GRANDMA SJORSTROM'S RECIPE FOR PEANUT BLOSSOM COOKIES
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Date: 2019-08-26
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Comments and reviews: 10
Jørn Opdahl
Today I learned about shortening AND that cotton seeds could be turned in to oil. Also learned about interesterification. A word I did not know existed merely 6 minutes ago. Today has been an interesting day. Fun fact: Spell check did not know about interesterification either and made a shiny red line beneath it. Today spell check also learned a new word.
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Today I learned about shortening AND that cotton seeds could be turned in to oil. Also learned about interesterification. A word I did not know existed merely 6 minutes ago. Today has been an interesting day. Fun fact: Spell check did not know about interesterification either and made a shiny red line beneath it. Today spell check also learned a new word.
reply
Guy Nakash
Shortening (Margarine) is popular in Israel because Jews who eat only Kosher food don't eat lard plus we don't mix meat and dairy, so we make a lot of desserts without any dairy (so we can enjoy a good cake after big a steak dinner, so we substitute the butter with shortening to make it Parve which kind of means neutral food, no meat no dairy.
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Shortening (Margarine) is popular in Israel because Jews who eat only Kosher food don't eat lard plus we don't mix meat and dairy, so we make a lot of desserts without any dairy (so we can enjoy a good cake after big a steak dinner, so we substitute the butter with shortening to make it Parve which kind of means neutral food, no meat no dairy.
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Louis Wils
Hey Adam, im a big fan of yours and your videos are very educational. Ive learned so mich from you and I think its awesome that you make these kind of videos once in a while because its very interesting and engaging to pay more attention to what you eat. I realy enjoy listening to you and hope that youll keep up the good work
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Hey Adam, im a big fan of yours and your videos are very educational. Ive learned so mich from you and I think its awesome that you make these kind of videos once in a while because its very interesting and engaging to pay more attention to what you eat. I realy enjoy listening to you and hope that youll keep up the good work
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Sheniqua Greaves
Great video. as always. However can you do one on margarine and soy oil. Here in the Caribbean these are the main fats we use because others such as butter, olive, and coconut oil are very expensive, and despite my research I haven't been able to come up with any definitive answers.
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Great video. as always. However can you do one on margarine and soy oil. Here in the Caribbean these are the main fats we use because others such as butter, olive, and coconut oil are very expensive, and despite my research I haven't been able to come up with any definitive answers.
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Delvin William
my dumb self have to pausa every once in a while because adam is going too fast. I got distracted especially when he show cows poo and then went into his College professor state again. I was like cows poo wow cool, and. wait what, why are you talking abt. inserstingfaction?
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my dumb self have to pausa every once in a while because adam is going too fast. I got distracted especially when he show cows poo and then went into his College professor state again. I was like cows poo wow cool, and. wait what, why are you talking abt. inserstingfaction?
reply
Rochemback26
I'm glad I just now discovered what is Shortening, here in Portugal I never heard of it. Probably ate some in processed foods like cookies etc. but there's no such thing as shortening around here, we don't even have a translation of the word
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I'm glad I just now discovered what is Shortening, here in Portugal I never heard of it. Probably ate some in processed foods like cookies etc. but there's no such thing as shortening around here, we don't even have a translation of the word
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Justin Fitzpatrick
I love the amount of scientific digging you do about seemingly uninteresting ingredients. You made this extremely informative and fun to watch Ps used your recipe to make chicken parmigiana and it was delicious
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I love the amount of scientific digging you do about seemingly uninteresting ingredients. You made this extremely informative and fun to watch Ps used your recipe to make chicken parmigiana and it was delicious
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Player
This was a super interesting and informative video. I almost didn't click because I thought I didn't care what shortening was, turns out I did Super glad I clicked. Thanks for the knowledge-bomb
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This was a super interesting and informative video. I almost didn't click because I thought I didn't care what shortening was, turns out I did Super glad I clicked. Thanks for the knowledge-bomb
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rockshot100
Everybody just use good old lard. The body knows what it is Publix has it in sticks. Keep it in freezer. Nothing like it for taste, pie dough, biscuits, frying chicken and much more healthy.
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Everybody just use good old lard. The body knows what it is Publix has it in sticks. Keep it in freezer. Nothing like it for taste, pie dough, biscuits, frying chicken and much more healthy.
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Josh Comfort
I could only imagine what it would be like to watch someone whos clueless talk about food around Adam. Then he barrages them with info 90% of the population doesnt know anything about.
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I could only imagine what it would be like to watch someone whos clueless talk about food around Adam. Then he barrages them with info 90% of the population doesnt know anything about.
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