On 8 Aug 2007 05:41:28 GMT, Blinky the Shark >
wrote:
>
>I used to have a vegetarian cook book that had, of all combinations, a
>recipe for fried apples and onions. I tried it; it was good, if
>strange.

apples and onions aren't strange in a stuffing/dressing.... so it
should taste good.



--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

<sf> wrote in message ...
> On 8 Aug 2007 05:41:28 GMT, Blinky the Shark >
> wrote:
>>
>>I used to have a vegetarian cook book that had, of all combinations, a
>>recipe for fried apples and onions. I tried it; it was good, if
>>strange.
>
> apples and onions aren't strange in a stuffing/dressing.... so it
> should taste good.
>
Fried apples'n'onions were Almanzo Wilder's favourite dish (Laura Ingalls
Wilder cookbook)

Christine Dabney wrote:
> On Wed, 8 Aug 2007 08:20:05 +0100, "Ophelia" > wrote:
>
>>
>> "Christine Dabney" > wrote in message
>
>>> I plan on fixing these for anyone that wants them for breakfast, at
>>> the NM cook-in.
>>
>> Wahhhhhhhhhhhhh I want to come too((((((((((((
>>
>
> You would be very, very welcome here!!!!

Oh you lovely lady, thank you I am not sure the broomstick can be
serviced so quickly though)

I shall expect to hear everything after the event

Omelet > wrote in newsmp_omelet-
:

> Salsa, aka picante sauce.
>

Not that I'm a expert but picante sauce is cooked salsa, well cooked to at
least the can-able (is that a word?) stage.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Tue, 07 Aug 2007 19:27:12 -0500, Sky >
wrote:


>
>Oh, I always save some bacon grease, too! Comes in handy for hashbrowns
>and other kinds of potato dishes, hamburgers (mix some in with raw
>hamburger then make patties), eggs, pork chops, and many other
>applications <g>. Bacon grease also adds a nice flavor to braised
>meats. A little bit goes a long way . . . . ;>
>
>Those little disposable aluminum loaf pans are perfect to use as
>containers for the bacon grease. Just use a small piece of foil as a
>cover. I never use much bacon grease, so I rotate those disposable
>grease containers when I cook more recent batches of bacon. Suggestions
>only
>
When I was a kid my mother always had a can of bacon grease on the
stove. And it wasn't an ordinary can. It was an aluminum cannister
with the words "Bacon Grease" embossed on it. She bought it at Sears.
Rotating wasn't necessary. More often that not she had to fry more
bacon because she ran out of grease. Ever had fresh corn cut off of
the cob and fried in bacon grease? Ever had a wilted lettuce salad
made of fresh romaine, sliced radishes, cherry tomatoes, thinly sliced
bell pepper and hot bacon grease poured over the whole thing before
tossing? I can't eat those things today, but they're burned into the
"good things" part of my memory.

Omelet wrote:

> Nuked peeps are fun.
>
> I like to put peeps in hot cocoa and let them melt.
> After a bit, all that is left are the eyes staring at you out of your
> cup.
>
> <eg>

You are obviously sick and twisted. I like that in a person.

Becca

On Aug 7, 7:07 pm, Christine Dabney > wrote:
> On Tue, 7 Aug 2007 19:51:51 -0400, "Felice Friese"
>
>
>
>
>
> > wrote:
>
> >"Becca" > wrote in message
> ...
> >> When I cook bacon, I usually cook the entire package (bacon is stored in
> >> the refrigerator for future use). I bake it in the oven at 400 (F) for
> >> about 12-14 minutes. It comes out flat and crispy, and I save the bacon
> >> grease.
>
> >> Becca
>
> >How good to hear that someone else saves (and therefore, presumably uses)
> >the bacon grease!
>
> >Felice
>
> I save mine too!!!!! It would be a sacrilege for a southerner to NOT
> save bacon grease!
>
> I have bacon cooking right now and the grease is going into my bacon
> grease jar....
>
> Some of that bacon grease goes into my fat I use for frying chicken..
> And I cook my fried apples in it....it is a wonderful flavor for
> apples!
>
> Christine- Hide quoted text -
>
> - Show quoted text -

Pork and apples are a common pairing. I microwave bacon on a
dedicated bacon-crisper tray that is slanted toward a collection
depression at the "bottom," so the grease runs down the grid and
collects there, just in case I want to cook with it. I love my bacon
tray. It makes the bacon nicely browned and crisp.

N.

In article >,
Becca > wrote:

> Omelet wrote:
>
> > Nuked peeps are fun.
> >
> > I like to put peeps in hot cocoa and let them melt.
> > After a bit, all that is left are the eyes staring at you out of your
> > cup.
> >
> > <eg>
>
> You are obviously sick and twisted. I like that in a person.
>
> Becca

<winks>
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Steve Wertz > wrote:

> On Tue, 07 Aug 2007 15:26:23 -0500, Omelet wrote:
>
> > In article >,
> > Steve Wertz > wrote:
> >
> >> I just made a decision to make some chocolate chip cookies. I've
> >> got both white and dark chocolate chips.
> >>
> >> I just hope I have milk.
> >
> > Exercise is good for the soul.
> >
> > I have an old re-buildible bike that an old house mate left.
> > I'd be glad to donate it.
>
> I walk about 5 miles a day (2.5mi at a time) and in the Texas
> heat. Plus all the in-between walking.
>
> I'm not sure what this really has to do with chocolcate chip
> cookies, though.
>
> -sw

Counter-calories. <G>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Wed, 8 Aug 2007 11:07:14 +0100, "Ophelia" > wrote:


>I shall expect to hear everything after the event
>

Well..you may not have to wait til after the event. I expect to have
the computer up and running and others might have theirs as well...so
you may get a blow by blow description of who is being mean to whom,
and who ate what, who fixed what, and the usual juicy bits of
stuff....

PLUS....I expect to keep the chat window open....so if anyone wants to
drop in and chat, they can.....

Christine

In article >,
hahabogus > wrote:

> Omelet > wrote in newsmp_omelet-
> :
>
> > Salsa, aka picante sauce.
> >
>
> Not that I'm a expert but picante sauce is cooked salsa, well cooked to at
> least the can-able (is that a word?) stage.

You are pretty much right...
I do prefer Picante to Salsa tho'.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Christine Dabney wrote:
> On Wed, 8 Aug 2007 11:07:14 +0100, "Ophelia" > wrote:
>
>
>> I shall expect to hear everything after the event
>>
>
> Well..you may not have to wait til after the event. I expect to have
> the computer up and running and others might have theirs as well...so
> you may get a blow by blow description of who is being mean to whom,
> and who ate what, who fixed what, and the usual juicy bits of
> stuff....
>
> PLUS....I expect to keep the chat window open....so if anyone wants to
> drop in and chat, they can.....
>

Well! That sounds fantastic)))
> Christine

On Tue, 07 Aug 2007 13:22:40 -0500, Omelet >
wrote:

>In article >,
> blake murphy > wrote:
>
>> On Mon, 06 Aug 2007 21:11:01 -0500, Omelet >
>> wrote:
>>
>> >In article >,
>> > Melba's Jammin' > wrote:
>> >
>> >> In article >,
>> >> "Ophelia" > wrote:
>> >>
>> >> > "Melba's Jammin'" > wrote in message
>> >>
>> >> > >> What is a twinkie please?
>> >> > >
>> >> > > Sponge cake filled with greasy white creamy filling. Look it up. :-)
>> >> >
>> >> > Well I have already been shown what they are, but there wouldn't be much
>> >> > point in being part of a group if all we did was look things up and
>> >> > never
>> >> > asked questions
>> >>
>> >> I didn't mean it with a sour sound, P. I meant there are some pretty
>> >> funny sites dedicated to the half life of Twinkies. <g>
>> >
>> >Kinda like Peep experiments. ;-)
>>
>> one step ahead of me, as always.
>>
>> your pal,
>> blake
>
>Nah. I didn't post a link. :-)
>Great minds and all that... <G>
>
>Warped is good.

how does the hitchhiker's guide to the galaxy go?

"in which he proves that the whole fabric of the space-time continuum
is not merely curved, it is in fact totally bent."

your pal,
douglas

In article >,
Omelet > wrote:

> In article >, Andy <q> wrote:

> > It was a dietary measure to lower my cholesterol. Deep-fried foods do
> > retain
> > a fair amount of oil, no way around it.

> The thing is, the vegetable oils you fry in are not high in
> Cholesterol...

Usually the doc wants to lower consumption of saturated fats in order to
lower blood cholesterol, in addition to reducing consumption of dietary
cholesterol. Some of the favorite oils for frying are high in saturated
fats, higher even than lard.

sf wrote:
> On 8 Aug 2007 05:41:28 GMT, Blinky the Shark >
> wrote:
>>
>>I used to have a vegetarian cook book that had, of all combinations, a
>>recipe for fried apples and onions. I tried it; it was good, if
>>strange.
>
> apples and onions aren't strange in a stuffing/dressing.... so it
> should taste good.

I didn't think of that.

....

Okay, I just dug out the old post-hippie cookbooks.

"Tassajara Cooking" - Members of the Zen Center community
1973, The Zen Center, San Francisco

"The Vegetarian Epicure" - Anna Thomas
1972, Vintage

"The Vegetarian Epicure Book Two" - Anna Thomas
1978, Knopf

It's gotta be in one of those.

Bingo. Tassajara.

Here's the recipe. One of the charms of the book is the way
it lists ingredients.

http://blinkynet.net/stuff/onion_apple.jpg


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Steve Wertz wrote:
> On 8 Aug 2007 05:44:38 GMT, Blinky the Shark wrote:
>
>> Steve Wertz wrote:
>>
>>> I walk about 5 miles a day (2.5mi at a time) and in the Texas heat.
>>> Plus all the in-between walking.
>>>
>>> I'm not sure what this really has to do with chocolcate chip cookies,
>>> though.
>>
>> Well, that's an hour and a half daily that you're not eating them.
>
> I'm one of those gifted people that can walk and chew at the
> same time.

JPG! JPG!

I guess today that would be "Youtube! Youtube", eh?


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hahabogus wrote:
> Omelet > wrote in newsmp_omelet-
> :
>
>> Salsa, aka picante sauce.
>
> Not that I'm a expert but picante sauce is cooked salsa, well cooked to at
> least the can-able (is that a word?) stage.

There are lots and lots of salsas that aren't picante, so whatever the
difference is it's not really simply a matter of "aka".


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Omelet wrote:
> In article >,
> Becca > wrote:
>
>> Omelet wrote:
>>
>> > There are tons of twinkie experiments on the Internet. ;-)
>> > Now that I've learned how to use the film function on my digicam, I may
>> > have to film a microwaved marshmallow! It's cool.
>> >
>> > No sound, but stuff like that does not need it. <G>
>> >
>> > Gods I love thread drift!
>>
>> Every year around Easter, people post photos and videos of Peeps getting
>> destroyed. The videos are on You Tube. I do not care for Peeps, but I
>> love Twinkies!
>>
>> Becca
>
> Nuked peeps are fun.
>
> I like to put peeps in hot cocoa and let them melt.
> After a bit, all that is left are the eyes staring at you out of your
> cup.

I think the "reaction to cold" experiment is the most dramatic:

http://www.peepresearch.org/

And the low-pressure experiment is another one you can't conveniently do
at home.


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In article
>,
Dan Abel > wrote:

> In article >,
> Omelet > wrote:
>
> > In article >, Andy <q> wrote:
>
> > > It was a dietary measure to lower my cholesterol. Deep-fried foods do
> > > retain
> > > a fair amount of oil, no way around it.
>
> > The thing is, the vegetable oils you fry in are not high in
> > Cholesterol...
>
> Usually the doc wants to lower consumption of saturated fats in order to
> lower blood cholesterol, in addition to reducing consumption of dietary
> cholesterol. Some of the favorite oils for frying are high in saturated
> fats, higher even than lard.

Hm.

I generally use peanut oil.

I'll have to look up the sat fat content.

My other choice would be grape seed oil, but it's more expensive.

http://www.nutristrategy.com/fatsoils.htm

Great site. :-)

Appears that peanut oil, while not being the lowest, has some desirable
qualities.

And it tastes good and works well for deep frying.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
blake murphy > wrote:

> >> >Kinda like Peep experiments. ;-)
> >>
> >> one step ahead of me, as always.
> >>
> >> your pal,
> >> blake
> >
> >Nah. I didn't post a link. :-)
> >Great minds and all that... <G>
> >
> >Warped is good.
>
> how does the hitchhiker's guide to the galaxy go?
>
> "in which he proves that the whole fabric of the space-time continuum
> is not merely curved, it is in fact totally bent."
>
> your pal,
> douglas

Good book.

One to live by.

;-D
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Tue, 07 Aug 2007 13:38:24 -0500, Andy <q> wrote:

>blake murphy said...
>
>> On Mon, 06 Aug 2007 21:32:10 -0400, Boron Elgar
>> > wrote:
>>
>>>On Mon, 06 Aug 2007 20:23:28 -0500, Becca > wrote:
>>>
>>>>Omelet wrote:
>>>>
>>>>> In article >,
>>>>> Blinky the Shark > wrote:
>>>>
>>>>>>And then there are grilled peanut butter sandwiches. Mmmmmmmm.
>>>>>
>>>>> And deep fried twinkies...
>>>>
>>>>Hey, I had a deep fried Twinkie in Las Vegas last weekend. It was not
>>>>as good as the deep fried Oreo's. Ooops, I reveal too much...
>>>>
>>>>Becca
>>>
>>>What happens in Vegas stays there....or at least it does if you don't
>>>blab it on rfc!
>>>
>>>Boron
>>
>> hah! i had sexual relations with a funnel cake.
>>
>> your pal,
>> blake
>
>
>I did NOT have sexual relations with that shoo fly pie!
>
>Andy

everyone knows shoo-fly pie blow jobs don't count.

your pal,
blake

Omelet said...

> Appears that peanut oil, while not being the lowest, has some desirable
> qualities.
>
> And it tastes good and works well for deep frying.


Om,

I noticed that from searching the USDA Database for peanut oil numbers. The
majority of fat in a tablespoon is mono-unsat. fat, the preferred kind.

That's the oil I used. I never went anal about it to measure missing oil in
the fryer after cooking for further calculations, HONEST.

--
Andy
Three Stooges in One
CotD #2

On Tue, 07 Aug 2007 15:05:27 -0500, Sky >
wrote:

>Omelet wrote:
>>
>> In article >,
>> Sky > wrote:
>>
>> > Goomba38 wrote:
>> > > (snip)
>> > > But one of those chocolate covered marshmallow cookies (I forget the
>> > > exact name..Pinwheels?) sure can cause me to cave....
>> >
>> > Moonpie
>> >
>> > Sky
>>
>> You know you're a redneck pagan when:
>>
>> You serve moonpies and moonshine as cakes and wines...
>> --
>> Peace, Om
>
>Well, the term "moonpie" is used in "Redneck Riviera" country, among
>other places <g>.
>
>Sky

but i thought the proper accompaniment was an r.c. cola.

your pal,
blake

On 8 Aug 2007 18:45:12 GMT, Blinky the Shark >
wrote:

>Bingo. Tassajara.

<grinning> It *had* to be there.


--

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In article >, Andy <q> wrote:

> Omelet said...
>
> > Appears that peanut oil, while not being the lowest, has some desirable
> > qualities.
> >
> > And it tastes good and works well for deep frying.
>
>
> Om,
>
> I noticed that from searching the USDA Database for peanut oil numbers. The
> majority of fat in a tablespoon is mono-unsat. fat, the preferred kind.
>
> That's the oil I used. I never went anal about it to measure missing oil in
> the fryer after cooking for further calculations, HONEST.

I just use the mark line... but most of it ends up in the paper towels
under the strainer. <g>

I never saw the point in deep frying in animal fat.
The smoke point is too low.

Peanut oil is "clean" and I don't end up with a stinky, smoky house when
I am done.

A small amount of pan frying is different. I'll sometimes use a mix of
butter and olive oil in the fry pan, or, on rare occasions, bacon fat.
Not routinely tho'.

I want to experiment with Schmaltz a bit, but not for deep frying.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet said...

> I want to experiment with Schmaltz a bit, but not for deep frying.


[shouts] SHELDON?!?

I reclaimed some schmaltz from two birds I roasted and then glanced at it in
the fridge for a couple days, uninspired and threw it away.

Saving fats, as good as folks make it sound isn't one of my strong suits.

--
Andy
Three Stooges in One
CotD #2

On Aug 8, 1:07 pm, Omelet > wrote:
> In article
> >,
> Dan Abel > wrote:
>
>
>
> > In article >,
> > Omelet > wrote:
>
> > > In article >, Andy <q> wrote:
>
> > > > It was a dietary measure to lower my cholesterol. Deep-fried foods do
> > > > retain
> > > > a fair amount of oil, no way around it.
>
> > > The thing is, the vegetable oils you fry in are not high in
> > > Cholesterol...
>
> > Usually the doc wants to lower consumption of saturated fats in order to
> > lower blood cholesterol, in addition to reducing consumption of dietary
> > cholesterol. Some of the favorite oils for frying are high in saturated
> > fats, higher even than lard.
>
> Hm.
>
> I generally use peanut oil.
>
> I'll have to look up the sat fat content.
>
> My other choice would be grape seed oil, but it's more expensive.
>
> http://www.nutristrategy.com/fatsoils.htm
>
> Great site. :-)
>
> Appears that peanut oil, while not being the lowest, has some desirable
> qualities.
>
> And it tastes good and works well for deep frying.

I only keep two types of oil around, EVOO and peanut oil. The OO is
used as a flavorant. I put a bunch into some spaghetti sauce
yesterday. For frying, it is always peanut or bacon grease.

> --
> Peace, Om

--Bryan

On Aug 8, 1:37 pm, Omelet > wrote:
> In article >, Andy <q> wrote:
> > Omelet said...
>
> > > Appears that peanut oil, while not being the lowest, has some desirable
> > > qualities.
>
> > > And it tastes good and works well for deep frying.
>
> > Om,
>
> > I noticed that from searching the USDA Database for peanut oil numbers. The
> > majority of fat in a tablespoon is mono-unsat. fat, the preferred kind.
>
> > That's the oil I used. I never went anal about it to measure missing oil in
> > the fryer after cooking for further calculations, HONEST.
>
> I just use the mark line... but most of it ends up in the paper towels
> under the strainer. <g>
>
> I never saw the point in deep frying in animal fat.
> The smoke point is too low.

It's for the taste.
>
> Peanut oil is "clean" and I don't end up with a stinky, smoky house when
> I am done.

That is a good point. That's the reason I don't do it (use bacon
grease) very often.
>
> A small amount of pan frying is different. I'll sometimes use a mix of
> butter and olive oil in the fry pan, or, on rare occasions, bacon fat.
> Not routinely tho'.
>
> I want to experiment with Schmaltz a bit, but not for deep frying.

If you buy those 10# bags of leg quarters that are from old egg
layers, they have those big hunks of fat on them. You can render that
to fry the chicken, topping it off with peanut oil.

> --
> Peace, Om

--Bryan

sf wrote:
> On 8 Aug 2007 18:45:12 GMT, Blinky the Shark >
> wrote:
>
>>Bingo. Tassajara.
>
><grinning> It *had* to be there.

Oommmmmmm.

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In article >, Andy <q> wrote:

> Omelet said...
>
> > I want to experiment with Schmaltz a bit, but not for deep frying.
>
>
> [shouts] SHELDON?!?
>
> I reclaimed some schmaltz from two birds I roasted and then glanced at it in
> the fridge for a couple days, uninspired and threw it away.
>
> Saving fats, as good as folks make it sound isn't one of my strong suits.

I've saved roast duck fat a couple of times meaning to use it to make
Pate', and never got around to it...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article .com>,
Bobo Bonobo(R) > wrote:

> > http://www.nutristrategy.com/fatsoils.htm
> >
> > Great site. :-)
> >
> > Appears that peanut oil, while not being the lowest, has some desirable
> > qualities.
> >
> > And it tastes good and works well for deep frying.
>
> I only keep two types of oil around, EVOO and peanut oil. The OO is
> used as a flavorant. I put a bunch into some spaghetti sauce
> yesterday. For frying, it is always peanut or bacon grease.
>
> > --
> > Peace, Om
>
> --Bryan

Those are the two I keep around too, and butter.
I used to use only Olive oil and/or butter, but lately I've been using
peanut oil for frying beef at it has a higher smoke point than Olive so
I can get the pan hotter.

But today that strip steak got fried in Olive Oil. ;-d

I generally use butter with Olive Oil for frying shrimps.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article .com>,
Bobo Bonobo(R) > wrote:

> > I never saw the point in deep frying in animal fat.
> > The smoke point is too low.
>
> It's for the taste.

Okay, but I don't have as efficient of a smoke hood as restaurants do.
;-)

> >
> > Peanut oil is "clean" and I don't end up with a stinky, smoky house when
> > I am done.
>
> That is a good point. That's the reason I don't do it (use bacon
> grease) very often.

It does make deep frying no problem.

> >
> > A small amount of pan frying is different. I'll sometimes use a mix of
> > butter and olive oil in the fry pan, or, on rare occasions, bacon fat.
> > Not routinely tho'.
> >
> > I want to experiment with Schmaltz a bit, but not for deep frying.
>
> If you buy those 10# bags of leg quarters that are from old egg
> layers, they have those big hunks of fat on them.

I know. ;-p
It's why I have about 3 lbs. in the freezer right now!

> You can render that
> to fry the chicken, topping it off with peanut oil.
>
>
> --Bryan

There is still generally enough fat in the chicken itself to render out
during pan frying. I'll start the pan with just a little Olive Oil to
prevent sticking with frying chicken, then go from there.
--
Peace, Om

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Omelet wrote:
> In article .com>,
> Bobo Bonobo(R) > wrote:

>> I only keep two types of oil around, EVOO and peanut oil. The OO is
>> used as a flavorant. I put a bunch into some spaghetti sauce
>> yesterday. For frying, it is always peanut or bacon grease.
>
> Those are the two I keep around too, and butter.
> I used to use only Olive oil and/or butter, but lately I've been using
> peanut oil for frying beef at it has a higher smoke point than Olive so
> I can get the pan hotter.

Help me out, here, will you? I can't find any kind of peanut oil here

http://www.cookingforengineers.com/a...f-Various-Fats

that has as high a smoke point as extra light olive oil, which is what
I've been using for cooking. I must be missing something; or there's
another criterion in your judgement besides smoke point; or you have
your own special peanut plants. Thanks! I am here to learn...


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blake murphy wrote:

>>> hah! i had sexual relations with a funnel cake.

>> I did NOT have sexual relations with that shoo fly pie!

> everyone knows shoo-fly pie blow jobs don't count.

You got to have really strange pies, down there
--
Vilco
Think pink, drink rose'

On Tue, 07 Aug 2007 19:27:12 -0500, Sky >
wrote:

>Oh, I always save some bacon grease, too! Comes in handy for hashbrowns
>and other kinds of potato dishes, hamburgers (mix some in with raw
>hamburger then make patties), eggs, pork chops, and many other
>applications <g>. Bacon grease also adds a nice flavor to braised
>meats. A little bit goes a long way . . . . ;>

I never have any bacon grease to save! I usually fry up the bacon we
need for a meal, and then use the grease right away to cook whatever
we're having with it (fried eggs, hamburgers, sauteed onions etc.)
Yum!

On Thu, 09 Aug 2007 07:14:38 GMT, "Vilco" > wrote:

>blake murphy wrote:
>
>>>> hah! i had sexual relations with a funnel cake.
>
>>> I did NOT have sexual relations with that shoo fly pie!
>
>> everyone knows shoo-fly pie blow jobs don't count.
>
>You got to have really strange pies, down there

not strange, just friendly.

your pal,
blake

In article >,
Blinky the Shark > wrote:

> Omelet wrote:
> > In article .com>,
> > Bobo Bonobo(R) > wrote:
>
> >> I only keep two types of oil around, EVOO and peanut oil. The OO is
> >> used as a flavorant. I put a bunch into some spaghetti sauce
> >> yesterday. For frying, it is always peanut or bacon grease.
> >
> > Those are the two I keep around too, and butter.
> > I used to use only Olive oil and/or butter, but lately I've been using
> > peanut oil for frying beef at it has a higher smoke point than Olive so
> > I can get the pan hotter.
>
> Help me out, here, will you? I can't find any kind of peanut oil here
>
> http://www.cookingforengineers.com/a...f-Various-Fats
>
> that has as high a smoke point as extra light olive oil, which is what
> I've been using for cooking. I must be missing something; or there's
> another criterion in your judgement besides smoke point; or you have
> your own special peanut plants. Thanks! I am here to learn...
>
>
> --
> Blinky

According to this:

http://www.goodeatsfanpage.com/Colle...mokePoints.htm

Peanut and Olive are about the same, but I've found that the Peanut oil
that I can get here in the 1 gallon bottles (designed for deep frying)
seems to be able to get a bit hotter without smoking.

<shrugs>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article >,
> Blinky the Shark > wrote:
>
>> Omelet wrote:
>> > In article .com>,
>> > Bobo Bonobo(R) > wrote:
>>
>> >> I only keep two types of oil around, EVOO and peanut oil. The OO is
>> >> used as a flavorant. I put a bunch into some spaghetti sauce
>> >> yesterday. For frying, it is always peanut or bacon grease.
>> >
>> > Those are the two I keep around too, and butter.
>> > I used to use only Olive oil and/or butter, but lately I've been using
>> > peanut oil for frying beef at it has a higher smoke point than Olive so
>> > I can get the pan hotter.
>>
>> Help me out, here, will you? I can't find any kind of peanut oil here
>>
>> http://www.cookingforengineers.com/a...f-Various-Fats
>>
>> that has as high a smoke point as extra light olive oil, which is what
>> I've been using for cooking. I must be missing something; or there's
>> another criterion in your judgement besides smoke point; or you have
>> your own special peanut plants. Thanks! I am here to learn...
>>
>>
>> --
>> Blinky
>
> According to this:
>
> http://www.goodeatsfanpage.com/Colle...mokePoints.htm

Yeah, I viewed the numbers on that page, too; I looked at more than one
table just to be sure the first table wasn't......crappie.

> Peanut and Olive are about the same, but I've found that the Peanut oil
> that I can get here in the 1 gallon bottles (designed for deep frying)
> seems to be able to get a bit hotter without smoking.
>
><shrugs>


--
Blinky RLU 297263
Killing all posts from Google Groups.
Except in Thunderbird, which can't filter that well.
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

blake murphy wrote:

>> You got to have really strange pies, down there

> not strange, just friendly.

LOL
--
Vilco
Think pink, drink rose'

>>
> When I was a kid my mother always had a can of bacon grease on the
> stove. And it wasn't an ordinary can. It was an aluminum cannister
> with the words "Bacon Grease" embossed on it. She bought it at Sears.
> Rotating wasn't necessary. More often that not she had to fry more
> bacon because she ran out of grease. Ever had fresh corn cut off of
> the cob and fried in bacon grease? Ever had a wilted lettuce salad
> made of fresh romaine, sliced radishes, cherry tomatoes, thinly sliced
> bell pepper and hot bacon grease poured over the whole thing before
> tossing? I can't eat those things today, but they're burned into the
> "good things" part of my memory.


My Gramma would heat up a little bacon grease and then dip a slice of
homemade bread in it for a treat. What a great memory from a good cook.
I'd not dare give such a thing to my Grandson.

Blessings,
Ann