Shakeys pizza & some tips

[Lydia]

The food industry is driving me mad. 

Well, I used to use Nucoa for a "true margarine" But they "just" changed their product to Buttery Sticks (65% oil), so I guess I'm screwed on that one. It's still dairy free so it's a "no scorch product" so you can use it to saute or for oiling waffle grids or a griddle. Tastes nearly identical to Country Crock.

When Shedd's Spread re-branded as Country Crock, it was basically a clarified butter blended with partially hydrogenated oil and a touch of artificial butter flavoring. (Clarified butter is totally shelf stable and lasts nearly forever.) Everyone went nuts over Country Crock, then they reformulated.

Man......I guess I'll have to formulate a margarine recipe now     arggg!!!

anyhow... My recommendation was just shot down, so I guess that just leaves the whipped butter I posted in the pancake thread. Just eliminate the water and don't whip a lot of air into it, just get it nice and smooth.

Sorry 

[Chicago Bob]

LARD

Straight , good old Armor or some 'ol down an dirty local Manteca style?  

http://www.foodandwine.com/articles/lard-the-new-health-food

[Don K]

The food industry is driving me mad. 

Well, I used to use Nucoa for a "true margarine" But they "just" changed their product to Buttery Sticks (65% oil), so I guess I'm screwed on that one. It's still dairy free so it's a "no scorch product" so you can use it to saute or for oiling waffle grids or a griddle. Tastes nearly identical to Country Crock.

When Shedd's Spread re-branded as Country Crock, it was basically a clarified butter blended with partially hydrogenated oil and a touch of artificial butter flavoring. (Clarified butter is totally shelf stable and lasts nearly forever.) Everyone went nuts over Country Crock, then they reformulated.

Man......I guess I'll have to formulate a margarine recipe now     arggg!!!

anyhow... My recommendation was just shot down, so I guess that just leaves the whipped butter I posted in the pancake thread. Just eliminate the water and don't whip a lot of air into it, just get it nice and smooth.

Sorry 

Maybe use butter flavored Crisco instead? You can add however much water you want to then.

[Lydia]

Maybe use butter flavored Crisco instead? You can add however much water you want to then.

Yah, I'm right with yah Colonel..I'm working on it in my head right now. It could work in a modified version of the whipped butter. As a spreadable margarine "Just water" wont work, it will still coat the tongue so bad it'll gag a person... been there done that. Just thinkin' out loud. (jepardy theme song playing in the backgound.)

[Chicago Bob]

The food industry is driving me mad.  

Well, I used to use Nucoa for a "true margarine" But they "just" changed their product to Buttery Sticks (65% oil), so I guess I'm screwed on that one. It's still dairy free so it's a "no scorch product" so you can use it to saute or for oiling waffle grids or a griddle. Tastes nearly identical to Country Crock.

When Shedd's Spread re-branded as Country Crock, it was basically a clarified butter blended with partially hydrogenated oil and a touch of artificial butter flavoring. (Clarified butter is totally shelf stable and lasts nearly forever.) Everyone went nuts over Country Crock, then they reformulated.

Man......I guess I'll have to formulate a margarine recipe now    arggg!!!

anyhow... My recommendation was just shot down, so I guess that just leaves the whipped butter I posted in the pancake thread. Just eliminate the water and don't whip a lot of air into it, just get it nice and smooth.

Sorry  

Oh, I knew you would not sit still for this and be on to something...."Lydia, you are in the lead, please choose a category"
Colonels Crisco will need some salt water whipped in there, no?

edit: shortening tastes nasty though compared to lard, no? I think German folks keep a dish of lard on their countertops...gonna ask my GF when she comes home later...

[Lydia]

Colonels Crisco will need some salt water whipped in there, no?

• Oil would be number one in pecking order, preferably flavorless or use the clarified butter. Could prove helpful since it's pretty solid in nature around 75 F+
  Followed by shortening (I would go with a generic brand not Crisco, but am considering Butter Flavor Crisco)
  Definitely salt, I would use a fine grained salt (popcorn salt) because is disperses better without heat, preferably not iodized unless you want the dextrose and silicone. the dextrose might prove beneficial though. And  yes, it can be dissolved in the water, if used.
  Most 1960-70 margarine's had buttermilk, but I can't remember if it scorches since the solids are removed.

[Lydia]

Most 1960-70 margarine's had buttermilk, but I can't remember if it scorches since the solids are removed.

Oh yeah, it does, because modern day buttermilk is just cultured nonfat milk.  Doh!

[Lydia]

So in California this means it also has Nonfat milk solids to meet Cali's protein content requirements.

[Lydia]

shortening tastes nasty though compared to lard, no?

Some do...most of them have too high a ratio of brown to white fat and taste well...fatty.

[DNA Dan]

Straight , good old Armor or some 'ol down an dirty local Manteca style?  

Gotta be down an dirty for me, Manteca all the way. Have you tried it spread thin on a cinnamon roll? Tasty.

Hey Lydia, what about Imperial Margarine. I see that a lot in stores and they sell a "spreadable" version, but are the sticks the real deal?

[Jet_deck]

Gotta be down an dirty for me, Manteca all the way. Have you tried it spread thin on a cinnamon roll?....

Lard on a cinnamon roll?  You sir, are hard core.  I wanna party with you.  You, Peter, Craig, Tscarborough and I would be in jail within hours of meeting.  No doubt in my mind.

[Chicago Bob]

Lard on a cinnamon roll?  You sir, are hard core.  I wanna party with you.  You, Peter, Craig, Tscarborough and I would be in jail within hours of meeting.  No doubt in my mind.

Hey now...don't forget about your 'ol pal Bob. I keep my lawyers cell number on speed dial....

[Lydia]

Hey Lydia, what about Imperial Margarine. I see that a lot in stores and they sell a "spreadable" version, but are the sticks the real deal?

Unfortunately No. The sticks dropped all the way down to 53%. It went 70-68-65 before its currently sad 53%, so it irritates me that the box says it good for baking. As far as I can tell it's still "scorch-free" since it only has whey.

[Chicago Bob]

The food industry is driving Lydia mad....an I think it is stating to get Bob a 'lil crazy too. 

[ThatsAmore]

FWIW, I noticed at the grocery store I shop at that their house brand labels "Always Save" and "Best Choice" both have 80% vegetable oil stick margarine.

[Lydia]

I picked up some "real" margarine. Generic store label. (I never thought I would see the day when I coined "real" with "margarine" but...oh well..it is what it is)

For those who are looking for it.
Calories will be 100% fat
transfat should be 2.5
The word "spread" should not be anywhere on the package.

[Lydia]

FWIW, I noticed at the grocery store I shop at that their house brand labels "Always Save" and "Best Choice" both have 80% vegetable oil stick margarine.

Thanks Amore

As long as its 80% it's fine for baking, I guess the important thing is that were all aware to read the label and "know" what were really buying.

BTW, welcome aboard!

[ThatsAmore]

Tonight's Mickey Mouse attempt   

[Chicago Bob]

Tonight's Mickey Mouse attempt   

Niiice...a toppings extravaganza.