On May 23, 12:02*pm, Boron Elgar > wrote:
> On Fri, 23 May 2008 08:08:12 -0700 (PDT), Bobo Bonobo®
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> > 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.
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> >> > 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.

Go ahead, Boron. Eat your Crisco. I hope you die from coronary
artery disease, today.
>
> Boron

--Bryan