On Jan 19, 10:35*am, Bryan > wrote:
> On Saturday, January 19, 2013 9:26:54 AM UTC-6, Nancy2 wrote:
> > On Jan 19, 6:35*am, John Kuthe > wrote:
>
> > > On Sat, 19 Jan 2013 06:15:34 -0500, Gary > wrote:
>
> > > >I didn't think it was possible to screw up chocolate chip cookies but it is.
>
> > > >I bought a bag of "Chips Ahoy - Chewy" yesterday afternoon and....yuk! Very
>
> > > >weird tasting. They should be labeled, "Processed Cookie Product," IMO. *
>
> > > ...
>
> > > YUP!! Factory made processed chemically treated against breakdown or
>
> > > decay faux chocolate chip cookies, loaded with CRAP!
>
> > > The recipe on the bag of chocolate chips is the one I always use.
>
> > > Perfection, only I use 100% real ubsalted butter.
>
> > > John Kuthe...
>
> > My recipe is better than the bag one:
>
> > Big Soft Chocolate Chip Cookies
>
> > ½ stick oleo, melted and cooled to lukewarm
>
> What kind of an imbecile uses "stick oleo" in 2013?
>
>
>
> > N.
>
> --Bryan

This one - there is a Blue Bonnet one just for baking. It's a small
amount, relatively, in one's overall diet, unless you eat chocolate
chip cookies exclusively. It helps keep the cookies soft (not chewy,
just softer than crisp). YMMV, dolt.

N.

On 1/19/2013 2:48 PM, Nancy2 wrote:
>>> Big Soft Chocolate Chip Cookies
>> >
>>> > >½ stick oleo, melted and cooled to lukewarm
>> >
>> >What kind of an imbecile uses "stick oleo" in 2013?
>> >
>> >
>> >
>>> > >N.
>> >
>> >--Bryan
> This one - there is a Blue Bonnet one just for baking. It's a small
> amount, relatively, in one's overall diet, unless you eat chocolate
> chip cookies exclusively. It helps keep the cookies soft (not chewy,
> just softer than crisp). YMMV, dolt.
>
> N.

But, but... don't you realize Bryan is watching out for your health?
LOL Trans fats, partially hydrogenated oils and whatnot... he's sure to
tell you how wrong it is.

Jill

On Jan 20, 7:16*am, jmcquown > wrote:
> On 1/19/2013 2:48 PM, Nancy2 wrote:
>
>
>
>
>
>
>
>
>
> >>> Big Soft Chocolate Chip Cookies
>
> >>> > >½ stick oleo, melted and cooled to lukewarm
>
> >> >What kind of an imbecile uses "stick oleo" in 2013?
>
> >>> > >N.
>
> >> >--Bryan
> > This one - there is a Blue Bonnet one just for baking. *It's a small
> > amount, relatively, in one's overall diet, unless you eat chocolate
> > chip cookies exclusively. *It helps keep the cookies soft (not chewy,
> > just softer than crisp). *YMMV, dolt.
>
> > N.
>
> But, but... don't you realize Bryan is watching out for your health?
> LOL Trans fats, partially hydrogenated oils and whatnot... he's sure to
> tell you how wrong it is.
>
> Jill

i shouldn't bother to respond to someone who recommends olive oil in a
fryer.....

N.

On Sunday, January 20, 2013 8:53:51 AM UTC-6, Nancy2 wrote:
> On Jan 20, 7:16*am, jmcquown > wrote:
>
> > On 1/19/2013 2:48 PM, Nancy2 wrote:
>
> >
>
> >
>
> >
>
> >
>
> >
>
> >
>
> >
>
> >
>
> >
>
> > >>> Big Soft Chocolate Chip Cookies
>
> >
>
> > >>> > >½ stick oleo, melted and cooled to lukewarm
>
> >
>
> > >> >What kind of an imbecile uses "stick oleo" in 2013?
>
> >
>
> > >>> > >N.
>
> >
>
> > >> >--Bryan
>
> > > This one - there is a Blue Bonnet one just for baking. *It's a small
>
> > > amount, relatively, in one's overall diet, unless you eat chocolate
>
> > > chip cookies exclusively. *It helps keep the cookies soft (not chewy,
>
> > > just softer than crisp). *YMMV, dolt.
>
> >
>
> > > N.
>
> >
>
> > But, but... don't you realize Bryan is watching out for your health?
>
> > LOL Trans fats, partially hydrogenated oils and whatnot... he's sure to
>
> > tell you how wrong it is.
>
> >
>
> > Jill
>
>
>
> i shouldn't bother to respond to someone who recommends olive oil in a
>
> fryer.....
>
I *DID NOT* recommend using olive oil in a fryer. Your reading skills are as poor as your knowledge of dietary fats. In a thread about reusing fryer oil, I wrote, "Polyunsaturates are awful. They go rancid inside the body. You left out the best choice, monounsaturates. Olive oil is high in monounsaturated fatty acids and low in polyunsaturated. High oleic sunflower is even better."

This was in response to someone who had written, "[Polyunsaturates] are much less harmful for your cardiovascular system." Hey, but what's to be expected from a woman who is so stupid that she uses stick margarine in 2013?
>
> N.

--Bryan

On 1/20/2013 10:45 AM, Bryan wrote:
>> i shouldn't bother to respond to someone who recommends olive oil in a
>> >
>> >fryer.....
>> >
> I*DID NOT* recommend using olive oil in a fryer. Your reading skills are as poor as your knowledge of dietary fats. In a thread about reusing fryer oil, I wrote, "Polyunsaturates are awful. They go rancid inside the body. You left out the best choice, monounsaturates. Olive oil is high in monounsaturated fatty acids and low in polyunsaturated. High oleic sunflower is even better."

And this in what way means you weren't recommending olive oil for the
deep fryer? You're the one who brought up olive oil in the reusing oil
for deep frying thread.

Jill

On Sunday, January 20, 2013 9:52:31 AM UTC-6, jmcquown wrote:
> On 1/20/2013 10:45 AM, Bryan wrote:
>
> >> i shouldn't bother to respond to someone who recommends olive oil in a
>
> >> >
>
> >> >fryer.....
>
> >> >
>
> > I*DID NOT* recommend using olive oil in a fryer. Your reading skills are as poor as your knowledge of dietary fats. In a thread about reusing fryer oil, I wrote, "Polyunsaturates are awful. They go rancid inside the body. You left out the best choice, monounsaturates. Olive oil is high in monounsaturated fatty acids and low in polyunsaturated. High oleic sunflower is even better."
>
>
>
> And this in what way means you weren't recommending olive oil for the
>
> deep fryer? You're the one who brought up olive oil in the reusing oil
>
> for deep frying thread.
>
Context, Jill, context. No one who had read what I wrote with any care or
comprehension would conclude that I was suggesting filling a deep fryer with
olive oil. I was obviously commenting merely on the fatty acid composition,
saying that high oleic sunflower oil compared favorably with olive oil. Just
because it was in a threat with the subject being deep frying, doesn't mean you
can make such an assumption.
>
> Jill

--Bryan

On Jan 20, 9:45*am, Bryan > wrote:
> On Sunday, January 20, 2013 8:53:51 AM UTC-6, Nancy2 wrote:
> > On Jan 20, 7:16*am, jmcquown > wrote:
>
> > > On 1/19/2013 2:48 PM, Nancy2 wrote:
>
> > > >>> Big Soft Chocolate Chip Cookies
>
> > > >>> > >½ stick oleo, melted and cooled to lukewarm
>
> > > >> >What kind of an imbecile uses "stick oleo" in 2013?
>
> > > >>> > >N.
>
> > > >> >--Bryan
>
> > > > This one - there is a Blue Bonnet one just for baking. *It's a small
>
> > > > amount, relatively, in one's overall diet, unless you eat chocolate
>
> > > > chip cookies exclusively. *It helps keep the cookies soft (not chewy,
>
> > > > just softer than crisp). *YMMV, dolt.
>
> > > > N.
>
> > > But, but... don't you realize Bryan is watching out for your health?
>
> > > LOL Trans fats, partially hydrogenated oils and whatnot... he's sure to
>
> > > tell you how wrong it is.
>
> > > Jill
>
> > i shouldn't bother to respond to someone who recommends olive oil in a
>
> > fryer.....
>
> I *DID NOT* recommend using olive oil in a fryer. *Your reading skills are as poor as your knowledge of dietary fats. *In a thread about reusing fryer oil, I wrote, "Polyunsaturates are awful. *They go rancid inside the body. *You left out the best choice, monounsaturates. *Olive oil is high in monounsaturated fatty acids and low in polyunsaturated. *High oleic sunflower is even better."
>
> This was in response to someone who had written, "[Polyunsaturates] are much less harmful for your cardiovascular system." *Hey, but what's to be expected from a woman who is so stupid that she uses stick margarine in 2013?
>
>
>
> > N.
>
> --Bryan

You mentioned olive oil as an example of healthy oil. The thread was
about fryers. If you didn't want to imply olive oil was a viable
choice, you shouldn't have mentioned it.

N.

On 1/22/2013 12:33 PM, Nancy2 wrote:
> On Jan 20, 9:45 am, Bryan > wrote:
>> On Sunday, January 20, 2013 8:53:51 AM UTC-6, Nancy2 wrote:
>>> On Jan 20, 7:16 am, jmcquown > wrote:
>>
>>>> On 1/19/2013 2:48 PM, Nancy2 wrote:
>>
>>>>>>> Big Soft Chocolate Chip Cookies
>>
>>>>>>>>> ½ stick oleo, melted and cooled to lukewarm
>>
>>>>>>> What kind of an imbecile uses "stick oleo" in 2013?
>>
>>>>>>>>> N.
>>
>>>>>>> --Bryan
>>
>>>>> This one - there is a Blue Bonnet one just for baking. It's a small
>>
>>>>> amount, relatively, in one's overall diet, unless you eat chocolate
>>
>>>>> chip cookies exclusively. It helps keep the cookies soft (not chewy,
>>
>>>>> just softer than crisp). YMMV, dolt.
>>
>>>>> N.
>>
>>>> But, but... don't you realize Bryan is watching out for your health?
>>
>>>> LOL Trans fats, partially hydrogenated oils and whatnot... he's sure to
>>
>>>> tell you how wrong it is.
>>
>>>> Jill
>>
>>> i shouldn't bother to respond to someone who recommends olive oil in a
>>
>>> fryer.....
>>
>> I *DID NOT* recommend using olive oil in a fryer. Your reading skills are as poor as your knowledge of dietary fats. In a thread about reusing fryer oil, I wrote, "Polyunsaturates are awful. They go rancid inside the body. You left out the best choice, monounsaturates. Olive oil is high in monounsaturated fatty acids and low in polyunsaturated. High oleic sunflower is even better."
>>
>> This was in response to someone who had written, "[Polyunsaturates] are much less harmful for your cardiovascular system." Hey, but what's to be expected from a woman who is so stupid that she uses stick margarine in 2013?
>>
>>
>>
>>> N.
>>
>> --Bryan
>
> You mentioned olive oil as an example of healthy oil. The thread was
> about fryers. If you didn't want to imply olive oil was a viable
> choice, you shouldn't have mentioned it.
>
> N.
>
Exactly!

Jill

On 1/20/2013 9:53 AM, Nancy2 wrote:
> On Jan 20, 7:16 am, jmcquown > wrote:
>> On 1/19/2013 2:48 PM, Nancy2 wrote:
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>>>> Big Soft Chocolate Chip Cookies
>>
>>>>>>> ½ stick oleo, melted and cooled to lukewarm
>>
>>>>> What kind of an imbecile uses "stick oleo" in 2013?
>>
>>>>>>> N.
>>
>>>>> --Bryan
>>> This one - there is a Blue Bonnet one just for baking. It's a small
>>> amount, relatively, in one's overall diet, unless you eat chocolate
>>> chip cookies exclusively. It helps keep the cookies soft (not chewy,
>>> just softer than crisp). YMMV, dolt.
>>
>>> N.
>>
>> But, but... don't you realize Bryan is watching out for your health?
>> LOL Trans fats, partially hydrogenated oils and whatnot... he's sure to
>> tell you how wrong it is.
>>
>> Jill
>
> i shouldn't bother to respond to someone who recommends olive oil in a
> fryer.....
>
> N.
>
Yeah, there's that, too. Pan frying in a little olive oil is one thing.
Deep frying in it? Nope.

Jill

On Sunday, January 20, 2013 7:16:19 AM UTC-6, jmcquown wrote:
> On 1/19/2013 2:48 PM, Nancy2 wrote:
>
> >>> Big Soft Chocolate Chip Cookies
>
> >> >
>
> >>> > >½ stick oleo, melted and cooled to lukewarm
>
> >> >
>
> >> >What kind of an imbecile uses "stick oleo" in 2013?
>
> >> >
>
> >> >
>
> >> >
>
> >>> > >N.
>
> >> >
>
> >> >--Bryan
>
> > This one - there is a Blue Bonnet one just for baking. It's a small
>
> > amount, relatively, in one's overall diet, unless you eat chocolate
>
> > chip cookies exclusively. It helps keep the cookies soft (not chewy,
>
> > just softer than crisp). YMMV, dolt.
>
Using partially hydrogenated fats in food is stupid. There's no shame in
*having been* wrong, but if you persist, you deserve to be insulted.
>
> > N.
>
>
>
> But, but... don't you realize Bryan is watching out for your health?
>
> LOL Trans fats, partially hydrogenated oils and whatnot... he's sure to
>
> tell you how wrong it is.
>
"...there is likely no safe level of trans fat and that people should eat as little as possible."
source-- http://www.heart.org/HEARTORG/Gettin...63_Article.jsp
>
> Jill

--Bryan

On Jan 20, 9:33*am, Bryan > wrote:
> On Sunday, January 20, 2013 7:16:19 AM UTC-6, jmcquown wrote:
> > On 1/19/2013 2:48 PM, Nancy2 wrote:
>
> > >>> Big Soft Chocolate Chip Cookies
>
> > >>> > >½ stick oleo, melted and cooled to lukewarm
>
> > >> >What kind of an imbecile uses "stick oleo" in 2013?
>
> > >>> > >N.
>
> > >> >--Bryan
>
> > > This one - there is a Blue Bonnet one just for baking. *It's a small
>
> > > amount, relatively, in one's overall diet, unless you eat chocolate
>
> > > chip cookies exclusively. *It helps keep the cookies soft (not chewy,
>
> > > just softer than crisp). *YMMV, dolt.
>
> Using partially hydrogenated fats in food is stupid. *There's no shame in
> *having been* wrong, but if you persist, you deserve to be insulted.
>
> > > N.
>
> > But, but... don't you realize Bryan is watching out for your health?
>
> > LOL Trans fats, partially hydrogenated oils and whatnot... he's sure to
>
> > tell you how wrong it is.
>
> "...there is likely no safe level of trans fat and that people should eat as little as possible."
> * * *source--http://www.heart.org/HEARTORG/GettingHealthy/FatsAndOils/Fats101/A-Hi...
>
>
>
> > Jill
>
> --Bryan

Really. If that's the worst thing anyone does (eating 1/36th of 8 oz.
of baking oleo about 6 times a year), then that person will likely
live a long life.

N.

On Tue, 22 Jan 2013 09:32:09 -0800 (PST), Nancy2
> wrote:

> Really. If that's the worst thing anyone does (eating 1/36th of 8 oz.
> of baking oleo about 6 times a year), then that person will likely
> live a long life.

Last year, I bought margarine for the very first time since I was a
kid going to the grocery store with a shopping list I had to stick to.
Someone here told me it was the secret to the type of cookie I like
and it was! That said, I still have two sticks left... maybe three.
If it cuts my life by 10 minutes or a week, I won't care. I'll be
dead, but I'll be happy.

--
Food is an important part of a balanced diet.