"--Bryan" > wrote in message
...
On Nov 19, 11:04 am, blake murphy > wrote:
> On Thu, 19 Nov 2009 07:17:59 -0800 (PST), --Bryan wrote:
> > 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.
>
> i wouldn't call it 'diet advice.' prudhomme isn't in the health food
> business.

Perhaps a bad word/phrasing choice, as I was using "diet" in a more
old fashioned sense.

http://www.merriam-webster.com/dictionary/Diet
>
> your pal,
> blake

--Bryan

But Bryan, aren't you using an old-fashioned definition of "diet" to
criticize an equally old-fashioned method of cooking?

I do agree that our oil knowledge has changed, but Prudhomme was
and is one of the best cooks of our generation, he virtually single-
handedly defined Cajun cooking and brought it into the forefront of
modern 1980s cookery. Don't think you should be so critical of his
size until you can equal his accomplishments, which by any measure
are rather gigantic.

pavane