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Old 03-02-2005, 05:53 PM   #11
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Originally Posted by Alix
Hey norgeskog, I am wondering why the big No to Crisco and to lard? I am thinking that you don't like the animal fat part of lard, and the hydrogenated part of the Crisco. Right? OK, so having said that...butter is still animal fat. Is it because lard is rendered that you won't use it?

As I read this, I realize it sounds like criticism and it is NOT meant that way. It is purely curiousity.
I believe that butter is more healthy, it is made from milk. Lard is pure animal fat, the fat is different. and you are right on with the crisco.
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Old 03-03-2005, 12:35 PM   #12
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Thanks for the confirmation. I am glad I didn't come off as critical! I just like to make sure I understand things so in the future I know where you are coming from if you need something from me.

Did you get my PM? My computer crashed just as I sent it so I wasn't sure if you got it.
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Old 03-03-2005, 12:52 PM   #13
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Substitute bacon grease for everything. :P
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Old 03-03-2005, 12:54 PM   #14
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LOL Bang! Bacon grease pastry...yum!
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Old 03-03-2005, 05:55 PM   #15
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Quote:
Originally Posted by Alix
Thanks for the confirmation. I am glad I didn't come off as critical! I just like to make sure I understand things so in the future I know where you are coming from if you need something from me.

Did you get my PM? My computer crashed just as I sent it so I wasn't sure if you got it.
I did not, sorry about your computer. They do that, unfortunately when least expected.
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Old 03-04-2005, 01:28 AM   #16
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Quote:
Originally Posted by norgeskog
I believe that butter is more healthy, it is made from milk. Lard is pure animal fat, the fat is different. and you are right on with the crisco.
Sometimes our "beliefs" are based on handed-down "myths" ...

The fact is ... butter is made from the fats in milk ... and fats are fats, and the only difference between them is in the ratio of saturated, mono-unsaturated, poly-unsaturated, and if they contain natural cholestrol or not. Trans-fats (the new buggaboo catch-phrase) are just mono-unsaturated fats that have been changed in "apperance" - they are still unsaturated fats but they "appear" to be saturated .... kind of like if you have curly hair and put a starightener on it .... it's the same hair but it looks and behaves differently.

Without going into the differeces between the different fats, lets just say ... butter has more saturated fat than lard, and crisco has less than either.

I'm going to post a comparative analysis in the next couple of days ....
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