Quote Originally Posted by Lance Boyle View Post
That picture says a lot.

One thing I noticed on pie crusts. I get a better crust with Crisco than some of the no name copies. I was buying Aldiís Shortening and for the life of me my pie crust recipe and Alton brown biscuit recipes were flat and hockey pucks. Took me awhile to track it back to the shortening.

I stick to Crisco and King Arthur flour. Not much different than reloading, change components and you get something different.
Amen . Some things ya just canít skimp on. Philly cream cheese , Velveeta, King Arthur flour, Heinz 57 catsup, Frenchís Mustard & Worcestershire sauce, A-1 steak sauce, Tabasco! These are not areas to go no name on!