On May 8, 10:40*pm, Lin > wrote:
> wrote:
> > It's ok Lin, I just just annoyed at the two bozos. *This was a family
> > recipe of my Mums, she used shortening ... it's the way it was done in
> > the 50's and 60's
>
> I know. Grew up with shortening and bacon grease as well. They didn't
> know better back then (but it sure tastes good!) I still save a little
> bacon grease to add to some of my recipes -- but just a smidge at a
> time! Flavor, flavor.

Sure, as far as the bacon grease goes, but hydrogenated shortening has
no upside. It is 100% bad news.
One thing that you can do with bacon grease is to let it sit, then
carefully pour off the liquid fraction and discard the less healthy
solid fats. You get the flavor while minimizing the more saturated
portion that you obviously want to avoid. I do that often by putting
the bacon grease into a Pyrex measuring cup for a day or so, and
leaving it out at room temp. The oil at the top is quite high in
monounsaturate, and quite low in polyunsaturate.
>
> --Lin

--Bryan http://www.flickr.com/photos/15522299@N08/?saved=1