"Pennyaline" > wrote in message
...
> On 8/6/2010 06:05, Food SnobŪ 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.
Does it work better than butter? I haven't seen Crisco here. I use lard or
butter.
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