Search Results for: Pig fat lard
in , what started out as a personal desire for quality food options for family and friends, has turned into a thriving family-owned business. we take great pride in offering gluten, gmo, lard and preservative free oaxaca style tamales. our savory flavors are wrapped in banana leaf and desserts in corn
versions vegan, vegetarian and premium meat, no hormones, no antibiotics and %grass fed. we have created a tasteful combination of the american favorite flavors and ancient mexican tamale. we cook with locally grown ingredients, organic corn flour, fresh vegetables, fruits, herbs, seasonings and healthy fat...
https://aztecagourmet.com/about-us
them to eat organ meats such as brains , livers , and intestines . this tradition remains today in hallmark dishes like chitterlings (commonly called chit'lins), which are fried small intestines of hogs ; livermush (a common dish in the carolinas made from hog liver); and pork brains and eggs. the fat
the bountiful vegetables that were found in africa, were substituted in dishes down south with new leafy greens consisting of dandelion, turnip, and beet greens. pork, more specifically hog became introduced into several dishes in the form of cracklins from the skin, pig's feet, chitterlings, and lard...
https://en.wikipedia.org/wiki/Soul_food
wendellfowler ~ face book: wendell fowler friday, december 10, 2010 i'm coo-coo for coconuts a long time ago, when wisdom ruled, coconut oil was in just about in everything you ate. what misfortune, since today, malleable americans robotically condemn coconut oil because they were 'told' it was a saturated fat
affect blood cholesterol, but actually protects against heart disease and a constellation of western diseases. what i consider most creepy is, using fear, big food jerkonians intentionally urged a gullible population to embrace sinister hydrogenated vegetable oil, aka trans fats. other than injecting lard...
http://chefwendellfowler.blogspot.com/2010/12/im-coo-coo-for-coconuts.html