Jake wrote:

> Hominy and Crisco!
>
> I bought the hominy (which I had never seen before anywhere in the
> world)

It's not easy to find in this part of Canada. I have to cross the border to
try to find it.

The first time I had grits was in a restaurant in Virginia. I asked was it
was and was told "Grits is grits"..... but what is it.... so she asked
another waitress who conformed that grits is grits. When questioned further
she said it was hominy. So what is hominy? Neither one new, but having
determined that I had never tried grits she gave me some. I liked it.


> 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?

Crisco is usually kept at room temperature. I always get it in box because I
find it easier to cut off the amount I need than to measure it with a cup
and because it is usually cheaper to buy 3 pounds of it than a 3 pound pail.
A block of Crisco should be firm enough that you can pick it up and handle
it without denting it too badly, but you need a sharp knife to cut it
without squishing it.


> 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 deep fry with Crisco and make pies with it because I get good results. If
I was concerned about the health aspect of it I wouldn't be deep frying at
all :-)