The weirdos can eat somewhere else. Why would they even eat Tots at Steak—Shake anyway? Just to make a fuss? F’em!
The “Lipid Hypothesis” isn’t without debate. It was also driven by cost, naturally.
For frying, Lard and Tallow are pretty much unsurpassed in terms of flavor, and crispness.
Did Crisco change whatever chemicals they were using? I tried popping corn with it, and it was nasty. Corn oil would seem logical, that isn’t any better. Canola is rancid, literally.
Now coconut oil is excellent for popcorn. Bacon grease too. I use that for making cookies, in lieu of Butter.
Somebody wanted to argue with me, saying you can’t use Butter to make Cornbread. News to me.
Spot-on, brother… see #22.