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!

I deciced to buy lard & then felt all superior when I noticed another shopper buying a loaf of french bread. Clearly I need a smug adjustment since this is my first attempt at bread and for all I know it's going to turn out just like the yorkshire pudding.

When I got home I learned that if you use your shirt instead of a towel to open a stubborn bottle of champagne (or in this case, cava) you are likely to get a bruise on your chin.

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.

I have in fact made Yorkshire pud from scratch, and it is awesomely good with roast beef.

The penguin story is excellent (and the smell is exactly how you'd notice there's one on the bus). I'd heard the Snopes thing before, I do rather enjoy it being true.

I think my error with the pudding was trying to cook it in a pot that had veggies cooked in it as well as beef so the drippings were diluted too much by the moisture from the vegetables.

Sparky, that was adorable!