Oil for oil spritzer

[Thomas]

I have a glass oil pump sprayer.
I use it for a quick spray for bread rising bowls, drained hot pasta and whatever else needs a spritz.
My last fill was vegetable oil but it turned cloudy and had a rancid smell. 2 months maybe.
The oil in the main jug is fine.
Is there a better oil to use? I have been using the sprayer for a few years and whenever i refill it, it gets a good cleaning with a 3 day dry.
No idea why it wend bad this time. Any good suggestions?

[itsjoan...@webtv.net]

Was your spritzer stored near the stove and maybe that contributed to the rancid
smell and cloudiness? Just guessing here but I don't have a recommendation
except maybe for corn or avocado oil.

[Thomas]

I store it directly on the back top if the stove but always did.
Is there a reason corn or avo may be a better choice? I am not looking for flavor at all.

[GM]

Store it in the fridge instead...???

Just a thought...

--
GM

[Bryan Simmons]

You *are* "just guessing," as you don't know shit about
rancidity. Corn oil and avocado oil are nothing alike.
Corn oil is one of the bad oils as far as rancidity,
whereas avocado oil one of the best. Linoleic acid
(Omega-6) is the stuff that is responsible for most of
the rancidity.
https://www.flickr.com/photos/36178182@N08/53047838317/in/dateposted-public/
The absolute worst is grape seed oil, followed by
conventional sunflower oil. The best oil that is liquid
at room temperature is macadamia nut oil, but that
is very expensive, and high oleic sunflower oil is
almost as good, for a much lower cost, and is
practically flavorless. Avocado oil is also great, but
tends to be quite a bit pricier than high oleic
sunflower oil. Olive oil is very good too, but is less
neutral in taste. Canola isn't patently bad, like soy
oil--everything labeled vegetable oil in the USA is
soy oil--but many find Canola to have an off taste.

Because of Putin's war, the cost of high oleic
sunflower oil has more than doubled, so for throw
away oil, I've taken to using peanut. It's less than
ideal, but it's a lot cheaper than better oil, and
doesn't taste bad like Canola. For spritzing, I buy
the aerosol avocado oil from ALDI.
https://www.aldi.us/en/products/pantry-essentials/oils-vinegars/detail/ps/p/simply-nature-avocado-coconut-or-blend-oil-sprays/
It never goes bad, and a can lasts me a good,
long while.

The stuff called vegetable oil (soybean) is not
fit for human consumption, and is best disposed
of by using it to help start charcoal in a chimney,
or to help start campfires. If you have a diesel
vehicle, you could add a cup to the tank at every
fill up until it's gone.

--Bryan

[Thomas]

Thanks for the details. I'll give avo or mac a try. I can do a buck an oz.
Aerosols are out.

[Hank Rogers]

Maybe he didn't use special high oleic sunflower oil?

[GM]

Bryan Simmons wrote:

> On Saturday, July 15, 2023 at 6:18:43 PM UTC-5, itsjoan...@webtv.net wrote:
> > On Saturday, July 15, 2023 at 4:36:26 PM UTC-5, Thomas wrote:
> > >
> > > I have a glass oil pump sprayer.
> > > I use it for a quick spray for bread rising bowls, drained hot pasta and whatever else needs a spritz.
> > > My last fill was vegetable oil but it turned cloudy and had a rancid smell. 2 months maybe.
> > > The oil in the main jug is fine.
> > > Is there a better oil to use? I have been using the sprayer for a few years and whenever i refill it, it gets a good cleaning with a 3 day dry.
> > > No idea why it wend bad this time. Any good suggestions?
> > >
> > Was your spritzer stored near the stove and maybe that contributed to the rancid
> > smell and cloudiness? Just guessing here but I don't have a recommendation
> > except maybe for corn or avocado oil.
> >
> You *are* "just guessing," as you don't know shit about
> rancidity.

HEY HEY HEY, I am just trying to help the nice fellow with a mere and humble "suggestion"...

I apologise to all here for not being all snobbish about oil rancidity...

:-(((

Corn oil and avocado oil are nothing alike.
> Corn oil is one of the bad oils as far as rancidity,
> whereas avocado oil one of the best. Linoleic acid
> (Omega-6) is the stuff that is responsible for most of
> the rancidity.
> https://www.flickr.com/photos/36178182@N08/53047838317/in/dateposted-public/
> The absolute worst is grape seed oil, followed by
> conventional sunflower oil. The best oil that is liquid
> at room temperature is macadamia nut oil, but that
> is very expensive, and high oleic sunflower oil is
> almost as good, for a much lower cost, and is
> practically flavorless. Avocado oil is also great, but
> tends to be quite a bit pricier than high oleic
> sunflower oil. Olive oil is very good too, but is less
> neutral in taste. Canola isn't patently bad, like soy
> oil--everything labeled vegetable oil in the USA is
> soy oil--but many find Canola to have an off taste.

Ya mean "off taste" as in "tastes like old pussy"...???

> Because of Putin's war, the cost of high oleic
> sunflower oil has more than doubled, so for throw
> away oil, I've taken to using peanut. It's less than
> ideal, but it's a lot cheaper than better oil, and
> doesn't taste bad like Canola. For spritzing, I buy
> the aerosol avocado oil from ALDI.
> https://www.aldi.us/en/products/pantry-essentials/oils-vinegars/detail/ps/p/simply-nature-avocado-coconut-or-blend-oil-sprays/
> It never goes bad, and a can lasts me a good,
> long while.
>
> The stuff called vegetable oil (soybean) is not
> fit for human consumption, and is best disposed
> of by using it to help start charcoal in a chimney,
> or to help start campfires. If you have a diesel
> vehicle, you could add a cup to the tank at every
> fill up until it's gone.

Isn't this what JOHN uses to cook his VSTD meals with...???

--
GM

[Mike Duffy]

On 2023-07-15, Thomas wrote:

> vegetable oil but it turned cloudy and had a rancid smell

> [...] No idea why it went bad this time. Any good suggestions?

To answer your question as stated, probably it was
caused by the hottest 3 months in Earth's history.

But I have an inspired guess that you really
want to know how to prevent a re-occurrence.

I suggest washing it really well, because all
it takes is one rancid molecule to set it off.

If it has a rubber seal, just heep the bottle
in the fridge, because you'll never completely
get rid of all the oil in the seal.

Someone else will likely recommend an oil most
resistant to rancidisation. I suggest steering
clear of nuts.

[Ed P]

On 7/15/2023 10:13 PM, Mike Duffy wrote:
I suggest steering
> clear of nuts.
>

So, avoid RFC

[itsjoan...@webtv.net]

On Saturday, July 15, 2023 at 7:18:22 PM UTC-5, Bryan Simmons wrote:
>
> On Saturday, July 15, 2023 at 6:18:43 PM UTC-5, itsjoan...@webtv.net wrote:
>
> > Just guessing here but I don't have a recommendation
> > except maybe for corn or avocado oil.
> >
> You *are* "just guessing," as you don't know shit about
> rancidity. Corn oil and avocado oil are nothing alike.
> Corn oil is one of the bad oils as far as rancidity,
> whereas avocado oil one of the best. Linoleic acid
> (Omega-6) is the stuff that is responsible for most of
> the rancidity.
>

> --Bryan
>
Thank you fucktard. When did I say there alike?? Never.
You're not the only person here who can quote stuff from the
internet. Your problem is you think because you quote things
you somehow think that makes you an expert and intelligent.

[Bruce]

LOL, Ed!

[Bruce]

Talking about food grade oils with Bryan is like talking about MSG
with dsi1. You'll be triggering sensitivities you didn't know existed.

[Bryan Simmons]

Actually, I *am* rather knowledgeable about dietary fatty
acids, whereas you just pulled the "corn oil" suggestion
out of your old, musty ass. Fifteen years ago I was
ridiculed on this NG for preaching against trans-fats.
Folks here even defended the use of Crisco. Over a
decade ago I was writing here about high oleic oils.
Perhaps you should stick to opining on things you
actually know something about, like the food at the
Waffle House.

--Bryan

[Hank Rogers]

Or at least triple shave the nuts before introducing them to
the oil.

[Sqwertz]

They clog up really easy if you use anything but a highly refined
oil (such as corn, canola, soybean). I'm in the middle of a oil
spray crisis myself since Costco stopped selling their Kirkland
brand of aerosol oil and now only carry that nasty Pam shit.

-sw

[Cindy Hamilton]

What's the difference? I've never tried Kirkland. I usually get
Pam Grilling spray, which doesn't have lecithin and seems not
to form a film on pans.

--
Cindy Hamilton

[Thomas]

Benissimo avocado was my buy. 8.69 for 8.45oz.

[Hank Rogers]

The difference is hubris.

[Bruce]

Are you still going on about that? Your life must be very boring.

[itsjoan...@webtv.net]

On Saturday, July 15, 2023 at 10:02:31 PM UTC-5, Bryan Simmons wrote:
> >
> Actually, I *am* rather knowledgeable about dietary fatty
> acids, whereas you just pulled the "corn oil" suggestion
> out of your old, musty ass. Fifteen years ago I was
> ridiculed on this NG for preaching against trans-fats.
>

No, you just read stuff on the internet like the rest of us, but it doesn't make
you particularly smart, just good at copying and pasting. If you were really
as smart as you think you are, you'd do your own testing and researching and
post your results here.

You're still ridiculed; you will be ridiculed until you die.

>
> Folks here even defended the use of Crisco. Over a
> decade ago I was writing here about high oleic oils.
> Perhaps you should stick to opining on things you
> actually know something about, like the food at the
> Waffle House.
>
> --Bryan
>

I've never defended Crisco; have no reason to defend it as it's not in my
pantry and I don't use it. I did use some a neighbor gifted me last year
but was not impressed at all with its' results.

Maybe you should learn to cook chicken wings beyond their halfway mark
before crowing about your cooking abilities.

https://i.postimg.cc/MTDY6Zwx/Bryan-s-Half-Cooked-Chicken-Wings.jpg

[Bruce]

On Sun, 16 Jul 2023 15:19:56 -0700 (PDT), "itsjoan...@webtv.net"
<itsjoan...@webtv.net> wrote:

(...)

>Maybe you should learn to cook chicken wings beyond their halfway mark
>before crowing about your cooking abilities.
>
>https://i.postimg.cc/MTDY6Zwx/Bryan-s-Half-Cooked-Chicken-Wings.jpg

Did he eat it like that?

[Bryan Simmons]

On Sunday, July 16, 2023 at 5:20:01 PM UTC-5, itsjoan...@webtv.net wrote:
> On Saturday, July 15, 2023 at 10:02:31 PM UTC-5, Bryan Simmons wrote:
> > >
> > Actually, I *am* rather knowledgeable about dietary fatty
> > acids, whereas you just pulled the "corn oil" suggestion
> > out of your old, musty ass. Fifteen years ago I was
> > ridiculed on this NG for preaching against trans-fats.
> >
> No, you just read stuff on the internet like the rest of us, but it doesn't make
> you particularly smart, just good at copying and pasting. If you were really
> as smart as you think you are, you'd do your own testing and researching and
> post your results here.
>
> You're still ridiculed; you will be ridiculed until you die.
> >
> > Folks here even defended the use of Crisco. Over a
> > decade ago I was writing here about high oleic oils.
> > Perhaps you should stick to opining on things you
> > actually know something about, like the food at the
> > Waffle House.
> >
> > --Bryan
> >
> I've never defended Crisco; have no reason to defend it as it's not in my
> pantry and I don't use it. I did use some a neighbor gifted me last year
> but was not impressed at all with its' results.
>

Only an idiot would consider that crap food. We
already know that you have trashy neighbors.

>
> Maybe you should learn to cook chicken wings beyond their halfway mark
> before crowing about your cooking abilities.
>
> https://i.postimg.cc/MTDY6Zwx/Bryan-s-Half-Cooked-Chicken-Wings.jpg
>

They were thoroughly cooked, thou I admit that the
photo might look otherwise. If you look at the bones,
you can tell that the wings were thoroughly cooked
all the way to the bones.

--Bryan

[itsjoan...@webtv.net]

I would say yes and probably thought he had every chef in the USA beat in
his cooking skills.

[dsi1]

If you were Chinese, you'd let that set for a few minutes and then do a second fry at high temperature. The result would be crispy and golden brown chicken. Millions of Chinese can't be Wong!

[Bruce]

On Sun, 16 Jul 2023 15:47:22 -0700 (PDT), "itsjoan...@webtv.net"

<itsjoan...@webtv.net> wrote:

>On Sunday, July 16, 2023 at 5:23:31 PM UTC-5, Bruce wrote:
>>
>> On Sun, 16 Jul 2023 15:19:56 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> (...)
>> >Maybe you should learn to cook chicken wings beyond their halfway mark
>> >before crowing about your cooking abilities.
>> >
>> >https://i.postimg.cc/MTDY6Zwx/Bryan-s-Half-Cooked-Chicken-Wings.jpg
>>
>> Did he eat it like that?
>>
>I would say yes and probably thought he had every chef in the USA beat in
>his cooking skills.

Then he's dreaming.

[itsjoan...@webtv.net]

On Sunday, July 16, 2023 at 5:29:04 PM UTC-5, Bryan Simmons wrote:
>
> On Sunday, July 16, 2023 at 5:20:01 PM UTC-5, itsjoan...@webtv.net wrote:
> >
> > On Saturday, July 15, 2023 at 10:02:31 PM UTC-5, Bryan Simmons wrote:
> > >
> > > Folks here even defended the use of Crisco. Over a
> > > decade ago I was writing here about high oleic oils.
> > > Perhaps you should stick to opining on things you
> > > actually know something about, like the food at the
> > > Waffle House.
> > >
> > > --Bryan
> > >
> > I've never defended Crisco; have no reason to defend it as it's not in my
> > pantry and I don't use it. I did use some a neighbor gifted me last year
> > but was not impressed at all with its' results.
> >
> Only an idiot would consider that crap food. We
> already know that you have trashy neighbors.
> >

It is a component in popcorn balls. Why? I don't know, I've never made
them. I'd take a bet though your neighbors feel the same about you.

> >
> > Maybe you should learn to cook chicken wings beyond their halfway mark
> > before crowing about your cooking abilities.
> >
> > https://i.postimg.cc/MTDY6Zwx/Bryan-s-Half-Cooked-Chicken-Wings.jpg
> >
> They were thoroughly cooked, thou I admit that the
> photo might look otherwise. If you look at the bones,
> you can tell that the wings were thoroughly cooked
> all the way to the bones.
>
> --Bryan
>

So far, the consensus is they're undercooked. Keep trying, you'll eventually
succeed. Maybe. But be sure and post your results here so we can continue
to critique your skills or lack thereof.

[itsjoan...@webtv.net]

David nailing it!!

[Bruce]

And if you eat a lot of that fried chicken, you'll have more chins
than the Beijing phonebook!

[Leonard Blaisdell]

On 2023-07-16, Sqwertz <sqwe...@gmail.compost> wrote:

> They clog up really easy if you use anything but a highly refined
> oil (such as corn, canola, soybean). I'm in the middle of a oil
> spray crisis myself since Costco stopped selling their Kirkland
> brand of aerosol oil and now only carry that nasty Pam shit.

Hey! When I made a million cans of PAM in the Seventies, it was CFCs and
lecithin. That's all. Then, global cooling stepped in, and all hell
broke loose.
For my air fryer, and from hints garnered from here, I bought some
non-PAM aerosol oil the other day. The PAM spray had a larger shelf and
was nearly sold out. Whatever I bought wasn't. We'll see.

leo

[dsi1]

Dinner tonight was chicken fried steak with some cheesy potato thingie that I threw together. It was a decidedly unattractive plate. My wife enjoyed that nasty looking broccoli.

https://photos.app.goo.gl/aZxrf4hQrj2cqqLn9

[Sqwertz]

On Sun, 16 Jul 2023 09:15:33 GMT, Cindy Hamilton wrote:

> On 2023-07-16, Sqwertz <sqwe...@gmail.compost> wrote:
>> On Sat, 15 Jul 2023 14:36:21 -0700 (PDT), Thomas wrote:
>>
>>> I have a glass oil pump sprayer.
>>> I use it for a quick spray for bread rising bowls, drained hot pasta and whatever else needs a spritz.
>>> My last fill was vegetable oil but it turned cloudy and had a rancid smell. 2 months maybe.
>>> The oil in the main jug is fine.
>>> Is there a better oil to use? I have been using the sprayer for a few years and whenever i refill it, it gets a good cleaning with a 3 day dry.
>>> No idea why it wend bad this time. Any good suggestions?
>>
>> They clog up really easy if you use anything but a highly refined
>> oil (such as corn, canola, soybean). I'm in the middle of a oil
>> spray crisis myself since Costco stopped selling their Kirkland
>> brand of aerosol oil and now only carry that nasty Pam shit.
>
> What's the difference? I've never tried Kirkland.

You get more for less $$, it sprays cleaner and consistently, and
it's not an unnatural yellow and doesn't turn an ugly brown when
cooked (like Pam).

-sw

[Bruce]

She's also chummy with trolls like Greg. I don't know if that's
because she simply doesn't give a shit or because she's clueless and
doesn't realise what scum they are.

[jmcquown]

On 7/16/2023 6:19 PM, itsjoan...@webtv.net wrote:
> Maybe you should learn to cook chicken wings beyond their halfway mark
> before crowing about your cooking abilities.
>
> https://i.postimg.cc/MTDY6Zwx/Bryan-s-Half-Cooked-Chicken-Wings.jpg

Wow. Those chicken wings look *very* undercooked. Kind of like his
hashbrowns or home fries or whatever he calls them. He's either a
horrible cook or a lousy photographer. Maybe both.

Jill

[Bruce]

On Tue, 18 Jul 2023 17:47:33 -0400, jmcquown <j_mc...@comcast.net>
wrote:

This has already been discussed at length. Back to John Kuthe with
you.

[Bryan Simmons]

The pix were taken with a fairly cheap Android phone.
Looking at the original photo in question, I do see where
it looks like there are pink, undercooked areas. Assuming
that one of the Stupid Cunt sisters would bring it up again,
the next time I fried wings, I photographed them under
light similar to the earlier photo, similar but likely not
identical. Then, I took that plate out onto the front porch,
where there was natural light, and it is easy to see that
the places that look somewhat pink on the second photo,
are clearly tan colored, fully cooked and lightly browned.
It's not bloody juice coming out.
https://www.flickr.com/photos/36178182@N08/albums/72177720309866551/with/53055722201/

So there you go. I've answered both Stupid Cunt #1, and
Stupid Cunt #3. I think I'll fry some more wings now.
>
> Jill

--Bryan

[Bruce]

On Tue, 18 Jul 2023 15:18:52 -0700 (PDT), Bryan Simmons
<bryang...@gmail.com> wrote:

>On Tuesday, July 18, 2023 at 4:47:43 PM UTC-5, jmcquown wrote:
>> On 7/16/2023 6:19 PM, itsjoan...@webtv.net wrote:
>> > Maybe you should learn to cook chicken wings beyond their halfway mark
>> > before crowing about your cooking abilities.
>> >
>> > https://i.postimg.cc/MTDY6Zwx/Bryan-s-Half-Cooked-Chicken-Wings.jpg
>> Wow. Those chicken wings look *very* undercooked. Kind of like his
>> hashbrowns or home fries or whatever he calls them. He's either a
>> horrible cook or a lousy photographer. Maybe both.
>>
>The pix were taken with a fairly cheap Android phone.
>Looking at the original photo in question, I do see where
>it looks like there are pink, undercooked areas. Assuming
>that one of the Stupid Cunt sisters would bring it up again

Does that mean John and you are the Dumb Dick brothers?

[GM]

Please excuse Jill...

As she only has a Princess Phone, she is not familiar with phones that also take pictures...

Lol...

--
GM

[Thomas]

Take a pic with sauce on and the group will say Holy f, they look great.

[dsi1]

Here you go. Salt and pepper chicken wings. No sauce at all. That just wouldn't be right.

https://photos.app.goo.gl/efdonB5NMeDos5dM7

[Bruce]

On Tue, 18 Jul 2023 16:04:03 -0700 (PDT), Thomas <cano...@gmail.com>

Yes, if the sauce covers the raw chicken bits.