15 replies to this topic

[dolypardon]

I wonder if this butter is still around and if its still used for !?

[Bob]

Pardon me Dolly but isn't that the cat who chewed your new shoes?

Sorry, the post makes no sense to me at all. For a moment, I was wondering if the Crisco was made by boiling down ol' bossy (who, last I knew, was floating down the Mekong).

[dolypardon]

Sorry Bob but you are right that post didn't make any sence. Maybe to much Cabernet Sauvignon last night.

or was it Merlot ?

so that post has been edited.

Thanks for your kind reply on this topic.

[Bob]

Well, that's more better....

[Pussy]

Well, that's more better....

More better?

[Pussy]

Well, that's more better....

More better?

[UncleSam]

The more Butter the better, but shower quickly in very hot water.

Hehehe.....

[Bob]

Yes, Dolly, the "more better" was intentional. Seemed appropos to me.

Now is that gooder or what?

[Tuckerton]

This entire collection of posts for this thread seems to me to be obfuscated by an entire team of folks who seem to have been intoxicated when they composed their replies.

[TheCount]

You as " THE Chef" should know how and where to use crisco.

[wpcoe]

In case you missed it, the original post -- before being edited to the current one-liner -- was a real doozy. The way this thread has developed, he might as well have left it as is.

[Tuckerton]

You as " THE Chef" should know how and where to use crisco.

I DON'T USE CRISCO FOR ANYTHING. IT'S HYDROGENATED VEGETABLE OILS AND HAS LITTLE OR NO FLAVOR. Furthermore in case you are interested I especially do not use Canola Oil because it is manufactured from Rapeseed oil which is related to Lindseed oil... good for cleaning and polishing wooden furniture, and for causing indigestion.

The fats I choose to use for cooking are butter, lard, goose fat, and/or duck fat. The oil I use mostly for salads is olive oil (which can also be used for cooking), but also safflower oil, grapeseed oil, palm oil, and corn oil are general all-purpose oils. I avoid totally using peanut oil or peanut products as a matter of public health because many many people are highly allergic to peanuts.

There are also a whole host of other oils which can be used as flavorings, such as hazelnut oil, almond oil, walnut oil, and toasted sesame oil. In addition, there are oils that have been (or can be) infused with other flavoring agents, such as orange rinds, lemon rinds, rose petals, and lavender blossoms. Also - and last but not least - certain dried or fresh herbs such as rosemary, thyme, crushed dried chile peppers, cracked black peppercorns, mustard seeds, and fresh bay leaves can be crushed and infused into oil as well.

Cheers !!!

[GayTroller]

[attachmentid=524]

The fats I choose to use ...are butter, lard, goose fat, and/or duck fat.

Sounds much better

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[UncleSam]

I wonder what board the new guy GayTroller hails from.

Hehehe....

[Bob]

I wonder what board the new guy GayTroller hails from.

Perhaps from www.sarcasmflyingoverheads.com?

[dolypardon]

Maybe G.B. can advise the owners of King David restaurant about Crisco.

http://www.youtube.com/watch?v=2tJjNVVwRCY