Culinary Conversations

[Sue_CT]

I cut mine up, remainder of one breast sliced for sandwiches and the other breast into thick slices and chunks of turkey for turkey dinners and recipes. I have already made quesadillas and turkey sandwiches out it 3 or 4 times. Thaws quick in the microwave.

[worth1]

I've been using peanut oil instead of vegetable oil.
Soybean oil.
I had some vegetable oil left so I used it to toast some rice.
The smell coming off of it wasn't pleasant at all.
Nor was it bad it just didn't smell good.

[worth1]

This last weekend I went to the store to get sausage casings.
They didn't have any but their site said they did I just knew I had some stashed back for such an occasion and I found them in the freezer.
So I was able to make my sausage.
I'm went to the HEB next to my job and they had casings so I bought 3 packs of them.
Those and the ones I have at home I wont be running out any time soon.

[worth1]

Christmas is ruined I'm out of whole peppercorns.
The bottom fell out of my pepper grinder as far as black pepper.
Not the grinder but the black pepper.
Totally empty.
All I've got is fine grind black pepper.
How am I supposed to cook with that?
Wait a minute.
I remember I bought an 8 ounce bottle of whole peppercorns for Christmas and stashed it away.
Now where is it?
Yep there it is just where I hid it from myself in an ice chest.
Back in business.

[pepperhead212]

Now, why would you hide that from yourself?? I keep mine up in a cupboard, in a narrow mouthed quart jar (great for refilling the peppermills), and I can see it, along with the qt jar with caraway, so I can see how much there is every time I open the cupboard, and I could never run out!

[worth1]

Now, why would you hide that from yourself?? I keep mine up in a cupboard, in a narrow mouthed quart jar (great for refilling the peppermills), and I can see it, along with the qt jar with caraway, so I can see how much there is every time I open the cupboard, and I could never run out!

Insurance in case I forget to get some at the store, of which I did.
One time I remembered but they were out.
I try to keep a replacement on hand and keep about a pound on hand at all times.

[worth1]

@karstopography
I brought up Prudhoe Bay Alaska in the other thread somewhere.
To be more exact I'll put it here.
When I started working up there I started getting uncontrollable heartburn.
I was talking so many antacids that it caused kidney stones.
This has always been a problem with me as far as heartburn and I stopped eating ultra processed food as much as I could.
Other foods I stopped eating were raw foods that were hard to digest.
Finding the right way to cook dried beans helped.
My mom made beans and I hated them because I got heartburn after eating them.
I'm my family you ate what was put in front of you or you got whipped and sent to bed or forced to eat.
I recall my sister dumping a ton of salt on my eggs and lieing about it and I was forced to eat the damned things because she said I did it.

Then the Marines and more processed food.
Buy the time I got out I was spitting up blood every day.
That's when I went to the doctor and he gave me the advice.
I was 20 years old and I didn't drink hardly any alcohol.

I finally figured out what the problem was and as long as I ate at home I didn't have a problem.
Many old school restaurants that made their own food was okay.
They are gone for the most part.
But it took years to overcome.
Anyone reading this knows all the hot peppers and spices I use.
None of this causes heartburn if I make it with ingredients that aren't ultra processed.
Yesterday's pasta sauce with all it's whacked out ingredients didn't have any effect on me at all.
Oh and Budweiser would give me a headache and heartburn all in less than a bottle.

[worth1]

I might buy another brisket on the way home from work.
They're still 2.46 a pound.

[worth1]

And I picked up another 14 pounder today for 2.46 a pound.
I can't pass up a deal like this.
Ground brisket for under 3 dollars a pound.
Ground anything for that matter.

[worth1]

All that bragging about the potatoes and the rest of their food and P.Terry's burger stand uses canola oil

Screenshot_20240125-073716.png

[karstopography]

@worth1 I hate canola oil.

https://draxe.com/nutrition/canola-oil/ More on canola oil. Know that the vast majority of canola oil sold for food use is from GMO rapeseed. So if you are against GMOs, you should be aware the great majority of canola oil is made from GMO rapeseed.

[worth1]

@worth1 I hate canola oil.

https://draxe.com/nutrition/canola-oil/ More on canola oil. Know that the vast majority of canola oil sold for food use is from GMO rapeseed. So if you are against GMOs, you should be aware the great majority of canola oil is made from GMO rapeseed.

I found it ironic that they bragged about non GMO them used canola oil.
What's the option?
Beef tallow.

[karstopography]

@worth1 that’s exactly the kind of advertisement that would discourage me from trying their food, but I imagine that’s exactly the kind of advertising that would work in our Capitol City.

[worth1]

@worth1 that’s exactly the kind of advertisement that would discourage me from trying their food, but I imagine that’s exactly the kind of advertising that would work in our Capitol City.

I got on their site and brought up their use of canola oil very nicely.
I highly doubt I'll get a reply in my email.

[worth1]

Well I'll be they did respond.

Hi Worth,

Before opening our first location back in 2005, we did a lot of research into the health impacts of all our ingredients. We chose to use canola oil for our fries because, compared to other oils, it was the best at balancing our needs for light flavoring, reliable quality, and health-awareness. At P. Terry's, we aim to provide our customers with a premium-quality, classic burger experience at affordable prices. We explored other oils, like peanut or coconut, but found that they were either too expensive for our low menu prices, contained trans- or hydrogenated fats, or didn't provide the clean, classic fry flavor that our customers expect.



To this day, we continue to stay on top of the latest research on nutrition and natural sourcing. We recognize that the science is contentious about canola oil, and that it's important to stay conscious of where our oil is coming from, and how it's produced. We appreciate you sharing your concerns and will include it in our considerations next time we're looking at alternative oil choices.

[JRinPA]

I don't have a problem with canola oil, really, except the name. It ticks me off they won't just call it rapeseed oil, because it has a homonym that hurts people ears.

20 years ago it took me a while to figure out what Canola oil had in it. I knew it stood for CANada Oil. And I knew about rape because they shoot wood pigeons over fields of cut rape in England, and knew it was used for oil. But connecting them was not easy.

[worth1]

My problem with canola oil and vegetable oil which is soybean oil is I can sometimes get a small whiff and taste of something unnatural in the process.
It's a chemical smell not found in food.
You won't notice it until you stop using it for awhile.
Sort of like going around a chemical plant for the first time and noticing the smell but after living there for awhile it goes away.
Or the oil fields in West Texas.
Cow lots.
Or basically anything else with a strong odor.

After years of using vegetable oil and moving back to peanut oil I had a little vegetable oil and smelled it and thought damnit this stuff doesn't smell right.

These two oils were the worst.
I don't get it from sunflower oil or coconut oil.
Beef tallow and natural lard have a natural pleasant odor.

Olive oil is it's own category and won't mention it here.

Other oils I either won't use or have no use for.

One oil in particular I like on a salad or other things is walnut oil.
It's not for everyone but I like it.

[karstopography]

One of the interesting aspects of industrial scale food production such as what describes canola oil production is who thinks up “hey, let’s mix some hexane in with this mash of crushed rapeseeds, heat it up and we’ll get every last drop of oil out of this” . It’s admirable in a way as nothing useful is left behind, but then odd that I wouldn’t necessarily think oh I’ll go get me some hexane and mix it with something I want to eat.

https://pubchem.ncbi.nlm.nih.gov/compound/n-HEXANE

Hexane, yet another connection to the fossil fuel, petroleum, petrochemical industry because crude oil is where Hexane comes from.

I suppose the additional rapeseed oil extracted by the addition of heat, not free, and the addition of Hexane, also an expense, that the extra rapeseed oil is more valuable than buying the Hexane and whatever is being used to heat up the mash.

[karstopography]

https://www.webstaurantstore.com/non-gm ... CANOL.html

Looking at this supplier of canola oil, Non-GMO Canola oil, expeller pressed (no Hexane) comes in at $39.20/35 pounds, GMO, heat and Hexane extracted canola oil comes in at $34.98/35 pounds.

I guess the deal is we’ll use whatever it takes to squeeze out a little more margin. Expeller pressed, no Hexane, non GMO canola costs, at least on this restaurant supply site a bit under 11% more than the GMO, hexane version.

That 11% apparently is a make or break deal.

[karstopography]

https://www.andersonintl.com/understand ... able-oils/

More about Hexane used to extract these various vegetable oils, including peanut. Mechanical methods evidently leave behind 6% of the vegetable oil, Hexane gets all but one percent.

Hexane is a couple notches down the molecular chain from gasoline. Hexane is ideal for seed oil extraction due to Hexane’s boiling point of 69° C.

It’s a complicated world.