On Friday, August 16, 2019 at 5:03:55 AM UTC-10, Gary wrote:
> graham wrote:
> >
> > joan wrote:
> > > Lard is fabulous for pie crusts and biscuits.
> > >
> > It's the best as far as I am concerned. However, for sweet pastry I use
> > a 50:50 mix of lard and butter.
> > I have never used crisco and never will!
>
> Serious question for you...What's wrong with Crisco? I've never
> used it but my mom did all the time many years ago.

Nothing wrong with Crisco. It's a beautiful solid fat that's unmatched in purity and whiteness. It's fallen out of favor because of the hysteria and fear surrounding it. People believe it's certain death for humans. Obviously, that's not true.

What's wrong with lard is that it's made from animal fat. For a lot of Americans, making a pie out of pig fat just won't be acceptable. My guess is that most Americans use lard to make refried beans.

I have rendered lard and that stuff is not suitable for baking - at least not in the tropics. Around here, it has to be kept cold and hydrogenated for baking.

On Fri, 16 Aug 2019 11:13:15 -0600, graham > wrote:

>On 2019-08-16 9:03 a.m., Gary wrote:
>> graham wrote:
>>>
>>> joan wrote:
>>>> Lard is fabulous for pie crusts and biscuits.
>>>>
>>> It's the best as far as I am concerned. However, for sweet pastry I use
>>> a 50:50 mix of lard and butter.
>>> I have never used crisco and never will!
>>
>> Serious question for you...What's wrong with Crisco? I've never
>> used it but my mom did all the time many years ago.
>>
>Why use an artificial product when even lard is known to be healthier

Lard and butter clog up the arteries, although Dr Mercola probably
disagrees.

On Friday, August 16, 2019 at 11:34:23 AM UTC-4, notbob wrote:
> On 8/16/2019 9:03 AM, Gary wrote:
>
> > Serious question for you...What's wrong with Crisco?
> It's merely a veggie oil that been "hydrogenated".
>
> https://en.wikipedia.org/wiki/Hydrogenation
>
> Allegedly, it's not good for you.
>
> nb

Neither is much or all of the supermarket lard. Pure lard in moderation is OK.

On 2019-08-16, graham > wrote:

> Why use an artificial product when even lard is known to be healthier

Agree, graham.

I usta get pure lard at the Carcineria, around the corner. Now I can
only find it in high-end health food stores (HFS).

Gotta drive 50-60 miles (one way) to buy organic lard
(un-hydrogenated), so I use Spectrum organic all-veggie shortening
("non-hydrogenated" palm oil) to make pie crusts and cookies.

nb