Dave Smith wrote:

> 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.
>
>
>
Thank you for that information. Crisco does sounds ofter than the frying
fat, but the difference might be small enough for them to be
interchangeable.

>> 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 :-)
>
>
I don't deep fry I am saving those calories for other uses. But
occasional exceptions are made.