The sausage place was wonderful. The person who helped us was very knowledgable. No lard or pork belly available today. Bought 20 german bratwurst. Went to a nearby Wegmans that is more "international" than the Wegmans that I usually go to. After way too much time standing in Wegmans trying to make a decision.... I purchased Morrell Snow cap lard. It does say "with hydrogenated lard bht and bha added to help protect flavor". I'm going to try it with the idea of going back to the sausage place to get pure lard when they have it available. For this weekend, If the crullers don't come out with the Morrel lard I will use crisco. I will try them again with pure lard when I get it. Many of you make rendering lard look easy but I need to make sure I don't run out of time with hosting two parties this weekend. Thank you all for the help! On a side note, I dropped off my grandmothers cookbook at a binding repair shop. The cover is completely off. They are going to put on a new cover trying to make it look as much as the original as possible. Kinda of sad to replace the original cover but its the only way to make the book usable.

Lady Vix, I write this only because you say you are new to this and something caught my eye in your last post. You said "you weren't going to go down to the bank and sign the papers until ......" And then I checked your other posts a quick scan didn't bring up any mention of a mortgage application or approval. So I want to point out that it's not as simple as buying something like a car where essentially you just sign papers promising to pay a certain amount and then you're good to go. With a house you have to apply to the bank for a mortgage on a specific house and they not only evaluate your credit, but they also require you to pay for an appraisal (not the same thing as the tax "appraisal" or the relator's comprehensive market analysis.) Then they decide how much money they will agree to lend to you as a mortgage. You have to come up with the rest. (These days banks' appraisers are being very conservative about values.) There's tons of paperwork you have to submit to the bank and then they will tell you if they will give you a mortgage for this house and how much down payment they require. They will give you an good faith estimate of the closing costs (which may include a lot of fees). You may also have to refund to the seller a portion of the year's property taxes. Plus you will need to have homeowner's insurance, etc. You are spending lots of money on inspections, but you need to get the mortgage app process going right away because if you can't get a mortgage (and banks are reportedly being extremely choosy these days and requiring much bigger down payments than in recent years), you could be wasting a lot of money on these inspections. If you have been to a bank and have been told you are "prequalified" you should know that means nothing Sorry! You need a mortgage approval, which you can only get from starting a mortgage application. Sometimes it takes more than one attempt from different banks. And this typically takes weeks, or even more. If you already have this covered, meaning you already have a mortgage committment/approval on this specific property, ignore this. If not, get to the bank, TODAY! Good luck! L

Here is an article I found very informative in my search for info on pie crusts. She spent a lot of time actually baking with lard, oils, goose fat, and even suet. November 15, 2006 Heaven in a Pie Pan: The Perfect Crust By MELISSA CLARK A FEW years ago, I achieved perfection in a pie crust and it smelled like pig. Not in a muddy, barnyard way, but with a very subtly meaty, nutty aroma. Carefully confected with part butter and part freshly rendered lard, this pie pastry was everything baking-book authors and bloggers wax poetic about: a golden-brown-around-the-edges epiphany richly flavored and just salty enough to contrast with the sweet apple filling, the texture as flaky as a croissant but still crisp. It shattered when you bit it, then melted instantly on the tongue. The only problem with my masterpiece, I told my guests as they licked the crumbs off their plates, was that I was never, ever going to make it again. Because what they didnt see was the outsize effort that went into acquiring and preparing the not-so-secret ingredient: leaf lard, the creamy white fat that surrounds a hogs kidneys. The veritable ne plus ultra of pig fat, its far superior to supermarket lard, which is heavily processed stuff that can have an off taste. But leaf lard is hard to track down (I special-ordered it from a friendly butcher) and a headache once you get it. Step one: pick out any bloody bits and sinews, chop the fat into pieces, and render it slowly in a double boiler for eight hours. At the end of the day, be prepared for a kitchen that smells like breakfast at a highway diner, and a pan full of dangerously molten fat crowned with cracklings. The leaf lard may have made great crust, but, like homemade cassoulet and puff pastry, this was a culinary Everest I felt no need to climb twice. Everest became a lot more manageable when I discovered that rendered leaf lard was available at the Flying Pigs Farm stand at the Union Square and Grand Army Plaza Greenmarkets on Saturday and by mail order. With this convenience at hand, I decided to have a pre-Thanksgiving pie crust baking binge to see whether, with the prep times and mess not being a factor, lard pastry was really the best when tested next to my favorite standby, an all-butter crust. Or was my memory of the lard pie crusts sublimity simply a hallucination caused by long hours of porcine toil? And while the kitchen was a floury mess anyway, why not test a variety of other fats to see how they affected the flakiness and flavor of the final crust? With fat as my variable, I decided to keep all the other ingredients in the crust as straightforward as possible. That ruled out using a mix of flours with different protein levels (like bread flour, cake flour and Wondra). For this pie, I went with all-purpose all the way. But before I started baking, I did some research in the pie crust recipe canon. Most crusts were a combination of shortening and butter, or all butter, so I started there. I first made five crusts: all-butter; all-shortening (I used the trans fat-free kind now on the market); 50-50 butter and shortening; 70 percent butter to 30 percent shortening; and vice versa. Crisp, flaky and sweetly luscious with deep, browned flavor, the all-butter crust was the hands-down favorite. The shortening crust, however, was a bust among tasters. Even when combined with 70 percent butter, all agreed that the unpleasant greasy film the shortening left on the palate was not worth the vague texture improvement. Shortening is much less expensive than butter. Is it popular with bakers because of the cost? Rose Levy Beranbaum, author of "The Pie and Pastry Bible" (Scribner, 1998), gave another explanation. Because shortening is manufactured for stability at extreme temperatures (both hot in the oven and cold in the fridge), it is very easy to work with, she explained in an interview. "Shortening crusts enable you to get fancier decorations that will hold up when you bake," she said. Once she mentioned it, I realized that even the quickly crimped borders on my shortening crusts stayed pert in the oven compared to the butter border, which melted into Gaudí-like undulations. With round one going to butter, I next experimented with oil crusts inspired by the Mediterranean appeal of a pie pastry scented with extra-virgin olive oil holding a caramelized pear-pomegranate filling. I tested several olive oil variations, chilling the oil in the freezer before cutting it into the flour, and trying other desperation measures like adding egg to one, baking powder to another, and some butter to a third. Then I went on to test canola oil, grapeseed oil, coconut oil and ghee. Not one managed to even get close to a minimally acceptable flakiness level. I had better luck using chilled mixed-nut butter (you could use any natural nut butter, such as peanut, hazelnut, cashew, almond and so on). Combined with regular butter, it turned out a marginally flaky, cookie-like crust with a toasted nut flavor that goes particularly well with pumpkin pie. A dozen or so pies down, it was finally time to pull out my hero, the rendered leaf lard. I pitted it against an array of animal fats beef suet (the fat surrounding the kidneys), duck fat and processed supermarket lard just to see what would happen. The processed lard was not available at my Park Slope supermarket, but I scored it in a nearby bodega. I ordered rendered duck fat online, and picked up suet from the butcher, who charged me a token dollar and told me he usually threw it away. Then I baked and baked. The whole house took on a rich pastry scent with undertones of roasted meat and butter, tinged with ginger, nutmeg, thyme and honeyed apples from the fillings. Not wanting to give up the flavor of butter entirely, I tested all the recipes using half butter, half other animal fat, and also at a ratio of 70 percent butter to 30 percent other fat. I also made a few crusts using all high-fat, European-style butter. The crusts were spectacular, each in its own way. The high-fat butter produced a crust that was markedly flakier, more tender and puff-pastry-like than those made with regular butter. It also shrank a bit less when I pre-baked it, and had an irresistible, browned butter flavor. This was the perfect crust for anyone not inclined to include meat products in a dessert. But overall, the favorites were the crusts using 70 percent butter and 30 percent animal fat. Any more animal fat pushed the meatiness factor too far onto the savory side of the pie spectrum, making these better for quiches than for fruit and custard fillings. Of the three animals, pig, cow and duck, the duck fat crust had the lightest flavor and, texturally, struck the best a balance between crisp and flaky. The pie crust revelation, however, was the suet pastry. As easy to work with as the shortening crust, it retained its shape perfectly in the oven, baking up crisp yet marvelously tender and flaky. It was nearly as delectable as the leaf-lard crust, tasting rich and slightly meaty, though not identifiably beefy. Suet is easy to find (most butchers can get it for you) and inexpensive. One caveat: suet is sold unrendered, but, as I discovered by way of my own laziness, you do not need to render it. Simply cut out the pinkish bits, finely dice or grate the chilled white fat, and toss it in with the butter. More refined bakers might blanch at the idea; if youre one of them, go ahead and render to your hearts content. Still, the leaf lard crust was as gorgeous as I remembered. Puffing up in the oven, and crumbling deliciously when you cut it, it took the crown. That very mild hint of bacon was happily still there. Not so with the processed lard pastry, which had an off flavor veering toward barnyard. Now, after my brief moment of pastry satisfaction, Ill move onto the next obsessive round of pie crust testing. Theres a whole roster of fats Ive yet neglected goose fat, marrow, foie gras fat, browned butter, truffle butter ... and if anyone out there has a source for bear fat, Ill try that too. http://www.nytimes.com/2006/11/15/dining/15crus.html

The reason lard works so well for pastry is the size of the fat crystal in lard is larger than in shortening or butter, so besides the flavor, there is some science to it. And definitely find fresh lard, not the boxed hydrogenated stuff at the grocery store. Cholesterol is essential for all animal life, and people tend to forget that now that the medical world has made billions of dollars off of it. In a test using lard, olive oil, corn oil and safflower oil, the life span of test animals fed diets containing these different fats had the highest survival rate with lard, and the shortest survival rate with safflower. Go figure.... From what I've studied on the subject, hydrogenated fats is where the problem is. I can get frozen fresh lard this time of the year at a local meat packing plant and I use it for a couple old family recipes for the holidays that aren't the same without it. If there is any lard left, I'll have good old fried chicken in a cast iron skillet. I think you had to be raised on lard to appreciate the flavor. A friend of ours has been a sales rep. for a paper goods distributor for 48-years. He was telling us the cardboard boxes for lard were his #1 seller for years, and now they don't even carry them. Times they are a changing.... -Grainlady