Jerky Avins wrote:

>Brooklyn1 wrote:
>> Pennyaline <keyboard-kook@norsk> wrote:
>> >Brooklyn1 wrote:
>>
>> >> Not so. *Margerine IS vegetable shortening/vegetable oil, and is
>> >> better suited than butter for frying. *Margerine is exactly the same
>> >> as hydrogenated vegetable shortening but contains artificial butter
>> >> color/flavor. *The only reason that butter works well for frying eggs
>> >> is because eggs are typically fried at rather low temperatures (no
>> >> browning). *Many restos fry eggs in margerine to save money.
>>
>> >What's "not so"?
>>
>> If you didn't so smarmilly delete what I replied to you'd know.
>>
>> >I understand that margarine is predominantly vegetable
>> >oil, but it's the inclusion of milk solids and other additives that make
>> >it unsuitable for deep or shallow frying.
>>
>> You understand nothing, zero, nada... there is no dairy in margerine.
>> You are another one who has NEVER cooked anything... you have no
>> business at a cooking group, or any institution where honesty
>> counts... stick to emptying bed pans.
>
>Ignorance is curable, but stupidity is not. I would have thought that
>you would have learned by now not to shoot your mouth of without
>checking first. Most margarines contain whey and sometimes other dairy
>derivatives. Fleishman's and a few other brands are dairy-free, making
>them suitable butter substitutes for kosher meat meals.
>
>Jerry

You're a ****ing pinheaded imbecile... I've never seen a margerine
that ain't pareve... you're yet another keyboard kook who has never
cooked anything, get your filthy faggot ass outta here you ****ing
fraud. At least 90% of today's rfc'ers have never cooked anything.