On Fri, 23 May 2008 08:08:12 -0700 (PDT), Bobo Bonobo®
> wrote:

>On May 23, 9:01*am, weaver615 > wrote:
>> On May 22, 10:12*am, weaver615 > wrote:
>>
>>
>>
>>
>>
>> > My Aunt taught me this trick many years ago. If you ever need to get
>> > the right amount of Shortening for say...Your home made Pie Crust,
>> > here is a simple yet easy way to do it.
>>
>> > Most Pie Crust recipes call for 1/2 cup of shortening. If you don't
>> > have a measuring cup, or you are just trying to save a little time,
>> > you can take a 1 cup measuring cup and fill it to the 1/2 cup line
>> > with COLD water, then you can spoon in your shortening, butter, or
>> > margerine until the water level reaches the 1 cup line. This will give
>> > you the 1/2 of shortening, butter or margerine that you need for your
>> > recipe. Just remember to use COLD water as warm water will melt what
>> > ever it is you are trying to measure.
>>
>> > I use this method everytime I bake as it is faster and cuts down on
>> > the dirty dishes I have when I am through baking. Try it and let me
>> > know what YOU think.
>>
>> > Check out my Blog at:http://oldfashioncooking.blogspot.com
>>
>> All Great responses. But I WAS talking about Solid shortening like
>> CRISCO. I prefer to do things the way I was taught "1/2 cup of this, a
>> pinch of that..." old fashion? Yes. BUt allot of fun too. Keep them
>> coming.
>>
>> Check out my Blog at:http://oldfashioncooking.blogspot.com- Hide quoted text -
>>
>Only ignorant slobs use Crisco.
>
>--Bryan

You're a ****ing idiot.

Boron