>Hmm...maybe I'll go with butter, as it is so much more appetizing than
>a plain old white chunk of fat.

Yeah....that is a wise choice...

BTW,,,,I made an error as I was not considering the water part of the
butter when comparing the fat content, I was considering (and focusing
)on 100 % fat vs fat basis.. between shortening and butter.
Maybe my earlier habit ( as an instittutional user ) of comparing
anhydrous milk fat (anhydrous butter) with shortening got the better
of me? <grin>..
Indeed ...for household use
.... water in butter should be part of the equation<grin>.