On 2013-05-03 18:17:10 +0000, Janet Bostwick said:

> AB says: "I mean, sure, you could use shortening, and the texture
> would be nice and light, but the flavor would be flat. Lard, or
> rendered pig fat? Oooh, that's flavor. [we run for the door again,
> only to be stopped by AB] Lard is lower in saturated fat than butter,
> and it contains about the same percentage of monounsaturated fats as
> sunflower oil. What's more, most of the lards on the market are free
> of the trans fats that so often lurk inside shortening. So, come on,
> give lard a chance. Let's make tamales."

What a trooper! Thanks for the effort!