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Do you keep your Crisco in the fridge?

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Floogeldy Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Mar-13-05 11:19 PM
Original message
Do you keep your Crisco in the fridge?
I do.

Seems it sticks in the greased pan longer. The body heat can heat it up and thin it out when spreading with your finger.

Oh yea, put the pan in the freezer before greasing.

Don't want the cornbread to stick.

Oh yea, and wash your hands first.

B-)
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rwheeler31 Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Mar-13-05 11:22 PM
Response to Original message
1. Try a small amount fresh unsalted butter,
eveything will taste better.
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Floogeldy Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Mar-13-05 11:34 PM
Response to Reply #1
5. Yea but it burns when in the oven for 25 minutes.
:)
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VelmaD Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Mar-13-05 11:23 PM
Response to Original message
2. Nope...I keep it in my pocket...
like John Ashcroft. Never know when you'll need it for a spur of the moment annointing.
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Floogeldy Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Mar-13-05 11:34 PM
Response to Reply #2
6. Let the EEEEAAAAGGGLLLEE FLYAYAYAYAYAYAYAYAYA
HA!
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VelmaD Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Mar-13-05 11:35 PM
Response to Reply #6
7. THAT'S IT! BENT OAFER!!!
:spank: :spank: :spank:
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Floogeldy Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Mar-13-05 11:38 PM
Response to Reply #7
10. There are alternatives available
}(
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Seabiscuit Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Mar-13-05 11:25 PM
Response to Original message
3. I keep a Crisco snowball in the freezer just in case
someone like Shrub, Cheney, Rummy, Rove or Sleaza come to town.
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Floogeldy Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Mar-13-05 11:38 PM
Response to Reply #3
9. It is my hope, that someday . . .
You will have the opportunity to SHOVE IT DOWN THEIR FUCKING THROATS.

But, that would be illegal. Therefore, I don't recommend it.

B-)
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Seabiscuit Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Mar-14-05 03:19 AM
Response to Reply #9
11. Well, there are other
orifices to consider... and legal or not, they might just beg me to help them with the shoving, but no thanks - I'd rather just heave it at one of them, have some stranger catch them on video with a crisco snowball stuck on their nose, then high-tail it home and watch it all on the evening news.
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LastDemocratInSC Donating Member (580 posts) Send PM | Profile | Ignore Sun Mar-13-05 11:32 PM
Response to Original message
4. Chilled or not, it's the most bang for the buck
A few years ago, while I was doing a lot of backpacking, I did some research and discovered that the two foods with the highest caloric content per unit of weight are ... lard and olive oil.

Given that I wanted to carry the most efficient combination of foods, I decided to carry only lard and olive oil hoping that I would discover a new paradigm of wilderness life. I suppose that I did, in an odd sort of way.

If one wants to spend a lot of time in the woods, as any backpacker does, then the lard and olive oil diet is ideal. The hiker WILL spend A LOT OF TIME in the woods.

I mention this only because you said something about frozen Crisco. It's necessary to warm it in the sleeping bag before trying to eat it. I know that from experience.
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Floogeldy Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Mar-13-05 11:36 PM
Response to Reply #4
8. You're waaaaaaaaaay ahead of me.
But it is better than rendering bear fat. :)
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hfojvt Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Mar-14-05 04:38 AM
Response to Original message
12. does a pie crust count?
I found I got much better results from my pie crust when I refrigerated it overnight. I discovered that by accident once when I made two and had to store one overnight. It had much better cohesion. I use a crust mix because my mom thought I could not handle making one from scratch and I always listen to the master baker, especially when she does not give me the recipe.
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