Sliced, dipped in milk, rolled in a cornmeal-flour mixture and pan fried in bacon grease. I'm talking old fashioned southern country cooking.
I know lard and have used it in the past, my Mom always used bacon grease because that is what she always had in a container at the back of the stove, so that is what I use too. I am not a young whippersnapper, likely to be older than you.
Oh there is not a substitute for experience or lard. Everything else is simply less in some way or another. I am 53, old enough to remember how biscuits were made before margarine came along.
At 72 (73 in April) I am very seldom in a hurry anymore. Ronny, sorry to have taken this conversation off topic....getting back to the topic.... There are several Asian Buffets in our area we like but for real Chinese food we go to a restaurant our daughter requests every year on her birthday....really good food!!! We have some Tex-Mex places we like, but I don't like the Mexican food places as much.
