{"version": "1.0", "type": "rich", "title": "me: ::remembers how into the 90s recipes just assumed you always had an open can of Crisco going in your kitchen::\nme:...", "author_name": "kontextmaschine", "author_url": "https://kontextmaschine.com", "provider_name": "kontextmaschine", "provider_url": "https://kontextmaschine.com", "url": "https://kontextmaschine.com/post/185002155983/", "html": "

isaacsapphire:

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kontextmaschine:

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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::

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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 \u201chealthy\u201d eating among the Whole Foods crowd.

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>@lesdeuxanes You….you don\u2019t?

Back then it usually wasn’t like a mix-in ingredient, more “grease a baking pan with\u2026” 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

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