by "Mary Fisher" <mary.fisher@[EMAIL PROTECTED]
>
Sep 27, 2008 at 09:35 AM
"KingOfGlop" <wcsjohn@[EMAIL PROTECTED]
> wrote in message
news:6d37cc94-2df9-436d-a5c7-c2a4debdd8c9@[EMAIL PROTECTED]
> More hydrogenation, higher melting point. Which makes VERY flaky
pastry, visually stunning but tasting to me like those ceiling tiles
idiots buy as "ricecakes"
OY! I'm not an idiot and I enjoy rice cakes - not all makes though. I've
no
idea what ceiling tiles taste like so I bow to your greater expeience in
that :-)
> and posessed of a detestable greasy cling.
That's true. All fats derived from non-animal sources are an abomination,
imo.
> Leave the margarine alone. Butter is best.
Hear hear! If people knew about the manufacturing of the stuff they
wouldn't
have anything to do with it!
Although they still buy intensively reared chickens ... :-(
Mary
