Gapers Block has ceased publication.

Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
 Thank you for your readership and contributions. 


Saturday, February 24

Gapers Block

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« Cob Connection Benefit Bleeding Heart Bakery: Now Open in Oak Park »

Ingredient Fri Nov 06 2009

Leaf Lard

Lard may not be the ingredient you add to every meal you make, but it does have its uses. And Cesar Torres had a hard time finding some. So once he did, at Paulina Meat Market he created this little video where he asks the butcher (who sold me some great veal sweetbreads a few months ago) where it comes from.

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Gary Wiviott / November 7, 2009 12:10 PM

The Paulina butcher seems to be describing caul fat as opposed to leaf lard.

Cesar Torres / November 12, 2009 11:45 AM

Whoa! A foodie co-worker just tipped me off to this Gapers Block story with my clip embedded in it. Thanks, Cinnamon. Incidentally, my first time with leaf lard in my pie crust was challenging. I think I need to experiment more with the balance of butter vs. lard. I can thoroughly recommend leaf lard though. A delight for baking.

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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