-=> Quoting Ruth Hanschka to Jim Weller <=-

 ML> Lard works sometimes.

 RH> Good old saturated fat.

 JW> Lard gets a bum rap.

 RH> No arguments from me.

Ah, I misunderstood your comment.

 RH> I have a hard time finding lard.

At my store it's found in the baking goods aisle, unrefrigerated and
far from the butter and margarine. So is the Crisco.

This next thing is another one of the new recipes recently downloaded
and formatted ...

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Espetinhos De Queijo De Coalho
Categories: Latin Amer, Cheese, Grill
  Servings: 4

     12 oz skewered Brazilian queijo de
           coalho, separated into
           individual sticks 
           Dried oregano, 
           extra-virgin olive oil mixed
           with finely minced garlic
           and/or aioli

     Grilled Brazilian Cheese Skewers

A popular snack in Brazil, these grilled skewered cheese sticks are
easy to make and even easier to eat (maybe a little too easy).

Use a type of cheese that holds its shape even as it softens in the
heat of a grill, yielding a golden-brown and crispy exterior and a
near-molten interior, queijo coalho.  If you can't find the real
deal, you can improvise using more commonly available ingredients,
such as halloumi or bread cheese.

Moving the skewers around once they're free from the grill grate
maximizes browning.

Cover grill, and allow to preheat for 5 minutes. Clean and oil the
grilling grate.

Arrange skewers on grate over coals and cook until browned on first
side, about 3 minutes. (Timing will vary depending on the heat of
the grill and the distance of the skewers from the heat source.) Try
not to move the skewers too soon, or they can stick and tear; if
they remain stuck in spots when you try to move them, slide a thin
metal object down between the grill grates and gently lift from
below to free them. Once skewers are free, move them around to
ensure the cheese doesn't sink too far between the grill grates.

Turn skewers and repeat on opposite side. Serve while hot, dressing
with oregano, olive oil/garlic mixture, and/or aioli as desired.

Daniel Gritzer in Serious Eats
 
MMMMM-------------------------------------------------

Cheers

Jim


... Lard adds a meaty boost to dishes that don't have any actual meat

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