Comments on: Taking the cake

By: Anonymous

Anonymous — Sat, 03 Mar 2007 07:00:00 +0000

Crisco => Partially hydrogenated oil => crap

By: Independent George

Independent George — Sat, 03 Mar 2007 07:00:00 +0000

Gerard - perhaps the better word for what you are describing is transubstantiation - for when the cookie meets the milk, does it not change to the form of the divine?

And even in the case of the minor blasphemy of not dunking, I am unable to let slide the major blasphemy of a cookie without Crisco. I cannot even comprehend the idea of pie crusts or biscuits without Crisco. But cookies - COOKIES! The dry, brittle, textureless cardboard which forms in the absence of Crisco is an abomination which must be condemned to the depths of Heck. It is surely these false cookies that the prophet Cookie Monster has relegated to a mere ’sometimes food’.

By: meander

meander — Sat, 03 Mar 2007 07:00:00 +0000

Well, darn, now the frozen red grapes I’m so virtuously eating while reading don’t taste nearly so satisfying…plus there’s the embarrassment and inconvenience of saliva drooling down over the keyboard.I actually have crisco hanging around from a long ago pie crust attempt (I wonder if it has an expiration date?) but I never thought to use it as an ingredient in chocolate chip cookies. I know there’s a man in my house (out putting up hay at the moment and is a few hours away from being ravenously hungry) who would be pathetically grateful if I was inspired to give this recipe a try. Thanks from both of us.

By: neo-neocon

neo-neocon — Sat, 03 Mar 2007 07:00:00 +0000

I think, Gerard, I know what’s behind this dispute: those who dunk are the Crisco defenders; those who don’t dunk consider Crisco a heresy. I am a non-dunker. I never could stand milk, so cookies and milk just don’t do it for me.

By: Gerard

Gerard — Sat, 03 Mar 2007 07:00:00 +0000

George is, I fear, utterly correct. You've been brainwashed by the anti-Crisco set (Who voted for John Kerry to a pern.). Crisco and lard are what makes crisp pie crust and crisp cookies possible. A close analysis of the text of the Holy Cookie recipe will reveal that I did allow for some butter to be added to the Crisco for a richer batter but that the proportions are problematical.

I do agree that one of the ways to eat a Tollhouse is warm (not hot lest thy tongue smite thee) from the oven. But that is only possible for awhile. It also has the disadvantage of warming any cold milk into which the cookie is dunked and the Holy Cookie must be dunked.

The fully cooled Holy Cookie has many crisp cells within it to absorb the cold milk and deliver the deep inner transmogrification that is only given by the grace of the Holy Cookie. The existence of these cells is only possible due to Crisco. Bow down before it and worship its soul reviving and crisp qualities!

By: Independent George

Independent George — Sat, 03 Mar 2007 07:00:00 +0000

I’m no expert, but in my experience, all forms of baking are nigh impossible without Crisco. The only suitable replacement I’ve ever found is lard; since I’m a bit more comfortable with rendered vegetable oil to rendered pig fat, I’m going to have to go with the Crisco. I can always spend an extra hour at the gym every week, but there’s just no cure for a dry and crumbly cookie.

By: 74

74 — Sat, 03 Mar 2007 07:00:00 +0000

I agree, that is the ONLY way to eat a Tollhouse!