On 4/20/2010 11:56 AM, Christine Dabney wrote:
> On Tue, 20 Apr 2010 11:52:19 -1000, dsi1
> > wrote:
>
>
>> It's likely that my idea of a thin film of oil* differs vastly from
>> yours but I'm guessing that your down-South oil thickness is pretty near
>> the same as my waaay-down-South oil thickness. I just pour in the oil
>> until it looks about right and I'll bet that you do too.
>
> No, I don't. I use a lot less than that. Maybe about 2 tablespoons
> of lard, plus a tablespoon of bacon fat. Maybe less than that. It
> really is very, very shallow.

Boy, things really are different down South! I'll have to measure out my
oil the next time I fry up some chicken. Which, if I were to predict, is
gonna be real soon. Good luck frying chicken! :-)

>
> My mother didn't like to use a lot of fat, unless she was making yeast
> doughnuts...
>
> Christine