On 2009-11-19, 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
>
> pavane

I love PP, but he uses so many spices in ALL his dishes, you could use
10K mile old crankcase oil and never know it from evoo or fresh
churned butter. His approach works in many dishes (étouffée, which
are to die for), but I'd have 2nd thoughts about his sugar cookies.


nb