Lard in a deep-fat fryer
John Hatpin
to use lard, but some (not all) discussions of that concept on the web
warn against the practice, saying that lard burns at the temperatures
used in a fryer.
This sounds to me like utter crap. Fish-and-chip shops in the UK used
to - and maybe some still do - use lard in their fryers, and those
things get very, very hot indeed (in degrees Fahrenheit).
Others say fine, great, go for it, and other noises of encouragement.
I'm inclined to listen to them and say "nay" to the naysayers.
What say the food mavens hereabouts? Rumbling stomachs need to know.
--
John Hatpin
Mary
Yick. Won't it get all nasty in between uses?
Mary
Boron Elgar
Home deep fryers are made (at least here in the US) to be used with
liquid fats, and I don't know if there are any hazards involved in
melting and later on, removing the fat from the fryer, as lard is
solid at room temps. Lard has a lower smoke point than the liquids,
too, so you'll want a nice vent fan going.
Report back, though, as it sounds interesting and has great yumminess
potential.
Boron
Derek J Decker
<RemoveThi...@gmailAndThisToo.com>Fri, 17 Apr 2009 18:10:39 +0100
writes:
:>
:>I've bought a deep-fat fryer, and it's time to full 'er up. I'd like
The smoke point of an oil is the temperature at which it begins to break down
and burn - it will smoke and discolor. As the oil breaks down, any flavor it
would impart to your food would be classified as 'nasty'. Exceeding the smoke
point of your cooking oil also carries the risk of fire, and the longer the
smoke point is exceeded, the higher the risk.
Most of the recipes for deep fat frying that I've seen (Alton Brown, etc) call
for controlling temperature in the 325 degree F to 375 degree F range. So,
you'd want to use an oil that has a smoke point well above that - the oil
won't break down, impart unwanted flavors to the food, or set your home
ablaze, and can be used for multiple frying sessions this way.
Note that oil used for multiple frying sessions picks up food particles, etc,
and that its smoke point tends to get lower with each use.
There's a handy table of cooking oil smoke points at
http://www.goodeatsfanpage.com/CollectedInfo/OilSmokePoints.htm
for reference.
We see that Lard has a smoke point of about 361-401 F, depending. This is
right in our range, and so is marginal.
Refined Peanut Oil, on the other hand, has a smoke point of 440 - 450 degrees
F.
This is well away from the cooking temperatures, and should lend itself to
multiple uses.
So, can you use lard in your deep fat fryer? Yes, but:
- You'll want to fry at 350F or below, which increases the risk of oiliness in
your food.
- You'll want to be very careful to look for signs of breakdown - color
change,
smokiness, bad tasting food. You might get one or two uses per fryer full
of
lard.
- Please keep fire extinguishing gear handy in your kitchen, to prevent the
worst case from becoming very bad. This is good advice in general.
If, for some reason you'd prefer to use animal-derived oils in this
application,
consider Beef Tallow, with a smoke point of about 420F. McDonald's used to
use this in their french friers.
David J. Martin
You'll want to look at the smoke points for fats. According to the site
below, lard looks to be borderline. It may be that the fish and chip
joints used a mix. I know that Mickey D's used to use beef tallow in
their oil, but I think it was a mixture.
On cooking shows they often add oil to butter to increase the smoke
point. Butter has an even lower smoke point than lard.
http://www.culinary-yours.com/frying_oil.html
David
bill van
John Hatpin <RemoveThi...@gmailAndThisToo.com> wrote:
I keep seeing the subject line as
Lars in a deep-fat fryer
Talk about TMVI.
--
bill
remove my country for e-mail
Arthur
<RemoveThisjfhop...@gmailAndThisToo.com> wrote:
> I've bought a deep-fat fryer, and it's time to full 'er up. I'd like
> to use lard, but some (not all) discussions of that concept on the web
> warn against the practice, saying that lard burns at the temperatures
> used in a fryer.
The lard works in mysterious ways
landotter
<RemoveThisjfhop...@gmailAndThisToo.com> wrote:
I'd mix it half and half with veggie oil. Canola or peanut would be a
fine choice. Sunflower if you're doing lower temps.
Veronique
wrote:
I'll be gosh-darned. YRDLSH. And all this time I thought lard was what
frying was all about.
V.
--
Veronique Chez Sheep
Boron Elgar
Mark Brader
> The lard works in mysterious ways
[Applause]
--
Mark Brader diagnostic: n. Someone who's not sure
Toronto about science and evolution, either.
m...@vex.net --Steve Summit
Lisa Ann
news:08224e8c-1ac8-4054...@w31g2000prd.googlegroups.com...
Nope. Lard is for pies. :)
Lisa Ann
karo...@yahoo.com
> On Fri, 17 Apr 2009 18:10:39 +0100, John Hatpin
>
But it will be very unkosher.
Boron Elgar
About as kosher as the country ham I am making this Sunday.
Boron
M. Shirley Chong
I say go for it. But that's just because I want to hear how it
works out.
I know that hamburger joints in the US used to use a mixture of
about 10% beef tallow or lard with 90% vegetable oil in their
fryers. I've tried that myself and it did make for very taste
fries. I'm not sure how 100% lard would work... but you could find
out!
Shirley
John Hatpin
[snip excellent information]
>So, can you use lard in your deep fat fryer? Yes, but:
>
>- You'll want to fry at 350F or below, which increases the risk of oiliness in
> your food.
Yes, that's too low.
>- You'll want to be very careful to look for signs of breakdown - color
>change,
> smokiness, bad tasting food. You might get one or two uses per fryer full
>of
> lard.
As few as that? I don't remember my mother changing the fat in her
chip-pan (chips = US fries) that often, and her chips were to die for,
but maybe she mixed it with veg oil. I've emailed her to ask.
>- Please keep fire extinguishing gear handy in your kitchen, to prevent the
> worst case from becoming very bad. This is good advice in general.
Natch. The fryer does have some sort of fire-prevention gizmo - it's
supposed to turn itself off.
>If, for some reason you'd prefer to use animal-derived oils in this
>application,
>consider Beef Tallow, with a smoke point of about 420F. McDonald's used to
>use this in their french friers.
I've no idea where I'd get that from. I've never heard of it being on
sale, in fact. This calls for investigation.
To clarify (hah!), the reason I'm thinking of using lard is simply
because of the taste, texture and so on of chips I've had that have
been so cooked. They're very different from McD's fries, of which I
am not particularly fond.
Having said that, I'm hoping to fry all sorts in there, from samosas
to chicken wings to fishes (but not Mars bars).
--
John Hatpin
John Hatpin
The booklet that comes with it says:
"Sunflower oil is not recommended as it breaks down at a temperature
below the maximum frying temperature[1] of your fryer."
It refers to using "solid fat" in it, and gives instructions for
melting it down (with no particular mention of mixing it with liquid),
so obviously it can cope with solids. There is no reference to lard
per se.
[1] The maximum frying temperature is, surprisingly, not given in the
manual[2], but the highest setting on the control is labelled 190C,
which is 374F.
[2] Surprising because it's otherwise a decent little booklet. Also
surprising is that it's the first monoglot manual for a domestic
product I've seen in a long time.
--
John Hatpin
John Hatpin
>Home deep fryers are made (at least here in the US) to be used with
>liquid fats, and I don't know if there are any hazards involved in
>melting and later on, removing the fat from the fryer, as lard is
>solid at room temps. Lard has a lower smoke point than the liquids,
>too, so you'll want a nice vent fan going.
The manual covers melting down solid fats, so that's not a problem in
this case.
>Report back, though, as it sounds interesting and has great yumminess
>potential.
I shall do. I was thinking of using it tonight, but I think I need to
add veg oil, and all I have is sunflower, which isn't recommended.
Back to the shops tomorrow.
--
John Hatpin
Les Albert
You'll never know unless you try it. Do you have a kitchen fire
extinguisher?
Les
Charles Bishop
Brader) wrote:
>Arthur W.:
>> The lard works in mysterious ways
>
>[Applause]
Point of order, Mr. Chairman? Well two.
The first is can there be applause when one person is doing it? Doesn't
applause necessarily imply more than [mumble] persons? If it's only one,
isn't it just clapping?
The second is that arty should be made to stand in the corner.
--
charles
John Hatpin
No, but I certainly ought to have one.
That's one thing that concerns me a little about this fryer, in that
the one control is a natural reach over the top of the payload:
http://www.amazon.co.uk/exec/obidos/ASIN/B0002HDMY2
It seems to be a standard design, though - very strange that it's not
foul of any of the many consumer laws we have here.
--
John Hatpin
Bill Turlock
Which corner?
John Hatpin
>In article <Qf6dnU2Lef3uQ3XU...@vex.net>, m...@vex.net (Mark
>Brader) wrote:
>
>>Arthur W.:
>>> The lard works in mysterious ways
>>
>>[Applause]
>
>Point of order, Mr. Chairman? Well two.
>
>The first is can there be applause when one person is doing it? Doesn't
>applause necessarily imply more than [mumble] persons? If it's only one,
>isn't it just clapping?
Yes, but what is the sound of one person applauding?
--
John Hatpin
Bill Bonde { No matter what happens, it's caused by global warming )
Probably start out with canola oil since it's cheap and you can
practice with it. If you put in battered things, expect to have a
lot of gunk in the oil. French fries are supposed to help clear it
up. You'll still want to regularly filter the dregs out so they
don't burn.
--
"Question, two men starving to death decide to eat their hair like
spaghetti. Is that funny?"
"Hmmm, well, it depends on if by funny you want to make people
laugh."
-+Eddie Izzard and Joanna Lumley, "The Cat's Meow"
Bill Bonde { No matter what happens, it's caused by global warming )
If you get a big tank of oil on fire, I doubt the extinguisher will
do anything.
Bill Bonde { No matter what happens, it's caused by global warming )
Be thankful that it at least has a temp sensor to try to shut off
the heat. The large turkey fryers that use propane largely lack
anything of the sort. I can't believe that's legal anywhere.
Literally, if you leave, there will be fire.
landotter
If it's the cheap and cheerful refined stuff from the grocery, you'll
be fine. Smoke point is 450F on that stuff. I like sunflower oil as
it's got a really clean taste. A good combo with lard.
I don't mind canola/rapeseed, though. It's clean enough, and really
super cheap. Corn and soy are both a bit funky, but acceptable if
blended.
Reunite Gondwanaland (Mary Shafer)
<RemoveThi...@gmailAndThisToo.com> wrote:
> Derek J Decker wrote:
> >If, for some reason you'd prefer to use animal-derived oils in this
> >application,
> >consider Beef Tallow, with a smoke point of about 420F. McDonald's used to
> >use this in their french friers.
>
> I've no idea where I'd get that from. I've never heard of it being on
> sale, in fact. This calls for investigation.
Don't they sell "dripping" in the UK? I thought so, but maybe it was
in Australia that I saw that in the supermarkets. Anyway, dripping is
beef tallow.
You can also render your own from fat trimmed from cuts of beef. The
flavor is really great in French fries (chips). Also in chips
(crisps), for that matter.
Mary "The potato is a real gift to humanity."
--
Mary Shafer Retired aerospace research engineer
We didn't just do weird stuff at Dryden, we wrote reports about it.
reunite....@gmail.com or mil...@qnet.com
Visit my blog at http://thedigitalknitter.blogspot.com/
Hactar
Bad design, yes, but if it caught on fire I wouldn't go for the control,
I'd go for the plug. Position it so the plug isn't even approximately
behind it.
--
-eben QebWe...@vTerYizUonI.nOetP royalty.mine.nu:81
"windows seems to have stupidity buil[t] into it." -- sobriquet on a.o.l.
John Hatpin
>On Fri, 17 Apr 2009 22:13:39 +0100, John Hatpin
><RemoveThi...@gmailAndThisToo.com> wrote:
>
>> Derek J Decker wrote:
>
>> >If, for some reason you'd prefer to use animal-derived oils in this
>> >application,
>> >consider Beef Tallow, with a smoke point of about 420F. McDonald's used to
>> >use this in their french friers.
>>
>> I've no idea where I'd get that from. I've never heard of it being on
>> sale, in fact. This calls for investigation.
>
>Don't they sell "dripping" in the UK? I thought so, but maybe it was
>in Australia that I saw that in the supermarkets. Anyway, dripping is
>beef tallow.
Of course! Thanks. My mother used to buy it from our local butcher,
but I've not seen it for sale in many years. It had brown stuff that
settled to the bottom and tasted good. We had it in sandwiches.
>You can also render your own from fat trimmed from cuts of beef. The
>flavor is really great in French fries (chips). Also in chips
>(crisps), for that matter.
I was looking at some instructions for home-made lard today. It
looked pretty fiddly.
--
John Hatpin
Veronique
"Take one pig..."
John Hatpin
Well yes, that's obvious to you and me, but the thing is sold to all
people, idiots included. The safety laws in this country are
draconian for a reason, but the Health & Safety people, or whoever it
is, seem to have overlooked this one.
I've seen one house that's had a fat fire. I wouldn't want to see
that mess again, and the occupant was unharmed in that case (she left
some pork chops under a grill when drunk, and fell asleep).
--
John Hatpin
Bill Bonde { No matter what happens, it's caused by global warming )
If there's flames, I can think of three options, either you have to
cut out the oxygen by covering the thing up or you have to toss it
outside to get the flame away from your home or you let your house
burn down. Oh, the fourth option is to steam all your food.
John Hatpin
"... a blowtorch and an oil pan, and either a euthaniser or a pair of
ear-plugs ..."
--
John Hatpin
Hactar
ITYM "unplug it, pick it up, slosh burning oil on yourself and the kitchen
as you carry it, prop it on something to open the door, take it far
enough from the house, _then_ throw it outdoors".
--
-eben QebWe...@vTerYizUonI.nOetP royalty.mine.nu:81
Only two things are infinite, the universe and human stupidity,
and I'm not sure about the former." -- Albert Einstein
Nick Spalding
on Fri, 17 Apr 2009 23:48:50 +0100:
Surely that depends on which way round you have it placed.
--
Nick Spalding
Bob Ward
wrote:
Would unplugging it put out a grease fire?
John Hatpin
It's really designed to have the control unit at the back. If you
turned it 90 degrees (and most people will want it either parallel
with or perpendicular to the counter edge, rather than part-way
between), the basket handle would be sticking out of the side, as
would the indentation on the lid, and you'd be looking at the controls
from the side, making the dial difficult to read. If you positioned
it left-handed, so the basket handle was on the left, the gradations
next to the dial would be obscured by the dial itself.
I did try it like that (right-handed) when I first set it up (just
playing before I added oil), and it's not impossible to use, just
awkward. People won't do that, especially since it's not mentioned in
the instructions as an alternative.
Oh, and to add to the problem, the mains cable - which is at the back
- is pretty short. You can't have the unit very far from the socket.
--
John Hatpin
Mary
So how did it come out, John? It never occurred to me that you could
put solid fats into one of those and not have it go all yicky in
between uses.
Mary
Hactar
Almost certainly not. But removing the power is something you always
should do when an electrical device goes haywire.
--
A well-lovd and corrctly traind domstc cnine is gnrlly slobbry, excitbl,
noisy, scatologically obsessed, xenophobic, pathetically unjudgmental,
embrrssngly uninhbtd, unreasnngly dvtd, hrtbrkngly dpndnt and wretchedly
craven. All othr knds of dog cmpre unfvrbly wth ths picture. - PB, AFCA
Greg Goss
>On Apr 17, 11:27 am, "David J. Martin" <djmartin_nos...@tamu.edu>
>wrote:
>> You'll want to look at the smoke points for fats. According to the site
>> below, lard looks to be borderline. It may be that the fish and chip
>> joints used a mix. I know that Mickey D's used to use beef tallow in
>> their oil, but I think it was a mixture.
>I'll be gosh-darned. YRDLSH. And all this time I thought lard was what
>frying was all about.
But you've heard about people using old fry oil to run in their diesel
cars, haven't you? So you knew at the back of your mind somewhere,
that this was a liquid oil. Just never put those two facts together.
--
Tomorrow is today already.
Greg Goss, 1989-01-27
Les Albert
>> On Fri, 17 Apr 2009 18:10:39 +0100, John Hatpin
>> <RemoveThi...@gmailAndThisToo.com> wrote:
>> >I've bought a deep-fat fryer, and it's time to full 'er up. I'd like
>> >to use lard, but some (not all) discussions of that concept on the web
>> >warn against the practice, saying that lard burns at the temperatures
>> >used in a fryer.
>> >This sounds to me like utter crap. Fish-and-chip shops in the UK used
>> >to - and maybe some still do - use lard in their fryers, and those
>> >things get very, very hot indeed (in degrees Fahrenheit).
>> >Others say fine, great, go for it, and other noises of encouragement.
>> >I'm inclined to listen to them and say "nay" to the naysayers.
>> >What say the food mavens hereabouts? Rumbling stomachs need to know.
>> You'll never know unless you try it. Do you have a kitchen fire
>> extinguisher?
>If you get a big tank of oil on fire, I doubt the extinguisher will
>do anything.
Still another subject (fire extinguishers) about which you know
nothing. Class K extinguishers will do the job:
-----------------------------------------------------------------------------------
Wet Chemical fire extinguishers are the best restaurant kitchen
appliance hand portable extinguisher available. The new extinguishers
are tested and approved for Class K fires. They contain a potassium
acetate based, low PH agent that was originally developed for use in
pre-engineered cooking equipment fire extinguishing systems. The Class
K extinguishers are tested on commercial deep fat fryers using the
same type of fire test as UL300 pre-engineered restaurant fire
extinguishing systems. The agent discharges as a fine mist which helps
prevent grease splash and fire reflash while cooling the appliance.
The Class K extinguisher is the ideal choice for use on all cooking
appliances including solid fuel charbroilers.
-------------------------------------------------------------------------------------
From: http://www.bfpe.com/fireextinguishers.htm
A very good site for anyone looking for fire extinguisher information.
Les
Les Albert
<RemoveThi...@gmailAndThisToo.com> wrote:
>Reunite Gondwanaland (Mary Shafer) wrote:
>>On Fri, 17 Apr 2009 22:13:39 +0100, John Hatpin
>><RemoveThi...@gmailAndThisToo.com> wrote:
>>> Derek J Decker wrote:
>>> >If, for some reason you'd prefer to use animal-derived oils in this
>>> >application,
>>> >consider Beef Tallow, with a smoke point of about 420F. McDonald's used to
>>> >use this in their french friers.
>>> I've no idea where I'd get that from. I've never heard of it being on
>>> sale, in fact. This calls for investigation.
>>Don't they sell "dripping" in the UK? I thought so, but maybe it was
>>in Australia that I saw that in the supermarkets. Anyway, dripping is
>>beef tallow.
>Of course! Thanks. My mother used to buy it from our local butcher,
>but I've not seen it for sale in many years. It had brown stuff that
>settled to the bottom and tasted good. We had it in sandwiches.
Artery clogging.
Les
Hactar
John Hatpin <RemoveThi...@gmailAndThisToo.com> wrote:
> Nick Spalding wrote:
>
> >John Hatpin wrote, in <i70iu4hmk2j0011ub...@4ax.com>
> > on Fri, 17 Apr 2009 23:48:50 +0100:
> >
>
> Oh, and to add to the problem, the mains cable - which is at the back
> - is pretty short. You can't have the unit very far from the socket.
They always are, on those high-power appliances. Sucks, for placement
purposes. I guess they don't want to spend a lot on copper.
--
-eben QebWe...@vTerYizUonI.nOetP http://royalty.mine.nu:81
CANCER: The position of Jupiter says that you should spend the
rest of the week face down in the mud. Try not to shove a roll of
duct tape up your nose when taking your driver's test. -- Weird Al
Peter Ward
>In article <8pfju4dqtkj22hjhf...@4ax.com>,
>John Hatpin <RemoveThi...@gmailAndThisToo.com> wrote:
>> Nick Spalding wrote:
>>
>> >John Hatpin wrote, in <i70iu4hmk2j0011ub...@4ax.com>
>> > on Fri, 17 Apr 2009 23:48:50 +0100:
>> >
>> >> http://www.amazon.co.uk/exec/obidos/ASIN/B0002HDMY2
>>
>> Oh, and to add to the problem, the mains cable - which is at the back
>> - is pretty short. You can't have the unit very far from the socket.
>
>They always are, on those high-power appliances. Sucks, for placement
>purposes. I guess they don't want to spend a lot on copper.
I have been led to believe (as in "I seem to recall reading
somewhere") that it's to stop the cable being draped all over the
place, so risking it getting caught and tipping up the appliance.
--
Peter
I'm an alien
email: home at peteward dot gotadsl dot co dot uk
There's no need to think when you can google.
- Don K
Mary
<RemoveThisjfhop...@gmailAndThisToo.com> wrote:
> Charles Bishop wrote:
> >Brader) wrote:
>
> >>Arthur W.:
> >>> The lard works in mysterious ways
>
> >>[Applause]
>
> >Point of order, Mr. Chairman? Well two.
>
> >The first is can there be applause when one person is doing it? Doesn't
> >applause necessarily imply more than [mumble] persons? If it's only one,
> >isn't it just clapping?
>
> Yes, but what is the sound of one person applauding?
Clap. Clap. Clap.
Mary
Bill Bonde { No matter what happens, it's caused by global warming )
It's short because it's a high power device, granted less of a
problem at 220v than 120v, and one of the problems they have had is
that people trip on the cord and spill the hot oil. So they want it
short. One trick is to have a magnetic connection to the system so
you can just pull on the cord and it will unplug from the unit. And
you won't spill it if you do that.
Bill Bonde { No matter what happens, it's caused by global warming )
Hactar wrote:
>
> In article <8pfju4dqtkj22hjhf...@4ax.com>,
> John Hatpin <RemoveThi...@gmailAndThisToo.com> wrote:
> > Nick Spalding wrote:
> >
> > >John Hatpin wrote, in <i70iu4hmk2j0011ub...@4ax.com>
> > > on Fri, 17 Apr 2009 23:48:50 +0100:
> > >
> > >> http://www.amazon.co.uk/exec/obidos/ASIN/B0002HDMY2
> >
> > Oh, and to add to the problem, the mains cable - which is at the back
> > - is pretty short. You can't have the unit very far from the socket.
>
> They always are, on those high-power appliances. Sucks, for placement
> purposes. I guess they don't want to spend a lot on copper.
>
The amount of current that you can put through a braided copper
wire of some size and a solid core of the same size is rather
different. So since they can't use solid core, they make up for
this by using a short line. But in this case it's really to reduce
the chances of the line being used to pull over the oil container,
which is a huge disaster if it's real hot.
Bill Bonde { No matter what happens, it's caused by global warming )
Les Albert wrote:
>
> On Sat, 18 Apr 2009 02:50:02 +0100, "Bill Bonde { No matter what
> happens, it's caused by global warming )"
> <tributy...@yahoo.co.uk> wrote:
> >Les Albert wrote:
> >> On Fri, 17 Apr 2009 18:10:39 +0100, John Hatpin
> >> <RemoveThi...@gmailAndThisToo.com> wrote:
>
> >> >I've bought a deep-fat fryer, and it's time to full 'er up. I'd like
> >> >to use lard, but some (not all) discussions of that concept on the web
> >> >warn against the practice, saying that lard burns at the temperatures
> >> >used in a fryer.
> >> >This sounds to me like utter crap. Fish-and-chip shops in the UK used
> >> >to - and maybe some still do - use lard in their fryers, and those
> >> >things get very, very hot indeed (in degrees Fahrenheit).
> >> >Others say fine, great, go for it, and other noises of encouragement.
> >> >I'm inclined to listen to them and say "nay" to the naysayers.
> >> >What say the food mavens hereabouts? Rumbling stomachs need to know.
>
> >> You'll never know unless you try it. Do you have a kitchen fire
> >> extinguisher?
>
> >If you get a big tank of oil on fire, I doubt the extinguisher will
> >do anything.
>
> Still another subject (fire extinguishers) about which you know
> nothing.
>
You haven't found any subject where I've been wrong yet, you kook.
> Class K extinguishers will do the job:
>
You really want to avoid a gallon of burning oil in your kitchen.
As I said, if you can block the air to the fire, you can put it
out. But oil is just a disaster because it flows all over the
place.
Derek J Decker
happens, it's caused by global warming )" writes:
:>
:>Les Albert wrote:
<snip>
:>> You'll never know unless you try it. Do you have a kitchen fire
:>> extinguisher?
:>>
:>If you get a big tank of oil on fire, I doubt the extinguisher will
:>do anything.
Nonsense - the standard kitchen fire extinguishers are very effective at that
sort of thing, properly used. It's precisely the scenario they are designed
for.
That fact that the fryer in question will automatically cut off the heat is a
large bonus in this regard as well.
-Derek
Bill Bonde { No matter what happens, it's caused by global warming )
This is why you want the deep fryer not to malfunction.
Bill Turlock
>
> On Sat, 18 Apr 2009 11:19:34 -0400, Hactar wrote:
>
> >In article <8pfju4dqtkj22hjhf...@4ax.com>,
> >John Hatpin <RemoveThi...@gmailAndThisToo.com> wrote:
> >> Nick Spalding wrote:
> >>
> >> >John Hatpin wrote, in <i70iu4hmk2j0011ub...@4ax.com>
> >> > on Fri, 17 Apr 2009 23:48:50 +0100:
> >> >
> >> >> http://www.amazon.co.uk/exec/obidos/ASIN/B0002HDMY2
> >>
> >> Oh, and to add to the problem, the mains cable - which is at the back
> >> - is pretty short. You can't have the unit very far from the socket.
> >
> >They always are, on those high-power appliances. Sucks, for placement
> >purposes. I guess they don't want to spend a lot on copper.
>
> I have been led to believe (as in "I seem to recall reading
> somewhere") that it's to stop the cable being draped all over the
> place, so risking it getting caught and tipping up the appliance.
Money-saving measure. Copper is expensive. A longer cable would
have to have a larger gauge wire in it, to make up for the
voltage drop at high current rates further from the mains connect
point.
Derek J Decker
<RemoveThi...@gmailAndThisToo.com> writes:
:>
:>Derek J Decker wrote:
:>
:>[snip excellent information]
:>
:>>So, can you use lard in your deep fat fryer? Yes, but:
:>>
:>>- You'll want to fry at 350F or below, which increases the risk of oiliness in
:>> your food.
:>
:>Yes, that's too low.
Higher temps increase the risk of breakdown of the fry oil, which can result
in poor tasting food or worse. These risks may be mitigated by paying careful
attention, and stopping when things don't look right. You're warned by
discoloration of the oil before horrible things happen.
Also, note the range of smoke points given for lard - if you are fortunate
enough to have gotten some which has a smoke point at the higher end, you're
golden.
:>>- You'll want to be very careful to look for signs of breakdown - color
:>>change,
:>> smokiness, bad tasting food. You might get one or two uses per fryer full
:>>of
:>> lard.
:>
:>As few as that? I don't remember my mother changing the fat in her
:>chip-pan (chips = US fries) that often, and her chips were to die for,
:>but maybe she mixed it with veg oil. I've emailed her to ask.
That's a guess - remember the smoke point falls with each use, and you are not
operating with a large margin of safety. Your experience will trump my guess,
of course, but at least now you'll be watching.
How many batches you'll actually get depends on what you're frying, where the
actual smoke point of the lard you are using is, size of the batches, how well
you clean/filter the oil between uses, etc etc.
Hactar
I've also seen shows where users have to run straight diesel for a while
while a heater heats up the "oil" to make it liquid enough to go through
the injectors. So that's evidence that it's not entirely liquid at room
temperature.
--
I firmly believed we should not march into Baghdad ...To occupy Iraq
would instantly shatter our coalition, turning the whole Arab world
against us and make ... a latter-day Arab hero assigning young soldiers
to a fruitless hunt for a securely entrenched dictator[.] -- GHWB
Bill Bonde { No matter what happens, it's caused by global warming )
Derek J Decker wrote:
>
> In message <49E931CA...@yahoo.co.uk> - "Bill Bonde { No matter what
> happens, it's caused by global warming )" writes:
> :>
>
> :>Les Albert wrote:
>
> <snip>
>
> :>> You'll never know unless you try it. Do you have a kitchen fire
> :>> extinguisher?
> :>>
> :>If you get a big tank of oil on fire, I doubt the extinguisher will
> :>do anything.
>
> Nonsense - the standard kitchen fire extinguishers are very effective at that
> sort of thing, properly used. It's precisely the scenario they are designed
> for.
>
Not a little pan with some oil in it catching fire, that's doable,
even easy to just walk outside with. But if you get that flaming
oil, maybe a gallon of it, all over the kitchen, that's a huge
fire. pretty much instantly. I think you want to be careful with
deep fryers. I think this idea that your little kitchen fire
extinguisher is always there and handy for these sorts of things is
putting way too much faith in something like that against a fire
that if it is spilled would be huge.
> That fact that the fryer in question will automatically cut off the heat is a
> large bonus in this regard as well.
>
Assuming that the cut off device works right. At least there is
one, that's not true on the propane turkey models that I've read
about, which they tell you to use only outside, and you probably
should put about a mile from any structures to be extra safe.
Hactar
Bill Bonde { No matter what happens, it's caused by global warming ) <tributy...@yahoo.co.uk> wrote:
>
> John Hatpin wrote:
> >
> > Oh, and to add to the problem, the mains cable - which is at the back
> > - is pretty short. You can't have the unit very far from the socket.
>
> It's short because it's a high power device, granted less of a
> problem at 220v than 120v, and one of the problems they have had is
> that people trip on the cord and spill the hot oil. So they want it
> short. One trick is to have a magnetic connection to the system so
> you can just pull on the cord and it will unplug from the unit. And
> you won't spill it if you do that.
Trip on it? Who puts a cooking device either on the floor or across a
walkway from its outlet?
--
-eben QebWe...@vTerYizUonI.nOetP
1101000 1110100 1110100 1110000 0111010 0101111 0101111 1110010 1101111
1111001 1100001 1101100 1110100 1111001 0101110 1101101 1101001 1101110
1100101 0101110 1101110 1110101 0111010 0111000 0110001 0101111
Bill Bonde { No matter what happens, it's caused by global warming )
Hactar wrote:
>
> In article <49EA023C...@yahoo.co.uk>,
> Bill Bonde { No matter what happens, it's caused by global warming ) <tributy...@yahoo.co.uk> wrote:
> >
> > John Hatpin wrote:
> > >
> > > Oh, and to add to the problem, the mains cable - which is at the back
> > > - is pretty short. You can't have the unit very far from the socket.
> >
> > It's short because it's a high power device, granted less of a
> > problem at 220v than 120v, and one of the problems they have had is
> > that people trip on the cord and spill the hot oil. So they want it
> > short. One trick is to have a magnetic connection to the system so
> > you can just pull on the cord and it will unplug from the unit. And
> > you won't spill it if you do that.
>
> Trip on it? Who puts a cooking device either on the floor or across a
> walkway from its outlet?
>
I think you've created a circular argument. The cord is short so
you can't put the thing in a place where you'll trip over it, not
without going out of your way to do it. OTOH, plug it onto an
extension cord and connect it to some plug with six or seven other
devices in it that's across the room. That is something you could
trip over.
Hactar
Bill Bonde { No matter what happens, it's caused by global warming ) <tributy...@yahoo.co.uk> wrote:
>
>
> Hactar wrote:
> >
> > In article <49EA023C...@yahoo.co.uk>,
> > Bill Bonde { No matter what happens, it's caused by global warming )
> <tributy...@yahoo.co.uk> wrote:
> > >
> > > John Hatpin wrote:
> > > >
> > > > Oh, and to add to the problem, the mains cable - which is at the back
> > > > - is pretty short. You can't have the unit very far from the socket.
> > >
> > > It's short because it's a high power device, granted less of a
> > > problem at 220v than 120v, and one of the problems they have had is
> > > that people trip on the cord and spill the hot oil. So they want it
> > > short. One trick is to have a magnetic connection to the system so
> > > you can just pull on the cord and it will unplug from the unit. And
> > > you won't spill it if you do that.
> >
> > Trip on it? Who puts a cooking device either on the floor or across a
> > walkway from its outlet?
> >
> I think you've created a circular argument. The cord is short so
> you can't put the thing in a place where you'll trip over it, not
> without going out of your way to do it. OTOH, plug it onto an
> extension cord and connect it to some plug with six or seven other
> devices in it that's across the room. That is something you could
> trip over.
I'm not the one who proposed that having a short cord reduced the
incidence of tripping over the cord. That was you, three paragraphs up,
third line. I don't see how it would help at all, or that even if it
had a longer cord that anyone would contemplate placing it so that the
cord crosses a walkway.
--
-eben QebWe...@vTerYizUonI.nOetP http://royalty.mine.nu:81
Are you confident that you appear to be professional in your electronic
communication? Consider this: A: No
Q: Can I top post? from ni...@xx.co.uk
Bob Ward
wrote:
>>
>> Would unplugging it put out a grease fire?
>
>Almost certainly not. But removing the power is something you always
>should do when an electrical device goes haywire.
>
>--
I see - so it's like boiling water when the baby is coming - it gives
you something to do while waiting for the fire department to save the
cellar.
Bob Ward
happens, it's caused by global warming )"
<tributy...@yahoo.co.uk> wrote:
>> Still another subject (fire extinguishers) about which you know
>> nothing.
>>
>You haven't found any subject where I've
Admitted having been wrong yet, you kook.
>
>
>
>> Class K extinguishers will do the job:
>>
>You really want to avoid a gallon of burning oil in your kitchen.
>As I said, if you can block the air to the fire, you can put it
>out. But oil is just a disaster because it flows all over the
>place.
Fixed that for you.
Bob Ward
wrote:
>In article <49EA023C...@yahoo.co.uk>,
>Bill Bonde { No matter what happens, it's caused by global warming ) <tributy...@yahoo.co.uk> wrote:
>>
>> John Hatpin wrote:
>> >
>> > Oh, and to add to the problem, the mains cable - which is at the back
>> > - is pretty short. You can't have the unit very far from the socket.
>>
>> It's short because it's a high power device, granted less of a
>> problem at 220v than 120v, and one of the problems they have had is
>> that people trip on the cord and spill the hot oil. So they want it
>> short. One trick is to have a magnetic connection to the system so
>> you can just pull on the cord and it will unplug from the unit. And
>> you won't spill it if you do that.
>
>Trip on it? Who puts a cooking device either on the floor or across a
>walkway from its outlet?
It happens all the time in Bondeland.
It MUST be true. Bonde wrote it, didn't he?
John Hatpin
>On Sat, 18 Apr 2009 10:36:52 -0400, ebenZ...@verizon.net (Hactar)
>wrote:
>
>>> Would unplugging it put out a grease fire?
>>
>>Almost certainly not. But removing the power is something you always
>>should do when an electrical device goes haywire.
>
>I see - so it's like boiling water when the baby is coming - it gives
>you something to do while waiting for the fire department to save the
>cellar.
But who gives birth in the cellar?
--
John Hatpin
Hactar
Bob Ward <bob...@email.com> wrote:
> On Sat, 18 Apr 2009 10:36:52 -0400, ebenZ...@verizon.net (Hactar)
> wrote:
>
> >>
> >> Would unplugging it put out a grease fire?
> >
> >Almost certainly not. But removing the power is something you always
> >should do when an electrical device goes haywire.
>
> you something to do while waiting for the fire department to save the
> cellar.
No, it prevents you from having two problems at once, when the heat from
the fire damages the electrics to the point of either shorting out or
arcing.
--
-eben QebWe...@vTerYizUonI.nOetP royalty.mine.nu:81
A. A Top Poster \ http://www.fscked.co.uk/
B. Who's there? \ writing/
A. Knock-knock -- from bob...@xxx.com \ top-posting-cuss.html
Reunite Gondwanaland (Mary Shafer)
wrote:
> Trip on it? Who puts a cooking device either on the floor or across a
> walkway from its outlet?
My aunt, for one. It was a coffee pot set on the table and plugged
into the wall. This was long before magnetic connections, being back
in the '50s. I didn't trip on the wire, as it wasn't on the floor,
but I did pull the coffee pot off the table walking through the gap.
Mary "I must have been about eight at the time."
--
Mary Shafer Retired aerospace research engineer
We didn't just do weird stuff at Dryden, we wrote reports about it.
reunite....@gmail.com or mil...@qnet.com
Visit my blog at http://thedigitalknitter.blogspot.com/
John Hatpin
>On Apr 17, 4:37 pm, John Hatpin
><RemoveThisjfhop...@gmailAndThisToo.com> wrote:
>> Boron Elgar wrote:
>> >Home deep fryers are made (at least here in the US) to be used with
>> >liquid fats, and I don't know if there are any hazards involved in
>> >melting and later on, removing the fat from the fryer, as lard is
>> >solid at room temps. Lard has a lower smoke point than the liquids,
>> >too, so you'll want a nice vent fan going.
>>
>> The manual covers melting down solid fats, so that's not a problem in
>> this case.
>>
>> >Report back, though, as it sounds interesting and has great yumminess
>> >potential.
>>
>> I shall do. I was thinking of using it tonight, but I think I need to
>> add veg oil, and all I have is sunflower, which isn't recommended.
>> Back to the shops tomorrow.
>
>So how did it come out, John? It never occurred to me that you could
>put solid fats into one of those and not have it go all yicky in
>between uses.
I've not put it in yet - been a bit busy lately with one thing and
another. I'll definitely report back as soon as data arrives and has
been processed (ie after I've eaten something lardy from it).
--
John Hatpin
John Hatpin
>On Sat, 18 Apr 2009 13:33:42 -0400, ebenZ...@verizon.net (Hactar)
>wrote:
>
>> Trip on it? Who puts a cooking device either on the floor or across a
>> walkway from its outlet?
>
>My aunt, for one. It was a coffee pot set on the table and plugged
>into the wall. This was long before magnetic connections, being back
>in the '50s. I didn't trip on the wire, as it wasn't on the floor,
>but I did pull the coffee pot off the table walking through the gap.
Magnetic connections?
--
John Hatpin
Opus the Penguin
The cord connects to the appliance by a magnetic connection. If you
tug on the cord, it comes right off. I first saw this on a fondue pot
we gave as a wedding gift 8 years ago.
--
Opus the Penguin
You are me, and you have my utmost sympathy. - Bill Turlock
Veronique
wrote:
> John Hatpin (RemoveThisjfhop...@gmailAndThisToo.com) wrote:
> > Reunite Gondwanaland (Mary Shafer) wrote:
>
> >>(Hactar) wrote:
>
> >>> Trip on it? Who puts a cooking device either on the floor or
> >>> across a walkway from its outlet?
>
> >>My aunt, for one. It was a coffee pot set on the table and
> >>plugged into the wall. This was long before magnetic connections,
> >>being back in the '50s. I didn't trip on the wire, as it wasn't
> >>on the floor, but I did pull the coffee pot off the table walking
> >>through the gap.
>
> > Magnetic connections?
>
> The cord connects to the appliance by a magnetic connection. If you
> tug on the cord, it comes right off. I first saw this on a fondue pot
> we gave as a wedding gift 8 years ago.
I have never seen this. How common is this? I've lived in plenty of
houses with all sorts of different electric coffee makers. No electric
fondue pots, though.
V.
--
Veronique Chez Sheep
Mary
I've never seen it, either. I've had lots of coffeepots, and toasters,
and we have a bread machine, and a waffle iron, and I've never seen a
magnetic power cord connection. But we don't have a fondue pot.
Mary
Bill Turlock
I've not seen a lot of them, either, just once in a while at a...
Thrift Store.
Jeannie
oil. It's expensive, but extremely yummy.
Jeannie
Jerry Bauer
The power connection to the very computer upon which I am now typing
this (well, not the "now" that is now the now when you are reading this,
but the "now" that is the now when I'm writing this. Actually, more of
a period of time than an instantaneous "now", because it is taking me
quite a while to write this) is secured magnetically.
--
Jerry "Yep, it's still connected." Bauer
John Hatpin
PCOTM (Parenthetical Comment Of The Month)!
--
John Hatpin
M. Shirley Chong
>> The cord connects to the appliance by a magnetic connection.
>> If you tug on the cord, it comes right off. I first saw this
>> on a fondue pot we gave as a wedding gift 8 years ago.
Veronique wrote:
> I have never seen this. How common is this? I've lived in
> plenty of houses with all sorts of different electric coffee
> makers. No electric fondue pots, though.
My laptop has a magnetic connector. Very handy in a household with
a rampaging puppy and four cats.
Shirley
Charles Bishop
<e19714e0-2418-4606...@x31g2000prc.googlegroups.com>,
Jeannie <hpje...@yahoo.com> wrote:
>My father-in-law makes a terrific Thanksgiving turkey fried in peanut
>oil. It's expensive, but extremely yummy.
>
Can he reuse the peanut oil?
--
charles
Don K
news:1iye1b8.1ludj98jh9f18N%use...@bauerstar.com...
If now you were to pull out the magnetic plug, wouldn't it then expose
the electrical contacts and be a safety hazard?
Not now, I mean then, later on, when if you do it now, afterwards.
Don
Jeannie
> In article
> <e19714e0-2418-4606-9806-1170dbaa6...@x31g2000prc.googlegroups.com>,
>
> Jeannie <hpjean...@yahoo.com> wrote:
> >My father-in-law makes a terrific Thanksgiving turkey fried in peanut
> >oil. It's expensive, but extremely yummy.
>
> Can he reuse the peanut oil?
Yup! Not sure what for, and there's a LOT of it, but I have heard
them say that it's re-usable.
Jeannie
Jerry Bauer
How about now? Now?
Well, a while ago, I disconnected the plug, and the computer went into
"battery mode" -- the screen dimmed a little.
The little green LED on the plug itself went out, so it "knows" that
there's no current going through it. There are small spring-loaded
contacts within the shield, not easily touched. I didn't hold it
against my tongue, as I suspect that would be unpleasant.
--
Jerry Randal Bauer
Bill Bonde { No matter what happens, it's caused by global warming )
Bob Ward wrote:
>
> On Sat, 18 Apr 2009 17:43:40 +0100, "Bill Bonde { No matter what
> happens, it's caused by global warming )"
> <tributy...@yahoo.co.uk> wrote:
>
> >> Still another subject (fire extinguishers) about which you know
> >> nothing.
> >>
> >You haven't found any subject where I've
>
> Admitted having been wrong yet, you kook.
>
I'll have to be wrong before I admit to being wrong. That's a
prerequisite.
> >> Class K extinguishers will do the job:
> >>
> >You really want to avoid a gallon of burning oil in your kitchen.
> >As I said, if you can block the air to the fire, you can put it
> >out. But oil is just a disaster because it flows all over the
> >place.
>
> Fixed that for you.
>
Bill Bonde { No matter what happens, it's caused by global warming )
I said they had the short cord because there's a lot power going to
the device and the shorter cord is better for that reason. I also
said that they wanted to reduce the chances of your getting tangled
in the cord and spilling the hot oil all over. Both of those
statements are correct.
> I don't see how it would help at all, or that even if it
> had a longer cord that anyone would contemplate placing it so that the
> cord crosses a walkway.
>
How about the cord hangs down from the counter and someone gets
caught in it pulling the device over and spilling hot oil? Isn't
that possible? This must be a big deal since they've even with the
short cords gone to quick release magnetic connectors for the power
cable. Why would they do that if it was just absurd that anyone
would get tangled in the cord?
Bill Bonde { No matter what happens, it's caused by global warming )
Since hot oil is very dangerous, not just ordinary dangerous, I
suspect that the connectors are more common on deep fryers than on
coffee pots.
Bill Bonde { No matter what happens, it's caused by global warming )
He might have a LISP.
Peter Ward
I don't suppose it'd have minded.
--
Peter
I'm an alien
email: home at peteward dot gotadsl dot co dot uk
If you want a different answer, ask a different economist.
- N Jill Marsh
Bob Ward
How long does it usually take for the peanuts to start squeaking
again?
Don K
news:ctbishop-180...@dialup-4.246.234.140.dial1.sanjose1.level3.net...
Sure.
Thrasher's French Fries has been frying potatoes in peanut oil since 1929.
http://www.oceancity.com/wiki/index.php/Thrashers
That's what makes them taste so good.
Don
John Hatpin
>Well, a while ago, I disconnected the plug, and the computer went into
>"battery mode" -- the screen dimmed a little.
>
>The little green LED on the plug itself went out, so it "knows" that
>there's no current going through it. There are small spring-loaded
>contacts within the shield, not easily touched. I didn't hold it
>against my tongue, as I suspect that would be unpleasant.
Well, it wasn't really your tongue's fault anyway, was it?
--
John Hatpin
Hactar
In the case of a fondue pot or fryer, less of a safety hazard than
pulling the thing off the counter and getting scalded and/or burned.
--
-eben QebWe...@vTerYizUonI.nOetP royalty.mine.nu:81
Q: Why does hamburger have lower energy than steak?
A: Because it's in the ground state. -- Harold_of_the_Rocks on Fark
Mary
> My father-in-law makes a terrific Thanksgiving turkey fried in peanut
> oil. It's expensive, but extremely yummy.
My uncle made a deep-fried turkey for a family get-together last summer.
It was great.
Mary
Veronique
I'm trying to think of something that wouldn't be great deep-fried in
peanut oil.
V., mmmm, crispy
--
Veronique Chez Sheep
Mary
Probably just for more turkeys. I'd imagine that if you tried to fry,
say, beignets, they'd taste like turkey.
Mary
John Hatpin
Peanuts. That would be non-kosher.
--
John Hatpin
Opus the Penguin
> Jeannie wrote:
>> (Charles Bishop) wrote:
>>> Jeannie <hpjean...@yahoo.com> wrote:
>>>> My father-in-law makes a terrific Thanksgiving turkey fried in
>>>> peanut oil. It's expensive, but extremely yummy.
>>> Can he reuse the peanut oil?
>>
>> Yup! Not sure what for, and there's a LOT of it, but I have
>> heard them say that it's re-usable.
>
>
> Probably just for more turkeys. I'd imagine that if you tried to
> fry, say, beignets, they'd taste like turkey.
>
What if you tried to fry a donkey?
--
Opus the Penguin
Setup Lines R Us
Mary
I don't think the container is big enough for a donkey.
Mary
Charles Bishop
<45f59346-fcfb-4fda...@x31g2000prc.googlegroups.com>,
Jeannie <hpje...@yahoo.com> wrote:
>On Apr 18, 10:13=A0pm, ctbis...@earthlink.net (Charles Bishop) wrote:
>> In article
>> <e19714e0-2418-4606-9806-1170dbaa6...@x31g2000prc.googlegroups.com>,
>>
>> Jeannie <hpjean...@yahoo.com> wrote:
>> >My father-in-law makes a terrific Thanksgiving turkey fried in peanut
>> >oil. =A0It's expensive, but extremely yummy.
>>
>> Can he reuse the peanut oil?
>
>Yup! Not sure what for, and there's a LOT of it, but I have heard
>them say that it's re-usable.
>
Other frying stuff, or is it more economical for him to just toss it? He
could send it to John Hatpin. Put it in a continer in a box. As long as
he's sending the oil, he should throw in a couple of road flares, I think
John needs those. Oh, and John mentioned needing an alarm clock, have him
throw one of those in too, along with some string.
--
charles
Opus the Penguin
You people are not worthy of my straight lines.
--
Opus the Penguin
I'm not a lurker, but if I were, I would support you in email. -
Hactar
Mary
> Mary (mrfea...@aol.com) wrote:
>
>> Opus the Penguin wrote:
>>> Mary (mrfea...@aol.com) wrote:
>>>> Jeannie wrote:
>>>>> (Charles Bishop) wrote:
>>>>>> Jeannie <hpjean...@yahoo.com> wrote:
>>>>>>> My father-in-law makes a terrific Thanksgiving turkey fried in
>>>>>>> peanut oil. It's expensive, but extremely yummy.
>>>>>> Can he reuse the peanut oil?
>>>>> Yup! Not sure what for, and there's a LOT of it, but I have
>>>>> heard them say that it's re-usable.
>>>> Probably just for more turkeys. I'd imagine that if you tried to
>>>> fry, say, beignets, they'd taste like turkey.
>>>>
>>> What if you tried to fry a donkey?
>>>
>>
>> I don't think the container is big enough for a donkey.
>>
>
> You people are not worthy of my straight lines.
>
Oh, was that what that was?
Whoosh, then.
Mary
Bill Turlock
>
> Mary (mrfea...@aol.com) wrote:
>
> > Opus the Penguin wrote:
> >> Mary (mrfea...@aol.com) wrote:
> >>> Jeannie wrote:
> >>>> (Charles Bishop) wrote:
> >>>>> Jeannie <hpjean...@yahoo.com> wrote:
> >>>>>> My father-in-law makes a terrific Thanksgiving turkey fried in
> >>>>>> peanut oil. It's expensive, but extremely yummy.
> >>>>> Can he reuse the peanut oil?
> >>>> Yup! Not sure what for, and there's a LOT of it, but I have
> >>>> heard them say that it's re-usable.
> >>>
> >>> Probably just for more turkeys. I'd imagine that if you tried to
> >>> fry, say, beignets, they'd taste like turkey.
> >>>
> >>
> >> What if you tried to fry a donkey?
> >>
> >
> >
> > I don't think the container is big enough for a donkey.
> >
>
> You people are not worthy of my straight lines.
>
They are of mine, I usually always get a bite.
Opus the Penguin
Where's Huey? I need Huey.
--
Opus the Penguin
And to think that some people want to ban automatic firearms because
there's no legitimate use for them. Clearly those people don't go
to movie theatres. - Lee Ayrton
huey.c...@gmail.com
> Mary (mrfea...@aol.com) wrote:
> > Opus the Penguin wrote:
> >> Mary (mrfea...@aol.com) wrote:
> >>> Opus the Penguin wrote:
> >>>> Mary (mrfea...@aol.com) wrote:
> >>>>> Jeannie wrote:
> >>>>>> (Charles Bishop) wrote:
> >>>>>>> Jeannie <hpjean...@yahoo.com> wrote:
> >>>>>>>> My father-in-law makes a terrific Thanksgiving turkey fried
> >>>>>>>> in peanut oil. It's expensive, but extremely yummy.
> >>>>>>> Can he reuse the peanut oil?
> >>>>>> Yup! Not sure what for, and there's a LOT of it, but I have
> >>>>>> heard them say that it's re-usable.
> >>>>> Probably just for more turkeys. I'd imagine that if you tried
> >>>>> to fry, say, beignets, they'd taste like turkey.
> >>>> What if you tried to fry a donkey?
> >>> I don't think the container is big enough for a donkey.
> >> You people are not worthy of my straight lines.
> > Oh, was that what that was?
> > Whoosh, then.
> Where's Huey? I need Huey.
I don't know that I can help. I've never tried to fry a donkey either.
--
Huey
Opus the Penguin
I HATE YOU!!!!!
--
Opus the Penguin
Science questions containing the word "only" are just begging for
quibbles. - Maurice Barnhill