Pat gets a very tasty no-prize for bringing us news of a most unlikely come back:
Now trans fats are considered the devil, and vegetable shortening is worse than butter could ever dream of being. After prodding by nutrition advocates, the Food and Drug Administration has taken the stand that there is no healthy level of trans fat in the diet, and as of January will require manufacturers to state the presence of trans fats on every food label. Now comes the call from Dr. Thomas R. Frieden, New York's health commissioner, for restaurants to "voluntarily make an oil change and remove artificial trans fat from their kitchens." What are beleaguered manufacturers and cooks to do? The loss of trans fats makes things tough. It makes pastry tough too.
I have a suggestion for those Old World cooks who are wrestling with New World advice: take another look at the fat profile of lard.