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SmallFries2020

Page history last edited by jerry 4 years ago

SmallFries2020

from

SituationalAssessmentTemplate2017

 


 

Introduction/Definition/etc

 

Several meanings, but in this instance

starting with a 3 gallon PeaNut oil

like for doing a turkey,

and using it on smaller stuff to learn,

practice, etc...

 

 

Body

 

Original Text

 

So saw a left over set of big cooking oil

and took it from clearance racks area

up to check a price, $37 or so,

list, no discount, and asked

for it to be taken off, as was looking for

clearance items, woman voided it,

and a guy came back, how much?

$20 i've seen them for $11 or so,

but not PeaNut, and generic,

so sold it to me for $20,

didn't shift the weight over to the

basket/ bag area, since self checkout,

but bought it, and carried it home,

some unsolicited advice given by, well,

bystanders

some concern:

you got a turkey fryer?

nope, at least not yet,

whatcha gunna do with that?

not sure yet,

sweet potatoes?

and started to make a list in my head

of what to use up,

potatoes, blooming onions,

later; fish

also later: tempura, basically...

alert the fire marshall

someone's learning to cook,

Tim Taylor cooks/does anything really again

where you gunna do that?

thinking parks grilling area:

get a fryer, and after rain,

hose it down, etc,

 

it's about 10 skillets,

you got 10 skillets in you?

 

An overnight of rest,

needed after lots of stress

and another 12-15+

5 more day walking...

But some looking up and learning

too, not really reading but searching,

checking, thinking planning, scheming

really...

 

So looking at my (inherited) cast iron skillet

not 3 inch high,

like

NewOrleansKitchenByKevinBeltonWithRhondaKFindley2020

would recommend,

and saw his stuff says vegetable oil,

so well, i rarely follow instructions/ recipes,

so live and learn...

 

cooking time, 20 some minutes

less for deep frying, but turning over a lot,

and took about an hour, oil was not hot,

didn't want splatter, to start out, as not drying

the chicken drumsticks, started with that,

around 9 am, ish

and kept on til around 3 pm, iirc...

(have notes to check)

but after, well with the chicken drumsticks

seemed to be taking a while,

put in a white potato, peeled,

and tried doing both at once,

ot a little high, put in oil at first

from a big container, and could add more

later, putting too much in might be a problem,

some reading up had measure

like Eureaka (sp?) principle/

volume of a turkey

mark a fill line,

and clean, dry,

thinking bag,

like brineing (sp? salt soaking) bag,

and not have to do all that

as much,

well, getting that golden brown,

and hungry, ate before, a little,

but wanted more,

had some wraps, and peanut butter,

bought an unlabeled, magic markered

and clearnance price stickered

jif natrual big jar, for $2.xx

pistachio instant pudding mix,

$0.42 or so

 and thinking on how to use that,

looked up WaterGate salad,

I'm more ambrosia salad,

but even without anything else

it was ok, and price matched around

Aldi vanilla pudding box, so got 3x

eventually, would buy more,

but low on funds,

catching up on utilities, and stuff,

phone was disconnected, temporarily

suspended, doing WPHSFunFly2020

and other stuff, making it through the

winter, mental health, birthdays,

didn't do anything for, but preparing to,

then didn't as not really invited,

and Valentine's Day candies,

etc, still on holidays after

so many Stollen XMas

PostHolidayTreats2020

like, similar, and different,

relationships, one of the RWords

for some, (but no where near

that letter for this years

CWords2020

 

But i digress,

onion(s) rings,

and then a bready type thing

CookSomeThing2019

but not as proportioned,

can of whole corn kernels,

provided some liquid and texture,

and more deep fried, pan fried,

technically, got the pan dry

basically , soaked up the remaining

oil, but had kernels and bits and

burnt parts, also got cloudy with

potatoes,

scraped out the close to burnt potatoes

from the bottom with a metal spatula,

and oil spilling a little,

while sloshing around,

measuring oil

gave me a little idea of how that was,

as didn't put the 3 gallon on a whatever

limit food scale, mostly would not fit,

weigh both skillet and oil, just put in,

as poured it on the stove,

luckily a foil safety thing,

and knowing it's going to go rancid if

not used within a certain time,

left on the kitchen floor,

most likely insects get into the box,

a plastic container inside the box,

some boxes at the store had torn

cardboard handles,

you/ i need to get hands

all the way in to the plastic,

and heavy suckers (20 lbs?),

moving boxes stacked on each other

in the store,

they had about 4 each,

one not peanut,

no prices, and going down the stack

to one with good cardboard,

dirty on top, wiped off at home,

carrying had to switch arms/ hands,

but kinda proud of myself,

investing and risk, learning,

(got cheap and something new to try

and learn from)

someone thought deep frying paired

well with BasketBall,

watching for hours, tournaments,

i guess, i'm not a spectator,

but know some who are,

and old roommate/ housemate....

hope he/ they are well...

(you don't see some as much around

March Madness,

but we sometimes understand...)

 

Anyways, wondering if i will be sick,

takes a lot of oil to absorb

all that, and a lot of it, maybe half

was in the last part, down to dry

and mostly charcoily, (sp? note the oily)

dark mass to scrape off,

kept heat rather low,

adding potatoes may have helped,

but also rather full,

onions and my back,

want to step away, standing over it

for hours cooking this that and the other,

and eating along the way, not even

really playing games,

timing for Pancakes, Fritters, etc

and compare, from photos of examples

of each, and then when done,

what to pair with,

well had some MinceMeat pie filling/ topping

which was good, just had some with one

blue plate and lid, some frozen, after 4

and a sandwich type bag of odds and ends,

full, and eating up stuff, still have onions,

old potatoes, etc to learn and try,

and might not even have enough

to do the bigger stuff,

the whole chicken

and whole turkey,

thinking along the way, use the

pressure cooker(s) in saute mode

as heat for doing frying, but size,

and overflow and fire risk,

but once learned on a skillet/

pan, know more about how the oil

appears, and sizzling timing related

to heat levels,

once water is out, less bubbling,

and how the meat, etc looks when

cooking not to mention potatoes,

onions and bready like stuff,

fritters, and how brown/ golden,

coloring, bubble patterns,

and later burning and cleaning the oil,

waste not want not,

and how to use all the oil up,

instead of grease trap and other

drainage, and return to grease waste,

can i add to your waste cooking oil,

some thought the biodiesel guys/gals

would be good to partner with,

some buying the rest of all the oil

when i was there, having seen/ heard

me get a price, a little less than

home depot, etc from what i went searching,

and concerned with the additive(s)

_ silicone _  (for anti foaming)

and TBHQ? or similar,

see packaging for exact(s),

and which, not the same as table oil,

say for oil and vinegar, and what uses

they recommend and how different

than smaller containers/ non bulk...

 

YMMV

 

 

Modified Text

 

What's Missing?

 

What Can Be Found?

 

What Can Not Be Found?

 

How To Analyze?

 

Lenses

 

Assumptions

 

Time Limits

 

Once opened starts getting rancid,

but timing may be something to learn,

weeks/ month?

unopened maybe a year+

 

but how often to cook?

how much per cooking day/ session?

and learning about fish fry,

turkey fry, and once doing oil,

keep going, some wriet of how many

uses before, and smells/ tastes

transferring between, so say do fish

last?

onions, most i don't care about flavoring,

as chicken the best to start with?

potatoes mild?

and ordering like PressureCooker

do say hard boiled eggs first,

then reuse? water

with beans?

combining with a rice cooker

and rice and beans separate

but make a meal come together,

an advanced course for many cooks/

chef's beginning people,

timing and concurrency like computers,

getting it done along the critical path

(longest time)...

 

 

Book Data

 

ISBN

 

 Bound

 

CopyRight

 

 Pages

index

 

 

Links

 

 

CookSomeThing2019

 

PostHolidayTreats2020

 

NewOrleansKitchenByKevinBeltonWithRhondaKFindley2020

 

PackagingData2019

 

and likely many more

/GoFish

pun intended

 

Conclusion

 

Summary of experience or similar

 

Yeah, and burned myself a little too,

good for a while, but hours into it,

and got some hot oil on my thumb,

very mild for all the risky type stuff,

spatula in it,

and other slosh around type things,

spilled some and have a stove top

to still clean up,

some spilled chicken thawed and spilled

from seal a meal type done badly

and thawed in grocery bag plus tray

arrangement to try to stay clean,

but missed, near fridge door,

and other places,

but some learning, like welding

might not know until had burned a bit,

and other where is the fire extinguisher?,

didn't set off the alarm, also didn't try it at

night, even when awake and slept times

as alarm might go off, and other noises,

stuff gets oily and some on floor/

other places, splatter around stove, and

in crevices, and other stuff,

but need paper towels,

low on those, and have to buy,

and other stuff to do,

wondering when try again?

have week/ days if going according

to some likely unreasonable schedule for myself

and use up before rancid,

might have to get another,

to do what intended, turkey

but that takes days/ week to thaw,

whole chicken similar,

and other stuff, to do...

 

 

Discussion

 

A place for feedback on the page presented

 

Why frying have you done?

Was it deep?

 

How did it turn out?

Is it an investment in getting oil?

Do you use it all/

Waste some?

How many uses?

How do you count it?

 heat cool cycles/

 how many items / types put in?

 

How to clean it?

CheeseCloth filtering?

 

Have you done a blooming onion?

how about regular

do you bread stuff/

and/or just do natural/ naked like?

 

 

License

 

Creative Commons Share and Share Alike,

Non Commercial, Non Derivative,

for the whole site's contents

unless otherwise explicitly stated

 

Page History

 

20200306 Jerry

  • Jerry created this page to
  • log a Cooking Ingredient/ Technique
  •  
  •  
  • from
  • FrontPage  
  • CookSomeThing2019  
  • etc
  •  
  • Using TempSitUpdating
  • to make situations uniform across cases...

 

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