isaacsapphire:

kontextmaschine:

me: ::remembers how into the 90s recipes just assumed you always had an open can of Crisco going in your kitchen::

me: ::realizes that was a modernization of a more country assumption that you always had a jar of lard going::

Modern recipes seem kinda all over the place irt the assumed common fat; vegetable oil, coconut oil, and olive oil are all potential assumed kitchen staples, depending on the target class, ethnicity, and latest trends in “healthy” eating among the Whole Foods crowd.

>@lesdeuxanes You….you don’t?

Back then it usually wasn’t like a mix-in ingredient, more “grease a baking pan with…” so whatever you were making didn’t stick to the pre-nonstick metal

So I thought what I use in that role today and it’s olive oil sprayed through a hand-pump aerosolizer or maybe congealed bacon fat I collect in a can, which I suppose is an open container of lard