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Started By
Message
1
Posted on 7/8/21 at 9:35 pm to Saskwatch
I'm guessing it acts as a heat sink ... not sure. It will turn black and the oil won't burn...unless you just totally overheat it.
Posted on 7/8/21 at 11:00 pm to Martini
quote:
In what bizzaro world do you think some South Louisiana baw or coon arse is going to batter and deep fry their fish in olive oil?
Martini - No coonass will but some New York people apparently do.
Poison ?
My parents ,whom are still alive at 79, and are registered coonasses, have fried all their foods in shortening or lard all of their lives. They don't even have a bottle of olive oil in their house. They sure as hell wouldn't fry fish in it nor would I. I stand by what I posted. I only fry fish in shortening or lard if I can get it and it taste much better and i'm not fat and i'm healthy at 54.
Posted on 7/9/21 at 6:39 am to pochejp
quote:
Martini - No coonass will but some New York people apparently do.
No. Martini's just retarded. In addition to being fat.
quote:
Poison ?
Yes, it is.
quote:
My parents ,whom are still alive at 79, and are registered coonasses, have fried all their foods in shortening or lard all of their lives. They don't even have a bottle of olive oil in their house. They sure as hell wouldn't fry fish in it nor would I. I stand by what I posted. I only fry fish in shortening or lard if I can get it and it taste much better and i'm not fat and i'm healthy at 54.
Some non-sequiturs here, but OK.
Posted on 7/9/21 at 9:56 am to Mo Jeaux
quote:
Not sure why everyone is focusing on my olive oil comment though, since I mentioned other types of good fats.
Because it was such a stupid comment regarding frying fish.
I grew up in N. Louisiana where there was lots of frying fish. Big fish fries several times a year. We fried the catfish, the bream, and the best one, the sac au lait or white perch. They mostly got fried in peanut oil or crisco. I can't even begin to imagine how they would turn out in olive oil or coconut oil. YUCK!!!
Posted on 7/9/21 at 11:45 am to LaLadyinTx
quote:
Because it was such a stupid comment regarding frying fish.
It wasn't in the context of frying fish. Conversations evolve, notwithstanding thread titles. I was listing the non-PUFA fats. Obviously within that grouping, some will have more versatile uses than others.
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