"U.S. Janet B." > wrote in message
...
> On Tue, 7 Nov 2017 12:25:19 -0800, "Julie Bove"
> > wrote:
>
>>
>>"U.S. Janet B." > wrote in message
. ..
>>> On Mon, 6 Nov 2017 23:27:36 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>>"Sqwertz" > wrote in message
...
>>>>> On Tue, 7 Nov 2017 00:19:46 -0600, Sqwertz wrote:
>>>>>
>>>>>> On Mon, 06 Nov 2017 22:59:30 -0700, U.S. Janet B. wrote:
>>>>>>
>>>>>>> On Mon, 6 Nov 2017 21:56:07 -0800, "Julie Bove"
>>>>>>> > wrote:
>>>>>>>
>>>>>>>>I disagree. I have been baking for 50 years. Egg does add leavening.
>>>>>>>>Leave
>>>>>>>>egg out of a recipe or use an egg substitute and the results won't
>>>>>>>>be
>>>>>>>>the
>>>>>>>>same.
>>>>>>>
>>>>>>> It is your right to disagree
>>>>>>
>>>>>> Eggs are only a leavening when they are beaten whites to incorporate
>>>>>> air that will then expand (such as in a souffle). Egg that are not
>>>>>> beaten do not rise.
>>>>>
>>>>> And no, beating eggs with any amount of fat and water, such as the
>>>>> oil, margarine, water, cottage cheese and flour in this recipe, will
>>>>> not make eggs a leavening. For an egg to be a leavening it must be
>>>>> separately beaten whites, such as in an angelfood cake.
>>>>>
>>>>> So you'll have to invent of a few other bullshit reasons why you can't
>>>>> make the recipe, Julie.
>>>>
>>>>I've made the recipe before, many times. People seem to like it. I
>>>>didn't.
>>>>I'm not into herbs in bread.
>>>
>>> So there!
>>> Janet US
>>
>>I mentioned that recipe long ago.
>
> So there!
> Janet US

What does that even mean?