In article .com>,
"merryb" > wrote:

> Nice ideas, Om. I'm wondering about the oil/butter thing. Lots of
> times, when a recipe calls for oil, I'll sub butter. Olive oil would
> be ok, I guess.

Thanks! But I'd stick with the butter. Same number of calories and fat
grams as subbing oil, even olive oil, so I don't see the point?

You are only talking 2 oz.

If it was a couple of cups, then I'd worry about sat fats but in this
case...

I don't think it'd be worth the loss in flavor.

But that's just me, an Atkins fan. :-)
--
Peace, Om

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