago
    Anonymous

    >become obsessed with saturated fats
    >start putting it in everything
    >seedoils ick
    >boomer on Facebook told me to use it as moisturiser, soo good
    >gf left after that, more lard for me
    >coronary at 32, must have been vaxxies shedding near me
    >not going to stop larding
    >dies
    pic rel

    • 2 months ago
      Anonymous

      i'm sure putting any kind of fats into everything wont do any good to anyone. also that guy either had bad genetics or ate 2kg of lard everyday, your body is supposed to use fat and clean itself.

    • 2 months ago
      Anonymous

      don't most asian cultures use lard pretty extensively? don't see them dropping dead of blocked arteries in their 30s too often

      • 2 months ago
        Anonymous

        Not really, ever since post WW2 industrialization they guzzle sneed oils just like us.

    • 2 months ago
      Anonymous

      That guy's 32? There's something else going on genetically, he looks 50+

    • 2 months ago
      Anonymous

      Stop talking about lard. What do you think will happen to prices if all the seedoil goys switch?

      I know you're just trying to keep all the lard for yourself

    • 2 months ago
      Anonymous

      that guy was triple jabbed, it was clotting from the covid shot, he even tweeted about being happy to be jabbed

  13. 2 months ago
    Anonymous

    I prefer chicken or duck schmaltz

  14. 2 months ago
    Anonymous

    Clarified butter tastes the best and is out of competition. I rarely use goose fat.

  15. 2 months ago
    Anonymous

    I rub that stuff on my face every morning after the shower. Positively glowing skin, zero dryness. Also it's great for your feet, stops cracking skin on your heels. Pork lard is amazing! Plus it smells good and attracts mates (mreaaoow!)

  16. 2 months ago
    Anonymous

    i use bacon fat
    lard tastes like a baseball glove smells

    • 2 months ago
      Anonymous

      >i use bacon fat
      it so overpowering though
      I use it for roux when I make good brown breakfast gravy

  17. 2 months ago
    Anonymous

    I started gheemaxxing because it tastes better than seed oils and doesn't have the trans fats people get hung up on.

  18. 2 months ago
    Anonymous

    Duck fat is better.

  19. 2 months ago
    Anonymous

    whats the consensus on using clarified butter/ghee
    lard's smoke point seems too low for a lot of stuff

    • 2 months ago
      Anonymous

      I make 2 pints ghee from 2 lbs unsalted butter every month. It's easy, healthy purportedly, and doesn't go rancid so I use it exclusively in my homemade dehydrated backpacking meals.

      At home, my lard is U.S. Dreams. Pricey but used by top chefs for good reason.

    • 2 months ago
      Anonymous

      It has a higher smoke point than most cooking oils, so fry away.

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