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Posting-Version: version B 2.10 5/3/83; site bbncca.ARPA
Path: utzoo!watmath!clyde!cbosgd!ihnp4!bbncca!krossen
From: krossen@bbncca.ARPA (Ken Rossen)
Newsgroups: net.cooks
Subject: Re: We can change the world!
Message-ID: <1561@bbncca.ARPA>
Date: Wed, 2-Oct-85 10:24:22 EDT
Article-I.D.: bbncca.1561
Posted: Wed Oct  2 10:24:22 1985
Date-Received: Thu, 3-Oct-85 06:13:14 EDT
References: <279@weitek.UUCP> <24@calma.uucp> <461@ttrdc.UUCP>
Reply-To: krossen@bbnccp.ARPA (Ken Rossen)
Followup-To: net.cooks, net.veg
Distribution: net
Organization: Bolt, Beranek and Newman, Cambridge, Ma.
Lines: 20

In article <461@ttrdc.UUCP> levy@ttrdc.UUCP (Daniel R. Levy) writes:
>     Supposedly the lard adds flavor, as well as often being cheaper.  At
>     least I have never met up with a potato chip fried in lard--that would
>     be TOO MUCH.
----------
Well, they do exist ... travelling to my then-home in North Carolina,
I found that the potato chips we'd picked up in a little roadside store
somewhere, had lard as their shortening ingredient.

I was pretty put off.  I've never cooked with lard in my life, and I don't
eat pig in anything any more unless I don't know about it.  More depressing
(somehow) was that the chips weren't bad at all.  I've forgotten the
manufacturer, but they were made in Virginia, and the bag called them
"Country Style" potato chips.  I found out what they were made with when
checking the bag to see what made them different.

*Sigh* ... next time I'll just stick to packing some grapes.
-- 
Ken Rossen	...!{decvax,ihnp4,ima,linus,harvard}!bbncca!krossen
... or ...  	krossen@bbnccp.ARPA


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