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  1. #51
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    Quote Originally Posted by Thedogsbollix View Post
    Here we go again.

    Pieman will need to hire a Semi Trailer to get all his mates from the Airport to his gaffer.
    This TDB is quite clever, you are copying the same error made frequently by Teary -
    Gaffer instead of Gaff.

    Well done, I think you are "Malicious"

  2. #52
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    Good to see members being swayed by the advertsing traps. OLIVE OIL for chips

    Oil Guys is not good for you in any form Virgin oil and olive oil, is a complete con.

    Lard is good for Chips as is rpeanut oil, sunflower and Veg oil.

  3. #53
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    Quote Originally Posted by Chico View Post
    Good to see members being swayed by the advertsing traps. OLIVE OIL for chips

    Oil Guys is not good for you in any form Virgin oil and olive oil, is a complete con.

    Lard is good for Chips as is rpeanut oil, sunflower and Veg oil.
    The spray olive oil sprayed over frozen oven chips before putting in the oven for 20 minutes works a treat, try it then comment.

  4. #54
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    oven chips ain't chips.

  5. #55
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    Quote Originally Posted by Chico View Post
    oven chips ain't chips.
    Well they are cut into chip shaped things and made out of potatoes so if not chips what are they?

  6. #56
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    find the potao content or the amount of acrylamide that is in your processed foods.

  7. #57
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    Quote Originally Posted by Chico View Post
    find the potao content or the amount of acrylamide that is in your processed foods.
    As previously stated I rarely eat chips but when I do thick cut frozen ones sprayed with olive oil and they come out nice and crispy on outside and moist on inside for no effort. Presuming I still have a bag in the freezer I will go and photo the ingredients for you later but i'm pretty sure the no.1 ingredient will be potato.
    Independence day - June 23 for Brits.

  8. #58
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    Quote Originally Posted by Slick
    Who the fuck actually fries in lard ffs
    Fat bastards with low life expectancy.

  9. #59
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    Quote Originally Posted by buriramboy View Post
    Quote Originally Posted by Chico View Post
    find the potao content or the amount of acrylamide that is in your processed foods.
    As previously stated I rarely eat chips but when I do thick cut frozen ones sprayed with olive oil and they come out nice and crispy on outside and moist on inside for no effort. Presuming I still have a bag in the freezer I will go and photo the ingredients for you later but i'm pretty sure the no.1 ingredient will be potato.
    McCain Oven Chips

    INGREDIENTS
    Potatoes, Sunflower Oil.

    Mind you, it was the Telegraph that said acrylamides were carcinogenic. Surprised you didn't notice that, what with your subscription and all
    The Above Post May Contain Strong Language, Flashing Lights, or Violent Scenes.

  10. #60
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    I’ll never forget the day I said the L word in front of my mother.

    Back when I was living home on Long Island for a few years I was actually getting a weekly farm share from Amish country.

    It was so incredible. A real food lovers dream.

    I’d hop online to place my weekly order and at the tip of my fingertips was all sorts of pastured meats, fermented vegetables, kefir, real butter and yogurt, bones, chicken feet, stocks, etc. I’ve never seen anything like it since.

    However, this way of eating was, let’s just say, different to my family.

    One week my mother asked me what I was getting in my weekly share and I wasn’t thinking when I uttered the L word. It just slipped out.

    It was kinda like that scene in A Christmas Story when Ralphie says the F bomb.

    Time slowed down as the L word was coming out of my mouth.

    Laaaaaaaaa…

    There was this little voice in my head that was saying, “What are you doing? Don’t say it!”

    But my mind couldn’t catch up to my mouth.

    ….rrrrrrrrrrrrrdddd.

    Lard.

    Remember that other scene in A Christmas Story when Ralphie’s mom calls his friend’s mom to tell her that Ralphie learned the F bomb from her son? Remember her reaction?

    My Mom’s reaction was kinda like that.

    WHAT? WHHHAAAAAAT? WHAAAAAAAAAAAT?!!!!

    After she calmed down and stopped accusing me of clogging my arteries, I tried to explain why that was not going to happen. Of course, it fell on deaf ears.

    Now you may not react as strongly to the idea of eating lard as my mother but chances are, you may have some similar misconceptions and fears about eating lard. It’s not exactly something that your doctor is promoting.

    But contrary to popular belief, lard is an incredible healthy fat.

    Let me explain more. Here’s 7 reasons why you should eat lard.

    Why You Should Eat Lard Reason #1: Lard is high in vitamin D.
    In fact, it’s the second richest dietary source of vitamin D next to cod liver oil. Lard from pastured pigs contains anywhere from 500 – 1000 IU vitamin D per tablespoon based on the pig’s diet and exposure to sunlight. This is why finding lard from pastured pigs is essential (see #5 below).

    Why You Should Eat Lard Reason #2: It’s heart-healthy from a conventional point of view.
    The conventional viewpoint says to emphasize monounsaturated fats for heart health. “But isn’t lard an animal fat and thus saturated?” you say. Nope. Lard is actually classified as a monounsaturated fat. It’s true. It’s about 48% monounsaturated fat, 40% saturated fat and 12% polyunsaturated fats.

    Why You Should Eat Lard Reason #3: It’s heart-healthy from a non-conventional point of view.
    As you can see from the ratios above, lard also contains saturated fat. And cholesterol. Gasp!

    Well, contrary to popular belief, heart disease is NOT caused by saturated fat and cholesterol. In fact, saturated fat and cholesterol from healthy sources can PREVENT heart disease. If you want a simple understanding of the underlying cause of heart disease, this heart surgeon explains it well.

    Why You Should Eat Lard Reason #4: Lard is an excellent fat for cooking.
    Before we were all conditioned to believe lard is unhealthy, it was used for centuries as a cooking fat because it’s very stable at high heat. Your grandmother probably used it liberally.

    Unlike more saturated fats like tallow and coconut oil, lard’s combination of monounsaturated and saturated fats makes it a perfect fat for baking as it gives things like pie crusts, cookies, biscuits and pastries a very light, flaky and soft texture.

    But lard also has a high smoke point too (about 370 degrees Fahrenheit) and is thus excellent for frying as well.

    Why You Should Eat Lard Reason #5: Lard connects you to local farms.
    You can’t get good quality lard in stores. You have to seek out a good source of pig fat and render it yourself. Before you roll your eyes about that (though you probably did already), consider #6 and #7 below.

    And because you have to source it from local farms, lard leaves less of a carbon footprint than more popular cooking fats like coconut oil and olive oil. I don’t know about you but there are no coconut or olive trees where I live. Lots of farmers raising pigs though.

    Why You Should Eat Lard Reason #6: Lard is economical.
    I paid $5 for about a pound or two of leaf lard at my local farmers market and rendered that into about 12 ounces of lard.

    Compare that to a bottle of good quality, first-pressed extra virgin olive oil or coconut oil at your local health food store.

    Why You Should Eat Lard Reason #7: Lard is SO EASY to make!
    You wouldn’t believe how easy it is to make. All you need is some pig fat and a pot. Really, that’s it.

    https://fearlesseating.net/seven-rea...uld-eat-lard/:)






  11. #61
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    Quote Originally Posted by Latindancer View Post
    Quote Originally Posted by Loy Toy View Post
    When she fries stuff the whole house is filled with this smell I cannot stand.

    Quote Originally Posted by Humbert View Post
    for frying at high temperatures you need an oil that won't burn.
    Correct. David48 is on the money. Rice bran oil has a very high smoke point and tastes good. It's a thin oil.

    Olive oil is healthy, but can be a little cloying and thick. And it has a lowish smoke point.

    Try rice bran oil, Loy Toy. You won't regret it. It has become popular these days and you should have no real problem finding it.
    I agree LD. I use mainly rice bran oil for stir fries, fried chicken/meat. Its hard to go past lard for fish and chips though, thats what most people used in the 50s and 60s, but I believe it is high in calories/kilojoules.

  12. #62
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    I obviously visit a number of restaurants and bars in Pattaya that have fish and chips on the menu and the best places around the Lake is The Loft and Gung and Pinkies Cafe. The Loft specialize in traditional English style chips that are softer and less crispy and Pinkies are more crisp.

    Everyone consider chips a poor man's food but potatoes are expensive here in LOS and not many chefs know how to cook them.

    My wife is also starting to supply Yorkshire Puddings to a number of eateries every Sunday and once again what is the best oil for this delicacy. An extremely easy product to mix but extremely difficult product to get to rise in a perfect shape.

    Heat and oil are the secrets I am told.

    Once again she uses the same oil for most things she cooks.

  13. #63
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    Surprised that no one has mentioned beef tallow. McDonald's used it until 2002 when they were sued by a Hindu. Nothing beats the flavor.

  14. #64
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    Quote Originally Posted by bsnub
    McDonald's used it until 2002 when they were sued by a Hindu. Nothing beats the flavor.
    You would know, wouldn't ya?


    fatty.

  15. #65
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    ^ Better than being a 5'4" runt pumped full of steroids with a double digit IQ.

  16. #66
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    I love olive oil as a dipping for bread or on my salad.

    Sesame oil for fried noodles.

    Coconut oil rubbed on chicken breasts and baked.

    For chips, it might be worth finding out what fat or oil chippers in the UK use. Isn't also best to double fry them? Fry, let cool, then fry again.

  17. #67
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    Welcome and thanks for the contribution.

    Yes I have been told to cook chips about 80%, then let them drain and dry and then flash fry them in a hot oil for about 30 seconds is the best way to prepare them.

  18. #68
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    Then I have a question about the difference between old and new potatoes.

    Which are the best and for what culinary purpose?

  19. #69
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    Quote Originally Posted by Loy Toy View Post
    Welcome and thanks for the contribution.

    Yes I have been told to cook chips about 80%, then let them drain and dry and then flash fry them in a hot oil for about 30 seconds is the best way to prepare them.
    The best chips on earth can be found in Belgium and Holland and this method can be observed at Vlaamse Frites on the Damrak in Amsterdam.



    Not surprisingly, after a skinful of Heineken and a fair bit of mad monk, they taste fucking wonderful.

  20. #70
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    Rarely do I fry anything but Ive potful of Crisco Shortening for chips/fish fingers/Gyozo for those odd occasions.

    Crisco Regular Shortening 453g. :: Tops Shop Online

  21. #71
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    Quote Originally Posted by Iceman123 View Post

    This TDB is quite clever, you are copying the same error made frequently by Teary -
    Gaffer instead of Gaff.

    Well done, I think you are "Malicious"
    It's evident that he is not Terry, but who is he (or Malicious) REALLY ??


    Quote Originally Posted by DrB0b View Post
    Quote Originally Posted by Slick
    Who the fuck actually fries in lard ffs
    Fat bastards with low life expectancy.
    True. Animal fat causes heart disease.

  22. #72
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    I'm quite certain it'll give you cancer if you over-consume it, but don't any of you guys cook (or get naked) with Ghee?


  23. #73
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    Dont even know what it is

  24. #74
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    Ghee is a class of clarified butter that is commonly used in South Asian and Arabic cuisines, traditional medicine, and religious rituals. It used to be in Iranian cuisine, but has not been used for quite some time. It is widely used in India.

    15 Amazing Benefits Of Ghee | Care2 Healthy Living

  25. #75
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    Quote Originally Posted by Fondles View Post
    Rarely do I fry anything but Ive potful of Crisco Shortening for chips/fish fingers/Gyozo for those odd occasions.

    Crisco Regular Shortening 453g. :: Tops Shop Online






    Echo Fondles.

    https://shoponline.tescolotus.com/gr...4&query=Crisco

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