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- From: "" <Lucky.Pittman@murraystate.edu>
- To: nafex@lists.ibiblio.org
- Subject: Re: [NAFEX] Margerine & lard & Beurre Gifard
- Date: Sun, 6 Aug 2006 07:02:22 -0500
------- Original Message -------
>From : mangodance[mailto:bmn@iglou.com]
Sent : 8/5/2006 3:47:23 PM
To : nafex@lists.ibiblio.org
Cc :
Subject : RE: Re: [NAFEX] Margerine & lard & Beurre Gifard
Even when I ate meat, I never cared for lard. I always preferred the
taste of butter.
Barry,
I'm not advocating lard sandwiches, LOL; I'd a whole lot rather have butter
on my toast.
I don't make pie crusts, so lard pretty much comes into play only in biscuits
- and I use both lard & butter in mine.
Bacon grease gets heavy use, though, in most things that call for a fat other
than butter.
Vegetable oil used here is usually peanut oil.
It may be 'urban legend', but with all the scary stuff I've seen about canola
oil, I stay far away from any of the cheap vegetable oil products containing
canola.
LLP
-
Re: [NAFEX] Margerine & lard & Beurre Gifard,
, 08/06/2006
-
[NAFEX] off topic: Edible fats,
list, 08/06/2006
- Re: [NAFEX] off topic: Edible fats, or oil's well that ends well, Stephen Sadler, 08/06/2006
-
[NAFEX] off topic: Edible fats,
list, 08/06/2006
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