On Sunday, January 20, 2013 8:53:51 AM UTC-6, Nancy2 wrote:
> On Jan 20, 7:16*am, jmcquown > wrote:
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> > On 1/19/2013 2:48 PM, Nancy2 wrote:
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> > >>> Big Soft Chocolate Chip Cookies
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> > >>> > >½ stick oleo, melted and cooled to lukewarm
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> > >> >What kind of an imbecile uses "stick oleo" in 2013?
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> > >>> > >N.
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> > >> >--Bryan
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> > > This one - there is a Blue Bonnet one just for baking. *It's a small
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> > > amount, relatively, in one's overall diet, unless you eat chocolate
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> > > chip cookies exclusively. *It helps keep the cookies soft (not chewy,
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> > > just softer than crisp). *YMMV, dolt.
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> > > N.
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> > But, but... don't you realize Bryan is watching out for your health?
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> > LOL Trans fats, partially hydrogenated oils and whatnot... he's sure to
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> > tell you how wrong it is.
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> > Jill
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> i shouldn't bother to respond to someone who recommends olive oil in a
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> fryer.....
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I *DID NOT* recommend using olive oil in a fryer. Your reading skills are as poor as your knowledge of dietary fats. In a thread about reusing fryer oil, I wrote, "Polyunsaturates are awful. They go rancid inside the body. You left out the best choice, monounsaturates. Olive oil is high in monounsaturated fatty acids and low in polyunsaturated. High oleic sunflower is even better."

This was in response to someone who had written, "[Polyunsaturates] are much less harmful for your cardiovascular system." Hey, but what's to be expected from a woman who is so stupid that she uses stick margarine in 2013?
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> N.

--Bryan