[Sca-cooks] Hungarian Torta

[Randy Goldberg MD]

> Since lard has, in theory, no water phase (which butter does), a
> one-to-one substitution should be fine. If you're concerned about
> olive oil having a strong olive flavor (to which I would respond that
> if it doesn't taste like olives, what's the point?), maybe a mixture
> of olive and other unsaturated oils might work just as well.

Well, okay... but how do I convert one pound of lard into an equivalent
volume of oil? <grin> I really need to get a good kitchen scale...

Avraham

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Avraham haRofeh of Northpass
     (mka Randy Goldberg MD)