Not strange. It’s just all you degenerate modern generations got no understanding of how to deal with it and what it’s good for. Which is a lot. The best and fluffiest puddings and crispy pastry is just the start.
60 years? I’m using cookbooks from more like 1500.
I’ve not tried camel hump myself, but imagine anyone suggesting margarine instead wouldn’t get a great reception.
Suet in this day and age. Very strange.
Not strange. It’s just all you degenerate modern generations got no understanding of how to deal with it and what it’s good for. Which is a lot. The best and fluffiest puddings and crispy pastry is just the start.
It is strange to put saturated fat into a shawarma.
Sure it was normal to add it into puddings, desserts and pastries 60 years ago when ounces and pounds were used in recipes.
60 years? I’m using cookbooks from more like 1500. I’ve not tried camel hump myself, but imagine anyone suggesting margarine instead wouldn’t get a great reception.