Is Crisco a solid shortening? Is butter or margarine a good substitute? Or
is vegetable oil a better idea?


Jen

Jen wrote:
>
> Is Crisco a solid shortening? Is butter or margarine a good substitute? Or
> is vegetable oil a better idea?

Yes. Crisco comes in a brick. I have substituted vegetable oil
for melted shorting in muffins and had good results.

Oh pshaw, on Sun 03 Dec 2006 07:07:47a, Omelet meant to say...

> In article >,
> Dave Smith > wrote:
>
>> Jen wrote:
>> >
>> > Is Crisco a solid shortening? Is butter or margarine a good
>> > substitute? Or is vegetable oil a better idea?
>>
>> Yes. Crisco comes in a brick. I have substituted vegetable oil for
>> melted shorting in muffins and had good results.
>
> I'm fixin' to finally make some smaltz. ;-)
> I plan on trying it for making wheat free corn bread.

Are you talking "corn bread" or "cornbread"? I never put anything in
cornbread but cornmeal.

--
Wayne Boatwright
__________________________________________________

I don't necessarily agree with everything I say.
(Marshall McLuhan)

In article >,
Dave Smith > wrote:

> Jen wrote:
> >
> > Is Crisco a solid shortening? Is butter or margarine a good substitute? Or
> > is vegetable oil a better idea?
>
> Yes. Crisco comes in a brick. I have substituted vegetable oil
> for melted shorting in muffins and had good results.

I'm fixin' to finally make some smaltz. ;-)
I plan on trying it for making wheat free corn bread.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> > I'm fixin' to finally make some smaltz. ;-)
> > I plan on trying it for making wheat free corn bread.
>
> Are you talking "corn bread" or "cornbread"? I never put anything in
> cornbread but cornmeal.
>
> --
> Wayne Boatwright

1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon soda
1 cup corn, cream-style
2 eggs; slightly beaten
2/3 cup buttermilk
1/3 cup shortening; melted
1 cup cheese, cheddar; shredded

I want to try schmaltz for the shortening.

Did those jpeg files ever come in for you?
I was afraid the file sizes might be too big, but you'd need that to
actually print them.

If not, I can try uploading them to a server that will accept them and
you can download from there.

Cheers!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Dave Smith wrote:
> Jen wrote:
>>
>> Is Crisco a solid shortening? Is butter or margarine a good
>> substitute? Or is vegetable oil a better idea?
>
> Yes. Crisco comes in a brick. I have substituted vegetable oil
> for melted shorting in muffins and had good results.

Actually, Crisco comes in a can *or* in small "bricks" (that's the
newfangled version) which resemble sticks of butter but are slightly larger.
Gosh, I can't recall the last time I bought or used Crisco vegetable
shortening!

Jill

jmcquown wrote:
>
> Dave Smith wrote:
> > Jen wrote:
> >>
> >> Is Crisco a solid shortening? Is butter or margarine a good
> >> substitute? Or is vegetable oil a better idea?
> >
> > Yes. Crisco comes in a brick. I have substituted vegetable oil
> > for melted shorting in muffins and had good results.
>
> Actually, Crisco comes in a can *or* in small "bricks" (that's the
> newfangled version) which resemble sticks of butter but are slightly larger.
> Gosh, I can't recall the last time I bought or used Crisco vegetable
> shortening!

Come to think of it.... you're right. It is solid in the can, but
it is solid in the can. I can get it in a 1 pound brick or a 3
pound can. I find it much easier to measure by cutting it from
the brick than measuring it out of a cup, and much less messy.
The other reason I buy it in the bricks is that, for some reason,
it is cheaper to buy three one pound bricks than the three pound
can.

For some reason, the price of Crisco soared in the bigger grocery
store where I prefer to do most of my shopping. It went from
$1.87 to $2.27. I make a monthly trip to a no frills store and
found it there for $1.77. They have cheaper brand for $1.33
and I thought I would try it. I had just as good results with
that as with the Crisco. Texture, results and taste, it was
indistinguishable.





I use Crisco a lot. I find that it makes the best pie pastry. My
mother, who swears by lard, always raves about my pastry. I also
use it in my deep fryer.

In article >,
"Jen" > wrote:

> Is Crisco a solid shortening? Is butter or margarine a good substitute? Or
> is vegetable oil a better idea?
>
>
> Jen

I believe your Copha is about the equivalent. It's solid, hydrogenated
vegetable fat.
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."

http://web.mac.com/barbschaller - blahblahblog -
12/3, Christmas Cookies!; Barcelona 12-2 (you might have
to scroll down to find it.

http://jamlady.eboard.com

Jen wrote:
> Is Crisco a solid shortening? Is butter or margarine a good substitute? Or
> is vegetable oil a better idea?
>
>
> Jen
>
>


Crisco is a solid, white, vegetable shortening. I would NOT use oil as
a substitute (except for frying) as it would change the texture of
whatever you are making.

I have seen copha recommended as a substitute. You can use butter or
margarine. If you are baking cookies each of these will make a
difference in the texture, but not critical.

gloria p

"Dave Smith" > wrote in message
...
> jmcquown wrote:
>>
>> Dave Smith wrote:
>> > Jen wrote:
>> >>
>> >> Is Crisco a solid shortening? Is butter or margarine a good
>> >> substitute? Or is vegetable oil a better idea?
>> >
>> > Yes. Crisco comes in a brick. I have substituted vegetable oil
>> > for melted shorting in muffins and had good results.
>>
>> Actually, Crisco comes in a can *or* in small "bricks" (that's the
>> newfangled version) which resemble sticks of butter but are slightly
>> larger.
>> Gosh, I can't recall the last time I bought or used Crisco vegetable
>> shortening!
>
> Come to think of it.... you're right. It is solid in the can, but
> it is solid in the can. I can get it in a 1 pound brick or a 3
> pound can. I find it much easier to measure by cutting it from
> the brick than measuring it out of a cup, and much less messy.
> The other reason I buy it in the bricks is that, for some reason,
> it is cheaper to buy three one pound bricks than the three pound
> can.
>
> For some reason, the price of Crisco soared in the bigger grocery
> store where I prefer to do most of my shopping. It went from
> $1.87 to $2.27. I make a monthly trip to a no frills store and
> found it there for $1.77. They have cheaper brand for $1.33
> and I thought I would try it. I had just as good results with
> that as with the Crisco. Texture, results and taste, it was
> indistinguishable.
>
>
>
>
>
> I use Crisco a lot. I find that it makes the best pie pastry. My
> mother, who swears by lard, always raves about my pastry. I also
> use it in my deep fryer.

Yeah. It was in the pie crust recipes. So lard could be used instead?

Jen

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Jen" > wrote:
>
>> Is Crisco a solid shortening? Is butter or margarine a good substitute?
>> Or
>> is vegetable oil a better idea?
>>
>>
>> Jen
>
> I believe your Copha is about the equivalent. It's solid, hydrogenated
> vegetable fat.


Thanks


Jen

Jen wrote:
> Is Crisco a solid shortening?

Not neccessarily... Crisco is a brand name, they make plain vegetable
oil (which is a shortening too) as well as hydrognated solid
shrtening... in baking all fats are shortening, even olive oil. Many
years ago there was a similar product called Spry (a Lever Brothers
product). There are also store brands for hydrogenated solid vegetable
shortening too.... as well as generics.

> Is butter or margarine a good substitute? Or
> is vegetable oil a better idea?

Which shortening to use depends on the recipe... sometimes a liquid
shortening is preferable, sometimes a solid shortening is preferable...
sometimes a flavorless shortening is preferable to butter.

http://cgi.ebay.com/EARLY-1940s-REXA...QQcmdZViewItem

Sheldon

Omelet wrote:
> In article >,
> Dave Smith > wrote:
>
> > Jen wrote:
> > >
> > > Is Crisco a solid shortening? Is butter or margarine a good substitute? Or
> > > is vegetable oil a better idea?
> >
> > Yes. Crisco comes in a brick. I have substituted vegetable oil
> > for melted shorting in muffins and had good results.
>
> I'm fixin' to finally make some smaltz. ;-)
> I plan on trying it for making wheat free corn bread.

I'm sure you mean *cornbread*.
I don't think there has ever been any "corn bread" in texas. hehe

Btw, schmaltz is something put ON corn bread, not in it. I don't think
schmaltz would work too well with cornbread or with anything corn
(maize)... but then again anything will be an improvement to grits.
Grits with schmaltz n' gribenes... maybe even I will like it. LOL

Sheldon

jmcquown said...

> Dave Smith wrote:
>> Jen wrote:
>>>
>>> Is Crisco a solid shortening? Is butter or margarine a good
>>> substitute? Or is vegetable oil a better idea?
>>
>> Yes. Crisco comes in a brick. I have substituted vegetable oil
>> for melted shorting in muffins and had good results.
>
> Actually, Crisco comes in a can *or* in small "bricks" (that's the
> newfangled version) which resemble sticks of butter but are slightly
> larger. Gosh, I can't recall the last time I bought or used Crisco
> vegetable shortening!
>
> Jill


Jill,

Funny you should mention it. I NEVER used crisco before, until just this
week. I made a batch of Jiffy Cornbread waffles and it called for 2 Tbs.
of the stuff (butter-flavor, melted in the nuker).

The waffle iron made it's first three waffles. They cooked up great and
fell right out of the iron (I'm guessing crisco).

First three waffles I'VE ever made, come to think of it.

Andy

Dave Smith wrote:

>
> For some reason, the price of Crisco soared in the bigger grocery
> store where I prefer to do most of my shopping. It went from
> $1.87 to $2.27. I make a monthly trip to a no frills store and
> found it there for $1.77. They have cheaper brand for $1.33
> and I thought I would try it. I had just as good results with
> that as with the Crisco. Texture, results and taste, it was
> indistinguishable.
>


Crisco used to have a direct competitor, Spry. Same use, same
packaging, next to each other on the store shelves.

gloria p

In article
>,
Puester > wrote:

> Crisco used to have a direct competitor, Spry. Same use, same
> packaging, next to each other on the store shelves.
>
> gloria p

IIRC, Spry had animal fat, too.
--
-Barb, Mother Superior, HOSSSPoJ

In article >,
"Jen" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "Jen" > wrote:
> >
> >> Is Crisco a solid shortening? Is butter or margarine a good substitute?
> >> Or
> >> is vegetable oil a better idea?
> >>
> >>
> >> Jen
> >
> > I believe your Copha is about the equivalent. It's solid, hydrogenated
> > vegetable fat.
>
>
> Thanks
>
>
> Jen

You're welcome. If you're baking cookies, you'll have a different
outcome and taste if you use butter instead of Crisco/shortening. I
rarely, if ever, substitute oil for solid shortening in baking.
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."

http://web.mac.com/barbschaller - blahblahblog -
12/3, Christmas Cookies!; Barcelona 12-2 (you might have
to scroll down to find it.

http://jamlady.eboard.com

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Jen" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > In article >,
>> > "Jen" > wrote:
>> >
>> >> Is Crisco a solid shortening? Is butter or margarine a good
>> >> substitute?
>> >> Or
>> >> is vegetable oil a better idea?
>> >>
>> >>
>> >> Jen
>> >
>> > I believe your Copha is about the equivalent. It's solid, hydrogenated
>> > vegetable fat.
>>
>>
>> Thanks
>>
>>
>> Jen
>
> You're welcome. If you're baking cookies, you'll have a different
> outcome and taste if you use butter instead of Crisco/shortening. I
> rarely, if ever, substitute oil for solid shortening in baking.


Actually it's for your pie dough.

Jen

Oh pshaw, on Sun 03 Dec 2006 08:57:31a, Omelet meant to say...

> In article >,
> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
>> > I'm fixin' to finally make some smaltz. ;-)
>> > I plan on trying it for making wheat free corn bread.
>>
>> Are you talking "corn bread" or "cornbread"? I never put anything in
>> cornbread but cornmeal.
>>
>> --
>> Wayne Boatwright
>
> 1 cup cornmeal
> 1/2 teaspoon salt
> 1/2 teaspoon soda
> 1 cup corn, cream-style
> 2 eggs; slightly beaten
> 2/3 cup buttermilk
> 1/3 cup shortening; melted
> 1 cup cheese, cheddar; shredded
>
> I want to try schmaltz for the shortening.

I think that would be a nice taste. I usually make plain cornbread, but
have also made one similar to this one. Very tastty.

> Did those jpeg files ever come in for you?
> I was afraid the file sizes might be too big, but you'd need that to
> actually print them.
>
> If not, I can try uploading them to a server that will accept them and
> you can download from there.

Yes, I did, and no problem. I e-mailed you as a reply to one of them. I'm
surprised you didn't get it. I will e-mail you again.

The pix are wonderful! David and I both like them. I have already printed
a few that we'll use for Christmas cards, but I need to print more. The
one with my name on it I will use for work.

Thanks again so much!!!

--
Wayne Boatwright
__________________________________________________

I don't necessarily agree with everything I say.
(Marshall McLuhan)

In article >,
"Jen" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "Jen" > wrote:
> >
> >> "Melba's Jammin'" > wrote in message
> >> ...
> >> > In article >,
> >> > "Jen" > wrote:
> >> >
> >> >> Is Crisco a solid shortening? Is butter or margarine a good
> >> >> substitute?
> >> >> Or
> >> >> is vegetable oil a better idea?
> >> >>
> >> >>
> >> >> Jen
> >> >
> >> > I believe your Copha is about the equivalent. It's solid, hydrogenated
> >> > vegetable fat.
> >>
> >>
> >> Thanks
> >>
> >>
> >> Jen
> >
> > You're welcome. If you're baking cookies, you'll have a different
> > outcome and taste if you use butter instead of Crisco/shortening. I
> > rarely, if ever, substitute oil for solid shortening in baking.
>
>
> Actually it's for your pie dough.
>
> Jen

DO NOT USE VEGETABLE OIL IN THE RECIPE. You need a solid fat to cut in.
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."

http://web.mac.com/barbschaller - blahblahblog -
12/3, Christmas Cookies!; Barcelona 12-2 (you might have
to scroll down to find it.

http://jamlady.eboard.com

In article >,
"Jen" > wrote:

> Yeah. It was in the pie crust recipes. So lard could be used instead?
>
> Jen

Jen, if I were hellbent on using lard in a pie crust dough, I would find
a recipe that specified the use of lard.
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."

http://web.mac.com/barbschaller - blahblahblog -
12/3, Christmas Cookies!; Barcelona 12-2 (you might have
to scroll down to find it.

http://jamlady.eboard.com

Andy wrote:
> jmcquown said...
>
>> Dave Smith wrote:
>>> Jen wrote:
>>>>
>>>> Is Crisco a solid shortening? Is butter or margarine a good
>>>> substitute? Or is vegetable oil a better idea?
>>>
>>> Yes. Crisco comes in a brick. I have substituted vegetable oil
>>> for melted shorting in muffins and had good results.
>>
>> Actually, Crisco comes in a can *or* in small "bricks" (that's the
>> newfangled version) which resemble sticks of butter but are slightly
>> larger. Gosh, I can't recall the last time I bought or used Crisco
>> vegetable shortening!
>>
>> Jill
>
> Funny you should mention it. I NEVER used crisco before, until just
> this week. I made a batch of Jiffy Cornbread waffles and it called
> for 2 Tbs. of the stuff (butter-flavor, melted in the nuker).
>
> The waffle iron made it's first three waffles. They cooked up great
> and fell right out of the iron (I'm guessing crisco).
>
> First three waffles I'VE ever made, come to think of it.
>
> Andy

Oh no, Andy! You mentioned Jiffy Cornbread Mix AND Butter Crisco in the
same post! Oh, the humanity! LOL Glad you enjoyed the waffles, though

Jill

Jen wrote:
>
>
> > I use Crisco a lot. I find that it makes the best pie pastry. My
> > mother, who swears by lard, always raves about my pastry. I also
> > use it in my deep fryer.
>
> Yeah. It was in the pie crust recipes. So lard could be used instead?

Sure. Some people swear by lard and others swear by Crisco. I
prefer the latter.

Crisco was the very first hydrogenation of a veg oil . ? Cottonseed
or ? rapeseed

Lard does taste better and is same health "value"

Extra virgin olive oil tastes worse than O'O' that has some olives in
it !
Do you like olives ? So why not 2nd pressing w/o chemicals and
bits of olives in the oil ? Its not shiek , no class , it looks bad
, it
, it , it , it ..... more excuses ...

Why cook in clarified butter ? Its the trash in the butter that
tastes !
So why not just
1 ) cook in veg oil and
2) flavor with unclarified butter !

Try Karo lt / maltose and powdered milk in cooking ..
Its a basic ..



Dave Smith wrote:
> jmcquown wrote:
> >
> > Dave Smith wrote:
> > > Jen wrote:
> > >>
> > >> Is Crisco a solid shortening? Is butter or margarine a good
> > >> substitute? Or is vegetable oil a better idea?
> > >
> > > Yes. Crisco comes in a brick. I have substituted vegetable oil
> > > for melted shorting in muffins and had good results.
> >
> > Actually, Crisco comes in a can *or* in small "bricks" (that's the
> > newfangled version) which resemble sticks of butter but are slightly larger.
> > Gosh, I can't recall the last time I bought or used Crisco vegetable
> > shortening!
>
> Come to think of it.... you're right. It is solid in the can, but
> it is solid in the can. I can get it in a 1 pound brick or a 3
> pound can. I find it much easier to measure by cutting it from
> the brick than measuring it out of a cup, and much less messy.
> The other reason I buy it in the bricks is that, for some reason,
> it is cheaper to buy three one pound bricks than the three pound
> can.
>
> For some reason, the price of Crisco soared in the bigger grocery
> store where I prefer to do most of my shopping. It went from
> $1.87 to $2.27. I make a monthly trip to a no frills store and
> found it there for $1.77. They have cheaper brand for $1.33
> and I thought I would try it. I had just as good results with
> that as with the Crisco. Texture, results and taste, it was
> indistinguishable.
>
>
>
>
>
> I use Crisco a lot. I find that it makes the best pie pastry. My
> mother, who swears by lard, always raves about my pastry. I also
> use it in my deep fryer.

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Jen" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > In article >,
>> > "Jen" > wrote:
>> >
>> >> "Melba's Jammin'" > wrote in message
>> >> ...
>> >> > In article >,
>> >> > "Jen" > wrote:
>> >> >
>> >> >> Is Crisco a solid shortening? Is butter or margarine a good
>> >> >> substitute?
>> >> >> Or
>> >> >> is vegetable oil a better idea?
>> >> >>
>> >> >>
>> >> >> Jen
>> >> >
>> >> > I believe your Copha is about the equivalent. It's solid,
>> >> > hydrogenated
>> >> > vegetable fat.
>> >>
>> >>
>> >> Thanks
>> >>
>> >>
>> >> Jen
>> >
>> > You're welcome. If you're baking cookies, you'll have a different
>> > outcome and taste if you use butter instead of Crisco/shortening. I
>> > rarely, if ever, substitute oil for solid shortening in baking.
>>
>>
>> Actually it's for your pie dough.
>>
>> Jen
>
> DO NOT USE VEGETABLE OIL IN THE RECIPE. You need a solid fat to cut in.


My gosh! I'll never ever use vegetable oil! I promise!!

Thanks

Jen

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Jen" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > In article >,
>> > "Jen" > wrote:
>> >
>> >> "Melba's Jammin'" > wrote in message
>> >> ...
>> >> > In article >,
>> >> > "Jen" > wrote:
>> >> >
>> >> >> Is Crisco a solid shortening? Is butter or margarine a good
>> >> >> substitute?
>> >> >> Or
>> >> >> is vegetable oil a better idea?
>> >> >>
>> >> >>
>> >> >> Jen
>> >> >
>> >> > I believe your Copha is about the equivalent. It's solid,
>> >> > hydrogenated
>> >> > vegetable fat.
>> >>
>> >>
>> >> Thanks
>> >>
>> >>
>> >> Jen
>> >
>> > You're welcome. If you're baking cookies, you'll have a different
>> > outcome and taste if you use butter instead of Crisco/shortening. I
>> > rarely, if ever, substitute oil for solid shortening in baking.
>>
>>
>> Actually it's for your pie dough.
>>
>> Jen
>
> DO NOT USE VEGETABLE OIL IN THE RECIPE. You need a solid fat to cut in.


How about just butter? Or does the combination of both make it better? I
could get copha, or look for other solid vegetable fats to use, if I need
to. We may well have Crisco here, I've just never looked. I've always used
butter for pastries.

Thanks


Jen

In article . com>,
"Sheldon" > wrote:

> Omelet wrote:
> > In article >,
> > Dave Smith > wrote:
> >
> > > Jen wrote:
> > > >
> > > > Is Crisco a solid shortening? Is butter or margarine a good
> > > > substitute? Or
> > > > is vegetable oil a better idea?
> > >
> > > Yes. Crisco comes in a brick. I have substituted vegetable oil
> > > for melted shorting in muffins and had good results.
> >
> > I'm fixin' to finally make some smaltz. ;-)
> > I plan on trying it for making wheat free corn bread.
>
> I'm sure you mean *cornbread*.
> I don't think there has ever been any "corn bread" in texas. hehe
>
> Btw, schmaltz is something put ON corn bread, not in it. I don't think
> schmaltz would work too well with cornbread or with anything corn
> (maize)... but then again anything will be an improvement to grits.
> Grits with schmaltz n' gribenes... maybe even I will like it. LOL
>
> Sheldon

Believe it or not, Grits are not part of our diets.
I grew up in California and have only learned to appreciate some
Southern traditional dishes, not all of them. ;-)

I'll eat grits, but they are a bit too high in carbs to eat on a regular
basis. So is cornbread.

My preferred hot cereal is oat bran.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article 9>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> > I want to try schmaltz for the shortening.
>
> I think that would be a nice taste. I usually make plain cornbread, but
> have also made one similar to this one. Very tastty.

I rarely make any baked items due to living a low carb lifestyle, but I
miss serving cornbread with bean soup and it is getting to be soup
weather here. <G>

>
> > Did those jpeg files ever come in for you?
> > I was afraid the file sizes might be too big, but you'd need that to
> > actually print them.
> >
> > If not, I can try uploading them to a server that will accept them and
> > you can download from there.
>
> Yes, I did, and no problem. I e-mailed you as a reply to one of them. I'm
> surprised you didn't get it. I will e-mail you again.

Ah! Cool. If you get a bounce message, it's because the spam filters
caught it for some reason. I generally review those before bouncing
them, but I may have missed it!

>
> The pix are wonderful! David and I both like them. I have already printed
> a few that we'll use for Christmas cards, but I need to print more. The
> one with my name on it I will use for work.
>
> Thanks again so much!!!

I'm glad it worked out. :-)
That was such a fun picture!

>
> --
> Wayne Boatwright
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote on 04 Dec 2006 in rec.food.cooking

> My preferred hot cereal is oat bran.
>

Mine is bacon and eggs...way less carbs than oat bran.

In article >,
Mr Libido Incognito > wrote:

> Omelet wrote on 04 Dec 2006 in rec.food.cooking
>
> > My preferred hot cereal is oat bran.
> >
>
> Mine is bacon and eggs...way less carbs than oat bran.

<lol> Bacon and eggs are not hot Cereal! ;-D

Since I've started living low carb, grains of any sort (including hot
cereals) have been relegated to the realm of treats. A typical breakfast
is eggs, by themselves, or leftover roasted/braised/grilled meats from
the night before with a side of something green and high in fiber.

That 24 lbs. of low fat sausage that I made last weekend is getting used
some, and there are plans for making more.

Bacon is just too damned salty. We rarely eat it.

Salads and steamed fresh or fresh frozen green veggies are the other
staple. A breakfast salad with cottage cheese with basted eggs on the
side is a good breakfast.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote on 04 Dec 2006 in rec.food.cooking

> <lol> Bacon and eggs are not hot Cereal! ;-D
>

It is in my house...

Back in the 50's my Mom and I had a deal...She wouldn't try and feed me hot
cerial and I wouldn't throw it in the hot air duct. Cream of wheat and Red
River Cerial still, to this day, give me shudders. Oatmeal is ok though.

jmcquown wrote:
> Dave Smith wrote:
> > Jen wrote:
> >>
> >> Is Crisco a solid shortening? Is butter or margarine a good
> >> substitute? Or is vegetable oil a better idea?
> >
> > Yes. Crisco comes in a brick. I have substituted vegetable oil
> > for melted shorting in muffins and had good results.
>
> Actually, Crisco comes in a can *or* in small "bricks" (that's the
> newfangled version) which resemble sticks of butter but are slightly larger.
> Gosh, I can't recall the last time I bought or used Crisco vegetable
> shortening!

What do you use to 'greeze' baking pans?

Melba's Jammin' wrote:
> "Jen" <net.au> wrote:
>
> > Is Crisco a solid shortening? Is butter or margarine a good substitute? Or
> > is vegetable oil a better idea?
> >
> >
> > Jen
>
> I believe your Copha is about the equivalent. It's solid, hydrogenated
> vegetable fat.

Hydogentated *coconut* oil to be exact... I believe it needs to be kept
refrigerated.
If not consumed within about six months Crisco should be kept
refrigerated too, or it will go rancid.


Sheldon