by 
-NUNYA--
ANSWERS: 16
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I use margarine.
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No .
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KY- I'm an uptown call girl.
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Kinda thick. I believe K-Y is better.
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rarely, usually sesame, peanut, or olive oil.
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Yes. Sometimes oil is just not right, like for greasing baking pans. And I really prefer it when frying fish. Better tasting fish.
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I used to .. but since I'm really watching my cholesterol -- no more.
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No, I keep lard on hand...I use lard when I make biscuits. +5
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..um...Nunya, I do not. I prefer olive or peanut. I am being a good girl here Nunya...
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yes
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I use Canola which contain less cholesterol
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I don't know what that is.
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In what context?
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Use it? I'd never even heard of it until I just looked it up, but I don't think I would use crystallized cottonseed oil.
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I use Crisco vegetable shortening when making frosting. I don't use Crisco oil, unless there's a good sale on it. I use whatever is cheaper.
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I use butter. Both Cisco and butter have the same job in baking. They tenderize gluten, add necessary moisture and help bring out certain essential flavors.
-O-uknow 
Mrs. C 
Azlotto 
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