On Sat, 28 Jan 2006, jake wrote:

> 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.
>

Hominy? Wonderful stuff. It's a typically Southern US item and, roughly,
costs about 1.00 dollar US for 2 15 ounce cans (50 cents a can).
Sometimes, I can get it 3
cans for one dollar. That makes it a very economical item.


As for Crisco - I don't have anything that I would cease to make if I
couldn't get crisco. I buy it because it is about the same price as
anything else "shortening". As for frying, I use oil. I do use it some for
biscuits, pie crusts, etc, but butter works just as well, as does any
other brand shortening or lard.

I wouldn't pay 8 times as much for it over other things that I'm familiar
with.

Elaine, too