Whatever

At a new chiro. Poor fella, doesn’t know what I did to the other one………yet

 

https://www.amazon.com/dp/B005MR3IVO

 

I know!

 

It’s in your medical notes… remember Elaine on Seinfeld?

https://www.youtube.com/watch?v=ZJ2msARQsKU

 

I don’t think I’m gonna need it in that quantity. But I’m curious. Who does?

 

It’s for wrasslin’…

 

Don’t talk about our tour guides that way!

 

Gonna need an update on this

 

@HoboDave - my rules are pretty simple…
Bacon grease for breakfast and greens. (Smothering)
Olive oil for separation or flavor. It burns easy, so careful of purpose.
Vegetable or Canola oil for general cooking.
Sesame oil for stir fry or Asian dishes.
Peanut oil for deep frying. It has a high burn point, so ideal for even fried turkey.

 

I will when they’re done, I put them in foil pans and covered them at the 5 hour mark. They should be done around 6:30.

 

I generally agree with this ..
But I tend to use peanut oil for general cooking.
It's tasty.

I also dislike canola and vegetable oil I can take/leave

 

“Hello, how do I look? Please take me!”

 

I’d be with you… and my grandmother had a stovetop “fat can”… but health-wise, I need to stick with the canola as my primary. I’ve been known to use black sesame, avocado and other exotics. The danger with most of those is the shelf-life are incredibly limited even if refrigerated.

 

Awesome, now you can post in the Cast Iron thread


I've got a few cast iron pans that are over 60 years old and use them daily.

You as well sir

Ghee Butter, delicious on eggs and some vegetables.

 

Fnck the c-virus

 

That much of meat would last me the entire month.

 

I’m making it for one of our grandsons birthday party on Friday, gonna be 14 adults there.

 

Ever heard of gutter-oil? I don’t even wanna mention the source origin.
Suggest we all stay away from this oil.

 

There’s an actual cast iron thread?
I’ll have to look for that