tag:blogger.com,1999:blog-3428824.post957509795577299489..comments2023-11-02T10:11:55.165-05:00Comments on Madison Dinner Club: Steak Tacos with Homemade Tortillas - July 24, 2011Nickhttp://www.blogger.com/profile/14433872762386184485noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3428824.post-89128252169177969082011-07-25T11:23:09.582-05:002011-07-25T11:23:09.582-05:00Ugh... just looked at the shredded cheese I sprink...Ugh... just looked at the shredded cheese I sprinkled on last night's tacos and of course saw both potato starch and corn starch listed! So I still haven't had a single allergen-free day! <br /><br />You'd actually be surprised that celery is still in a lot of things. Vegetable and chicken broth, canned tunafish, and the naturally cured bacon and sausages. <br /><br />How well does the lard keep? I currently buy the smallest possible can of shortening, because I just don't use it very often (I've had it go rancid before).Jaimehttps://www.blogger.com/profile/15108834973725898149noreply@blogger.comtag:blogger.com,1999:blog-3428824.post-15024539017126580312011-07-25T09:05:16.709-05:002011-07-25T09:05:16.709-05:00Food allergies suck. I really hope the culprit is...Food allergies suck. I really hope the culprit is celery!<br /><br />Incidentally, I started keeping lard in my pantry when I started making homemade tortillas and now I always have it around. It's my go-to ingredient for pie crusts too (my Grandmother swore by it for this purpose). It had a bad reputation for years, but when used in moderation it's a valuable kitchen tool, and actually it's less processed than vegetable shortening, which is hydrogenated. Now I never buy shortening!Jesshttps://www.blogger.com/profile/03830158333864699346noreply@blogger.com