On Tue, 11 Nov 2008 21:41:37 -0700, Christine Dabney
> wrote:

>On Tue, 11 Nov 2008 20:35:30 -0800, sf > wrote:
>
>>On Tue, 11 Nov 2008 20:08:42 -0800 (PST), wrote:
>>
>>>I saw the same thing in a Gordon Ramsay cookbook published recently
>>>and I was wondering about it myself. It was the only recipe in the
>>>book that called for margarine which suggests to me it has some unique
>>>application.
>>
>>I sincerely doubt it. Some proof checker missed the reference before
>>publishing (or wasn't told to look for it), that's all. It's nothing
>>that requires any intense thinking or knowledge about kitchen science.
>
>I disagree. Paul Prudhomme has several recipes in which he specifies
>margarine, and I think I have seen other authors that specify
>margarine. And yes, they give their reasons..and it was a valid
>reason for the specific dish. For some reason, it seemed that
>margarine gave some quality to the dish, that butter didn't.
>
Huh, interesting. I'd substitute butter anyway.

Honestly, it's either lard or butter - no margarine for me. If they
can't make a recipe using honest ingredients, then they shouldn't
publish it.



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West