Sorry to hear that about the media... but I'm not surprised that it happens, they're such vultures. It does make me want to take everything they say with a grain of salt, but in this case, it wasn't that they were saying anything negative about Phelps's 'decision'; that was just something that occurred to me assuming what they were reporting was true. I hope the coach you're talking about wasn't someone you personally knew or anything. :/
LOL, so re: the pig's fat... I know it sounds strange, but I will be rendering it and turning it into cooking lard. Lard is the secret ingredient to making the best pastries ever (it make things flaky like nothing else). This is kind of a preview to a post I plan to make after I actually buy it and render it, but -- lard has gotten a really bad rap (obviously; just saying the word makes people shudder and totally close down), but isn't actually the terrible thing that we've all been led to believe that it is. It's like whenever scientists discover some new thing about a food and makes everyone freak out about how bad it is, but then it turns out not to be so bad after all once we understand it better -- that happened with lard, but it never recovered (there's good and bad lard, though, so the trick is knowing the difference). I'm planning to bake with it -- pies, cornbread, biscuits, anything else that I want flaky!
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timeasmymeasure
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Date: 2008-08-13 07:34 pm (UTC)LOL, so re: the pig's fat... I know it sounds strange, but I will be rendering it and turning it into cooking lard. Lard is the secret ingredient to making the best pastries ever (it make things flaky like nothing else). This is kind of a preview to a post I plan to make after I actually buy it and render it, but -- lard has gotten a really bad rap (obviously; just saying the word makes people shudder and totally close down), but isn't actually the terrible thing that we've all been led to believe that it is. It's like whenever scientists discover some new thing about a food and makes everyone freak out about how bad it is, but then it turns out not to be so bad after all once we understand it better -- that happened with lard, but it never recovered (there's good and bad lard, though, so the trick is knowing the difference). I'm planning to bake with it -- pies, cornbread, biscuits, anything else that I want flaky!