Bob (this one) wrote:
> Yef wrote:
>
>> I have proven by experimentation that you can
>> make a Key Lime pie filling that is not a heart-killing
>> toxic mess.
>>
>> 1 Replace the egg yolks with egg whites.
>> 2 Replace the margarine with canola oil.
>> 3 Use half the sugar.
>>
>> Result: same texture, better flavor and
>> easier on the teeth as well.
>
>
> Bwah...
>
> As though egg whites and egg yolks will impart the same sorts of
> textures, flavors and chemical activity. Canola oil is a liquid at room
> temp, unlike butter or margarine. Part of the textural properties of the
> Key lime gel is that it has solid fats so it can be more solid at
> chilled or room temps. The sugar is for sweetness *and* sequestration of
> water to make the gel more substantial. Go away and learn something
> about what happens in the kitchen.
>
> This crap is like kissing your sister. It's a kiss, but it certainly
> isn't a KISS.
>
> Pastorio
>


Why are you arguing with a halfwit? There's no challenge to it/

Best regards,
Bob