I must admit, my first impulse here was to write out a 4000-line screed about the differences between all of the various oil products available in our pantry, from smoke point to flavor to chemical composition to levels of refining to suitability for alternate purposes such as massage to saturation point, et cetera ad infinitum, but as usual five seconds on the font of all knowledge with the antisocial gatekeepers would edumacate you. Never let it be said that I am too lazy to Google that for you.
The sesame oil is for the Asian cuisine; the soybean oil is for the salad dressings; the walnut oil is for baked goods, the grapeseed oil is for stir-fry (and massage), the coconut oil is for the fryer when the fryer is being used for beignets and donuts, the canola oil is for the fryer when the fryer is being used for savory things, and safflower, aka Carthamus tinctorius, is a poor man's saffron. However, this does raise the question (see, Nielson? I am not so gauche as to misuse the term 'begs the question', no matter how far into common vernacular it has incorrectly spread), and I ask for your indulgence as I explore it:
What the ever-living cunting fuck were you doing in my pantry long enough to enumerate the above? The webcam is provided so that you may decide where the next eight thousand calories are coming from before you open the door.
Keep it up and I'm going to revoke your visa for the kitchen and only reinstate it during the hours of food and dishes.
love and bunnies, cem
(PS: Your fucking Crisco is in the fucking toybox where you fucking put it after your fucking shopping trip, you fucking fuck.)
no subject
I must admit, my first impulse here was to write out a 4000-line screed about the differences between all of the various oil products available in our pantry, from smoke point to flavor to chemical composition to levels of refining to suitability for alternate purposes such as massage to saturation point, et cetera ad infinitum, but as usual five seconds on the font of all knowledge with the antisocial gatekeepers would edumacate you. Never let it be said that I am too lazy to Google that for you.
The sesame oil is for the Asian cuisine; the soybean oil is for the salad dressings; the walnut oil is for baked goods, the grapeseed oil is for stir-fry (and massage), the coconut oil is for the fryer when the fryer is being used for beignets and donuts, the canola oil is for the fryer when the fryer is being used for savory things, and safflower, aka Carthamus tinctorius, is a poor man's saffron. However, this does raise the question (see, Nielson? I am not so gauche as to misuse the term 'begs the question', no matter how far into common vernacular it has incorrectly spread), and I ask for your indulgence as I explore it:
What the ever-living cunting fuck were you doing in my pantry long enough to enumerate the above? The webcam is provided so that you may decide where the next eight thousand calories are coming from before you open the door.
Keep it up and I'm going to revoke your visa for the kitchen and only reinstate it during the hours of food and dishes.
love and bunnies,
cem
(PS: Your fucking Crisco is in the fucking toybox where you fucking put it after your fucking shopping trip, you fucking fuck.)