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Reusing deep frying oil? What are "the rules"?

I looked for a thread on this topic, but was unable to find one. What are the rules of thumb for saving and reusing deep frying oil? I don't remember the source, but I read once... from a source I apparently trusted... that if oil was used to deep fry protein (i.e., fish, chicken, turkey, chicken fried steak, etc.) it shouldn't be resused. However, if used on non-proteins (potatoes, tortilla chips, tempura veggies, etc.) it can be reused.

That "rule of thumb" makes deep frying turkeys a significantly more expensive proposition, given the price of peanut oil these days. A friend recently told me he has used the same oil for frying his last five turkeys, or so... apparently without any degradation in the quality of the finished product. Given the infrequency of turkey frying occasions, I can't believe the oil didn't go rancid on its own over this length of time.

Can anyone help de-confuse me? How can one determine when the oil is spent, past its prime, or gone rancid? What rules do restaurants use? I would hate to have friends over for deep fried turkey only to find the bird to be "off tasting" after all the preparation, drama and fanfare!

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  1. I have never deep fried turkey. I deep fry very seldom, so I do reuse the oil.

    After my oil has cooled I filter it (coffee filter or cheese cloth), bottle it and put it in the fridge.

    Each time you use the oil it will darken - I only let it get a few shades darker, ie reuse 2-3 times max. I do not use oil from fried fish when frying anything else in order to avoid transfer of flavors.

    If the oil is bad it will be apparent with a quick sniff test or a taste.

    If you want to get rid of a quantity of used oil, post on craigslist or freecycle - there are many people making their own bio-diesel who will be thrilled to pick it up!

    1 Reply
    1. re: meatn3

      The problem with refrigerating oil is when to use it. My mom put a saucepan full of oil on the stove straight from the fridge and as it heated it went up like an automic bomb onto the ceiling. No one got hurt but soooo dangerous! It must be left out till room temperature when using large quantities that are cold.

    2. I asked a similar question a few weeks ago. Here's that thread:


      1. If restaurants actually test it (they should, but not many do) there is a free kit that the fry oil companies give out for free, to show you that oil will be a lot darker than you think before you should dispose. A glass eyedropper to suck it up and a few different tubes of used oil at different stages. I always think mine is a goner because it looks so dark. but when you actually compare there's still a long way to go. The ultimate sign is if it foams up when you put something in the hot oil: then it is well past its prime and you shouldn't use. But that doesn't mean it will make you sick or anything, just that it will taste sort of burnt.

        As far as meat and non-meat in the same fryer, they do that all day long at almost any restaurant you can name. Places that are really picky will dedicate certain fryers for fish, and maybe meat in another, or just french fries if that's an important item to them. Any off tastes occur due to not straining the oil of the debris in the bottom (which comes from breaded foods mostly). It doesn't go bad on its own, just from overuse really. I've seen solid shortening (like Crisco) go rancid, but not liquid.

        1 Reply
        1. The only thing I ever deep fry is turkey at Thanksgiving. I might strain it through a coffee filter in a funnel and use it once more, but I sure won't use it repeatedly. I think trans fats may form over time, for one thing. You're right, though, I use peanut oil and it is pricey to toss it each time.

          Here's a short article I googled up:


          2 Replies
          1. re: mcf

            I think (too lazy to look up) trans fats are put there when the oil is processed, they don't "form over time". Where I live it's against the law to use any oil with transfats anyway, and it's funny how I don't obsess about them anymore, I almost forgot about all the controversy......but anyway peanut oil isn't processed like commercial fry oil and I don't think there are any concerns with transfats there. Feel free to refute though.

            1. re: coll

              Trans fats are formed in some oils by hydrogenation, some natural transfats occur in smaller amounts naturally, but heating causes changes in the oil and undesirable compounds to form also.

              So yes, you can create less healthful oil over time with re-use.

          2. I saw Alton Brown frying a turkey on Good Eats over this past weekend; he said that the oil is good for one more use after the turkey. I've worked in restaurants for years and I can tell you that most use the oil until they can't use it anymore and it's mixed with everything: chicken, fish, breaded veggies, and even donuts at one place I worked in.

            At my most recent job, they change the oil a couple times per week depending on how how much use the fryers get, but they filter it several times during a shift and at the end of the night.

            With that said, why shouldn't we re-use oil at home? It has to be cleaner than any restaurant, right? I cook my chicken and pork with the same oil and strain it after use. I cook my potatoes or veggies in separate oil and the same with fish. I don't mix any of them and store separate. I use them a few times each and discard before it turns brown.

            1. Oils like canola or peanut oil, or even soy ("vegetable oil") don't go bad with a single use. I can't see reusing oil over 5 Thanksgivings, but 5 uses over a few weeks or a couple of months has not been a problem for me. Oil degrades gradually, so my rule of thumb is: toss it when it starts to give bad results. At some point the oil will begin to impart a burnt taste to whatever you fry, but about the only thing that really effects the flavor is fish. As others have noted, filtering after every use is very important (I use a fine sieve -- don't have the patience to use a coffee filter).

              And since we're approaching Thanksgiving let me rant a bit. Don't waste your money on peanut oil if you're going to toss it after one use! I have no idea why so many web sites and recipes that come with turkey frying kits call for peanut oil, but any cooking oil will do. It's not as if you're heating the oil to it's smoke point or the oil imparts some flavor to the bird. If you're going to use it and lose it, buy whatever is on sale.

              1 Reply
              1. re: Zeldog

                i think peanut oil makes a tastier fried turkey. and i definitely wouldn't toss it after one use.
                meatn3, i agree with you.

                and i'm *pretty darn certain" than peanut oil is not nor will become a "transfat" from use.

              2. I have a deep fryer that sits on my coutertop because it gets a great deal of use. I always buy Kroger Brand peanut oil and it costs about 9-11 per gallon.

                My oil is now starting to get dark, but I have been using it for probably 2 months. Maybe a bit longer. It still fry's chicken wings, chicken tenders, chicken breasts, fries, jalapeno poppers and such with no problem what so ever.

                I try to remember to run the oil thru a paper towel or sieve after frying things like chicken tenders and wings just due to the egg wash/flour mixture that I usually use, but I rarely clean the oil after something like fries.

                So, like I said, I have had no issues using my oil for prolonged periods of time. I use it once or twice a week, so there have probably been at least 15 uses, and maybe more. Also, I agree with the fomaing statement. So long as it's not foaming up on you, I'd say you're good to go.

                1 Reply
                1. here's a funny story, probably happens to people all the time. When my kids were preteen, we made homeade potato chips ALL THE TIME. Their friends would come over and we'd go through pounds of potatoes. Anyway, I used to keep a bottle of used oil right by the stove all winter (that was when we did it the most) Anyway, one day my daughter wanted to make brownies and ...you guessed it, used the frying oil next to the stove instead of the fresh stuff. Everyone loved the brownies, even if they did taste "off". Needless to say, the cooking bug for her has NOT bitten!

                  14 Replies
                  1. re: momoftwo

                    When I was a kid, my mother always saved the Crisco from her fried chicken, but my friend and I didn't realize what it was and we cooked up some donuts with it. To this day, she recalls our "Chicken Donuts", yes the flavor was that strong.

                    1. re: coll

                      Hey.... if they can have chicken-n-waffles in some of these neo-soul food places, why can't you have Chicken Donuts?!? ;)

                      1. re: DigitalVelvet

                        scuzzo will put those babies on his wafflemaker.

                        1. re: alkapal

                          I was going to post the same question, but specifically to Crisco. I'm on a quest to perfect my homemade donuts and everything I'm reading says use Crisco. So the trans fat thing aside...my question is, I can strain it, put it back in the can, and then should I store it in the fridge or at room temperature? Either way it's going to go from solid to liquid back to solid, over and over again. Is that ok? I seem to remember my mother doing this, but since she's not around anymore to ask...

                          1. re: 16crab

                            Store at room temp. And they do make a non trans fat Crisco nowadays. I grew up eating Crisco used over and over, and I'm fine so far, not that that's scientific proof. But who knows if it had transfats in it then anyway? I think hydrolizing fats is something that started in the 70s? (OK I will look this one up)

                            OK was I wrong. Trans fats were discovered/invented at the turn of last century, and one of the first ones to jump on it were the makers of Crisco, in 1911. Wonder if anyone's sued them yet for their unhealthy shortening.

                            1. re: coll

                              I don't fry foods too often, but the latest studies I've read warn against reusing oils because of the changes they undergo during high heating, primarily linked to oxidation. The general consensus leans toward safflower oil as one of the healthiest choices; I've also had success with avocado and grapeseed oils. We usually used peanut oil when I was a kid; I haven't found anything negative about that one yet.

                              1. re: terrierboy

                                Once I run out of the 3 big jugs of MelFry (trans fat free!) in the garage, I'm going peanut.

                                1. re: terrierboy

                                  you can re-use it a few times before the oil is "exhausted." single-use deep-frying oil is very unthrifty and not necessary. for deep frying, i'm always a peanut oil gal.

                                  1. re: alkapal

                                    Growing up, I had a friend whose mother made the absolute best fried chicken. When I got older, I asked her how to make it, she wrote down all the ingredients and the steps.

                                    I recreated exactly as she had and it just didn’t turn out right. I brought a few pieces over to her and asked what I did wrong.

                                    “you used new grease”
                                    Mrs. Roane always saved grease/oil/fat from frying and that’s what she used to make her fried chicken.

                                    I never have had the gumption to save all the greases from frying to try to re-create the recipe using used fats…

                                    1. re: cgarner

                                      There is such a difference between brand new oil and used. There is something to be said for each.

                                      1. re: coll

                                        I am considering taking the bacon fat that I have in the fridge and trying again one day, with crisco and bacon fat...I watched one of the food shows, a chef threw bacon into the grease before starting the chicken (higher end restaurant doing fried chicken, show on the cooking channel United Tastes of America I think)
                                        I feel it's akin to mimicking the flavor of the reused fat that Mrs. Roane used in her fried chicken

                                        1. re: cgarner

                                          That sounds interesting. My Mom always fried in Crisco, not that it was her specialty. And always put it back in the can til it got really dark. Just a few spoonfuls of bacon fat would probably be amazing.

                                          1. re: coll

                                            best fried chicken i've had is from a friend in alabama, and she uses crisco in a skillet -- not "deep" fried.

                                            1. re: alkapal

                                              That's what I used to do too, with liquid Crisco. It really was the best. 10 minutes each side.

                    2. America's Test Kitchen did a comparison between used fryer oil stored for a month in the freezer, at room temp., and in the fridge. They felt that hands-down the freezer oil was fresher than the other two. I've started freezing my oil in a labeled freezer bag for future deep-frying, or taking a little out for small fry jobs. It feels so much better not throwing it all away.

                      I don't save oil that smells strongly of the foods cooked in it. I'd rather not take the chance of ruining the new dish.

                      As hvnbndw suggested upthread, though, it's probably best to let it come to room temperature before heating a large quantity.

                      17 Replies
                      1. re: bear

                        fish fry oil has to be kept for fish -- or of course the hushpuppies that go with the fish.

                        i wanted to mention that a famous southern lady's fried chicken (sold commercially in her restaurant) was cooked in a huge skillet with lots of oil and sliced onions to flavor the oil. saw it on a cooking show…maybe tyler florence's "ultimate" series (which was very well done).

                        1. re: alkapal

                          Oh, right. I remember that episode. I think she worked in an inn. I bet that's some tasty chicken. And, I agree, that was a good show.

                          I wonder what Tyler is up to these days. I liked the show because the recipes weren't fussy, but they had lots of flavor.

                          1. re: bear

                            i liked the show very much because he was genuinely interested in finding the best folks to learn from, and the travels were nice…and the ultimate recipe always looked tremendous. and i think you are right -- it was an inn. i can still picture her and that huge pan of oil. she had a sister. was it in maryland? or south carolina?

                            1. re: alkapal

                              I had the recipe bookmarked. It was the Chalfonte Hotel in Cape May, NJ. We tried the recipe, though I have to use gluten free flour, and we used Old Bay instead of the paprika. The onions imparted a marvelous undertone of flavor in the chicken. Yum! I can still taste it. I do miss that travel phase of Tyler's Ultimate. That was a good show. It's always wonderful to see the origins of foods. FN seems to have Tyler focusing more upon the Food Truck race show these days.

                              1. re: terrierboy

                                YES!!!! Cape May! good job, terrier boy!

                                here is the recipe link: http://www.foodnetwork.com/recipes/ty...

                                here is a link to the inn, and the "magnolia room" dining room. http://www.chalfonte.com/dining.html

                                boy that looks like it'd be a neat place to visit.

                                1. re: alkapal

                                  we vacation in that neck of the woods for a week every summer, and make frequent visits to Cape May for weekend jaunts, and I never knew about this place (though there are so many little b&b's in Cape May and some good dining options too)
                                  I will definately have to try the Chalfonte this summer

                          2. re: alkapal

                            pal, I experimented with saving fish fry oil, particularly after frying shrimp, not because I was trying to economize, but because each batch of fried shrimp is better than the previous one, as more and more residual shrimp flavor is imparted in the oil. I asked at least twice here in the last couple of years how long it keeps, and never got a satisfactory reply.

                            1. re: Veggo

                              well, veg, how long did the oil last in your experience?

                              1. re: alkapal

                                Lacking any guidance, I didn't want to push it past a week, in the fridge.

                                1. re: Veggo

                                  i think we used our calamari oil about 5 times, and this was in a fry baby at the time, where you could leave the oil (cleaned of bits) in the fryer part, and just put the lid on. i probably used it over a month long period.

                                  the old fry baby is long gone. but it worked like a charm when it was in its heyday.

                                  i have a new fryer (phillips) that is sitting in its box. it has a nice way to drain it, and bells and whistles. i need to make some fried food!!! ;-)). i have been looking at ken hom's new chinese cookbook, and we've been enjoying a lot of dim sum at a new local restaurant, so i've got a fried dumpling in mind. also, i want to do crispy whole fish, but really need to do that outside, on the turkey fryer ring with a big wok. peanut oil is so expensive now (not that it was cheap earlier).

                                  for the turkey fryer, i bought from target (around turkey day) an oil siphon to easily remove and save used oil that the siphon cleans as it siphons.

                                  looking to find that phillips fryer on the web, i saw this info on the site, about how to "neutralize" oil: ""
                                  QUESTION: The taste and smell of the oil have deteriorated after I fried certain ingredients. What can I do about this?

                                  ANSWER: Heat the fryer to 160 degrees Celsius and put two thin slices of bread or a few sprigs of parsley in the oil or fat. Wait until no more bubbles appear and scoop the bread or parsley out of the fryer with a spatula. The taste of the oil or fat will then be neutral again."""

                                  they also gave this tip:

                                  """QUESTION: Why does the fryer give off a strong and unpleasant smell?

                                  ANSWER: Perhaps the oil or fat isn't fresh. Make sure you change the oil or fat regularly. Sieve the oil or liquid fat from time to time to keep it fresh longer. Make sure that the type of oil or fat you are using is suitable for deep frying. Use frying oil or liquid frying fat of good quality. Never mix two different types of oil or fat. Also check if the removable filter is perhaps saturated. To clean the filter, remove it from the lid and clean it in hot water with some washing-up liquid or in the dishwasher.""

                                  1. re: alkapal

                                    Thanks, pal. Again, nobody seems to want to provide a direct answer to the question of how long fry oil can remain fresh when it has other organic matter in it, which is probably frustrating to you also, especially with all the nice equipment you have.

                                    What type of whole fish do you want to fry? My favorite is boquinette in Mexico - AKA hogfish here - but I have never seen it in markets here. I have had pretty good luck frying grouper fingers in Florida.

                                    1. re: Veggo

                                      yes, i love grouper and red snapper. i'd probably get a decent size red snapper here to do my whole crispy fish.

                                      as to your big question, i just use oil until it doesn't smell good anymore. you have to get the other matter out, and that helps it last. but you don't have to get every single speck out every single time (at least we didn't, just what we could get with a fine mesh strainer). i think the oil will last 3-4 months in the fridge.

                                      obviously, the carbonized bits must be removed, else they make all bitter.

                          3. re: bear

                            The biggest problem with the cold oil is the chance of it having moisture. ANY moisture in the pot while it is heating up may cause a bleve with potentially deadly results. Slow rewarming with a solid cover will help remove the moisture.

                            1. re: bear

                              Freezing...now that's an interesting way to deal with used oil, Bear. I wouldn't have thought of it.

                              Being able to reliably save my oil would make me feel so much better (from a non-heart issue stance, which I try to ignore) about frying more things from time to time. I always hesitate to reuse the oil and then feel awful about disposing of it.

                              Think I'll give your freezer method a whirl. Thanks!

                                1. re: alkapal

                                  I've done this a few times, and haven't had a problem because I've made sure the oil was quite free of uncooked food when I finish frying. I do heat it slowly, though. Can't be too careful when heating a large quantity of oil to a high temp.

                                  1. re: bear

                                    yes, vats of hot oil do deserve some respect. ;-).

                            2. "What are "the rules"? "

                              smell it? does it have a rancid smell to it?
                              don't mix savory with sweet meaning if you used it for doughnuts, don't now use it for deep frying bacon wrapped shrimp and really pay attention to vice versa.
                              sieve through it and make sure no old particles are in the bottom of your fryer

                              1. while you are testing the rules, i'd urge you to try this item which i think is brilliant (and so says the cardiologist coalition): chicken-fried bacon strips. http://theeatenpath.com/wordpress/wp-...
                                from sodolak's country inn in snook, texas http://theeatenpath.com/2009/03/23/ch...

                                1. There was a cookbook I once had that came with a West Bend Electric Wok (remember those?). The author suggested frying a cut piece of ginger and a scallion or two in the oil for a couple of minutes after it came up to temperature to counteract any 'old oil' tastes and smells. Works like a charm. I even toss a set in before the oil cools down for good measure.

                                  My oil gets reused probably a half dozen times before it gets tossed, plus I'm aware it breaks down in the heat into saturated fats, so I watch the temps closely. I'll plan a seafood night for its last run, like fish and shrimp tempura, before it goes into the trash.

                                  But the CI freezer method sounds great, gotta try that one! The reason for my recycling oil after only 5 or 6 times is mainly due to not deep frying that often. If it could keep without any concerns about going rancid, I'd let it hang around much longer.

                                  (I looked at a can of Crisco at the store last night, over $6 a can, and it's not even a full 3 lb. any longer! I only needed it for some dough, so I bought a pound of lard for a buck fifty instead.)

                                  3 Replies
                                    1. re: cgarner

                                      Do you know how many times lard can be reused?

                                    2. re: RelishPDX

                                      What a great idea to use ginger and scallions! Thanks.

                                    3. I have a small deep fryer. The directions say to strain the oil after use in cheesecloth or a strainer to remove the residue. Put a lid on the tub of oil. When the oil gets frothy, really dark or has an off smell about it -- discard it.

                                      1 Reply
                                      1. re: tpugley

                                        Those are great, basic instructions!

                                      2. Saw this on a state extension site:

                                        ANSWER - What is the proper food safty for the handling of deep fat frying oil? Allow the used oil to cool completely before pouring it into containers for refrigerator or freezer storage.

                                        Does it need to be strained? Straining removes the large food particles and prevents charring of them during subsequent frying. Removal of food particles also removes food so bacteria won't grow.

                                        Can it be reused? Yes. You can refrigerate or freeze used oil for no more than one month. (According to USDA Meat and Poultry Hotline)
                                        Don't reuse the oil if foaming occurs during heating, changes color (darkens or lightens) during heating or acquires an off/odd odor.

                                        Does it need to be refrigerated? Yes. Keep in mind that oil and bacon can produce an anaerobic environment that could allow for Clostridium botulinum growth. Refrigeration will slow bacterial growth.

                                        If a consumer makes a blooming onion in some hot oil can that oil be left out at room temperature for 1 or 2 days and then reused? NO. Leaving it out for 1-2 days is not recommended. Bacteria can grow on the food particles at room temperature. Therefore, strain and refrigerate after cooling.

                                        1 Reply
                                        1. re: Grantparkmark

                                          I leave the used oil in my deep fryer, I am going to figure when you preheat it back up to 375 or so, it will get rid of any cooties that might be in there. So far so good.

                                        2. I reuse oil until it smells bad. I don't go by colour because, let me be frank here, I use a LOT of spices in my savouries when I deep fry, so the colour of the oil changes a LOT.

                                          If I'm deep frying something sweet, I won't use oil that's been used for a savoury - it just tastes wrong. But I will use oil that's been used on a sweet to fry a savoury - that hasn't negatively impacted flavour yet.

                                          Depending on what I fry, I might use the oil half a dozen or a dozen times, maybe more. But I definitely smell it before I use it. And I filter it after every use.

                                          1. To answer the oil question, USE your nose and common sense.

                                            I use Peanut Oil 99% of the time for frying. When I fry up potatos/Hush Puppies & fish...fries FIRST then the Hush Puppies and lastly the fish, no transfer of fish flavor to the fries or hush puppies.
                                            THEN I sometimes strain my oil, sometimes I dont bother, any "bits" will settle to the bottom of the oil storage container in a short time...just POUR oil from container when next used SLOWLY & stop before the settled "bits" pour out.

                                            Ive never put used Peanut oil in thr freezer or fridge, stays in my pantry. How LONG will the oil keep, how many times to reuse it? I reuse my oil half a dozen or so times up to 6 months or so, with perfectly good tasting results....ONCE Ive fried fish in the oil, I ONLY reuse THAT oil for frying fish, NOT anything else, I keep two batches of "re-cycled" oil...one batch for most everything BUT fish...I dont care for fish flavored chicken or Okra personally.

                                            USE your nose and common sense as far as how LONG you reuse your oil...IF it smells clean, looks clean, it PROBABLY is. For me, I just think the oil starts to impart an "oil" flavor into the fish/food after half a dozen times of use or after 6 months or so & it's time for it to go.
                                            Ive always figured that 375° kills any little bugs.

                                            I'm a born & raised Texan, pure Southern, huntin' & fishin', beef eatin' country boy, now on the north side of 60, and Ive been cooking for a LONG time, and I must admit, I am AMAZED at some of the things I read and hear about what is "safe" and "not safe".

                                            I reckon a lot of us Baby Boomers are just darn plain lucky to be alive today(!!) IF you listen (believe) the FDA or people who actually believe what the FDA has to say.

                                            Today, IF someone leaves a slice of Bologna out on the counter for 6-8 hours and it becomes room temp, people treat it as if it is carrying the Black Plague, geez!
                                            I have NO clue as to the number of Bolgna sandwiches I ate at school from a Lone Ranger or Superman metal lunch box that had sat beside my little desk ALL day, made at least 6-8 hours earlier that morning by my Mom...I must have had angels on my shoulders not to have died or ever gotten ill from one of those sandwiches...of course I did "trade" a lot, never liked Bologna..:)...but my firends in barter never died either from one of those warm Bolgna sandwiches....I guess as for more proof of my Guardian Angels...my school lunchtime was never better than when I opened up my Lone Ranger lunch box & found leftover fried chicken(!)..just shows the Lord was with me I reckon...boy, just never new how close us Baby Boomers came to being extinct...I ran with scizzors and have two perfectly good eyes despite numerous BB guns, how lucky can one man be!

                                            My Mom saved ALL bacon grease in a metal container that was MANUFACTURED for that purpose, sat on or beside the stove, had a strainer top to remove the "bits"...the container never saw the inside of a fridge, and IF I recall rightly, ONLY the outside and the strainer portion was EVER cleaned...I suspect because it never was empty..."empty" would have been a catstrophe...would have meant no teaspoon of bacon grease in the green beans, blackeyed peas etc etc.

                                            Today, people seem to be afraid of everything because the Government SAYS so!? Really? Happy with the IRS and DMV too are you?

                                            The FDA is a bunch of suits & ties that sit behind a desk as a JOB, they dont stand in front of a stove and cook.
                                            The FDA has CHANGED the "safe" internal temps on pork/lamb/poultry and dozens of other foods over the last several years..."changed" as in LOWERED the "safe" internal temp. The suits finally figured out you dont have to cook a bird or pork until its drier than the desert, decided it was "safe" to eat while it still resembled what went INTO the oven or on the grill.

                                            Sorry, I'll continue to use common sense when deciding IF "something" is safe...and my nose too, niether have ever let me down in over 60 years...I can NOT say that about the Government.

                                            Have someone over today and break bread, eat, and be happy...skeeter69

                                            6 Replies
                                            1. re: skeeter69

                                              Thanks for taking the time to write that! Would make a good newspaper column .

                                              1. re: skeeter69

                                                skeeter69, I agree with coll. You are a VERY engaging, entertaining writer. I would love to hear more stories from your 60+ years of being a huntin' & fishin', beef eatin' country boy. I grew up in Texas too (mostly in the big city), but I haven't run across many people that think the way that I do about this subject that write as well as you do. I logged on tonight for the second time ever to tell you this. Please consider starting a website or a blog to share your stories and recipes! If you do, I will definitely visit your website / blog.

                                                1. re: skeeter69

                                                  I agree with coll. You are a VERY engaging, entertaining writer. I would love to hear more stories from your 60+ years of being a huntin' & fishin', beef eatin' country boy. I grew up in Texas too (mostly in the big city), but I haven't run across many people that think the way that I do about this subject that write as well as you do. I logged on tonight for the second time ever to tell you this. Please consider starting a website or a blog to share your stories and recipes!

                                                  1. re: skeeter69

                                                    I joined chowhound to comment on this thread. I laughed out loud and felt nostalgic reading this tonight. Thank you! Start a blog or a fb page if you can stand it. You will go viral!

                                                    1. re: skeeter69

                                                      I was born in North India in Hindu Family, everything cooked on pans: no idea how to deep fry meet etc. I used to think if you use your frying oil (in open pan) TWICE it becomes cancer causing oil: So, I found your experience very reassuring. I wish you a long healthy life; however God forbid you do develop such illness please update your post if you can. I am now going to buy a deep fryer for my children

                                                      1. re: skeeter69

                                                        That was awesome Skeeter! Dead on about the feds and all of their BS. Live every day like it's your last. Eat what you want and cook how you want. We all made it this far without a suit telling us how to live and get by. I'm sure civilization can carry on in the same fashion.

                                                      2. My wife and I had a restaurant in California and we deep fried chicken and French Fries every day (With Solid Boxed Lard)....we changed the fryers every week and totally cleaned them professionally....My wife would take some back to our house and strain it using a cut from her pantie hose and keep it at room temp and she'd add bacon when she deep fried at home and reused it.....we never cooked fish in our fryers at the restaurant cause Cowboys didn't eat Fish...We never put used oil in the fridge and everyone in our family survived and still does to this day....when cooking oil is turning you will tell by the color....it turns really dark....pitch it out