@@kaakrepwhateverI use high temp olive oil, it has less taste because it's more refined. Only California brands though, so I know it's not chemically extracted or cut with seed oils.
I love when guest come over and look for cooking oil. I point to the lard. they grab the Extra Virgin olive oil and try and use it to fry with. Boy is it funny when they taste how bad Extra Virgin olive oil is to fry with.
@@petuniasevan I had some leftover waffles one time, which lose their texture when refrigerated, so the next day I cooked some bacon, then fried the waffle in the bacon fat. It was kind of amazing. Probably not very healthy, but it's not like it's something I do all the time :P.
I’ve always used butter but a few years ago I incorporated pork lard as a cooking oil it’s great along with olive oil. I’ve actually used pork lard in popping popcorn. It smells great as I pop the popcorn but the surprising thing is you really can’t taste the beacon taste in the popcorn. I get a commercial brand and depending on the production date has a shelf life up to 18 months without refrigeration as said by the manufacturer. I purchase it in built then keep a 20oz jar of it by the stove for when I need some.
I don't like the taste of beacons. The taste is fairly metallic and I'm pretty sure there are circuits and silicon involved in all the crunching that happens.
The problem is processed foods all together, if we all spent the time and did our own cooking from whole foods. The big corperations would have to resort to seed oils, natural gum etc for foods. Because families would have the ability to compose their meals based on their specific ethical beliefs
I had a next door neighbor who, somehow, had the ability to cook “CARP”. A very BONY fish to this day, I haven't found anyone else who serves it. She deep-fried it in LARD, which gave it a flavor UNIQUE and DELICIOUS. Lard was killed due to it basically being FREE and REUSABLE, corporations just couldn't have that.
No, you have to use industrially manufactured oils, even if that means you have to choose between big bottles(you won't be able to finish before it gets rancid) or small bottles (more expensive). Or you can choose chemically modified shelf-stable oils (potentially more health risks). If there's something cheap, long-lasting, and tastes good, we'll burn a lot of money making tons of scary papers to make you stop using it because it won't help our stock.
If your cooking oil ever goes rancid you should start putting the lid on, or cooking more than once a year. If you have cooking oil ever go rancid you are the problem, because that is not a normal thing to happen to cooking oils.
When I moved out on my own as a young man, I brought an old stew pot with which is used to save bacon drippings in. Everytime I cooked bacon, instead of flushing the drippings down the drain, they went into the pot. I soon had enough to make proper British style chips, just pop the pot onto a burner, warm it up and when ready, in went the chips.....cooked them until golden brown, remove them and let soak on some paper towel and when the dripping had cooled down, back into the fridge it went until needed again. Best chips ever, and when I need to make roast potatoe's just scrap a few tablespoons of dripping from the pot, and let it melt in the roasting pan, same when it came to making Yorkshire puddings...... Best tasting chips, roasties and yorkies I've ever had........but I stopped doing then when I bought into the story about how unhealthy it was and switched over to seed oils.....they work but the tastes just wasn't the same........Lately though, I've switch back to using butter when frying up mushrooms and onion or eggs, much tastiers.
Lard didn't go anywhere. millions of us Americans in the South have been using lard this whole time, even when the seed oils were deemed better for us...
I have finally found something close where I live, "bacon up" it's from bacon but it works like regular lard with a bacony flavor. another related item that is really hard to find is cultured butter (from cows, I am not talking about vegan cultured butter)
You're right. As a German I can confirm, that a fresh bread with lard is indeed very delicious. It's called Schmalzbrot. But the younger ones only want to eat burgers, fries and pizza.
My Dad was stationed in Wurzburg in the late '60's. We lived in a house in a German village, Rossbrun. Never had a bad meal in Bavaria. Wonderful experience. / Guten tag, marcom.
Hey man, the city the hamburger was named after was named after the original German city of Hamburg. Technically burgers are German in origin. At least by name.
I am 69. My mom was a very old-fashioned cook who cooked all our own meals, while the other kids in my school ate a lot of tv dinners. My mom used lard for biscuits and pie crust. Unfortunately she bought the commercial lard in the supermarket which was labeled "hydrogenated", which we now know was full of deadly trans fat. But the taste of that pie crust... I recently found a supermarket in the area that sells packages of pork fat trimmings, I presume for older, more traditional people, who make their own sausage. I bought some and made lard. And then it occurred to me that if they are cutting off pork fat from big chunks of pork, they are probably also doing that with beef. I asked the guy at the meat counter, and he gave me a 5# package of beef fat trimmings @ .69 a pound. Fat is good. Fat makes your eyes bright and your coat shiny.
Interesting. I had some leftover beef fat in a jar and I smeared it on a house brick and left it in the back garden for the local Foxes. They would come and lick the brick all the time and when it was gone still came to investigate. I purchased some very cheap (hydrogenated) lard and left the entire block outside for them and they didn't touch it. No animal touched it except a curious magpie that took a gentle peck at it and then flew away is disgust. I left it outside for 2 months before throwing it away completely intact.
While I'm interested in lard and support its resurgence, I politely disagree with using lard for frying eggs. Just fry up some bacon and use that grease. Can't beat the flavor.
Thankseverso for posting this Taste of Yesteryear -- You just got a new sub! Too many folks have never known what a great cooking fat lard is when it comes from pigs that were raised outdoors, free to roam & root, & not fed GMO corn or soy. 🐷
For me, I'm learning that a lot of nutrition advice has been commercially and politically motivated. The food pyramid was garbage. Where my heads at now is its much better to eat no or minimally processed food, and minimize processed foods. Crisco, Seed oils etc that need chmicals and detergents to bring to market is a no go. Margarine was always gross.
I save all the bacon drippings, I add to boiling water and mix. When it settled I have lard with most salt absorbed by the water. I can then use as lard, or cooking oil
Schmalz w lard or tallow (beef fat) makes a good snack for people on keto or carnivore diets, when using the appropriate bread. Lard & tallow with seasonings can even go on pizza in place of cheese - gotta eat it very soon after cooking.
Because they were pressured by stupid sheep to switch to vegetable oil... which is far worse. Imagine trying to convince people to go back to lard now--you'd be pilloried.
It's an amazingly complicated concept that's really hard to understand that millions of years of evolution fine-tuned humans to respond well to animal fats and the same is not true for seed oils... No matter what any "scientist" says lard will always be more healthy than seed oils.
@@Celediev Olive oil is not an ultra processed food and being 'ultra processed' in and of itself doesn't mean it's less healthy. So again, how is lard healthier than any seed oil?
@@comedyguy911 Olive oil is not a seed oil and while there could potentially be a way to ultra process food without making stuff less healthy basically every ultra processed food that is currently available anywhere was stripped of a fuckton of nutrients in the process of making it.
@@Celediev And if you were to substitute lard for the these evil seed oils, you'd still have the same health outcomes. Seed oils aren't bad: it's the over consumption of them in ultra processed foods. That's why the majority of studies that have been done show no difference in outcome on a standard diet between animal and seed fats. So as you still didn't manage to answer the question, so for the third time, how is lard healthier than any seed oil?
I use lard, beef dripping, butter or oil depending on what I'm cooking. No one ingredient is either good or bad, just change things up all the time and you'll be fine.
Lard is tasty and smells so good (I don't agree with those who say it smells bad). It's easy to prepare and it's so cheap. To maximize my yield, after I render most of the fat, I try to cut up the remaining pieces of lard as small as possible and render again to try to squeeze out as much fat as I can. This causes the end product to be a little bit darker and have a more roasted taste which I like a lot though.
I can’t believe it, I feel bad for lard. Fat is fat, and lard and seed oil can be bad or good for you depending on your intake. Too much of anything is bad for you.
I use lard as the most economical option. I buy trimmed pig fat on the market for cheap, about 1.50 or 2 euros. I grind it in a meat grinder and render. The more tasty liquid fat for smearing on bread comes from slabs of the pigs back. It is more expensive, about 5 euros. Sometimes the traders are kind enough to have ground it already. It is messy, and you have to do a large amount at once. There were one or two other videos about lard with approximately the same content, as if there was a concerted campaign by carnivore dieters.
I've been using beef tallow for a while. I find animal fats, especially beef tallow, do a better job of making CS and CI nonstick than oils do. I do still use EVOO for some dishes like salmon and pastas for flavor purposes. I quit using vegetable oils a long time ago because they are tasteless and don't work as well imo. - Also this was far too good of a video for you to only have 120 subs.
I am unable to tolerate margarine, shortening and some seed oils. They make my digestive tract feel " loose" and I get this soapy aftertaste when I belch. GROSS ! What's weird is I can about drench my salad with avocado oil or extra virgin olive oil, and I can eat the fattiest bacon or pork chops without issue. Really oily fish doesn't cause any problems like what I mentioned that margarine or shortening do. It is literally like my Body KNOWS that seed oils and shortening are fake and toxic.
"Whatever happened to Lard?" It's sold in pails and boxes in the grocery stores. It makes the best pie crusts, better than butter and it;s all I use it for.
I was afraid for a long time watching this that you were going to go into the crazy hyperbolic "seed oils evil" that some nuts believe but you ultimately stayed pretty in line with the science. There was a LITTLE "Natural = good" fallacy but not enough to ruin anything though.
Leaf lard 👍. The stuff in the blue box 👎 Most of us over a certain age used Crisco but I stopped somewhere in the 1980’s. Butter, bacon drippings and olive oil are what I keep around now but I need to look for leaf lard. Carbs aren’t so great. Oh, tamales are steamed and the lard they are made with steams off.
and sugar wanted to sell more sugars. if you look into why fats got removed from everything and replaced with diabetes i mean extra sugar.. "It was a very smart thing the sugar industry did, because review papers, especially if you get them published in a very prominent journal, tend to shape the overall scientific discussion," co-author Stanton Glantz told The New York Times.
One other problem that isn't mentioned with lard is that if it were used in manufactured foods, many people wouldn't buy the product. Jews, Muslims, and vegans would avoid it. At this point, seed oils become the lowest common denominator.
Vegans is like atheism, this can not exist. Muslims & Jews can't understand the value of a pig during hard winter. Other animals are more precious for clothing and milk (sheep ) and help in the field (beef) Plus, the pig eat all the leftovers and don't change the earth into sand, like those tribes do, the so called believers, who love to kill the origin'al temple.
"Schmalz" is the German term for lard (always from pigs, otherwise it has a prefix). And then there is also "Gänseschmalz" - from Geese. That's also what Jews from Eastern Europe used. Chicken also have some fat, but usually not enough to trouble yourself rendering it seperately, it gets used when you cook a chicken. "Butterschmalz" is made from butter and basically similar to Ghee. "Grammelschmalz" or "Griebenschmalz" is lard with chopped up greaves/cracklings. Tastes excellent on dark bread. I always liked my Grammelschmalzbrot with some thin slices of onion, mild paprika powder, salt and pepper.
@@candycommander Trans fats are made in the process of hardening oils with hydrogenation. So it was only the case for margarines and other fat spreads. Liquid oils didn't go through that procedure. However because of the bans and research on impact of trans fatty acids on health, nowadays it's not really probable that you will encounter margarine made that way. I'm from Poland and for example the brand Flora uses lecithin (emulgator found in egg yolk and corn), powdered milk and other methods that don't produce harmful substances. As for coconut oil, it is one of few exceptions of plant fats, that are mostly saturated fatty acids. That's why it's usually solid at room temperature. And remember, that the unsaturated fatty acids are the healthier ones according to science. So oils like canola (rapeseed), soybean, olive, sunflower and such are a better option.
Modern diets, healthier or cheaper, lard is a definite no go for observing Muslims & Jews. That's why it makes marketing & business sense to go where everyone can partake a product from vegetable oils. Oh I forgot the vegetarians too 😊.
Muslims & Jews can't understand the value of a pig during hard winter. Other animals are more precious for clothing and milk ( sheep ) and help in the field (beef) Plus, the pig eat all the leftovers and don't change the earth into sand, like those tribes do, the so called believers, who love to kill the origin'al temple.
Whats with the AI voice, its not even consistent across videos. Its super noticeable due to the consistent lower audio quality within segments but the quality changing everything a segment changes. It just isnt a good replacement for doing voice over yourself.
Perhaps the story about when pigs were genetically modified to make them "healthier". I watch this sort of content all the time. Almost nothing on the topic. /btw. Good work.
*False.* The sugar industry paid scientists in the 1960s to play down the link between sugar and heart disease and promote saturated fat as the culprit instead-*How the Sugar Industry Shifted Blame to Fat,* _New York Times,_ Sept. 12, 2016 *Organic Lard (vs ultra-processed oil)* What most people don't realize, is that most fat-containing foods are not made up of only one type of fat. Most foods with fat in them are actually a unique blend of unsaturated and saturated fats. A small amount of fat is an essential part of a healthy, balanced diet. Fat is a source of essential fatty acids, which the body cannot make itself. Fat helps the body absorb vitamin A, vitamin D and vitamin E. These vitamins are fat-soluble, which means they can only be absorbed with the help of fats. • One tablespoon of lard, for example, has *5g* saturated fat, *5.8g* monounsaturated fats, and *1.4g* polyunsaturated fats. • One tablespoon of butter, in comparison, has *7.2g* saturated fat, 3*g* monounsaturated fat, and* 0.4g* polyunsaturated fat. • Olive oil, on the other hand, has *1.9g* saturated fat, *9.9g* monounsaturated fat, and *1.4g* polyunsaturated fat per tablespoon. As you can see, lard has less saturated fat than butter, but more than olive oil. This makes it a pretty middle-of-the-road option in terms of fat choices. Eating ultra processed snack foods like potato chips is less healthy than real lard. Unless you're growing and pressing your own sunflower oil so you know exactly what it is and how it was processed, much of the sunflower oil on our supermarket shelves is refined, and processed using chemicals. As such they are likely to contain chemical residues and won’t retain their natural nutrients or enzymes, although they will benefit from a longer shelf life. Studies on animals have also suggested that consuming linoleic-rich sunflower oil throughout life may impact how well the animal ages, potentially increasing cholesterol as well as leading to DNA damage. Use common sense. Everything in moderation. Fat carries flavor and makes eating enjoyable. Just don't eat it all at once.
Wrong. Schmaltz is duck or goose fat. Google or Bing are your friends. Or, just be old enough to know these things. There's an old saying, that every part of the pig gets used except the squeal. I used to have some "vegetable oil" in my house. I used it in my smoke generator to detect leaks in my car's evap control systems. Best use ever!. Omega 3's in flax seed has only about a 10% efficiency in converting to the form we can use. Tortilla chips used to be all fried in lard. Now, none. Unfortunately, lard in America and probably some other countries, is not as healthy as it used to be. This is due to the diet of the pigs, high in grains. More PUFA's, less mono and saturated fats.
Schmalz is animal fat in general in Germany, usually pig, the Jewish community made an alternate version from chicken but also often geese, so those became known in the USA, but originally it was an alternative so jews could eat it.
As stated by Mindinvasion, in germany Schmalz is generally pork lard, there is also Butterschmalz which essentially identical to Ghee, and Schmaltz or Shmalz in jewish cuisine which is chicken or goose fat
Here in Germany most lard is pork fat because a lot of pork is eaten here. The rest is goose fat, but that's usually pure lard but mixed with fried goose fat, fried onions and sometimes apple. A goose roast on St. Martin's day (for the Catholics) and on Christmas (for both big Xtian denominations) is as traditional here as the turkey is on Thanksgiving in the US. So in December you have an abundance of goose fat and people used to turn it into a fancy spread. And it's still served with sourdough bread and pumpernickel at New Year's party buffets by the older generations as a treat.
In Germany? I think you mean 'smalec' which is a Polish word. Edit: Then again, we kept trading territory over the years and we're neighbours to begin with, so who even knows at this point.
@@TasteofYesteryear Probably should check the pronounciation of margarine too. Otherwise, great video. Really fascinating. I had no idea about how popular lard was
Lard "WAS" good. My grandparents cooked with lard all the time and lived to be over a hundred. Today's lard is a totally different story, and here is why. Animal feed is almost always made of corn, not just any corn, but GMO corn since most of our corn supply is now genetically modified. How was corn genetically modified? Monsanto actually spliced the gene of the corn with the pesticide glyphosate. When you plant a corn with glyphosate spliced into its gene, the corn plant coming out will have glyphosate in all of its cells. Glyphosate is the same chemical in the weed killer called Roundup. Yes, the one with warnings all over it being that it is a health hazard. Monsato/Bayer still claim glyphosate does not cause cancer, etc., yet is paying millions in settlement for lawsuits filed by people developing cancer, etc., after exposure to glyphosate. The pigs are fed this same GMO corn, so the pigs are also eating glyphosate. You then eat the lard coming from that pig. Get my drift? In fairness to the cows, they are most likely given feed too made of GMO corn, unless they are organically raised. I cannot give a verbatim quote, but I read somewhere that about 48% of cows now have cancer. Monsanto also has this protocol for farmers to soak grains in glyphosate to increase the yield. So it isn't just the lard we should worry about. When you eat corn syrup, corn cereal, cornstarch, corn tortilla, corn grits, etc. coming from GMO corn, you are essentially consuming glyphosate. Imagine yourself drinking the weedkiller Roundup because it is the same thing. Now if you raise the pig yourself and feed it clean food and then use it as your source of lard, that is a totally different story. Anyway, glyphosate is in almost everything. Even Bob's Red Mill was selling "organic" oats with glyphosate. They had to pay a fine. Glyphosate is banned in Europe, but not in the US. Americans no longer run this country, but a bunch of satanic sodomites. Watch Shatter the Swarm and wake up from your stupor. Yes, lard "WAS" good in the old days.
You might want to read a little bit more on how genetic engeneering works and especially how it does not work (if something doesn't have genes to begin with, for example) before you keep spreading this cringe little horror story.
@@inkenhafner7187 You are telling someone who reads for hours every day for decades to read. You sound just like an "educated" virologist telling everyone, "I saw a virus here, here and here" and actually believed himself. What triggered you, the word satanic or sodomite? And this is how you spell "engineering".
Indeed, either you render it yourself from white pork fat (which is a smelly business. Some like the smell, others not so much) at a low temperature. Or you have to look for pure lard that hasnt been altered in any way.
@@cecillec2331 Yes, that is a thing you said that makes you sounds like a conspiracy theorist. But the other stupid thing is that GMO corn doesn't produce glyphosphate - it's resistant to it. So using "round-up ready" modified corn lets them spray round-up to kill the non-resistant plants in the field. So sure, if round-up is carcinogenic, then that can be a problem if the plant isn't properly processed and cleaned. And of course, agricultural run-off can cause further problems if it's full of the pesticide. But GMO corn does not produce the chemical. Why would they make the plant produce the very chemical they're trying to sell? That's not profitable. Make it resistant to that chemical, so now you have a captured market who need to buy the chemical from you. Much more business sense.
Thank you for causing me to google "how to view youtube dislikes". I never knew there was an extension, i thought youtube would have gatekept this information more effectively. Considering how effective the ratio was for quickly and accurately judging whether or not I've found bunk or clickbait, I've always felt like them taking it away showed just how contemptible they view their consumers as. As for your question, food and dietary habits are a sensitive issue. Some people will dislike something that offends them but not want to argue or realize they don't have the most sound argument to support their position.
@@tiberiusG Your welcome I guess xD UA-cam removed dislikes mostly because of political issues, so people would have a harder time to see if a significant amount of people would dislike a political video. Thus causing any viewers mind to question less and swallow information more. It was removed during the covid times.
Luckily there’s a growing number! I’ve got a link for lard in my description, and as for Tallow, there’s Simply Eden Tallow, Vellum Street Tallow, and Tallow Cosmetics to name a few.
Great video production! There's just a problem or two. Seed oils are not hydrogenated vegetable oil products such as margarine or shortening, and there is no non mechanistic theoretical studies suggesting seed oils cause heart disease. Just think about it, if seed oils were harmful, why is there so much proof for olive oil being heart healthy? The vindication of lard isn't a conviction of seed oils either.
Not really considering the population of muslims is in the minority in the non muslims countries where lard enjoyed popularity. You know something that will probably blow your mind? As per the Quran, only the flesh specifically is haram. Lard is technically permissible, but like judaism and Christianity, what you see enacted now by the majority of muslims iis a whole other religion.
I liked the video but would like to offer my thoughts I liked the content of narration but the video didn't actually contribute anything to it. Even the map shown was just a colourful map, nothing of substance was there
Thank you, I appreciate the like and your feedback. I will add more explanations and details on screen in the future. It's my third video, I aim to make each one better. This kind of feedback really helps me 🙏
Still using lard, tallow and butter in my kitchen. The only "oil" I have is extra virgin olive, but it doesn't get used as much.
I make my own mayonnaise from extra virgin olive oil.
@@kaakrepwhateverI use high temp olive oil, it has less taste because it's more refined. Only California brands though, so I know it's not chemically extracted or cut with seed oils.
@@RustyShacklefordReal I just use it cold. I cook with butter or lard.
@@RustyShacklefordReal So the mafia hasn't ruined yankee oils?
I love when guest come over and look for cooking oil. I point to the lard. they grab the Extra Virgin olive oil and try and use it to fry with. Boy is it funny when they taste how bad Extra Virgin olive oil is to fry with.
Ive been saving my bacon fat, filtering it, and using it for years in place of oils and butter.
It makes food taste amazing.
My husband fries his eggs in bacon fat that I save up in the fridge.
@@petuniasevan I had some leftover waffles one time, which lose their texture when refrigerated, so the next day I cooked some bacon, then fried the waffle in the bacon fat. It was kind of amazing. Probably not very healthy, but it's not like it's something I do all the time :P.
@@thaddeuskthe unhealthy part is the sugar and processed carbs in the waffle. The lard isn’t the bad part.
I'm pretty sure about half of my DNA is bacon grease. Can't beat it.
I’ve always used butter but a few years ago I incorporated pork lard as a cooking oil it’s great along with olive oil. I’ve actually used pork lard in popping popcorn. It smells great as I pop the popcorn but the surprising thing is you really can’t taste the beacon taste in the popcorn. I get a commercial brand and depending on the production date has a shelf life up to 18 months without refrigeration as said by the manufacturer. I purchase it in built then keep a 20oz jar of it by the stove for when I need some.
I don't like the taste of beacons. The taste is fairly metallic and I'm pretty sure there are circuits and silicon involved in all the crunching that happens.
I love stumbling upon great channels in their infancy.
its a poorly researched video with no original footage and a computer generated voice. no personality or connection behind it.
@@Sassafrassassassa As a poorly constructed AI personality I agree with you wholeheartedly.
Some seek to soar, others settle for stumbling.
Thanks very much for that!
my fave pastime
The problem is processed foods all together, if we all spent the time and did our own cooking from whole foods. The big corperations would have to resort to seed oils, natural gum etc for foods. Because families would have the ability to compose their meals based on their specific ethical beliefs
I had a next door neighbor who, somehow, had the ability to cook “CARP”. A very BONY fish to this day, I haven't found anyone else who serves it. She deep-fried it in LARD, which gave it a flavor UNIQUE and DELICIOUS. Lard was killed due to it basically being FREE and REUSABLE, corporations just couldn't have that.
Carp is delicious. I love cooking it, it just takes a lot of time and a good pair of tweezers to debone it.
No, you have to use industrially manufactured oils, even if that means you have to choose between big bottles(you won't be able to finish before it gets rancid) or small bottles (more expensive).
Or you can choose chemically modified shelf-stable oils (potentially more health risks).
If there's something cheap, long-lasting, and tastes good, we'll burn a lot of money making tons of scary papers to make you stop using it because it won't help our stock.
If your cooking oil ever goes rancid you should start putting the lid on, or cooking more than once a year. If you have cooking oil ever go rancid you are the problem, because that is not a normal thing to happen to cooking oils.
Instead of just saying "seed oils bad", this video actually goes into some detail about why too much seed oil in your diet is a bad idea.
You can buy lard and beef tallow on most supermarkets in Mexico and it it’s widely used
When I moved out on my own as a young man, I brought an old stew pot with which is used to save bacon drippings in. Everytime I cooked bacon, instead of flushing the drippings down the drain, they went into the pot. I soon had enough to make proper British style chips, just pop the pot onto a burner, warm it up and when ready, in went the chips.....cooked them until golden brown, remove them and let soak on some paper towel and when the dripping had cooled down, back into the fridge it went until needed again. Best chips ever, and when I need to make roast potatoe's just scrap a few tablespoons of dripping from the pot, and let it melt in the roasting pan, same when it came to making Yorkshire puddings......
Best tasting chips, roasties and yorkies I've ever had........but I stopped doing then when I bought into the story about how unhealthy it was and switched over to seed oils.....they work but the tastes just wasn't the same........Lately though, I've switch back to using butter when frying up mushrooms and onion or eggs, much tastiers.
Sounds great!
Glad to be the 100th subscriber. Here is to 1 million more! Great video layout and informative without the fluff, like a bad written essay.
haha, thank you!
During the great depression, my great grandmother, took lard sandwiches to eat in school.
My father swore by them, personally I never saw the attraction, but he seemed to love them.
Sounds intriguing!
@@gumpyoldbugger6944 Home rendered lard tastes WAY different to store bought lard.
@@Plasmastorm73 I'll take your word for it. In you opinion, which is better?
Lard was relatively cheap and easy to make, therefore it had to go.
Most importantly, it was less profitable
Lard didn't go anywhere. millions of us Americans in the South have been using lard this whole time, even when the seed oils were deemed better for us...
Glad the algorithm gave me this i am now subscribed
Thanks so much for the subscription! Glad you enjoyed it!
I have finally found something close where I live, "bacon up" it's from bacon but it works like regular lard with a bacony flavor. another related item that is really hard to find is cultured butter (from cows, I am not talking about vegan cultured butter)
Remember when margarine was better for you than butter and eggs were bad?
You're right. As a German I can confirm, that a fresh bread with lard is indeed very delicious. It's called Schmalzbrot. But the younger ones only want to eat burgers, fries and pizza.
My Dad was stationed in Wurzburg in the late '60's. We lived in a house in a German village, Rossbrun. Never had a bad meal in Bavaria. Wonderful experience. / Guten tag, marcom.
nothing wrong with a burger.
@@deathandrebirth-y8x True
I always liked my Grieben- or Grammelschmalzbrot with some thin slices of onion, mild paprika powder, salt and pepper.
Hey man, the city the hamburger was named after was named after the original German city of Hamburg. Technically burgers are German in origin. At least by name.
Tallow is actually healthier than lard, but harder to find. But certainly use lard before you use Crisco or Canola oil.
We used to render lard from butchered pigs. It was easily digested with no heartburn.
I am 69. My mom was a very old-fashioned cook who cooked all our own meals, while the other kids in my school ate a lot of tv dinners. My mom used lard for biscuits and pie crust. Unfortunately she bought the commercial lard in the supermarket which was labeled "hydrogenated", which we now know was full of deadly trans fat. But the taste of that pie crust...
I recently found a supermarket in the area that sells packages of pork fat trimmings, I presume for older, more traditional people, who make their own sausage. I bought some and made lard. And then it occurred to me that if they are cutting off pork fat from big chunks of pork, they are probably also doing that with beef. I asked the guy at the meat counter, and he gave me a 5# package of beef fat trimmings @ .69 a pound.
Fat is good. Fat makes your eyes bright and your coat shiny.
Excellent!
Also check your local hispanic grocery. They often have the non-hydrogenated lard. They call it "Manteca" in Spanish.
@@petuniasevan I have heard that, but it's a half hour drive to the nearest one.
Interesting. I had some leftover beef fat in a jar and I smeared it on a house brick and left it in the back garden for the local Foxes. They would come and lick the brick all the time and when it was gone still came to investigate. I purchased some very cheap (hydrogenated) lard and left the entire block outside for them and they didn't touch it. No animal touched it except a curious magpie that took a gentle peck at it and then flew away is disgust. I left it outside for 2 months before throwing it away completely intact.
Way too much trouble. Just buy tallow. Tallow is beef fat, just like lard is pork fat. You can easily get it at any good store, or online.
You can get great big tubs of it in the Mexican section of most grocery stores.
While I'm interested in lard and support its resurgence, I politely disagree with using lard for frying eggs. Just fry up some bacon and use that grease. Can't beat the flavor.
...anyone gonna let this guy know what bacon fat essentially is?
@@ibeleaf yeah, it's a good replacement for sausage grease if you're making biscuits and gravy. Also, it's smoked, cured lard.
@@ibeleaf lard is more refined.
Anything other than butter makes the egg separate at the edges making it too difficult to flip.
@somerandomguy5977 no you're just bad at eggs.
Thankseverso for posting this Taste of Yesteryear -- You just got a new sub! Too many folks have never known what a great cooking fat lard is when it comes from pigs that were raised outdoors, free to roam & root, & not fed GMO corn or soy. 🐷
Thanks so much for the sub! Appreciate it!
For me, I'm learning that a lot of nutrition advice has been commercially and politically motivated. The food pyramid was garbage. Where my heads at now is its much better to eat no or minimally processed food, and minimize processed foods. Crisco, Seed oils etc that need chmicals and detergents to bring to market is a no go. Margarine was always gross.
I've been using lard my whole life...I'm 52 now and my mother and grandmother used lard and bacon grease to cook in before me.
Interesting video. I went to Kroger yesterday to see if I could buy some lard and they didn't have any all I had was seed oils.
Most butchers can sell you the fat off cuts of meat, Amazon sell most grass-fed clarified fats of Tallow and Lard.
You can buy food-grade lard and beef tallow online at places like Amazon or directly from family farm websites
All right, thank you.
@@kalidesu Thank you very much. I appreciate the reply.
Try Hispanic or Asian markets.
They often carry pork fat and you can render your own lard at home.
McDonald’s should go back to lard for their fries.
They used tallow (beef fat, not pork fat.) But yes.
@@antkara6792 - oh right ta
Tallow fried fries taste so much better. Place near my house still uses it
@@antkara6792 They got sued to buggery by Hindus and vegans over that, FR!
You're talking about my childhood. They were so much better.
lard has always been my favorite fat for cooking. great video!
Thanks very much!
I save all the bacon drippings, I add to boiling water and mix. When it settled I have lard with most salt absorbed by the water. I can then use as lard, or cooking oil
Schmalz w lard or tallow (beef fat) makes a good snack for people on keto or carnivore diets, when using the appropriate bread.
Lard & tallow with seasonings can even go on pizza in place of cheese - gotta eat it very soon after cooking.
McDonalds used lard for their french fries when I was a kid and then some. They were the best and they absolutely don't taste as good now.
Because they were pressured by stupid sheep to switch to vegetable oil... which is far worse. Imagine trying to convince people to go back to lard now--you'd be pilloried.
They used beef tallow
And Burger Kingused to use beef tallow for their fries back in the 1970s, , which was why I always preferred BK to Mickey D's.
It's an amazingly complicated concept that's really hard to understand that millions of years of evolution fine-tuned humans to respond well to animal fats and the same is not true for seed oils... No matter what any "scientist" says lard will always be more healthy than seed oils.
How is lard healthier than any seed oil?
@@comedyguy911 by not being an ultra processed food for example.
@@Celediev Olive oil is not an ultra processed food and being 'ultra processed' in and of itself doesn't mean it's less healthy. So again, how is lard healthier than any seed oil?
@@comedyguy911 Olive oil is not a seed oil and while there could potentially be a way to ultra process food without making stuff less healthy basically every ultra processed food that is currently available anywhere was stripped of a fuckton of nutrients in the process of making it.
@@Celediev And if you were to substitute lard for the these evil seed oils, you'd still have the same health outcomes. Seed oils aren't bad: it's the over consumption of them in ultra processed foods. That's why the majority of studies that have been done show no difference in outcome on a standard diet between animal and seed fats.
So as you still didn't manage to answer the question, so for the third time, how is lard healthier than any seed oil?
😃Thank you 👍
I use lard, beef dripping, butter or oil depending on what I'm cooking. No one ingredient is either good or bad, just change things up all the time and you'll be fine.
My parents still make their own lard and that's what they cook with only.
Lard is tasty and smells so good (I don't agree with those who say it smells bad). It's easy to prepare and it's so cheap. To maximize my yield, after I render most of the fat, I try to cut up the remaining pieces of lard as small as possible and render again to try to squeeze out as much fat as I can. This causes the end product to be a little bit darker and have a more roasted taste which I like a lot though.
Sounds yummy!
Ok, I'm convinced. I'm going to try lard.
I can’t believe it, I feel bad for lard. Fat is fat, and lard and seed oil can be bad or good for you depending on your intake. Too much of anything is bad for you.
Good , honest content. I look forward to this adventure together.
So the Lard Council was right after all!
They are right, but there is a caveat.
Praise the Lard, brothers and sisters
I use lard as the most economical option. I buy trimmed pig fat on the market for cheap, about 1.50 or 2 euros. I grind it in a meat grinder and render. The more tasty liquid fat for smearing on bread comes from slabs of the pigs back. It is more expensive, about 5 euros. Sometimes the traders are kind enough to have ground it already. It is messy, and you have to do a large amount at once.
There were one or two other videos about lard with approximately the same content, as if there was a concerted campaign by carnivore dieters.
Interesting and good video, but I would probably like it even better if you could cite your sources.
Thanks! I’ll take note of that for future videos!
Very interesting.
Glad you think so!
4:30... Kinda looks like the chalkboard reads, fart death rates. 😂
Gotta use the clips I can find, man! Haha!
I've been using beef tallow for a while. I find animal fats, especially beef tallow, do a better job of making CS and CI nonstick than oils do. I do still use EVOO for some dishes like salmon and pastas for flavor purposes. I quit using vegetable oils a long time ago because they are tasteless and don't work as well imo.
- Also this was far too good of a video for you to only have 120 subs.
Tallow is great, duck and goose fat also make amazing baked potatoes.
Wow I appreciate that, thank you.
I am unable to tolerate margarine, shortening and some seed oils. They make my digestive tract feel " loose" and I get this soapy aftertaste when I belch. GROSS ! What's weird is I can about drench my salad with avocado oil or extra virgin olive oil, and I can eat the fattiest bacon or pork chops without issue. Really oily fish doesn't cause any problems like what I mentioned that margarine or shortening do. It is literally like my Body KNOWS that seed oils and shortening are fake and toxic.
Lard is essential for good Yorkshire Puddings!
I use butter but I'll definitely try lard.
"Whatever happened to Lard?" It's sold in pails and boxes in the grocery stores. It makes the best pie crusts, better than butter and it;s all I use it for.
I was afraid for a long time watching this that you were going to go into the crazy hyperbolic "seed oils evil" that some nuts believe but you ultimately stayed pretty in line with the science. There was a LITTLE "Natural = good" fallacy but not enough to ruin anything though.
This channel had better blow up very, very soon. Thank you, Algorithm.
Glad you enjoy it!
My mother, grandmother, & HS home ec teacher would haunt me if I used lard.
Leaf lard 👍. The stuff in the blue box 👎
Most of us over a certain age used Crisco but I stopped somewhere in the 1980’s. Butter, bacon drippings and olive oil are what I keep around now but I need to look for leaf lard. Carbs aren’t so great.
Oh, tamales are steamed and the lard they are made with steams off.
10:14 uhh did i hear that right?? 🤔🤔 I think this is a typo
My mom always saved fat from bacon grease to Chicken fat
Sounds like we already knew it, but then people wanted more $$ from vegetable oils.
and sugar wanted to sell more sugars. if you look into why fats got removed from everything and replaced with diabetes i mean extra sugar.. "It was a very smart thing the sugar industry did, because review papers, especially if you get them published in a very prominent journal, tend to shape the overall scientific discussion," co-author Stanton Glantz told The New York Times.
71 year old, never stopped
Back to lard makes the prize winning pie crusts …!
Blue ribbon Fact
Lard will never die in Québec with real traditional poutine having fries fried in lard.
201st subscriber here. Let's fucking go! In at the ground floor.
One other problem that isn't mentioned with lard is that if it were used in manufactured foods, many people wouldn't buy the product. Jews, Muslims, and vegans would avoid it. At this point, seed oils become the lowest common denominator.
Vegans is like atheism, this can not exist.
Muslims & Jews can't understand the value of a pig during hard winter. Other animals are more precious for clothing and milk (sheep ) and help in the field (beef)
Plus, the pig eat all the leftovers and don't change the earth into sand, like those tribes do, the so called believers, who love to kill the origin'al temple.
Let them ate their Manufacture Artifical made oil
Pork was used to make schmalz?..pretty sure schmalz is either chicken or goose fat.
It being consider a Jewish food that would make a lot of sense.
Schmalz is rendered chicken fat
"Schmalz" is the German term for lard (always from pigs, otherwise it has a prefix).
And then there is also "Gänseschmalz" - from Geese. That's also what Jews from Eastern Europe used.
Chicken also have some fat, but usually not enough to trouble yourself rendering it seperately, it gets used when you cook a chicken.
"Butterschmalz" is made from butter and basically similar to Ghee.
"Grammelschmalz" or "Griebenschmalz" is lard with chopped up greaves/cracklings. Tastes excellent on dark bread.
I always liked my Grammelschmalzbrot with some thin slices of onion, mild paprika powder, salt and pepper.
Lard makes best chips or french fries if ur merican
If seed oils contain trans fats but trans fats were banned how are they still able to sell the stuff? What about coconut oil?
@@candycommander Trans fats are made in the process of hardening oils with hydrogenation. So it was only the case for margarines and other fat spreads. Liquid oils didn't go through that procedure. However because of the bans and research on impact of trans fatty acids on health, nowadays it's not really probable that you will encounter margarine made that way. I'm from Poland and for example the brand Flora uses lecithin (emulgator found in egg yolk and corn), powdered milk and other methods that don't produce harmful substances.
As for coconut oil, it is one of few exceptions of plant fats, that are mostly saturated fatty acids. That's why it's usually solid at room temperature. And remember, that the unsaturated fatty acids are the healthier ones according to science. So oils like canola (rapeseed), soybean, olive, sunflower and such are a better option.
Reasonably informative, but why the AI voice?
Because no one likes indian accents lmao
No one wants to hear indian accents
haha thanks, I prefer it to my own 😅
Not Indian, English/ Irish hybrid for the books.
@@TasteofYesteryear sure thing rashid
Commenting for the algorithm
Modern diets, healthier or cheaper, lard is a definite no go for observing Muslims & Jews. That's why it makes marketing & business sense to go where everyone can partake a product from vegetable oils. Oh I forgot the vegetarians too 😊.
Muslims & Jews can't understand the value of a pig during hard winter. Other animals are more precious for clothing and milk ( sheep ) and help in the field (beef)
Plus, the pig eat all the leftovers and don't change the earth into sand, like those tribes do, the so called believers, who love to kill the origin'al temple.
Whats with the AI voice, its not even consistent across videos. Its super noticeable due to the consistent lower audio quality within segments but the quality changing everything a segment changes. It just isnt a good replacement for doing voice over yourself.
Nothing has ever been known as CON, FIT.
Perhaps the story about when pigs were genetically modified to make them "healthier". I watch this sort of content all the time. Almost nothing on the topic. /btw. Good work.
Wow, I’m going to have to look into that. Thanks 🙏
I have been using lard for over 40 years. It's a foundation of my Heart Attack Foods!
Olive oil is very good for virgin people I heard.
Everyone who ate ALOT of lard died of heart disease , that's what happened to lard .
*False.* The sugar industry paid scientists in the 1960s to play down the link between sugar and heart disease and promote saturated fat as the culprit instead-*How the Sugar Industry Shifted Blame to Fat,* _New York Times,_ Sept. 12, 2016
*Organic Lard (vs ultra-processed oil)*
What most people don't realize, is that most fat-containing foods are not made up of only one type of fat. Most foods with fat in them are actually a unique blend of unsaturated and saturated fats.
A small amount of fat is an essential part of a healthy, balanced diet. Fat is a source of essential fatty acids, which the body cannot make itself. Fat helps the body absorb vitamin A, vitamin D and vitamin E. These vitamins are fat-soluble, which means they can only be absorbed with the help of fats.
• One tablespoon of lard, for example, has *5g* saturated fat, *5.8g* monounsaturated fats, and *1.4g* polyunsaturated fats.
• One tablespoon of butter, in comparison, has *7.2g* saturated fat, 3*g* monounsaturated fat, and* 0.4g* polyunsaturated fat.
• Olive oil, on the other hand, has *1.9g* saturated fat, *9.9g* monounsaturated fat, and *1.4g* polyunsaturated fat per tablespoon.
As you can see, lard has less saturated fat than butter, but more than olive oil. This makes it a pretty middle-of-the-road option in terms of fat choices.
Eating ultra processed snack foods like potato chips is less healthy than real lard.
Unless you're growing and pressing your own sunflower oil so you know exactly what it is and how it was processed, much of the sunflower oil on our supermarket shelves is refined, and processed using chemicals. As such they are likely to contain chemical residues and won’t retain their natural nutrients or enzymes, although they will benefit from a longer shelf life.
Studies on animals have also suggested that consuming linoleic-rich sunflower oil throughout life may impact how well the animal ages, potentially increasing cholesterol as well as leading to DNA damage.
Use common sense. Everything in moderation. Fat carries flavor and makes eating enjoyable.
Just don't eat it all at once.
Wrong. Schmaltz is duck or goose fat. Google or Bing are your friends. Or, just be old enough to know these things.
There's an old saying, that every part of the pig gets used except the squeal.
I used to have some "vegetable oil" in my house. I used it in my smoke generator to detect leaks in my car's evap control systems. Best use ever!.
Omega 3's in flax seed has only about a 10% efficiency in converting to the form we can use.
Tortilla chips used to be all fried in lard. Now, none.
Unfortunately, lard in America and probably some other countries, is not as healthy as it used to be. This is due to the diet of the pigs, high in grains. More PUFA's, less mono and saturated fats.
Stress causes heart disease.
overall good video, but I thought schmaltz was chicken fat
Schmaltz is usually chicken fat. I'm not German myself so my understanding while doing research for the video is that it can be both.
Schmalz is animal fat in general in Germany, usually pig, the Jewish community made an alternate version from chicken but also often geese, so those became known in the USA, but originally it was an alternative so jews could eat it.
As stated by Mindinvasion, in germany Schmalz is generally pork lard, there is also Butterschmalz which essentially identical to Ghee, and Schmaltz or Shmalz in jewish cuisine which is chicken or goose fat
No. Never chicken fat. It came from pork or goose.
Here in Germany most lard is pork fat because a lot of pork is eaten here. The rest is goose fat, but that's usually pure lard but mixed with fried goose fat, fried onions and sometimes apple. A goose roast on St. Martin's day (for the Catholics) and on Christmas (for both big Xtian denominations) is as traditional here as the turkey is on Thanksgiving in the US. So in December you have an abundance of goose fat and people used to turn it into a fancy spread. And it's still served with sourdough bread and pumpernickel at New Year's party buffets by the older generations as a treat.
In Germany? I think you mean 'smalec' which is a Polish word. Edit: Then again, we kept trading territory over the years and we're neighbours to begin with, so who even knows at this point.
Gotta check that confit pronunciation 😂
haha yeah 🤦♂️
@@TasteofYesteryear Probably should check the pronounciation of margarine too. Otherwise, great video. Really fascinating. I had no idea about how popular lard was
5:42 this clip hurts my soul
This video doesn't really say anything I didn't know already, but it's a great thing to send to people still believing the seed oil propaganda.
Thanks! Any share is appreciated!
Lard "WAS" good. My grandparents cooked with lard all the time and lived to be over a hundred. Today's lard is a totally different story, and here is why. Animal feed is almost always made of corn, not just any corn, but GMO corn since most of our corn supply is now genetically modified. How was corn genetically modified? Monsanto actually spliced the gene of the corn with the pesticide glyphosate. When you plant a corn with glyphosate spliced into its gene, the corn plant coming out will have glyphosate in all of its cells. Glyphosate is the same chemical in the weed killer called Roundup. Yes, the one with warnings all over it being that it is a health hazard. Monsato/Bayer still claim glyphosate does not cause cancer, etc., yet is paying millions in settlement for lawsuits filed by people developing cancer, etc., after exposure to glyphosate. The pigs are fed this same GMO corn, so the pigs are also eating glyphosate. You then eat the lard coming from that pig. Get my drift? In fairness to the cows, they are most likely given feed too made of GMO corn, unless they are organically raised. I cannot give a verbatim quote, but I read somewhere that about 48% of cows now have cancer. Monsanto also has this protocol for farmers to soak grains in glyphosate to increase the yield. So it isn't just the lard we should worry about. When you eat corn syrup, corn cereal, cornstarch, corn tortilla, corn grits, etc. coming from GMO corn, you are essentially consuming glyphosate. Imagine yourself drinking the weedkiller Roundup because it is the same thing. Now if you raise the pig yourself and feed it clean food and then use it as your source of lard, that is a totally different story. Anyway, glyphosate is in almost everything. Even Bob's Red Mill was selling "organic" oats with glyphosate. They had to pay a fine. Glyphosate is banned in Europe, but not in the US. Americans no longer run this country, but a bunch of satanic sodomites. Watch Shatter the Swarm and wake up from your stupor. Yes, lard "WAS" good in the old days.
You might want to read a little bit more on how genetic engeneering works and especially how it does not work (if something doesn't have genes to begin with, for example) before you keep spreading this cringe little horror story.
@@inkenhafner7187 You are telling someone who reads for hours every day for decades to read. You sound just like an "educated" virologist telling everyone, "I saw a virus here, here and here" and actually believed himself. What triggered you, the word satanic or sodomite? And this is how you spell "engineering".
Indeed, either you render it yourself from white pork fat (which is a smelly business. Some like the smell, others not so much) at a low temperature.
Or you have to look for pure lard that hasnt been altered in any way.
@@cecillec2331 Yes, that is a thing you said that makes you sounds like a conspiracy theorist. But the other stupid thing is that GMO corn doesn't produce glyphosphate - it's resistant to it. So using "round-up ready" modified corn lets them spray round-up to kill the non-resistant plants in the field.
So sure, if round-up is carcinogenic, then that can be a problem if the plant isn't properly processed and cleaned. And of course, agricultural run-off can cause further problems if it's full of the pesticide.
But GMO corn does not produce the chemical. Why would they make the plant produce the very chemical they're trying to sell? That's not profitable. Make it resistant to that chemical, so now you have a captured market who need to buy the chemical from you. Much more business sense.
also commenting for the algo. Good job, dude!
This video has about 15% dislikes. But no negative comments, what's the issue here?
Thank you for causing me to google "how to view youtube dislikes". I never knew there was an extension, i thought youtube would have gatekept this information more effectively. Considering how effective the ratio was for quickly and accurately judging whether or not I've found bunk or clickbait, I've always felt like them taking it away showed just how contemptible they view their consumers as.
As for your question, food and dietary habits are a sensitive issue. Some people will dislike something that offends them but not want to argue or realize they don't have the most sound argument to support their position.
Smells a bit like ChatGPT
@@tiberiusG Your welcome I guess xD
UA-cam removed dislikes mostly because of political issues, so people would have a harder time to see if a significant amount of people would dislike a political video. Thus causing any viewers mind to question less and swallow information more. It was removed during the covid times.
Vegan bots
@@urskrik6353 Political issues? Is that the reasoning they gave?
I'm too busy trying to cut AI voice overs from my media diet.
It’s not Kosher for Jews and not Chalal for Muslims.❤
This is why their life expentancies are inferior, right ?
[citation needed]
Also this is is obviously ai slop
is this an AI generated channel that was created to advertise products?
What happened to lard? It's in every Chinese take out place in America.
is this an AI generated voice?
It is. I don’t have the confidence to use my own yet. Thanks for watching!
why does this read like AI generated content.
Shmaltz is pork fat!!?? lol
Good luck trying to find lard and tallow in these degenerate modern times.
Luckily there’s a growing number! I’ve got a link for lard in my description, and as for Tallow, there’s Simply Eden Tallow, Vellum Street Tallow, and Tallow Cosmetics to name a few.
Quite easy in europe, in supermarkets.
This is narrated by AI, right? Or did an actual human mispronounce "confit"?
Confit is not "CON-fit" but "con-FEE" (Just pretend you're French and say it through you nose🤣)
like confi-ure ?
Great video production! There's just a problem or two.
Seed oils are not hydrogenated vegetable oil products such as margarine or shortening, and there is no non mechanistic theoretical studies suggesting seed oils cause heart disease.
Just think about it, if seed oils were harmful, why is there so much proof for olive oil being heart healthy?
The vindication of lard isn't a conviction of seed oils either.
robot man
you can eat trash and still be a buddha
Halaal, Halaal happened to lard.
bacha bazi
Not really considering the population of muslims is in the minority in the non muslims countries where lard enjoyed popularity.
You know something that will probably blow your mind? As per the Quran, only the flesh specifically is haram. Lard is technically permissible, but like judaism and Christianity, what you see enacted now by the majority of muslims iis a whole other religion.
I liked the video but would like to offer my thoughts
I liked the content of narration but the video didn't actually contribute anything to it. Even the map shown was just a colourful map, nothing of substance was there
Thank you, I appreciate the like and your feedback. I will add more explanations and details on screen in the future. It's my third video, I aim to make each one better. This kind of feedback really helps me 🙏
Whatever happened to real people making real videos about things they were passionate about. These AI videos SUCK!