Southern biscuits may never be the same......
So, I know some of us don't really bake, or make desserts even (I know, hard to believe isn't it?) .....But, White Lily - only the whitest, the lightest, the fluffiest, the best-est flour ever is no longer going to be itself anymore, at least not in its tried and true, well-loved, original form. Smucker's (the jam people) has bought White Lily and it will no longer be made in the South, it will now be made "gasp!" - up North!
According to the article in The New York Times, Maribeth Badertscher, a spokeswoman for the company, said the new White Lily was the result of thorough product testing and promised that customers “won’t know the difference.” But in a blind test for The New York Times, two bakers could immediately tell the old from the new.
What to do? What to do?
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7 comments:
I feel this is directed at me. I think you still think I'm going to bake using olive oil. :) I actually don't use this product, but I can recommend King Arthur flour, which makes for a great baguette.
When exactly is this change taking place? I bought some flour this week, and I must say it looked lumpy coming out of the bag. Not that I make biscuits, but I'm sure mamaw in Hazlehurst will notice the difference. She makes biscuits every morning - EVERY morning! She uses equal parts crisco and flour. They're good, but it explains some of papaws heart issues!
what is crisco?
Crisco is shortening. Basically it's like lard, except a vegetable by-product. In short, it's an artery clogger.
sorry, h is me. i wasn't signed in under my name.
"what is crisco?" surely, you were kidding?!?! If not, then this totally proves my point about some of us not being bakers...seriously!
not kidding. had no idea.
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