BriongloidM to Melbourne · 1 month agoDaily Discussion Thread: Monday, 3 February 2025message-squaremessage-square156fedilinkarrow-up117arrow-down11
arrow-up116arrow-down1message-squareDaily Discussion Thread: Monday, 3 February 2025BriongloidM to Melbourne · 1 month agomessage-square156fedilink
minus-squareCEOofmyhouse56linkfedilinkarrow-up2·1 month 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-up1·1 month 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.