I suggest you do what ever you want and keep poluting.
When an oil and gas owner can donate millions and buy Oxford University that will clearly bias “information” coming from that quarter.
Bad enough that other parts of Oxford uni have been bought by big pharma and sir Rory Collins receives massive money from big pharma to bias the outcomes of drug trials.
The Guardian: Oxford college to change its name after £155m donation.
…& then there’s this depressing stitch-up…
…& more…
You’d better find a way to bring your lard from England then.
Yes Intermarché has lard. Errr that’s French lard which means bacon. Blank looks from all on my first attempt to find some there yesterday.
I tried to explain it’s used in England for savory pastry, frying and some baking. Similar to graisse de canard. And that the Italians add herbs to it such as thyme, to make a delicacy served on toast as a first course. Blank looks all round.
Even when I explained lard also used to be mixed with butter traditionally to make croissants in France, there was no sign of recognition.
So remember to try to work out a way of bringing it if you will want it when you’re here, it seems really hard to find in France
I always thought lard was made from pork fat… anyway… are you having trouble saying you want the pork “fat”…
Oh yes I left that one out. Certainly use it.
Sain doux is lard … available from your friendly butcher.
No need to smuggle it in from the UK.
A lady went into the butchers, " do you keep dipping?" Yes he said, embarrassing isn’t it.
Are you confusing it with lardons? Which are bacon bits, ie pork from the poitrine, either smoked or unsmoked.
As Sue says commercial lard is Saindoux, or ask butcher for grasse de rognons.
No she is right lard in Fr is a nice solid bit of white fat but what you call lard in Eng is saindoux
Is lard as you describe it, fat that has not been melted (rendered) yet? Normally English lard is a solid white fat too.
Smyle. Delivered to the door too!
Saindoux is kept next to the lardons in our Intermarche. It’s about 1 euro 30.
Yes, lard (Fr) is unrendered, often has a rind, can be smoked, you slice it thinly and it is delicious… saindoux is the block of rendered white fat.
But isn’t saindoux some artificial processed stuff?
Isn’t that pork belly? Poitrine? Round here we don’t see it as just the fat section, but marbled.
Not usually. It is just pigfat. You can get suif as well which is much harder and usually mutton sometimes beef or mixed, it is mainly for soap or candles.
@ janejones Isn’t that pork belly? Poitrine? Round here we don’t see it as just the fat section, but marbled.
It all comes from the belly but just depends how they make it where you are. Where I come from we make ‘normal’ poitrine but also something that looks like pancetta and lard which is a bit like lardo di colonnata etc and coppa which is fab but from the back not the belly.
Tx Vero.
They dont give a shyte about anything. They came with over 400 jets and used diesel generators to charge the electric cars used. Sleepy Joe had a cavalcade of 80 something cars, you know the black jobs which dont run on nothing. Greeta Thumbum didnt peddle there on her bike. Flop 26 is what it was, nothing more than a large Chimps teaparty. Like an ex MP said “whistling in the wind”
Use your bicycle, electric car - sparingly , become vegan - do not use airplanes etc.
However this will have modest impact compared to the USA power industries who spend billions each year just lobbying against environmental law changes . China and many other countries who rely on fossil fuels .
Good luck with your efforts
And Australia and many others. China takes the brunt but they make the stuff for everyone elswhere, time to bring some of these industries back to our countries.