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Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. [3] [4] It is distinguished from tallow, a similar product derived from fat of cattle or sheep. Lard can be rendered by steaming, boiling, or dry heat.
A short dough is one that is crumbly [2] or mealy. The opposite of a short dough is a "long" dough, one that stretches. [2]Vegetable shortening (or butter, or other solid fats) can produce both types of dough; the difference is in technique.
Frybread (also spelled fry bread) is a dish of the indigenous people of North America that is a flat dough bread, fried or deep-fried in oil, shortening, or lard.. Made with simple ingredients, generally wheat flour, water, salt, and sometimes baking powder, frybread can be eaten alone or with various toppings such as honey, jam, powdered sugar, venison, or beef.
According to General Mills, Bisquick was invented in 1930 after one of their top sales executives met an innovative train dining car chef, [1] on a business trip. After the sales executive complimented the chef on his deliciously fresh biscuits, the dining car chef shared that he used a pre-mixed biscuit batter he created consisting of lard, flour, baking powder and salt.
The origins of "real" Cuban bread are debated, with both Miami and Tampa, Florida, claiming to be the home of the authentic version. With regards to where it originated, the first commercial bakery in the U.S. to produce Cuban bread was most likely La Joven Francesca bakery, which was established by the Sicilian -born Francisco Ferlita in 1896 ...
The first written English usage is attributed to James Isham, who in 1743 wrote that "pimmegan" was a mixture of finely pounded dried meat, fat and cranberries. [ 22 ] The voyageurs of the North American fur trade had no time to live off the land during the short season when the lakes and rivers were free of ice.
Pork was a staple of the rural diet through the Southern and Midwestern United States. Lard was used for baking, frying and even as a seasoning. A strawberry and a chocolate shake, each topped with whipped cream, sprinkles, and a maraschino cherry. Major railroads featured upscale cuisine in their dining cars. [64]
In the northern colonies, whiskey was made with rye, while the southern colonies preferred corn. Rye was seen as a more civilized grain, while corn whiskey was presented as a more patriotic version as it was produced from an indigenous American crop. [41] The production of whiskey was not a norm in the colonies in the early years.