[Sca-cooks] note on pie crusts

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Fri May 18 19:23:59 PDT 2007

On May 18, 2007, at 8:51 PM, Nick Sasso wrote:
> Saddened by the exclusion of many diners . . . .but HOORAY for  
> lard!!  Back
> in the saddle after a 60-year decline from American cuisine.  So,  
> it appears
> that pork fat is again healthier for us than partially hydrogenated
> vegetable protein . . . sorry . . . fat.  Lard crusts are very  
> tasety and
> perform quite well for those with the health, dietary and food  
> preference
> ability to use them.

I was gonna say... well dzayumn, there goes the main reason not to  
buy them...


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