levy@ttrdc.UUCP (Daniel R. Levy) (10/16/85)
In article <609@hercules.UUCP>, barrys@hercules.UUCP (Barry Steel) writes: >In article <1818@orca.UUCP> ariels@orca.UUCP (Ariel Shattan) writes: >> >>When ingredients' lists say "lard" they mean pig fat. When they mean >>beef fat they say "beef fat." > >I don't know what food processors "mean", but lard IS animal fat. >Specifically, the fat that is not suet (the harder fat located around the >kidneys). No assumption is made about animal type, although when referring >to the fat of bovines, lard is used without further elaboration. Gee, you coulda fooled my Webster's New Collegiate Dictionary [(c) 1981 by G. & C. Merriam Co.] which gives only the hog fat definition of lard (noun). Pray tell me, where is "beef fat" called "lard" (and I don't mean say "on ingredient lists"). Is it called such in commerce? Are the little packages of "lard" on the grocery shelf next to the canned shortening possibly partly beef fat? (Not that I care since I only get vegetable shortening, but a lot of other people MIGHT care.) Also if these fats are supposed to be both "lard," why the occurrence of "lard AND/OR BEEF FAT" on some baked goods ingredient lists? If they're just gonna say "lard", that should cover it and save money on printing if your notion of "lard" is accurate :-). So, in "lard," Where's The Beef (fat)? -- ------------------------------- Disclaimer: The views contained herein are | dan levy | yvel nad | my own and are not at all those of my em- | an engihacker @ | ployer or the administrator of any computer | at&t computer systems division | upon which I may hack. | skokie, illinois | -------------------------------- Path: ..!ihnp4!ttrdc!levy