Wayne Boatwright wrote:
> On Fri 02 Sep 2005 11:17:51p, Sarah wrote in rec.food.cooking:
>
> >
> > "Wayne Boatwright" > wrote in message
> > ...
> >> On Fri 02 Sep 2005 12:39:01p, Sarah wrote in rec.food.cooking:
> >>
> >>>
> >>>>>
> >>>>> Butter makes for a crispy cookie, vegetable shortening or lard makes
> >>>>> for a moist, chewy cookie.
> >>>>
> >>>> You could also change the granulated sugar to brown sugar. The only
> >>>> correlation I could see to refrigerating the dough overnight, is that
> >>>> it may partially negate the effect of the baking soda, since baking
> >>>> soda reacts more immediately in the dough and without heat. This
> >>>> might make a more compact cookie, thus heavier.
> >>>>
> >>>> --
> >>>> Wayne Boatwright *=BF* ____________________________________________
> >>>>
> >>>> Give me a smart idiot over a stupid genius any day.
> >>>> Sam Goldwyn, 1882-1974
> >>>
> >>> I don't know what the UK alternative for crisco is, does anyone have
> >>> any idea?
> >>>
> >>> Sarah
> >>
> >> Sarah, I don't think there is a direct equivalent to Crisco. Crisco is
> >> a vegetable shortening which is solid at room temperature. It has a
> >> creamy, somewhat fluffy, consistency. You might try pure lard, but I
> >> can't think of anything else.
> >>
> >> --
> >> Wayne Boatwright *=BF*
> >> ____________________________________________
> >>
> >> Give me a smart idiot over a stupid genius any day.
> >> Sam Goldwyn, 1882-1974
> >
> >
> > I'll have a look around the dairy and non dairy in the supermarket, I
> > think my mum's uses a vegetarian solid fat, instead of lard sometimes,
> > so that could be a good option.
> > Lard doesn't sound so good in cookies as butter or shortening!
> > Sarah
>
> What about vegetable suet?

Suet is the hard fat around the kidneys and loins of mutton and beef.
Since when do veggies have kidneys and loins?

N=2E