The made-from-scratch crust on a Marie Callender's pot pie has no butter in it. It's soybean oil, and the gold color is caramel color. The front of the box says golden, flaky, made-from-scratch crust. The back lists the crust as enriched wheat flour, interesterified soybean oil, water, salt, modified whey and caramel color. There's no butter, lard or egg anywhere on the box. The chicken is white meat chicken, water and soy protein. The filling has methylcellulose in it. Interesterified oil is what replaced partially hydrogenated shortening after trans fat was banned. The plant heats liquid soybean oil with a fully hardened fat and a catalyst, and the fatty acids swap places between the two until the blend is solid at room temperature. It works like shortening in a crust and the label gets to say 0 g trans fat. The caramel color is there because a crust with no butter and no egg wash comes out of the oven pale. Methylcellulose is plant cellulose, usually from wood pulp, treated so it dissolves in water. It does the opposite of most thickeners. It's thin when cold and sets into a gel when it gets hot, so the filling stays put in the oven instead of boiling out through the crust, then loosens back up as the pie cools on the plate. Same ingredient that holds an Impossible Burger together.

im pure of heart youre purely fart

Excited to play The Supplier live next weekend at Dream Blunt Rotation but also for some listening events too, stay tuned ❤️