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Reluctantly I used margarine in The Ashoka recipes as advised by the chef to get the true and authentic taste to the base although he said he would actually use olive oil at home for health reasons. I never otherwise eat any sort of margarine due to the link to cancer found as far back as the 50s. I would automatically be inclined to steer clear of any flora products and in any case I don't buy into the low fat/cholesterol propaganda.
Is this like a liquid margarine? Have you tried any yet, Phil?