I'm not keen on the mouth-feel Crisco gives to baked goods.

This Thanksgiving, I'm going to try using lard in pie crusts instead. I got some of the good stuff at my farmer's market, and it's waiting in my freezer.

Speaking of pies, for those of you who like pecan pie, I made a happy discovery last year. I had less corn syrup on hand than I thought, and the store was already closed for the holiday. So, I ran through my various options (molasses = NO), and in a desperate gamble, substituted honey for half of the corn syrup. OMGYUM. The pecan pie disappeared before the pumpkin and the apple.

Honey pecan pie does sound marvelous.

I'm so sick of chicken soup right now, I could just scream. So I'm heating up water for noodles. And the only question in my mind is, Kraft Mac&Cheese or angel hair pasta with stewed tomatoes.

Aw, shucks. That was me, pretending not to be ideological, although really if I wanted to do that, there are a billion people to tag ahead of Rahm Emanuel. Thanks.

Crisco doesn't have trans fat anymore.

Huh - I wonder how that works when it's all still hydrogenated vegetable oils? (Not disagreeing, just curious about the chemistry.)

Huh - I wonder how that works when it's all still hydrogenated vegetable oils? (Not disagreeing, just curious about the chemistry.)

No clue how it works, but that's what the label says.

I put the link up in Press... Well, I can either have loyal readers or a secret life. For now, I pick readers.

Aha - apparently fully hydrogenated oils don't have trans-fats (only partially hydrogenated ones do). Cool beans:

[link]

Wikipedia says that Crisco now has less than one gram of trans fat per serving, which is low enough that they're allowed to say zero grams on the label. Also something I didn't totally follow about using fully-hydrogenated rather than partially-hydrogenated fats.

t edit: x-post

Sleeeepy. One of my crewbies had to take the day off for emergency personal reasons. Well it was supposed to be just the morning, but I guess things didn't go well. So I'm running the show tonight. Hungry. Tired. So not wanna. But happy to help a friend and score good boss points. Not stopping the whine in my head. Since I caught up in the thread, I thought I'd share. Can it be Saturday? Then the show will finally be open and I can sleeeeeep all day.

Pix, how ya doing?

Hil, I agree, your advisor needs a new title. Good for you on twisting things so his lack of response means acceptance.

Fay, love the penguin story.

Couldn't click on pics and vids. So I miss on the ded action.

There was more. Can't recall it all.

The pudding came out quite mushy and mostly stuck to the bottom of the pan. If I try it again I'll make it in muffin tins.

Despite never having actually made Yorkshire Pudding from scratch (bad Yorkshire native! No cookie! Or, more to the point, no Yorkshire pudding!) I'm going to say that in that case, the pan wasn't hot enough. The oil in the pan should be smoking hot before you add the batter. I've never had something calling itself a popover, but from the looks of it popovers ARE Yorkshire Puddings; mostly they look like this, but I'd still consider this a Yorkshire Pudding, and the description of a popover on Wikipedia doesn't really seem to explain why it's different from a Yorkshire Pudding. 'Cause you're quite right - mushy is the very last word that could be used to describe them.

Lavender-coloured soup took me to a Bridget Jones place too; I think it would be lovely with rosemary. Rosemary is possibly my favourite herb. Mmmmm, rosemary!