On Apr 14, 6:58*pm, Kris > wrote:
> On Apr 14, 7:35*pm, wrote:
>
> > What do you use?
>
> > I have grapeseed, canola, olive, sesame on hand, but always hesitate
> > - do you have some kind of guideline as to what you'll use? What about
> > in baked goods?
>
> > This is almost as bad as 'shortening' - I hate that. *Spell it out,
> > cookbook writers. *(I don't own Crisco or lard and never will -- am I
> > doomed in the kitchen?)
>
> Depends on what it is. For most savory cooking, I use olive oil. For
> baking, I used vegetable oil or veg shortening (unless it calls for
> butter of course).

"Vegetable oil" means soya oil. Cheap and crappy. It's for people
who are very poor, or who have no sense of taste.
>
> Crisco is not all bad. Some baking recipes call for it because it
> makes a softer cookie, etc, etc than just butter alone. *Don't rule it
> out, just buy in small quantities.
>
CRISCO IS BAD. Are you a moron, or did you just arrive in 2009 in a
time machine?

> Kris

--Bryan http://www.TheBonobos.com