|
Heart-stopping moment for doctors as we're falling in love again with lard.(News)
From:
Western Mail (Cardiff, Wales)
| Date:
January 5, 2006
| COPYRIGHT 2006 MGN Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group.Copyright information
|
Byline: By SALLY WILLIAMS Western Mail
They're young, they're in love and... they're eating lard? Hard though it is to believe but this ad, published in 1957 to extol the virtues of today's perceived bad-boy of fats, was supported by the Department of Health. Other adverts from the British Lard Marketing Board showed slim, smiling blonde women with the slogan, 'Fat is for life!' It's a far cry from today's healthy-eating, olive oil-loving society and yet...lard and its ...
Related newspaper, magazine, and journal articles from HighBeam Research
|
Chefs prize it. The French love it. The Poles are hogging it. And now Britain's running out of it; Just because we use the word `lard' as a term of abuse doesn't mean we take kindly to foreigners making off with our fat. By Christopher Hirst.(News)
The Independent (London, England)
; Byline: Christopher Hirst The great British Christmas is under threat. Not from the usual suspects, such as television and commercialism, but lard - or, rather, the lack of it. There have been warnings that this year's mince pies, Christmas puds and roast spuds will not be up to scratch because the
|
|
Praise the lard!
The Daily Mail (London, England)
; ... fashionable, slender green bottles of oil on our supermarket shelves are going to rocket in price accordingly. It is the sort of news guaranteed to send a frisson through the trendy, metropolitan kitchens of Britain. In the last 20 years or so, more and more ...
|
|
The Main Ingredient: ; Lard vs. butter; Our test reveals what makes the very best biscuits
Sunday Gazette-Mail
; robbyers@wvgazette.com tara@wvgazette.com "I think I'm going to write about lard this week," I (Tara) mentioned in a staff meeting. Lips curled in quickly hidden distaste. A few kindly souls nodded politely with fixed smiles, the way my parents did when I announced I was majoring in journalism.
|
|
Lard slides in as a natural fat
The Milwaukee Journal Sentinel
; Lard slides in as a natural fat By KATHLEEN PURVIS Knight Ridder Newspapers Wednesday, February 28, 2001 Would any food police in the audience please cover your eyes? I'm about to type something monstrous. Ready? OK: Lard is good. There. I typed it. I feel better. Notice I didn't type "lard is good
|
|
LIKE IT OR NOT, LARD MADE THIS COUNTRY GREAT
Evansville Courier & Press (2007-Current)
; Lard. More lard. That's what this country needs. If I were a candidate for election to office, high or low, the first and biggest plank on my campaign platform would be a commitment to restore grease to its rightful place in the pantheon of American gastronomy and thus save this nation from its
|
|
WHERE'S OUR LARD?(News)
South Wales Echo (Cardiff, Wales)
; Byline: By KATE WHITTAKER South Wales Echo Mince pies, Christmas pudding and roast potatoes are at the top of many shopping lists at this time of year - but you might have fat chance of getting hold of them. If you are starting to turn your thoughts to all things festive, you might be startled to
|
|
RHUBARB, LARD KEY INGREDIENTS TO MY RESTAURANT'S SUCCESS
Evansville Courier & Press (2007-Current)
; Forget Obama. Forget Hillary. Forget God, guns and any of the other laundry list of things Tri-Staters are supposed to be passionate about. Tri-Staters have passion, extreme passion, but it's for none of those. Their true love is reserved for lard and rhubarb. It exceeds even their affection for
|
|
Oh, lard!(News Local)
Evening Gazette (Middlesbrough, England)
; Byline: Joanne Emmerson Santa's little helpers might have to manage without mince pies with their sherry this Christmas Eve - thanks to shortage of a key ingredient. Supermarkets across Teesside have been running out of lard - an ingredient that often makes home-baked pies stand out from the rest.
|
|
GOING BACK TO LARD FOR OLD-TIME PIES
The Boston Globe
; Cooking fat is one of the first topics pastry chef Delphin Gomes covers with new students at the Cambridge School of Culinary Arts. At the mention of lard, says Gomes, the students all say the same thing: "Ugh." Lard, made from pig kidney fat, is a pre-industrial age pie crust ingredient that
|
|
Lard really can be a fat lot of good ; REAL FOOD CAMPAIGN WEEK 28 LARD
Evening Standard - London
; THERE is something strange afoot when my staunchly pro- Flora margarine friends return from Tuscan holidays demanding to eat lard on toast. And they don't just want to indulge in it in private, they insist on serving it to others for dinner. Help! I couldn't be more surprised if Hugh
|