Comments on: Chinese New Year Resolution: Stop Avoiding Lard http://redcook.net/2010/02/13/chinese-new-year-resolution-stop-avoiding-lard/?utm_source=rss&utm_medium=rss&utm_campaign=chinese-new-year-resolution-stop-avoiding-lard Adventures from a Chinese Home Kitchen Thu, 09 Feb 2012 05:00:45 +0000 hourly 1 By: Mel @ bouchonfor2.comhttp://redcook.net/2010/02/13/chinese-new-year-resolution-stop-avoiding-lard/comment-page-1/#comment-998 Mel @ bouchonfor2.com Fri, 19 Feb 2010 18:30:13 +0000 http://www.redcook.net/?p=777#comment-998 Taro is my favourite root vegetable. I love taro flavoured anything, stuffed in anything, cooked with anything. I miss these traditional desserts so much. I guess I'll just have to make my own by rendering some lard! Taro is my favourite root vegetable. I love taro flavoured anything, stuffed in anything, cooked with anything. I miss these traditional desserts so much. I guess I’ll just have to make my own by rendering some lard!

]]> By: Kianhttp://redcook.net/2010/02/13/chinese-new-year-resolution-stop-avoiding-lard/comment-page-1/#comment-995 Kian Tue, 16 Feb 2010 19:33:30 +0000 http://www.redcook.net/?p=777#comment-995 Nathan, I love chicharrones! So glad to see that lard is not out of style. Nathan, I love chicharrones! So glad to see that lard is not out of style.

]]> By: ts of [eatingclub] vancouverhttp://redcook.net/2010/02/13/chinese-new-year-resolution-stop-avoiding-lard/comment-page-1/#comment-993 ts of [eatingclub] vancouver Tue, 16 Feb 2010 06:06:47 +0000 http://www.redcook.net/?p=777#comment-993 That's a good resolution to make! =) I myself have eaten pork rinds on 3 separate occasions already since the new year. That’s a good resolution to make! =) I myself have eaten pork rinds on 3 separate occasions already since the new year.

]]> By: Nathanhttp://redcook.net/2010/02/13/chinese-new-year-resolution-stop-avoiding-lard/comment-page-1/#comment-989 Nathan Sun, 14 Feb 2010 20:50:16 +0000 http://www.redcook.net/?p=777#comment-989 Amen! I to am the same way I render my pork fat you might be interested in a post I made on my blog for something we call "Chicharrones" (fried pork rinds):http://nathanscomida.blogspot.com/2009/12/chicharrones-fried-pork-rinds.html Amen! I to am the same way I render my pork fat you might be interested in a post I made on my blog for something we call “Chicharrones” (fried pork rinds):

http://nathanscomida.blogspot.com/2009/12/chicharrones-fried-pork-rinds.html

]]> By: East Asia Blog Roundup : 14/2/2010 « Eye on East Asiahttp://redcook.net/2010/02/13/chinese-new-year-resolution-stop-avoiding-lard/comment-page-1/#comment-988 East Asia Blog Roundup : 14/2/2010 « Eye on East Asia Sun, 14 Feb 2010 10:49:54 +0000 http://www.redcook.net/?p=777#comment-988 [...] Red Cook – Kian shares a recipe for taro paste with gingko (白果甜芋泥). [...] [...] Red Cook – Kian shares a recipe for taro paste with gingko (白果甜芋泥). [...]

]]> By: Tangled Noodlehttp://redcook.net/2010/02/13/chinese-new-year-resolution-stop-avoiding-lard/comment-page-1/#comment-985 Tangled Noodle Sat, 13 Feb 2010 15:10:28 +0000 http://www.redcook.net/?p=777#comment-985 You've rendered (!) the nutritional message to its essence: moderation is the key that allows us to enjoy the greatest variety of natural foods. And besides, isn't so much of the wonderful flavor in the natural saturated fats? I don't believe I've ever tasted taro paste before - is it ever used as a filling for dumplings or buns? Is it taken as a snack or appetizer (or dessert)? So curious now! You’ve rendered (!) the nutritional message to its essence: moderation is the key that allows us to enjoy the greatest variety of natural foods. And besides, isn’t so much of the wonderful flavor in the natural saturated fats? I don’t believe I’ve ever tasted taro paste before – is it ever used as a filling for dumplings or buns? Is it taken as a snack or appetizer (or dessert)? So curious now!

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