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...
Page Statistics
Page Views: since creating on 20200306
Comments (0)
You don't have permission to comment on this page.