Vegetable lard does not exist, its an oxymoron. So animal lard;)
Unused portions of chili can be frozen until ready to use. However, people will want to use the chili within a two week period. Any longer than that, and the meat may spoil. If it is meatless, one could possibly wait three weeks before using it.
Because the room temperature bananas are hotter than the frozen and then the room temperature bananas rot.
I have kept calamari in the freezer longer than 3 months and it was fine- although frozen squid is a bit more rubbery than fresh.
A kilogram of lard is larder than a pound of lard. Also, a kilogram is 2.2 pounds, whether of lard, or lart, or, as they say, whatever.
Bread would more than likely "spoil" faster by covering it with nothing. Meaning by "spoil," it would dry out very quickly. Stored in a Ziploc, it would stay fresher longer, but eventually would mold.
Frozen tri tip should not sit out at room temperature for longer than 2 hours to prevent bacterial growth. If left out longer than that, it is recommended to discard the meat to avoid foodborne illness.
If they were frozen before the expiration date you should be alright. Processed meats should be frozen for no longer than 6 months.
The fat in ice cream does not freeze - only the water molecules. Sorbet has no fat molecules in it, so it is entirely frozen - hence it takes longer to melt.
about a week if cooked about a 2weeks if fried or boiled
Lard can be used to replace butter in shortcrust pastry recipes and gives good results. The most effective method is to substitute half the specified butter quantity with lard, rather than use lard entirely.
Type of pipe, how hard it is frozen and for how long all make a difference. The colder and longer it is frozen, the more likely it is to break. Steel will take the longest, then copper and PVC will break the quickest. A hard freeze into the teens or lower and for longer than a day the odds are pretty good there will be a break somewhere.