"jake" > wrote in message
. nl...
> Hominy and Crisco!
>
> I bought the hominy (which I had never seen before anywhere in the world)
> and am keeping the Crisco in mind for a different day. It cost 4 Euros for
> a tub. The tub felt hard - how hard is Crisco? I am asking because I also
> saw solid deep frying fat in my regular supermarket. it is at least 8
> times cheaper, but so solid I wonder whether it could be used at room
> temperature at all. The frying fat was made of palm oil, in part. And
> iirc, soybean oil, some hydrogenation had been done it. IT sounded
> marginally healthier than Crisco, but I am not sure.

I prefer palm oil to Crisco; however I wouldn't use hydrogenated palm oil
or anything hydrogenated; but I've never seen hydrogenated palm oil Even
tho others may like soybean oil, it does seem that it is hydrogenated an
awfully lot, so I don't even use it UN-hydrogenated; soybean or safflower
oil or canola oil.
I've purchased Spectrum pure palm oil and it is VERY hard. Spectrum palm
oil seems to stay solid whether at room temperature or not. I use a lot of
Coconut oil, and it is solid also except it stops being solid at room
temperature.
(P.S. I use a combination of coconut oil and butter; sometimes just all
coconut oil, on popcorn. Organic popcorn, so anyone can see where me and my
advise/information is coming from, if anyone doesn't like my information.
Dee Dee