Three years is an awfully long time to keep something that’s supposed to be edible. I appreciate your attempt at frugality but with all the fuss about hydrogenated and trans fats these days, I’d think the shortening... (10 replies, last updated by shrimpbird October 8, 2004)

in a fermented black bean sauce. My boyfriend and I like Andy’s Chicken so much that now that we live in San Jose and we have those once in awhile weekends where we get to go to one of our beloved Berkeley institutions for... (11 replies, last updated by heidipie March 29, 2007)

Hmm.. "Olive Garden Culinary Institute"... I would place that in the pantheon of oxymorons, right up there with “military intelligence” and “Microsoft Works”. (79 replies, last updated by Ralphie_in_Boston September 9, 2009)

of hydrogen to unsaturated fats to link up with the open hydrogen bond and make them solid at room temp. In other words, to make oil into shortening or margarine. But liquid oils can also have trans fats, typically formed during... (26 replies, last updated by Jim Dixon February 22, 2001)

I also don’t know the first thing about baking. I think that butter qualifies as a shortening, however. I believe that shortening is just any edible fat. Some of them have the effect of making the pastry more crispy, and... (19 replies, last updated by Diana June 20, 2007)

about 35 to 40 minutes before it softened to the texture I find edible. (Previously I would cut up a potato and boil it. I suppose I am getting more nutrients by steaming it. Next time, I will cut it up into quarters and therby... (0 replies, last updated by FelafelBoy January 16, 2008)

Shortening or lard. It will not leave that sticky residue that liquid oils can. It is all I will use. (8 replies, last updated by JoanN December 11, 2006)

from wikipedia... Macadamia oil is an excellent frying oil due to its high heat capacity. Several properties of macadamia oil are particularly important for use as an edible oil: It contains up to 85% monounsaturated fats, has an... (26 replies, last updated by globalgourmand March 27, 2009)

[food snob warning] There’s no frosting made without dairy that’s edible. Shortening is a disgusting ingredient in frosting. [food snobbery over] If this is a yummy, rich chocolate cake, many people (depending on how... (14 replies, last updated by pronek December 12, 2005)

increase in the height of my bread using this. Someone mentioned King Arthur. I find All Trump high gluten flour at my local Costco – 25# for about $6.50. I’m not sure what you mean by "shortening." Try a tablespoon or... (8 replies, last updated by C. Hamster December 27, 2007)

, oxygen supply and time. Importantly, proper seasoning is crucial in order that edible films do not function as a carriers of microbials, which could perhaps be impervious to cooking temperatures. The challenge for the... (17 replies, last updated by Robert January 16, 2006)

, the board, etc. You have to add more flour to the bread board, making another mess. This recipe avoids all of that by using canola oil as a shortening. The dough in this recipe is not sticky. It’s easy to handle. I... (12 replies, last updated by danna September 19, 2007)

OK, now, don’t forget that the hydrogenated oils are what’s so bad for you in those supermarket peanut butters. Those trans-fats. What do you think keeps it creamy? It’s essentially vegetable shortening. Do you... (47 replies, last updated by terri February 23, 2004)

I know, but I think it was reading the ingredients and the description that turned me off. I guess when I’m hungry and the food smells and looks edible, I don’t give a thought to it. But, it does make me appreciate... (34 replies, last updated by coll March 20, 2007)

I agree also: only for breakfast, and only because it’s an LA institution. (20 replies, last updated by slacker February 9, 2007)