Gravy liked peanut oil for frying it's a good neutral with a decent smoke point. If you want flavor you add it at the end like with butter or a good olive oil drizzle or how about some spices.
We liked the Kalamata olive oil for the flavor but not for frying. We got it at Trader Joe's, they used to carry a brand called Martini's that was the most delicious but they stopped carrying it, their TJ Kalamata was good...holy hell - just found Martini's on Amazon. That will save me a trip. But I digress...
In re lard - with the exception of the lard I grew up using (both my folks came from farms, I have helped to butcher more hogs, cattle and chicken than you boys can imagine), leaf lard is the way to go for lots of purposes. It makes the best fried chicken (cast iron only please) and fucking awesome pie crusts, especially if you do a combination cold butter and cold lard.
First contribution to a non depressing thread. Love the name.
