BriongloidM to Melbourne · 3 months agoDaily Discussion Thread: Monday, 3 February 2025message-squaremessage-square156linkfedilinkarrow-up117arrow-down11
arrow-up116arrow-down1message-squareDaily Discussion Thread: Monday, 3 February 2025BriongloidM to Melbourne · 3 months agomessage-square156linkfedilink
minus-squareCEOofmyhouse56linkfedilinkarrow-up2·3 months agoIt 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.
minus-squareCatfishlinkfedilinkarrow-up1·3 months ago60 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.
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.