Comments on: By Popular Demand: My Mother’s Pasty Recipe (with Lard)

By: url shortener

url shortener — Fri, 28 Oct 2011 17:11:32 +0000

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By: Eric K

Eric K — Wed, 09 Mar 2011 17:57:33 +0000

Fats 101: While fats like Lard and coconut oil (and butter) have gotten a bad rap, the real problem is “trans-fatty acids” which you find in shortening and in margerine. Before the use of these types of altered “fats” there was remarkably little heart disease. Today, where we use little, heart disease is a huge problem. Coincidence? I don’t think so.

By: Canadian Pie Baker

Canadian Pie Baker — Sat, 08 Aug 2009 06:20:29 +0000

It’s funny how people don’t think anything of putting a huge chunk of butter in a recipe, yet absolutely freak out over lard. Both products are animal fats. However, even worse than butter or lard is shortening because of the hydrogenation process. It is a trans-fat which we all know is very unhealthy. Look at what NYC has done — banning unhealthy trans fats, and other cities are following suit! Yes, we all know to reduce our consumption of fats, but moderation is key and if you are going to indulge, use the good stuff. In Canada, we can find non-hydrogenated Tenderflake lard in all the grocery stores. If consumers start asking for it, the product will become available.

Read up and become informed… http://porkknifeandspoon.com/2009/04/10/lard-is-good/

By: bebe

bebe — Tue, 14 Jul 2009 14:16:40 +0000

Instead of freaking out about the lard, try Spectrum’s Organic Shortening. It’s vegan.

http://spectrumorganics.com/?id=87

By: ellen

ellen — Mon, 13 Jul 2009 19:30:38 +0000

love the “fat” debate. it’s the hydrogenated stuff that’s really bad for you that’s what i don’t want in my food! (isn’t Crisco hydrogenated?) read the labels… thanks for the “swede” explanation and the great recipe – this is the kind of stuff my husband will eat!

By: Janie Dyer

Janie Dyer — Tue, 07 Jul 2009 18:41:39 +0000

My mom always put carrots and onion and potatoes with hamburger, but the ones with rutabaga is a nice change also. If you put enough butter inside (help the clogging of arteries along), they can be eaten cold. Yum!

By: Scotty

Scotty — Tue, 07 Jul 2009 17:15:37 +0000

I used to have these when I was driving through the UP of Michigan. I’ve made them with cubed meat, carrots, potatoes, peas, and turnips and they are delicious.

By: Lisa

Lisa — Tue, 07 Jul 2009 13:49:32 +0000

Unless we plan to eat pasties every day, I think we’ll all survive. The recipe sounds delicious! Thanks!

By: PastryChefRD

PastryChefRD — Mon, 06 Jul 2009 20:38:47 +0000

It would seem that several of you responders are victims of the media and its “nutritional advice”. I have been working with food for over 20 years both as a chef and scientist, and am still amazed at the knee jerk, harsh criticism of a traditional recipe.
To marti from “Eurkeka” why is Crisco “NASTY stuff”? How is it different from lard in terms of fat?
To Diane in Canada: since you seem to feel that slightly more that 1/3 c of lard will clog your arteties, what would you suggest as a replacement to provide the same function in the dough recipe. Or are you saying that by eating the entire recipe your arteries will clog? Do you not understand the concept of portion size and moderation? I do hope this opens up a can of worms and you will do some research, talk to the experts such as your local dietitian, get information from food scientists or even the manufacturer if you would write to their QA department.

By: Joan Weed

Joan Weed — Sun, 05 Jul 2009 23:53:10 +0000

A Swede is a rutabaga. old fashioned name.