Archived posting to the Leica Users Group, 2003/11/11
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Well damn, Kit - I fell for the damn advertising!:-( (Not that I use the
stuff...
Wait..that's not true... For quite a while I kept a can of Crisco in the
bathroom - while doing a shoot at a training for newly diagnosed
diabetics at Jackson Memorial Hospital, in Miami, the nurse practioner
running the session recommended Crisco - yes, Crisco! - as a skin
lotion. She said it is about THE best thing out there, bar none, for
treating dry, cracked skin - and such problems can be limb-threatening
to diabetics. I gave it a try, and guess what - she was right. It is
really fabulous - none greasy, well absorbed. And cheaper than dirt. It
looked a little weird sitting on the floor behind the toilet though.
B. D.
- -----Original Message-----
From: owner-leica-users@mejac.palo-alto.ca.us
[mailto:owner-leica-users@mejac.palo-alto.ca.us] On Behalf Of Kit
McChesney
Sent: Tuesday, November 11, 2003 9:36 AM
To: leica-users@mejac.palo-alto.ca.us
Subject: RE: [Leica] OT (of course) Crisco
Actually, shortening is pretty darn un-healthy, because it's a
hydrogenated vegetable oil. Vegetable "shortening" comes from oil that
has been infused with hydrogen to make it hard and stiff at room
temperature. If healthy depended on something's being a vegetable-based
product, then we'd have no problem with all the trans-fatty stuff that's
out there now. Shortening was developed to make it so that folks who
liked to lard could do it more conveniently. Shortening has a longer
shelf life than pig or beef fat. But it behaves very similarly to lard,
both in cooking and what it becomes in your arteries.
If an oil is unadulterated, and is higher in monounsaturates (like
olive, for instance), then you're talking healthy. Also, any oil that is
hard, or solid, at room temperature, is not good for your body. That's
why all the palm and coconut oils aren't good. They get stiff and solid
at room temperature (pretty sticky on the inside of your innards, too).
Lots of junk food is full of coconut oil and hydrogenated fats. Take a
look at a bag of your favorite mass-produced snack chip.
There are some healthy "shortenings" on the market now, one of them made
by Spectrum Naturals, that are not hydrogenated. If you want healthy
shortening, you have to use one of those. Otherwise, the end result
isn't all that different from lard.
Happy eating!
Kit
- -----Original Message-----
From: owner-leica-users@mejac.palo-alto.ca.us
[mailto:owner-leica-users@mejac.palo-alto.ca.us] On Behalf Of
grduprey@rockwellcollins.com
Sent: Tuesday, November 11, 2003 6:49 AM
To: leica-users@mejac.palo-alto.ca.us
Subject: Re: [Leica] OT (of course) Crisco
Crisco is a Vegetable Shortening and is actually not too bad for cooking
healthy.
gene
Mark Rabiner
<mark@rabinergroup.com> To:
leica-users@mejac.palo-alto.ca.us
Sent by: cc:
owner-leica-users@mejac.palo Subject: Re:
[Leica] OT (of course) Crisco
-alto.ca.us
11/10/2003 05:08 PM
Please respond to
leica-users
Sonny Carter wrote:
>
> Hello Daniel,
>
> You can use bacon drippings or lard in place, in fact for some things
> lard is really better than crisco because it heat more without
> burning. In most of these recipes, a good vegetable oil will do fine.
>
> The main function it has in breads is to make a pleasant browning, I
> think. Also makes it easier to get out of the cast iron skillet that
> is almost an absolute necessity to cornbread.
>
> Maybe you can use reindeer fat up there.
>
> Sonny
Isn't Crisco's main job to be cheap?
I think to make Fried Chicken in anything else the oil would cost more
than the chicken! No way am I going to reuse any of that stuff. Mark
Rabiner
In the yuppie health food store down the street they have high end
vegetarian Crisco packaged the same way. Won't kill you anywhere near as
fast or as painfully.
Portland, Oregon USA
http://www.rabinergroup.com
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