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Here in potland there's a place that recycles used cooking oil. One place on the whole East side of a city this big. Hows that for being "Green"? You might check in your local area. Valuable stuff you know. Once gas a diesel are outlawed, what, 2030 I hear? That's all they'll be allowed to burn in cars/trucks?OK, a question to you people that deep-fry a lot... I've got about 2 cups of oil that is so nasty from the above fiasco that it is unusable for anything. How do you guys dispose of such an abomination? I know I can't pour it down the sink/toilet, and I don't want to pour it out in the yard cuz I figure my cat will find it, eat it, and then develop a nasty case of explosive diarrhea all over my comforter in the middle of the night. So, whaddaya guys do with this shiit? Looks like it would take half a roll of paper towels to soak it up - what a waste... Or is there a more environmentally friendly disposal technique?
Waste Management, the trash disposal contractor here, used to take use motor oil and kitchen fluids, but the new pamphlet that just came out last month now shows that they won't pick up used automotive or kitchen fluids anymore. So, looks like I'm either going to follow Dr. Prepper's or Will's suggestions.Here in potland there's a place that recycles used cooking oil. One place on the whole East side of a city this big. Hows that for being "Green"? You might check in your local area. Valuable stuff you know. Once gas a diesel are outlawed, what, 2030 I hear? That's all they'll be allowed to burn in cars/trucks?
If you don't have one of the places that recycle the stuff, put it in plastic whatever with a tight fitting lid and give to the garbage collector. Maybe they want it set aside? If not, hide it with the rest of the garbage. Not your problem after that.
Yeah, I figured that out afterwards. As I mentioned, my first attempt at "blackened" cooking was without a recipe, figuring how hard could it be. When I looked at recipes after the carnage in my kitchen had been cleaned up, I saw that the amount of oil used is very small, like barely enough to cover the bottom of the skillet. And, you finish the cooking in the oven, not 100% of it on the range top. Who knew...? I way overdid it, thinking that "blackened" cooking was similar to deep frying. Boy, was I wrong...Also, your issue with trying to do "Blackened" anything. Sounds like you used WAY to MUCH oil. Snork. Better thee than me my friend. When I've blackened, very little oil was used. Just barely enough to dampen each side.
Not again...
I got lazy tonight, so I did a plate of capelli d'angelo with a garlicy, chunky, tomato sauce with meatballs and a Caprese salad.
Just pasta n' sauce - nuthin' earth-shatteringly fancy, so didn't bother with pics...
OK.
So Here's the Deal...
You GO to Grocery Outlet.
And... you Buy these things called Little Debbie Zebra Cakes
View attachment 1262311
And THEN, you put them in the Freezer til 10 PM and THEN you EAT them...OK.
So Here's the Deal...
You GO to Grocery Outlet.
And... you Buy these things called Little Debbie Zebra Cakes
View attachment 1262311
OK.
So Here's the Deal...
You GO to Grocery Outlet.
And... you Buy these things called Little Debbie Zebra Cakes
View attachment 1262311
HEY I'm still a NOVICE here OK?? Still Fingering things out oh *Wait* FIGURING things Out.... Give ma minute.All right, all right, I hear ya already... why the need to quote yourself three frik'n times...???
A little too much chardonnay...?
And BTW there is no such thing as too much ChardonnayHEY I'm still a NOVICE here OK?? Still Fingering things out oh *Wait* FIGURING things Out.... Give ma minute.
Wait I hafta go hit the HEAD.
Oooooooooooooh, yeah there is... and I think you found the limit...And BTW there is no such thing as too much Chardonnay
Oh GOD you're like the Government.