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New York City chef tests Crisco vs. trans-fat alternatives
Slashfood ^
| 12/12/06
| Joe DiStefano
Posted on 01/01/2007 4:50:46 PM PST by freespirited
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Here's my prediction. Banning transfats from restaurants will have no impact on NYC's death rate.
To: freespirited
Yeah, it's still gonna be one death per person.
2
posted on
01/01/2007 4:52:54 PM PST
by
null and void
(Propaganda doesn't have to make sense. Hell, it often works better if it doesn't.)
To: freespirited
(Insert old story about the old fart that drank a bottle of gin, smoked five packs of cigartees and ate junk who lived to be 105 here.)
3
posted on
01/01/2007 4:52:56 PM PST
by
isthisnickcool
(If you can't light a fire in the vacuum of space what's the deal with the Sun?)
To: freespirited
When Crisco is oulawed, only outlaws will use Crisco.
4
posted on
01/01/2007 4:52:57 PM PST
by
SIDENET
(Everybody was kung-fu fighting)
To: freespirited
For all we know Crisco is worse for the health.
To: freespirited
I'm still gonna use Crisco for my pie crusts...phooey on them all!
6
posted on
01/01/2007 4:53:12 PM PST
by
mystery-ak
(My Son, My Soldier, My Hero........God Speed Jonathan......)
To: freespirited
They ought to just start frying in Bacon Fat.
7
posted on
01/01/2007 4:54:12 PM PST
by
TASMANIANRED
(All I want for Christmas is a new tag line.)
To: freespirited
What's the over/under on number of years before trans fat is determined to be harmless?
8
posted on
01/01/2007 4:56:22 PM PST
by
garv
To: null and void
"Yeah, it's still gonna be one death per person"I didn't know the 2006 statistics were already in....
/sarc
To: freespirited
Will transfats go the way of the ALAR scare of 1989?
To: mystery-ak
I can't get a decent crust with Crisco. Lard is the only thing I can make work. I've tried, and tried, and always go back to lard. My husband says the "secret" is letting it get cold. Nonsense!! I say, let it set for an hour before rolling. Of course, my little brother swears by butter. How do we decide?
To: bluesagewoman
To: A. Morgan
That idea is just nasty, and I am not clicking on your smutty link.
13
posted on
01/01/2007 5:10:29 PM PST
by
patton
(Sanctimony frequently reaps its own reward.)
To: bluesagewoman
I use half crisco and half butter. Works just fine.
I have read that leaf lard is the absolute best for pastry crust. I've never tried it but just recently bought a pig and told the butcher "save the leaf lard". I'll be giving it a try soon.
14
posted on
01/01/2007 5:17:38 PM PST
by
Oorang
(Tyranny thrives best where government need not fear the wrath of an armed people - Alex Kozinski)
To: bluesagewoman
I use butter when I want a sweeter, shortbread type crust.....I too prefer lard, but my trick with crisco is using ice water and not working the dough too much....have you tried that?
15
posted on
01/01/2007 5:20:14 PM PST
by
mystery-ak
(My Son, My Soldier, My Hero........God Speed Jonathan......)
To: Oorang
That's what I use. Just let it sit a bit after it is mixed before you roll it out. My brother likes the butter and the color and flakiness it gives. I guess it is what you get used to.
To: freespirited
So, how did the tart turn out when he used Lard?
17
posted on
01/01/2007 5:25:07 PM PST
by
McGavin999
(Don't bring what you ran away from to my home state-Freeper WatchingInAmazement)
To: freespirited; Gabz; leda
18
posted on
01/01/2007 5:26:18 PM PST
by
patton
(Sanctimony frequently reaps its own reward.)
To: McGavin999
Puff pastry needs real butter, not lard. It has to be kneaded in ice water. It's hard on the old knuckles, but it is more toothy for a tart. You'll like butter for a tart.
To: patton
As for the fried chicken, all varieties tasted great
oh you know it's not about the crisco. it's all
about those addictive chemicals, right? ;)
20
posted on
01/01/2007 5:44:45 PM PST
by
leda
(The quiet girl on the stairs.)
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