tag:blogger.com,1999:blog-3637648681892488198.post8573824282660369395..comments2023-07-03T03:56:01.744-04:00Comments on The Existential Gardener: Making TallowGil Harrishttp://www.blogger.com/profile/03068492763215779522noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3637648681892488198.post-18658636026003990062011-12-15T16:42:53.254-05:002011-12-15T16:42:53.254-05:00no idea what difference, if any- you can try googl...no idea what difference, if any- you can try googling (!!!) yes the pie crusts are light and flaky, i bake the leftover dough scraps for dog treats. there's a big savings in this- way cheaper than using butter...! :-)Gil Harrishttps://www.blogger.com/profile/03068492763215779522noreply@blogger.comtag:blogger.com,1999:blog-3637648681892488198.post-49705760372733494032011-12-15T09:51:16.367-05:002011-12-15T09:51:16.367-05:00I love this idea! Great post . . . I was thinking...I love this idea! Great post . . . I was thinking of getting my hands on some pork fat and making lard. Is there a difference between lard and tallow, I wonder? I bet the pie crusts are scrumptious.Anonymousnoreply@blogger.com