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Thread: Funny CW moments page 195

  1. #1941
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    Quote Originally Posted by Velocity View Post
    I have a friend who doesn't drink water because it lacks "bold flavor." This is a girl who drinks soda, Gatorade, fruit juices, etc., like it's going out of style.
    If she wants bold flavor, maybe she should drink barbecue sauce.

  2. #1942
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    Quote Originally Posted by Uppy View Post
    In my local grocery store, margarine and other butter "substitutes" outnumber actual butter about 3 or 4 to 1.
    In my local grocery store, they don't have coconut oil, but they have 20 different brands and mixes of vegetable oil.
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  3. #1943
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    Quote Originally Posted by Velocity View Post
    I have a friend who doesn't drink water because it lacks "bold flavor." This is a girl who drinks soda, Gatorade, fruit juices, etc., like it's going out of style.
    Thanks for that, I needed a loud laugh for the evening. I wonder if her food also needs bold flavor. Wouldn't she stay away from a lot of grains then if that was her criteria?

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  4. #1944
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    Zero calorie gatorade always gets me. How exactly is that junk going to "fuel" you if it has no calories?

  5. #1945
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    Quote Originally Posted by Alex Good View Post
    My mother uses crisco for pies....
    That's actually legit. My mom always said the only reason to have margerine is because it makes flakier crusts than butter. But the dab inside was always butter.

  6. #1946
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    Quote Originally Posted by Uppy View Post
    In my local grocery store, margarine and other butter "substitutes" outnumber actual butter about 3 or 4 to 1.


    I noticed that, with some disgust. I mean, really? Even now? People still eat margarine? Gag.

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    Quote Originally Posted by drssgchic View Post
    That's actually legit. My mom always said the only reason to have margerine is because it makes flakier crusts than butter. But the dab inside was always butter.
    Interesting NY Times piece a few years back found the best mix of fats for pie crusts was butter and beef suet!

    Great quote from Andrew Weil: when asked once what shortening "shortens," someone in the audience piped up: "Your life!"

  8. #1948
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    Quote Originally Posted by Finnegans Wake View Post
    Interesting NY Times piece a few years back found the best mix of fats for pie crusts was butter and beef suet!

    Great quote from Andrew Weil: when asked once what shortening "shortens," someone in the audience piped up: "Your life!"
    If I hadn't gotten her to give up wheat I'd so pass that along- sounds delish! (Not primal, but even she admitted that giving up wheat was a very good idea once she saw the results)

  9. #1949
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    Quote Originally Posted by drssgchic View Post
    If I hadn't gotten her to give up wheat I'd so pass that along- sounds delish! (Not primal, but even she admitted that giving up wheat was a very good idea once she saw the results)
    There are some folks who may indulge in wheat once in a while, and as long as you're going to do that, why not make the most of good fats? I actually rendered a big chunk of suet into tallow, and wonder how tallow and butter would work? Or coconut oil and butter for a sweet pie?

  10. #1950
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    Quote Originally Posted by Finnegans Wake View Post
    I noticed that, with some disgust. I mean, really? Even now? People still eat margarine? Gag.
    I went to a friends house many years ago and during a meal she asked me it I wanted butter or "wax" with my bread... she called margarine WAX, but she still ate it!

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