I agree with the sentiments expressed in this NYT article about lard … “High on the Hog,” by Corby Kummer, August 12, 2005 … I used to observe my 8th aunt cook a wok full of lard to create oil for frying … no wonder her food tasted so good … “keow teoh,” the Nyonya broad rice noodles are fried with lard in Nyonya …