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From: floyd@brl-tgr.ARPA (Floyd C. Wofford )
Newsgroups: net.cooks
Subject: Re: We can change the world!
Message-ID: <1813@brl-tgr.ARPA>
Date: Tue, 1-Oct-85 08:53:09 EDT
Article-I.D.: brl-tgr.1813
Posted: Tue Oct  1 08:53:09 1985
Date-Received: Sat, 5-Oct-85 02:23:00 EDT
References: <279@weitek.UUCP> <24@calma.uucp> <461@ttrdc.UUCP>
Reply-To: floyd@brl-tgr.ARPA (Floyd C. Wofford (MMW) )
Organization: Ballistic Research Lab
Lines: 28

In article <461@ttrdc.UUCP> levy@ttrdc.UUCP (Daniel R. Levy) writes:
>At least I have never met up with a potato chip fried in
>lard--that would be TOO MUCH.
>-- 

It is obvious that most of the anti lard types are not from the
south or familiar with Amish or Mennonite style cooking.  These use
lard extensively (less prevalent in the more modern south).  Lard is
not cheaper, generally.  Go buy a tin of Crisco then go to the dairy
shelf for a pound of lard.  There may be certain health advantages
with using the vegetable products over the animal products but
for people who are self sufficient, in the sense that they make
the products they consume, you are apt to find shortening made from
animal fats.  

Don't dare to visit the east, especially the counties just west of
Philadelphia.  These areas have a high concentration of the farming
folk known as Menninites, Amish and Pennsylvania Dutch.  The local
potato chip makers create some of the most delicious potatoe chips,
the best being fried in lard.  The chips are crisper have much more
snap and crunch and seem to keep fresher longer.  This is probably
a regional phenomenon since most of the major potatoe chip makers
are the larger companies which must use the vegetable products for
their cheaper price and mass appeal.  The lard based chip is definitely
a smaller demand product, but a very real product with a devoted
following.

floyd@brl.arpa