On 8/6/2010 06:05, Food Snob® wrote:
> Of course no one would read the bad excuse for a recipe, then assume
> that "shortening" meant Crisco-type, partially hydrogenated
> shortening. I mean, no one would be f-ing stupid enough to use that
> shit these days, right?

Shortening is shortening, no matter what the product is called.

And yes, the Crisco-type solid shortenings are used all the time by all
kinds of people. There is no greater harm in using those than in using
butter, and they are far better baking result-wise and health-wise than
most of the butter imitators on the market.