Lard Quotes

Send not a Catt for Lard.

Pride grows in the human heart like lard on a pig.

Butter typically melts around, you know, 90 Fahrenheit, as opposed to about 20 degrees higher for lard. So what that means is that when you're working with it, the lard is going to stay more solid, which is great for flakiness.

Art - my slats! Guts! Guts! Life! Life! I can paint with a shoe-string dipped in pitch and lard.

The jewel of the lard is right around the kidneys. But this is a fat that has a very specific crystalline formation and a high melting point.

About a month before he died, my grandfather, we covered his back full of lard - after that he went downhill very quickly.

The paradigm of the development of natural resource-based industry - meatpacking, lard, timber, iron and coal, grain. Cincinnati's lard processing plants looked a lot like JDR's oil refineries thirty years later.

I am firmly in the lard camp. It must be what we call leaf lard, which is a specific kind of lard that resides around certain internal organs in the pig.

To cause the face to appear in a mass of flame make use of the following: mix together thoroughly petroleum, lard, mutton tallow and quick lime. Distill this over a charcoal fire, and the liquid which results can be burned on the face without harm.

It's a bunch of bull! If God, or nature, or whatever you want to call it didn't want you to mix carbohydrates, starches and fats, you'd never have a grain, you'd never have a vegetable or a fruit, would you? What's in a grain? It's got carbohydrates, starches, fats, sugar. It's got everything in it. Why does nature do that? One guy says don't mix carbohydrates, and the other guy says don't mix protein with it; it's all a bunch of lard, something to sell a book. And the poor public is so confused, they don't know what to do.

A slab of bread "buttered" with lard and, if you were lucky, seasoned with salt and pepper, was a luxury.

And as for other men, who worked in tank-rooms full of steam, and in some of which there were open vats near the level of the floor, their peculiar trouble was that they fell into the vats; and when they were fished out, there was never enough of them left to be worth exhibiting,-sometimes they would be overlooked for days, till all but the bones of them had gone out into the world as Durham's Pure Leaf Lard! This contributed to the passing of the Pure Food Act of 1906.

I grew up in Harlem. My grandmother was one of the best cooks around, but the first thing she did on Sunday mornings when she started cooking a daylong meal was to take a big block of lard from the back of the refrigerator and throw it into the pan. I know how Hispanics buy their food, and it is not always nutritious.

I'm a salty, greasy girl. I give every french fry a fair chance. Could you just lay some lard in my belly?

We never had a bathtub. Mom would bathe me in the wooden or tin washtub in the kitchen, or in a big lard can.

Sorry, I didn't squat and grease myself and be naked next to Kim Lard-ashian. I mean, no matter what you do - excuse me - you can never compete with her. You can win the Nobel Peace Prize and you can't compete with Kim Lard-ashian's ass.

I can still memory - taste the fresh buttermilk pancakes and hot buttermilk biscuits - both made with lard! - that were cooked on the top, or in the oven, of that ancient iron stove.