On Sat, 3 Sep 2016 12:21:04 -0700 (PDT), Cindy Hamilton
> wrote:

> On Saturday, September 3, 2016 at 2:02:36 PM UTC-4, dsi1 wrote:
> > On Saturday, September 3, 2016 at 1:28:30 AM UTC-10, Cindy Hamilton wrote:

> > > Anything that makes a dough "short" is shortening. The white stuff that
> > > you're thinking of is, specifically, "partially hydrogenated vegetable
> > > shortening".
> > >
> > > Cindy Hamilton
> >
> > Butter and shortening are both technically fats but the argument that people consider them equal is specious. Shortcrust can be made with many fats but that doesn't make all fats shortening. I'm not buying the idea that words can change reality - well, not today, anyway.
>
> <http://www.dictionary.com/browse/shortening>
>
> Cindy Hamilton

I've made olive oil cakes and they were great! Still can't talk
myself into using oil for a shortcrust (pie crust) though.

--
I love cooking with wine.
Sometimes I even put it in the food.