On Tue, 3 Feb 2009 20:18:30 -0800 (PST), KevinS >
wrote:

>In fact, you are so committed to this proposition
>that you stated it twice in your original post.

You are so correct...but you need to learn the entire recipe
FIRST....how can you know if you need to change anything. Kind of
like putting salt on a plate of food you never tasted.

Crisco and butter have different properties. Just as baking soda and
baking powder. If you can forsee your results, you might be a
better fortune teller than a cook.