On Nov 19, 9:06*am, "pavane" > wrote:
> Paul Prudhomme specified margarine fairly often when he wanted a higher
> oil content for heat control than he could get with butter. *He said that:
>
> "I usually prefer the taste of margarine to olive oil or vegetable oil for
> frying when butter is also being used, and margarine does have enough
> oil in it to do what I want."
> --Paul Prudhomme's Louisiana Kitchen, p. 24

1. 25 years ago, a lot of folks had no clue about the dangers of trans
fats from partially hydrogenated oils.
2. I try not to make a habit of getting my diet advice from the
grossly obese.
3. 25 years ago, peanut oil was rarely used outside of Asian cooking,
and Canola was virtually unheard of, so heat tolerant, reasonably
neutral oils were not in many folks pantries.

Anyone who uses stick margarine in 2009 is a fool.
>
> pavane

--Bryan