tag:blogger.com,1999:blog-6464253324658824659.post8237065308704942826..comments2024-03-20T05:58:45.288-04:00Comments on The Delicious Truth: Light Mayonnaise Strikes AgainChef Robhttp://www.blogger.com/profile/10372505654191018607noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-6464253324658824659.post-5766788783230388992011-07-09T13:39:45.025-04:002011-07-09T13:39:45.025-04:00Though the full fat version just has more of that ...Though the full fat version just has more of that GM soy oil in it, so in this case I venture low fat is better. Does anyone package egg yolk/olive oil mayo?Matthttps://www.blogger.com/profile/02207170023679512496noreply@blogger.comtag:blogger.com,1999:blog-6464253324658824659.post-87875660294424433132011-07-01T19:57:40.923-04:002011-07-01T19:57:40.923-04:00Unfortunately, I am pretty certain that most nutri...Unfortunately, I am pretty certain that most nutritionists would not understand why that pastry (with the high-quality, nutrient-dense lard and butter) is so healthy. And I am sure it tastes unbelievable!Chef Robhttps://www.blogger.com/profile/10372505654191018607noreply@blogger.comtag:blogger.com,1999:blog-6464253324658824659.post-56700362512512153322011-07-01T19:44:16.337-04:002011-07-01T19:44:16.337-04:00I make my pate brisee for pies with butter and lar...I make my pate brisee for pies with butter and lard. I render the lard that I get frozen from Flying Pigs Farm in upstate New York and freeze it in 1/4-lb. sticks. People love the pastry, but how I make it has to remain my "secret."Gansetterhttps://www.blogger.com/profile/08347382912963257036noreply@blogger.com