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Thread of What You've Eaten, Cooked and/or Drunk Lately

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Buckeyeskickbuttocks said:
Only if you heat over 410 degrees.

Sesame oil has a high smoke point (410˚) and relatively neutral flavor. It's a great general-purpose oil (use it for sautés, roasts, and more), but if it's a big finish you're looking for, use its nuttier sibling, toasted sesame oil. Store it with the veggie and canola oil in a cool cupboard

https://www.google.com/amp/s/www.bo.../ingredients/article/types-of-cooking-oil/amp
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I use the toasted sesame oil for my food. I had always been told to never use it for cooking, especially saute. I rarely use oil though, I prefer clarified butter or snow cap lard. The only thing I won't use are seed oils or so called vegetable oil.Crisco, that stuff is poison
 
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DubCoffman62 said:
I use the toasted sesame oil for my food. I had always been told to never use it for cooking, especially saute. I rarely use oil though, I prefer clarified butter or snow cap lard. The only thing I won't use are seed oils or so called vegetable oil.Crisco, that stuff is poison
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Agree with you, for the most part. I have some heart disease in my family, mom's side. So, a cousin of mine from that side did some extensive research (he's a molecular biologist by trade, so I tend to trust his work on stuff like this) and scared the shit out of me when it comes to oil. There's a series out there on youtube about the "oiling of America" that he recommended I watch considering our shared genes.

I use animal fats when I can (we've been digesting animal fat, as a species, for millions of years.) I'll fry in butter, for example searing a steak, and olive oil (for example on chicken parm). I like some deep fried stuff, and id use tallow if it wasnt cost prohibitive, so i settled on canola oil, but i chage it after 3 to 5 cooks depending on what those cooks were.

I refuse to use vegetable oil. (We've been using vegetable oil for, what 100 of so years?) Crisco, as you say, is poison.

Take this link fwiw
 
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Buckeyeskickbuttocks said:
Agree with you, for the most part. I have some heart disease in my family, mom's side. So, a cousin of mine from that side did some extensive research (he's a molecular biologist by trade, so I tend to trust his work on stuff like this) and scared the shit out of me when it comes to oil. There's a series out there on youtube about the "oiling of America" that he recommended I watch considering our shared genes.

I use animal fats when I can (we've been digesting animal fat, as a species, for millions of years.) I'll fry in butter, for example searing a steak, and olive oil (for example on chicken parm). I like some deep fried stuff, and id use tallow if it wasnt cost prohibitive, so i settled on canola oil, but i chage it after 3 to 5 cooks depending on what those cooks were.

I refuse to use vegetable oil. (We've been using vegetable oil for, what 100 of so years?) Crisco, as you say, is poison.

Take this link fwiw
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All that shit, plus this new Meatless/vegan craze is being pushed because it's much more profitable. Both of my grandparents on my father's side died young and they used margarine and vegetable oils because it was promoted as being safe but we now know that it was a load of shit. It was all about the profit. Remember when you'd see junk food like licorice and it would say Fat Free on the box? Technically true but very deceiving to say the least. Corn is pure poison too. It's sad when I see poor people in Mexico and other Central American countries eating so much maize. It's killing them.
 
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Buckeyeskickbuttocks said:
Agree with you, for the most part. I have some heart disease in my family, mom's side. So, a cousin of mine from that side did some extensive research (he's a molecular biologist by trade, so I tend to trust his work on stuff like this) and scared the shit out of me when it comes to oil. There's a series out there on youtube about the "oiling of America" that he recommended I watch considering our shared genes.

I use animal fats when I can (we've been digesting animal fat, as a species, for millions of years.) I'll fry in butter, for example searing a steak, and olive oil (for example on chicken parm). I like some deep fried stuff, and id use tallow if it wasnt cost prohibitive, so i settled on canola oil, but i chage it after 3 to 5 cooks depending on what those cooks were.

I refuse to use vegetable oil. (We've been using vegetable oil for, what 100 of so years?) Crisco, as you say, is poison.

Take this link fwiw
Click to expand...
And on the upside butter tastes good.
 
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ORD_Buckeye said:
With the last bit of leftover prime rib eaten and the vintage aluminum christmas tree back in its box, the holidays are officially over.

YejNf4.md.jpg


I'm + 10lbs for the Fall, and it's time to seriously get back to the jump ropes.
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Dude, luckily I got my shit together in September and lost 8-10 ish from September 1 to Thanksgiving because if not, yikes. Did a painfully slow 5 mile jog last night (not run... No no.. jog) and I felt like a fat guy, and I hope the people pointed and laughed.

Anyway, 2 runs (jogs), 2 swims, 1 bike ride and one spin bike session in the last 7 days plus some long dog walks... If we can settle in on that routine through March and some nicer weather it will be ok... But yeah, time to pump the brakes.
 
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Buckeyeskickbuttocks said:
I've never heard corn is bad. I guess it makes some sense since I can't digest it. I sound like an M16 on the shitter the morning following corn on the cob
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As I understand it, corn is “bad” for two main reasons:

1) it contains prolamins, the type of protein found in grains that is hard to digest
2) it is not very nutritionally dense compared to most other vegetables/fruits/meats/etc at all

I don’t think it’s necessarily bad though unless it becomes a main part of your diet.
 
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