Comments for STRESSCAKE

Comment on puts a spring in your step … Roasted Asparagus with Stilton Butter and Red Onion Marmalade by Pops

Pops — Wed, 22 May 2013 23:32:54 +0000

Asparagus is abundant right now in Logan, Utah. I’ll give this recipe a shot

Comment on praise the lard, again … Chocolate Lard Bourbon Cake by Weeva

Weeva — Wed, 22 May 2013 21:06:29 +0000

That cake looks amazing, and a meat camp sounds like a ton of fun – now I want to go to one!

Comment on puts a spring in your step … Roasted Asparagus with Stilton Butter and Red Onion Marmalade by Arthur in the Garden!

Arthur in the Garden! — Tue, 21 May 2013 13:33:36 +0000

Mmmm, Stilton butter.

Comment on praise the lard, again … Chocolate Lard Bourbon Cake by katedecamont

katedecamont — Tue, 21 May 2013 05:24:43 +0000

As always the icing on the cake goes to you. Love how those Grrls Meat Camp memories just keep coming! on your mark…

Comment on praise the lard … Rendering Leaf Lard by stresscake

stresscake — Sat, 11 May 2013 23:23:32 +0000

Do it! It’s really not that difficult at all. Seems a little overwhelming at the start, and the straining us a bit messy but its well worth the effort. Do it!

Comment on praise the lard … Rendering Leaf Lard by Nissa

Nissa — Sat, 11 May 2013 21:11:35 +0000

You are an inspiration! I asked at a farmers market today about leaf lard…and lo and behold, they will bring it to me. But I’ll have to render it myself. Oddly, it comes from black earth meats!! I’m trying to decide if I can manage the rendering!

Comment on praise the lard … Rendering Leaf Lard by stresscake

stresscake — Sat, 11 May 2013 19:21:46 +0000

Never hurts to ask! Though keep in mind, most farmers have their animals processed elsewhere but I’m sure they could hook you up.

Comment on praise the lard … Rendering Leaf Lard by Rachel

Rachel — Sat, 11 May 2013 19:13:15 +0000

There is a pastured pig farm several miles up the road. I am going to have to see if they have leaf lard I can render….

Comment on praise the lard … Rendering Leaf Lard by stresscake

stresscake — Fri, 10 May 2013 17:18:21 +0000

You know, I’ve learned you just heed to ask. Was just at my local butcher shop (which I realize are scarce these days) and asked if they ever get lead lard. The answer “Of course. Just call ahead and give us some notice.” Good to know.

Comment on citrus love for Cinco de Mayo … Scallop Ceviche by Carri

Carri — Fri, 10 May 2013 17:09:47 +0000

So glad you enjoyed those scallops! Ceviche is one of my favorite ways to serve them, hard to overcook them that way.