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English Muffins , just the best
On Aug 5, 2:45*am, atec77 > wrote:
> Ingredients > • * * 1 cup milk > • * * 2 tablespoons white sugar > • * * 1 (.25 ounce) package active dry yeast > • * * 1 cup warm water (110 degrees F/45 degrees C) > • * * 1/4 cup melted shortening > What a moron. --Bryan |
English Muffins , just the best
"Food Snob®" > ha scritto nel messaggio On Aug 5, 2:45 am, atec77 > wrote: > Ingredients > • 1 cup milk > • 2 tablespoons white sugar > • 1 (.25 ounce) package active dry yeast > • 1 cup warm water (110 degrees F/45 degrees C) > • 1/4 cup melted shortening > What a moron. How predictable and incorrect. Shortening can be any solid fat, dumbo. |
English Muffins , just the best
On Aug 6, 1:51*am, "Giusi" > wrote:
> "Food Snob®" > ha scritto nel messaggio > On Aug 5, 2:45 am, atec77 > wrote:> Ingredients > > • 1 cup milk > > • 2 tablespoons white sugar > > • 1 (.25 ounce) package active dry yeast > > • 1 cup warm water (110 degrees F/45 degrees C) > > • 1/4 cup melted shortening > > What a moron. > > How predictable and incorrect. *Shortening can be any solid fat, dumbo. Of course no one would read the bad excuse for a recipe, then assume that "shortening" meant Crisco-type, partially hydrogenated shortening. I mean, no one would be f-ing stupid enough to use that shit these days, right? --Bryan |
English Muffins , just the best
On 8/6/2010 06:05, Food Snob® wrote:
> Of course no one would read the bad excuse for a recipe, then assume > that "shortening" meant Crisco-type, partially hydrogenated > shortening. I mean, no one would be f-ing stupid enough to use that > shit these days, right? Shortening is shortening, no matter what the product is called. And yes, the Crisco-type solid shortenings are used all the time by all kinds of people. There is no greater harm in using those than in using butter, and they are far better baking result-wise and health-wise than most of the butter imitators on the market. |
English Muffins , just the best
"Pennyaline" > wrote in message ... > On 8/6/2010 06:05, Food Snob® wrote: >> Of course no one would read the bad excuse for a recipe, then assume >> that "shortening" meant Crisco-type, partially hydrogenated >> shortening. I mean, no one would be f-ing stupid enough to use that >> shit these days, right? > > Shortening is shortening, no matter what the product is called. > > And yes, the Crisco-type solid shortenings are used all the time by all > kinds of people. There is no greater harm in using those than in using > butter, and they are far better baking result-wise and health-wise than > most of the butter imitators on the market. Does it work better than butter? I haven't seen Crisco here. I use lard or butter. -- -- https://www.shop.helpforheroes.org.uk/ |
English Muffins , just the best
"Food Snob®" > ha scritto nel messaggio "Giusi" > wrote: > "Food Snob®" > ha scritto nel messaggio > On Aug 5, 2:45 am, atec77 > wrote:> Ingredients > > • 1 cup milk > > • 2 tablespoons white sugar > > • 1 (.25 ounce) package active dry yeast > > • 1 cup warm water (110 degrees F/45 degrees C) > > • 1/4 cup melted shortening > > What a moron. > > How predictable and incorrect. Shortening can be any solid fat, dumbo. Of course no one would read the bad excuse for a recipe, then assumethat "shortening" meant Crisco-type, partially hydrogenatedshortening. I mean, no one would be f-ing stupid enough to use that shit these days, right? Only you assume that. And you always do. |
English Muffins , just the best
"Giusi" > wrote in message ... > > "Food Snob®" > ha scritto nel messaggio > "Giusi" > wrote: >> "Food Snob®" > ha scritto nel messaggio >> On Aug 5, 2:45 am, atec77 > wrote:> Ingredients >> > • 1 cup milk >> > • 2 tablespoons white sugar >> > • 1 (.25 ounce) package active dry yeast >> > • 1 cup warm water (110 degrees F/45 degrees C) >> > • 1/4 cup melted shortening >> >> What a moron. >> >> How predictable and incorrect. Shortening can be any solid fat, dumbo. > > Of course no one would read the bad excuse for a recipe, then assumethat > "shortening" meant Crisco-type, partially hydrogenatedshortening. I mean, > no one would be f-ing stupid enough to use that > shit these days, right? > > > Only you assume that. And you always do. <g> -- -- https://www.shop.helpforheroes.org.uk/ |
English Muffins , just the best
On Fri, 6 Aug 2010 05:05:00 -0700 (PDT), Food Snob® wrote:
> On Aug 6, 1:51Â*am, "Giusi" > wrote: >> "Food Snob®" > ha scritto nel messaggio >> On Aug 5, 2:45 am, atec77 > wrote:> Ingredients >>> €¢ 1 cup milk >>> €¢ 2 tablespoons white sugar >>> €¢ 1 (.25 ounce) package active dry yeast >>> €¢ 1 cup warm water (110 degrees F/45 degrees C) >>> €¢ 1/4 cup melted shortening >> >> What a moron. >> >> How predictable and incorrect. Â*Shortening can be any solid fat, dumbo. > > Of course no one would read the bad excuse for a recipe, then assume > that "shortening" meant Crisco-type, partially hydrogenated > shortening. I mean, no one would be f-ing stupid enough to use that > shit these days, right? > > --Bryan considering that some go off like old firehouse horses when the bell rings at the mention of shortening, i'd say yes. blake |
English Muffins , just the best
On Fri, 6 Aug 2010 12:38:31 -0400, blake murphy
> wrote: >On Fri, 6 Aug 2010 05:05:00 -0700 (PDT), Food Snob® wrote: > >> On Aug 6, 1:51*am, "Giusi" > wrote: >>> "Food Snob®" > ha scritto nel messaggio >>> On Aug 5, 2:45 am, atec77 > wrote:> Ingredients >>>> • 1 cup milk >>>> • 2 tablespoons white sugar >>>> • 1 (.25 ounce) package active dry yeast >>>> • 1 cup warm water (110 degrees F/45 degrees C) >>>> • 1/4 cup melted shortening >>> >>> What a moron. >>> >>> How predictable and incorrect. *Shortening can be any solid fat, dumbo. >> >> Of course no one would read the bad excuse for a recipe, then assume >> that "shortening" meant Crisco-type, partially hydrogenated >> shortening. I mean, no one would be f-ing stupid enough to use that >> shit these days, right? >> >> --Bryan > >considering that some go off like old firehouse horses when the bell rings >at the mention of shortening, i'd say yes. In wheat flour baking all fat is shortening (vegetable or animal, solid or liquid), doesn't matter in what form. And hasn't a whit to do with Crisco the brand... Crisco came to be called shortening because it became a popular baking fat and how all fats literally shorten gluten strands... usta be another popular brand of hydrogenated vegetable fat; Spry. There is really no difference between Crisco and margerine other than the fake yellow and fake butter flavor. Hydrogenated vegetable fat is very popular for use in commercial deep fryers... when used for deep frying calling it shortening is a misnomer... same when using it for frosting. |
Pennyasinine (was: English Muffins , just the best)
On Aug 6, 7:18*am, Pennyaline > wrote:
> On 8/6/2010 06:05, Food Snob® wrote: > > > Of course no one would read the bad excuse for a recipe, then assume > > that "shortening" meant Crisco-type, partially hydrogenated > > shortening. *I mean, no one would be f-ing stupid enough to use that > > shit these days, right? > > Shortening is shortening, no matter what the product is called. > > And yes, the Crisco-type solid shortenings are used all the time by all > kinds of people. There is no greater harm in using those than in using > butter, and they are far better baking result-wise and health-wise than > most of the butter imitators on the market. You should call yourself Pennyasinine, because what you wrote above is astoundingly stupid. http://en.wikipedia.org/wiki/Hydroge...h_implications http://en.wikipedia.org/wiki/Trans_f...and_regulation --Bryan |
Pennyasinine (was: English Muffins , just the best)
On Sat, 7 Aug 2010 03:29:53 -0700 (PDT), Food Snob®
> wrote: >On Aug 6, 7:18*am, Pennyaline > wrote: >> On 8/6/2010 06:05, Food Snob® wrote: >> >> > Of course no one would read the bad excuse for a recipe, then assume >> > that "shortening" meant Crisco-type, partially hydrogenated >> > shortening. *I mean, no one would be f-ing stupid enough to use that >> > shit these days, right? >> >> Shortening is shortening, no matter what the product is called. >> >> And yes, the Crisco-type solid shortenings are used all the time by all >> kinds of people. There is no greater harm in using those than in using >> butter, and they are far better baking result-wise and health-wise than >> most of the butter imitators on the market. > >You should call yourself Pennyasinine, because what you wrote above is >astoundingly stupid. >http://en.wikipedia.org/wiki/Hydroge...h_implications >http://en.wikipedia.org/wiki/Trans_f...and_regulation > >--Bryan And you should call yourself "Bound up Bryan" because you are in serious need of an enema. |
English Muffins , just the best
Pennyaline wrote:
> > Shortening is shortening, no matter what the product is called. > > And yes, the Crisco-type solid shortenings are used all the time by all > kinds of people. Well it is in cooking textbooks. In the actual grocery store if you look for a package that has the word shortening on it what you'll find is Crisco and its competitors. I figure a lot more people read labels in grocery stores than dig through cooking textbooks. The foodies who post on RFC may well love digging through cooking textbooks but we aren't in the majority on the topic. > There is no greater harm in using those than in using butter Not true. Crisco type solid shortening still has plenty of transfat. That's an unhealthy ingredient. > and they are far better baking result-wise and health-wise than > most of the butter imitators on the market. Except for real butter and real lard, neither of which are imitators. ;^) |
English Muffins , just the best
In article >,
Doug Freyburger > wrote: > Pennyaline wrote: > > > > Shortening is shortening, no matter what the product is called. > > > > And yes, the Crisco-type solid shortenings are used all the time by all > > kinds of people. > > Well it is in cooking textbooks. In the actual grocery store if you > look for a package that has the word shortening on it what you'll find > is Crisco and its competitors. I figure a lot more people read labels > in grocery stores than dig through cooking textbooks. The foodies who > post on RFC may well love digging through cooking textbooks but we > aren't in the majority on the topic. > > > There is no greater harm in using those than in using butter > > Not true. Crisco type solid shortening still has plenty of transfat. > That's an unhealthy ingredient. > > > and they are far better baking result-wise and health-wise than > > most of the butter imitators on the market. > > Except for real butter and real lard, neither of which are imitators. > ;^) http://www.crisco.com/Products/Produ...=17&prodID=315 There's 12g of fat in a tablespoon serving. It says 0g trans fat, but we know that means about .5g, or 4%. http://en.wikipedia.org/wiki/Trans_fat#Presence_in_food "A type of trans fat occurs naturally in the milk and body fat of ruminants (such as cattle and sheep) at a level of 2-5% of total fat." In addition, butterfat contains twice as much saturated fat as Crisco. So, butter doesn't look much better than Crisco, to me. Lard looks pretty good, as it isn't a ruminant. Still, lard is high in saturated fat. -- Dan Abel Petaluma, California USA |
English Muffins , just the best
Dan Abel wrote:
> Doug Freyburger > wrote: >> Pennyaline wrote: > >> > There is no greater harm in using those than in using butter > >> Not true. Crisco type solid shortening still has plenty of transfat. >> That's an unhealthy ingredient. > > http://www.crisco.com/Products/Produ...=17&prodID=315 > > There's 12g of fat in a tablespoon serving. It says 0g trans fat, but > we know that means about .5g, or 4%. > > http://en.wikipedia.org/wiki/Trans_fat#Presence_in_food > > "A type of trans fat occurs naturally in the milk and body fat of > ruminants (such as cattle and sheep) at a level of 2-5% of total fat." Interesting. There are also transfat "free" margarines on the market now. Of course they too have the same round-up issue. The serving size is chosen so the 0.49 gram can be rounded down to zero. But it's now in the same range as real butter - Good stuff. > In addition, butterfat contains twice as much saturated fat as Crisco. Go low carb and saturated fat doesn't matter. Since the subject line is English muffins that's not an option in this case. What's a low carb English muffin? Something that doesn't even slightly resemble an English muffin. I get wheat-free ones that aren't low carb and they are still very different from the real ones. |
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