On Sat, 22 May 2010 09:50:14 -0700, Mark Thorson wrote:

> I had been assuming that if I make a tamale dough, I'd have to use a
> saturated fat like lard or Crisco. I've eaten a few of the Trader Joe's
snip

Mark,
IMHO there is a big difference between crisco and lard. supposedly crisco
which is hydrolyzed packs on 4 time the fat as an equal amount of lard.
If you can find non-hydrolyzed lard use that.



--
regards, piedmont ~ the practical bbq'r!

http://sites.google.com/site/thepracticalbbqr/