This is the recipe I was given:

Corn-Flour Bannock
(Fried or Baked)
a.. 2 3/4 cups corn flour
b.. 2 tbsp baking powder
c.. 1/2 tsp salt
d.. 3 tbsp lard
e.. 2/3 cup water
Preheat oven to 450°F. Grease lightly a cast iron frying pan, or baking
sheet. Stir and blend together the flour, baking powder and salt. With a
pastry blender or two knives, finely cut in the lard. Then gradually stir in
the water. Stir with a fork to make a soft, slightly sticky dough. Turn
dough on a lightly floured surface and knead gently 8-10 times. Roll out or
pat 1/2 inch thick, or flatten dough to fit frying pan. Cook in frying pan
on hat ashes over an open fire (turning to brown both sides), or on a baking
sheet in oven for approximately 12-15 minutes, or until golden brown. Cut
and serve with butter. Makes 1 loaf.

- Aboriginal Tourism - Native Cuisine

Do you know what I could sub for the lard? I don't have a real objection to
it, but it would be something extra I would have to buy and I doubt I would
ever use it for something else.

Thanks!

Julie Bove <Julie Bove >> wrote:

> This is the recipe I was given:
>
> Corn-Flour Bannock
> (Fried or Baked)
> a.. 2 3/4 cups corn flour
> b.. 2 tbsp baking powder
> c.. 1/2 tsp salt
> d.. 3 tbsp lard
> e.. 2/3 cup water
> Preheat oven to 450°F. Grease lightly a cast iron frying pan, or baking
> sheet. Stir and blend together the flour, baking powder and salt. With a
> pastry blender or two knives, finely cut in the lard. Then gradually stir in
> the water. Stir with a fork to make a soft, slightly sticky dough. Turn
> dough on a lightly floured surface and knead gently 8-10 times. Roll out or
> pat 1/2 inch thick, or flatten dough to fit frying pan. Cook in frying pan
> on hat ashes over an open fire (turning to brown both sides), or on a baking
> sheet in oven for approximately 12-15 minutes, or until golden brown. Cut
> and serve with butter. Makes 1 loaf.
>
> - Aboriginal Tourism - Native Cuisine
>
> Do you know what I could sub for the lard? I don't have a real objection to
> it, but it would be something extra I would have to buy and I doubt I would
> ever use it for something else.

Vegetable shortening would work as far as the baking goes, but taste
would be slightly different.

There is no other sub other than that.

-sw

"Sqwertz" > wrote in message
...
> Julie Bove <Julie Bove >> wrote:
>
>> This is the recipe I was given:
>>
>> Corn-Flour Bannock
>> (Fried or Baked)
>> a.. 2 3/4 cups corn flour
>> b.. 2 tbsp baking powder
>> c.. 1/2 tsp salt
>> d.. 3 tbsp lard
>> e.. 2/3 cup water
>> Preheat oven to 450°F. Grease lightly a cast iron frying pan, or baking
>> sheet. Stir and blend together the flour, baking powder and salt. With a
>> pastry blender or two knives, finely cut in the lard. Then gradually stir
>> in
>> the water. Stir with a fork to make a soft, slightly sticky dough. Turn
>> dough on a lightly floured surface and knead gently 8-10 times. Roll out
>> or
>> pat 1/2 inch thick, or flatten dough to fit frying pan. Cook in frying
>> pan
>> on hat ashes over an open fire (turning to brown both sides), or on a
>> baking
>> sheet in oven for approximately 12-15 minutes, or until golden brown. Cut
>> and serve with butter. Makes 1 loaf.
>>
>> - Aboriginal Tourism - Native Cuisine
>>
>> Do you know what I could sub for the lard? I don't have a real objection
>> to
>> it, but it would be something extra I would have to buy and I doubt I
>> would
>> ever use it for something else.
>
> Vegetable shortening would work as far as the baking goes, but taste
> would be slightly different.
>
> There is no other sub other than that.

Thanks. I thought it might but wasn't sure. Since I don't know what these
taste like with lard, I guess I won't notice the difference!

"Julie Bove" > wrote in
news:EN3Dj.4782$rR1.2029@trndny09:

>
> "Sqwertz" > wrote in message
> ...
>> Julie Bove <Julie Bove >> wrote:
>>
>>> This is the recipe I was given:
>>>
>>> Corn-Flour Bannock
>>> (Fried or Baked)
>>> a.. 2 3/4 cups corn flour
>>> b.. 2 tbsp baking powder
>>> c.. 1/2 tsp salt
>>> d.. 3 tbsp lard
>>> e.. 2/3 cup water
>>> Preheat oven to 450°F. Grease lightly a cast iron frying pan, or
>>> baking sheet. Stir and blend together the flour, baking powder and
>>> salt. With a pastry blender or two knives, finely cut in the lard.
>>> Then gradually stir in
>>> the water. Stir with a fork to make a soft, slightly sticky dough.
>>> Turn dough on a lightly floured surface and knead gently 8-10 times.
>>> Roll out or
>>> pat 1/2 inch thick, or flatten dough to fit frying pan. Cook in
>>> frying pan
>>> on hat ashes over an open fire (turning to brown both sides), or on
>>> a baking
>>> sheet in oven for approximately 12-15 minutes, or until golden
>>> brown. Cut and serve with butter. Makes 1 loaf.
>>>
>>> - Aboriginal Tourism - Native Cuisine
>>>
>>> Do you know what I could sub for the lard? I don't have a real
>>> objection to
>>> it, but it would be something extra I would have to buy and I doubt
>>> I would
>>> ever use it for something else.
>>
>> Vegetable shortening would work as far as the baking goes, but taste
>> would be slightly different.
>>
>> There is no other sub other than that.
>
> Thanks. I thought it might but wasn't sure. Since I don't know what
> these taste like with lard, I guess I won't notice the difference!
>
>
>

@@@@@ Now You're Cooking! Export Format

Selkirk Bannock

none

3 cup (about) bread flour
2 tablespoon sugar
1 package fast-rising dry yeast
1/2 teaspoon salt
3/4 cup milk
1/2 cup (1 stick) unsalted butter
2 1/2 cup golden raisins
1 each egg yolk beaten with 1 tablespoon water (glaze)

Mix 2 1/2 cups flour, sugar, yeast and salt in large bowl. Bring milk and
butter to simmer in medium saucepan, stirring until butter melts. Cool to
125 degrees to 130 degreesF. Stir into dry ingredients. Mix in enough
remaining flour to form soft dough. Turn out onto floured surface and
knead until smooth and elastic, about 5 minutes. Lightly oil large bowl.
Add dough, turning to coat. Cover and let rise in warm draft-free area
until doubled in volume, about 1 1/2 hours. Lightly grease baking sheet.
Punch down dough. Knead in raisins. Shape dough into 7-inch-diameter
round. Place on prepared sheet. Cover with towel and let rise in warm
area until almost doubled in volume, about 40 minutes. Preheat oven to
375 degrees. Brush bread with egg glaze. Bake until bread is golden and
sounds hollow when tapped on bottom, about 45 minutes. Transfer to rack
and cool. (Can be made 1 day ahead. Wrap tightly; store at room
temperature.)Subj: Potato Baps
SELKIRK BANNOCK

Yield: 1 servings


** Exported from Now You're Cooking! v5.83 **


The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

"hahabogus" > wrote in message
...
> "Julie Bove" > wrote in
> news:EN3Dj.4782$rR1.2029@trndny09:
>
>>
>> "Sqwertz" > wrote in message
>> ...
>>> Julie Bove <Julie Bove >> wrote:
>>>
>>>> This is the recipe I was given:
>>>>
>>>> Corn-Flour Bannock
>>>> (Fried or Baked)
>>>> a.. 2 3/4 cups corn flour
>>>> b.. 2 tbsp baking powder
>>>> c.. 1/2 tsp salt
>>>> d.. 3 tbsp lard
>>>> e.. 2/3 cup water
>>>> Preheat oven to 450°F. Grease lightly a cast iron frying pan, or
>>>> baking sheet. Stir and blend together the flour, baking powder and
>>>> salt. With a pastry blender or two knives, finely cut in the lard.
>>>> Then gradually stir in
>>>> the water. Stir with a fork to make a soft, slightly sticky dough.
>>>> Turn dough on a lightly floured surface and knead gently 8-10 times.
>>>> Roll out or
>>>> pat 1/2 inch thick, or flatten dough to fit frying pan. Cook in
>>>> frying pan
>>>> on hat ashes over an open fire (turning to brown both sides), or on
>>>> a baking
>>>> sheet in oven for approximately 12-15 minutes, or until golden
>>>> brown. Cut and serve with butter. Makes 1 loaf.
>>>>
>>>> - Aboriginal Tourism - Native Cuisine
>>>>
>>>> Do you know what I could sub for the lard? I don't have a real
>>>> objection to
>>>> it, but it would be something extra I would have to buy and I doubt
>>>> I would
>>>> ever use it for something else.
>>>
>>> Vegetable shortening would work as far as the baking goes, but taste
>>> would be slightly different.
>>>
>>> There is no other sub other than that.
>>
>> Thanks. I thought it might but wasn't sure. Since I don't know what
>> these taste like with lard, I guess I won't notice the difference!
>>
>>
>>
>
> @@@@@ Now You're Cooking! Export Format
>
> Selkirk Bannock
>
> none
>
> 3 cup (about) bread flour
> 2 tablespoon sugar
> 1 package fast-rising dry yeast
> 1/2 teaspoon salt
> 3/4 cup milk
> 1/2 cup (1 stick) unsalted butter
> 2 1/2 cup golden raisins
> 1 each egg yolk beaten with 1 tablespoon water (glaze)
>
> Mix 2 1/2 cups flour, sugar, yeast and salt in large bowl. Bring milk and
> butter to simmer in medium saucepan, stirring until butter melts. Cool to
> 125 degrees to 130 degreesF. Stir into dry ingredients. Mix in enough
> remaining flour to form soft dough. Turn out onto floured surface and
> knead until smooth and elastic, about 5 minutes. Lightly oil large bowl.
> Add dough, turning to coat. Cover and let rise in warm draft-free area
> until doubled in volume, about 1 1/2 hours. Lightly grease baking sheet.
> Punch down dough. Knead in raisins. Shape dough into 7-inch-diameter
> round. Place on prepared sheet. Cover with towel and let rise in warm
> area until almost doubled in volume, about 40 minutes. Preheat oven to
> 375 degrees. Brush bread with egg glaze. Bake until bread is golden and
> sounds hollow when tapped on bottom, about 45 minutes. Transfer to rack
> and cool. (Can be made 1 day ahead. Wrap tightly; store at room
> temperature.)Subj: Potato Baps
> SELKIRK BANNOCK
>
> Yield: 1 servings
>

Thanks but it has too much stuff we are allergic to.

hahabogus wrote:
> "Julie Bove" > wrote in
> news:EN3Dj.4782$rR1.2029@trndny09:
>
>> "Sqwertz" > wrote in message
>> ...
>>> Julie Bove <Julie Bove >> wrote:
>>>
>>>> This is the recipe I was given:
>>>>
>>>> Corn-Flour Bannock
>>>> (Fried or Baked)
>>>> a.. 2 3/4 cups corn flour
>>>> b.. 2 tbsp baking powder
>>>> c.. 1/2 tsp salt
>>>> d.. 3 tbsp lard
>>>> e.. 2/3 cup water
>>>> Preheat oven to 450°F. Grease lightly a cast iron frying pan, or
>>>> baking sheet. Stir and blend together the flour, baking powder and
>>>> salt. With a pastry blender or two knives, finely cut in the lard.
>>>> Then gradually stir in
>>>> the water. Stir with a fork to make a soft, slightly sticky dough.
>>>> Turn dough on a lightly floured surface and knead gently 8-10 times.
>>>> Roll out or
>>>> pat 1/2 inch thick, or flatten dough to fit frying pan. Cook in
>>>> frying pan
>>>> on hat ashes over an open fire (turning to brown both sides), or on
>>>> a baking
>>>> sheet in oven for approximately 12-15 minutes, or until golden
>>>> brown. Cut and serve with butter. Makes 1 loaf.
>>>>
>>>> - Aboriginal Tourism - Native Cuisine
>>>>
>>>> Do you know what I could sub for the lard? I don't have a real
>>>> objection to
>>>> it, but it would be something extra I would have to buy and I doubt
>>>> I would
>>>> ever use it for something else.
>>> Vegetable shortening would work as far as the baking goes, but taste
>>> would be slightly different.
>>>
>>> There is no other sub other than that.
>> Thanks. I thought it might but wasn't sure. Since I don't know what
>> these taste like with lard, I guess I won't notice the difference!
>>
>>
>>
>
> @@@@@ Now You're Cooking! Export Format
>
> Selkirk Bannock
>
> none
>
> 3 cup (about) bread flour
> 2 tablespoon sugar
> 1 package fast-rising dry yeast
> 1/2 teaspoon salt
> 3/4 cup milk
> 1/2 cup (1 stick) unsalted butter
> 2 1/2 cup golden raisins
> 1 each egg yolk beaten with 1 tablespoon water (glaze)
>
> Mix 2 1/2 cups flour, sugar, yeast and salt in large bowl. Bring milk and
> butter to simmer in medium saucepan, stirring until butter melts. Cool to
> 125 degrees to 130 degreesF. Stir into dry ingredients. Mix in enough
> remaining flour to form soft dough. Turn out onto floured surface and
> knead until smooth and elastic, about 5 minutes. Lightly oil large bowl.
> Add dough, turning to coat. Cover and let rise in warm draft-free area
> until doubled in volume, about 1 1/2 hours. Lightly grease baking sheet.
> Punch down dough. Knead in raisins. Shape dough into 7-inch-diameter
> round. Place on prepared sheet. Cover with towel and let rise in warm
> area until almost doubled in volume, about 40 minutes. Preheat oven to
> 375 degrees. Brush bread with egg glaze. Bake until bread is golden and
> sounds hollow when tapped on bottom, about 45 minutes. Transfer to rack
> and cool. (Can be made 1 day ahead. Wrap tightly; store at room
> temperature.)Subj: Potato Baps
> SELKIRK BANNOCK
>
> Yield: 1 servings

Interesting. I never heard of a yeast based bannock before. Is it common
aound your area?

Lord S. has a lot to answer for.



--
John Kane, Kingston ON Canada

John Kane wrote:
>
> Interesting. I never heard of a yeast based bannock before. Is it
> common aound your area?

The Selkirk Bannock here in Scotland uses yeast!

http://www.rampantscotland.com/recip...pe_selkirk.htm

Were you thinking perhaps of Oatcake Bannock?

http://www.rampantscotland.com/recip...e_bannocks.htm

John Kane > wrote in news:frmbdf$kq3$2
@registered.motzarella.org:

> Interesting. I never heard of a yeast based bannock before. Is it common
> aound your area?
>
> Lord S. has a lot to answer for.
>
>

Among the Metis yes.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

Julie Bove wrote:
> This is the recipe I was given:
>
> Corn-Flour Bannock
> (Fried or Baked)
> a.. 2 3/4 cups corn flour
> b.. 2 tbsp baking powder
> c.. 1/2 tsp salt
> d.. 3 tbsp lard
> e.. 2/3 cup water
> Preheat oven to 450°F. Grease lightly a cast iron frying pan, or
> baking sheet. Stir and blend together the flour, baking powder and
> salt. With a pastry blender or two knives, finely cut in the lard.
> Then gradually stir in the water. Stir with a fork to make a soft,
> slightly sticky dough. Turn dough on a lightly floured surface and
> knead gently 8-10 times. Roll out or pat 1/2 inch thick, or flatten
> dough to fit frying pan. Cook in frying pan on hat ashes over an open
> fire (turning to brown both sides), or on a baking sheet in oven for
> approximately 12-15 minutes, or until golden brown. Cut and serve
> with butter. Makes 1 loaf.
> - Aboriginal Tourism - Native Cuisine
>
> Do you know what I could sub for the lard? I don't have a real
> objection to it, but it would be something extra I would have to buy
> and I doubt I would ever use it for something else.
>
> Thanks!
Are you making Damper? Or does Damper not have any lard in it?
Janet

"Janet Bostwick" > wrote in message
...

>> Thanks!
> Are you making Damper? Or does Damper not have any lard in it?

I don't know what damper is. A friend just sent me this recipe because we
are not allergic to it.

Julie Bove wrote:
> "Janet Bostwick" > wrote in message
> ...
>
>>> Thanks!
>> Are you making Damper? Or does Damper not have any lard in it?
>
> I don't know what damper is. A friend just sent me this recipe
> because we are not allergic to it.

An Australian camp-fire bread.
Janet

"Janet Bostwick" > wrote in message
...
> Julie Bove wrote:
>> "Janet Bostwick" > wrote in message
>> ...
>>
>>>> Thanks!
>>> Are you making Damper? Or does Damper not have any lard in it?
>>
>> I don't know what damper is. A friend just sent me this recipe
>> because we are not allergic to it.
>
> An Australian camp-fire bread.

Oh... Thanks!

"Julie Bove" > wrote in message
news:Oe3Dj.8731$2Y4.4341@trndny01...
> This is the recipe I was given:
>
> Corn-Flour Bannock
> (Fried or Baked)
> a.. 2 3/4 cups corn flour
> b.. 2 tbsp baking powder
> c.. 1/2 tsp salt
> d.. 3 tbsp lard
> e.. 2/3 cup water
> Preheat oven to 450°F. Grease lightly a cast iron frying pan, or baking
> sheet. Stir and blend together the flour, baking powder and salt. With a
> pastry blender or two knives, finely cut in the lard. Then gradually stir
> in the water. Stir with a fork to make a soft, slightly sticky dough. Turn
> dough on a lightly floured surface and knead gently 8-10 times. Roll out
> or pat 1/2 inch thick, or flatten dough to fit frying pan. Cook in frying
> pan on hat ashes over an open fire (turning to brown both sides), or on a
> baking sheet in oven for approximately 12-15 minutes, or until golden
> brown. Cut and serve with butter. Makes 1 loaf.
>
> - Aboriginal Tourism - Native Cuisine
>
> Do you know what I could sub for the lard? I don't have a real objection
> to it, but it would be something extra I would have to buy and I doubt I
> would ever use it for something else.
>
> Thanks!
>
>
Try bacon fat. It alters the taste a bit, depending on thte bacon, but
usually in a positive way. Lard and bacon fat and salt pork fat give a bit
of richness to a dish that vegetable oils do not. They also tolerate higher
heat.

Kent

Kent <Kent >> wrote:

> Try bacon fat. It alters the taste a bit, depending on thte bacon, but
> usually in a positive way. Lard and bacon fat and salt pork fat give a bit
> of richness to a dish that vegetable oils do not. They also tolerate higher
> heat.

Lard (bacon fat/salt pork are just forms of unrefined lard) do
tolerate heat nearly as well as refined vegetable oils.

-sw

"Sqwertz" > wrote in message
...
> Kent <Kent >> wrote:
>
>> Try bacon fat. It alters the taste a bit, depending on thte bacon, but
>> usually in a positive way. Lard and bacon fat and salt pork fat give a
>> bit
>> of richness to a dish that vegetable oils do not. They also tolerate
>> higher
>> heat.
>
> Lard (bacon fat/salt pork are just forms of unrefined lard) do
> tolerate heat nearly as well as refined vegetable oils.
>
Do or do not?



--
Posted via a free Usenet account from http://www.teranews.com

cybercat <cybercat >> wrote:

> "Sqwertz" > wrote in message
> ...
>> Kent <Kent >> wrote:
>>
>>> Try bacon fat. It alters the taste a bit, depending on thte bacon, but
>>> usually in a positive way. Lard and bacon fat and salt pork fat give a
>>> bit
>>> of richness to a dish that vegetable oils do not. They also tolerate
>>> higher
>>> heat.
>>
>> Lard (bacon fat/salt pork are just forms of unrefined lard) do
>> tolerate heat nearly as well as refined vegetable oils.
>>
> Do or do not?

DON'T is what I meant. New monitor. Can't type right.

-sw

"Kent" > wrote in message
...

> Try bacon fat. It alters the taste a bit, depending on thte bacon, but
> usually in a positive way. Lard and bacon fat and salt pork fat give a bit
> of richness to a dish that vegetable oils do not. They also tolerate
> higher heat.

I never have any bacon fat, but thanks!

"Julie Bove" > wrote in message
news:XIfDj.2176$jw2.778@trndny04...
>
> "Kent" > wrote in message
> ...
>
>> Try bacon fat. It alters the taste a bit, depending on thte bacon, but
>> usually in a positive way. Lard and bacon fat and salt pork fat give a
>> bit of richness to a dish that vegetable oils do not. They also tolerate
>> higher heat.
>
> I never have any bacon fat, but thanks!
Pork fat rules

Jill

"jmcquown" > wrote in message
. ..
>
> "Julie Bove" > wrote in message
> news:XIfDj.2176$jw2.778@trndny04...
>>
>> "Kent" > wrote in message
>> ...
>>
>>> Try bacon fat. It alters the taste a bit, depending on thte bacon, but
>>> usually in a positive way. Lard and bacon fat and salt pork fat give a
>>> bit of richness to a dish that vegetable oils do not. They also tolerate
>>> higher heat.
>>
>> I never have any bacon fat, but thanks!
> Pork fat rules

Husband can't have pork.

"Julie Bove" > wrote in message
news:RBjDj.2206$jw2.1772@trndny04...
>
> "jmcquown" > wrote in message
> . ..
>>
>> "Julie Bove" > wrote in message
>> news:XIfDj.2176$jw2.778@trndny04...
>>>
>>> "Kent" > wrote in message
>>> ...
>>>
>>>> Try bacon fat. It alters the taste a bit, depending on thte bacon, but
>>>> usually in a positive way. Lard and bacon fat and salt pork fat give a
>>>> bit of richness to a dish that vegetable oils do not. They also
>>>> tolerate higher heat.
>>>
>>> I never have any bacon fat, but thanks!
>>>
>> Pork fat rules
>
> Husband can't have pork.
>
Can your husband have anything??! Good lord, woman, according to you your
entire family is allergic to everything. Not trying to be mean but how on
earth do you manage to eat? I can't believe you've never heard of using
vegetable shortening instead of lard. You must be a very, very new cook.
Be sure to avoid animal fats in the lower cost brands of "shortening".

Jill

Julie Bove wrote:
> "jmcquown" > wrote in message
> . ..
>> "Julie Bove" > wrote in message
>> news:XIfDj.2176$jw2.778@trndny04...
>>> "Kent" > wrote in message
>>> ...
>>>
>>>> Try bacon fat. It alters the taste a bit, depending on thte bacon, but
>>>> usually in a positive way. Lard and bacon fat and salt pork fat give a
>>>> bit of richness to a dish that vegetable oils do not. They also tolerate
>>>> higher heat.
>>> I never have any bacon fat, but thanks!
>> Pork fat rules
>
> Husband can't have pork.
>
>
Advantage for you ?

--
John Kane, Kingston ON Canada

Julie Bove wrote:
> This is the recipe I was given:
>
> Corn-Flour Bannock
> (Fried or Baked)
> a.. 2 3/4 cups corn flour
> b.. 2 tbsp baking powder
> c.. 1/2 tsp salt
> d.. 3 tbsp lard
> e.. 2/3 cup water
> Preheat oven to 450°F. Grease lightly a cast iron frying pan, or baking
> sheet. Stir and blend together the flour, baking powder and salt. With a
> pastry blender or two knives, finely cut in the lard. Then gradually stir in
> the water. Stir with a fork to make a soft, slightly sticky dough. Turn
> dough on a lightly floured surface and knead gently 8-10 times. Roll out or
> pat 1/2 inch thick, or flatten dough to fit frying pan. Cook in frying pan
> on hat ashes over an open fire (turning to brown both sides), or on a baking
> sheet in oven for approximately 12-15 minutes, or until golden brown. Cut
> and serve with butter. Makes 1 loaf.
>
> - Aboriginal Tourism - Native Cuisine
>
> Do you know what I could sub for the lard? I don't have a real objection to
> it, but it would be something extra I would have to buy and I doubt I would
> ever use it for something else.
>
> Thanks!
>
>


How about goose fat?

"zxcvbob" > wrote in message
...

>
> How about goose fat?

Never have any animal fat.

On Mon, 17 Mar 2008 01:15:52 GMT, "Julie Bove" >
wrote:

>
>"zxcvbob" > wrote in message
...
>
>>
>> How about goose fat?
>
>Never have any animal fat.
>

"Husband can't have pork."

Just checking - you do know that lard is pork fat?

Crisco or a generic would be the vegetable fat equivalent (not a true
substitute, but as close as you're going to get without animal fat).
It's chock full of trans fatty acids, but they won't kill you right
away.

- Mark

"Mark A.Meggs" > wrote in message
...
> On Mon, 17 Mar 2008 01:15:52 GMT, "Julie Bove" >
> wrote:
>
>>
>>"zxcvbob" > wrote in message
...
>>
>>>
>>> How about goose fat?
>>
>>Never have any animal fat.
>>
>
> "Husband can't have pork."
>
> Just checking - you do know that lard is pork fat?
>
> Crisco or a generic would be the vegetable fat equivalent (not a true
> substitute, but as close as you're going to get without animal fat).
> It's chock full of trans fatty acids, but they won't kill you right
> away.

Can't use Crisco because of food allergies. I do have some Spectrum
shortening that I use on the odd occasion. It has no trans-fats.

Julie Bove wrote:
>
> "Mark A.Meggs" > wrote in message
> ...
> > On Mon, 17 Mar 2008 01:15:52 GMT, "Julie Bove" >
> > wrote:
> >
> >>
> >>"zxcvbob" > wrote in message
> ...
> >>
> >>>
> >>> How about goose fat?
> >>
> >>Never have any animal fat.
> >>
> >
> > "Husband can't have pork."
> >
> > Just checking - you do know that lard is pork fat?
> >
> > Crisco or a generic would be the vegetable fat equivalent (not a true
> > substitute, but as close as you're going to get without animal fat).
> > It's chock full of trans fatty acids, but they won't kill you right
> > away.
>
> Can't use Crisco because of food allergies. I do have some Spectrum
> shortening that I use on the odd occasion. It has no trans-fats.

What is allergenic in Crisco?