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Old 04-29-2012, 03:49 PM   #11
Master Chef
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Join Date: Mar 2011
Location: near Mount Pilot
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Thanks for all of the feedback on this!

Why is it that everything I was brought up eating is now conspiring to kill me!

I will check out the Spectrum, it sounds easier than sweating the cellulite off of a goose or a pig!

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Old 04-29-2012, 04:21 PM   #12
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Location: Eastern Long Island, New York
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I prefer home rendered lard. Unfortunately Armour Star is about all that's readily available. Even though Armour Star is considered 'shelf stable' I've had occassion for it to become rancid in the refrigerator. For pie crust shortening, we've had best luck using a mix of 1/4 to 1/3 butter and lard for the balance.

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Old 04-29-2012, 05:10 PM   #13
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Lard, butter or coconut oil, depends on what I'm baking and who's eating it.
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Old 04-29-2012, 05:19 PM   #14
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Location: Indianapolis, IN
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I use butter flavor crisco. It gives me the butter taste I want and so easy to work with!
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Old 04-29-2012, 08:55 PM   #15
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Originally Posted by bakechef View Post
Have to be careful with lard, some of it is hydrogenated.
That's true. I buy natural rendered leaf lard from a co-op.

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