Left over peach pie is possibly even better than fresh peach pie.

Vegetable shortening, on the other hand, must be still considered to be one of the bad fats – for it to be solid at room temperature, (without looking at the label) I’m thinking it MUST contain transfats and hydrogenated oils.

Although… this excerpt from http://en.wikipedia.org/wiki/Shortening is interesting:

Shortening containing no trans fats has grown in usage, notably with the 2007 reformulation of Crisco such that it contains less than 1g of trans fat per 12g serving.

But having made the switch to lard for pastry, we’re unlikely to switch back to using vegetable shortening. And I STILL can’t see how the shortening manufacturers are managing to make sure that the shortening stays solid at room temperature.

More interesting reading from wikipedia (http://en.wikipedia.org/wiki/Crisco):

Many nutritionists are already warning that Crisco’s formula change may be little more than a marketing move. They argue that fully hydrogenated oil may not be any healthier than trans-fat containing partially hydrogenated oil. Fully hydrogenated oil contains another artificial fat known as interesterified fat.

The whole thing really seems more and more like a science experiment to me. I don’t think I want to be one of the test subjects any more.

>I love butter. Butter and Lard rule for pie.

Yes indeedy.

Oh, by the way, did I remember to mention that left over peach pie is GREAT for breakfast?

Here is wikipedia on unsaturated fats: http://en.wikipedia.org/wiki/Unsaturated_fat

An unsaturated fat is a fat or fatty acid in which there are one or more double bonds in the fatty acid chain. A fat molecule is monounsaturated if it contains one double bond, and polyunsaturated if it contains more than one double bond. Where double bonds are formed, hydrogen atoms are eliminated. Thus, a saturated fat is “saturated” with hydrogen atoms. In cellular metabolism hydrogen-carbon bonds are broken down – or oxidized – to produce energy, thus an unsaturated fat molecule contains somewhat less energy (i.e fewer calories) than a comparable sized saturated fat. The greater the degree of unsaturation in a fatty acid (ie, the more double bonds in the fatty acid), the more vulnerable it is to lipid peroxidation (rancidity). Antioxidants can protect unsaturated fat from lipid peroxidation. Unsaturated fats also have a more enlarged shape than saturated fats.

I can see disliking margarine on grounds of taste, but not really on grounds of badness any more. During this Margarine Discussion, I read one article that pointed out how margarine originally rated Dreadful compared to butter. But butter is butter and can’t really change, while margarine can be continually upgraded in quality and taste.

Yikes, I don’t want to seem like a margarine zealot. I love butter. Butter and Lard rule for pie.

I haven’t yet decided if we’ll be actively participating in the TGRWT: apple & lavender event, av. Our garden lavender has just barely established itself so I don’t yet know if I can safely take any of it. (The last two winters have been very bad and lavender has not survived either of them, even though the previous plant did just fine in previous winters) Interesting notion to combine peach and lavender – however, I’m not sure if they would complement each other because they are both so perfumed.

Yikes. Water is only one atom away from bleach!!!!

Back on topic, I want some peach pie!