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  • Hot take: There is no point in smoking olive oil, shit wont even get you high... go buy hash oil like a normal person!

    Gamers, I swear

    • Filling my bong with olive oil instead of water just because I like the taste.

      Actually now I kinda want to try this. For science you know.

      • Hate to be the bearer of bad news but THC is oil-soluble so you'd just be inhaling gross, olive oil flavored smoke that doesn't get you as high as water.

      • getting accused of bogarting as you juggle the thing through the air like you're trying to grab a wet bar of soap

        E) IRT your edit: in our dumber years we used to do goofy shit like fill it with Root Beer and stuff like that. Honestly disappointing, you're trading off a weird hit for taking twice as long to clean out your glassware.

  • It's so fucking funny because if these people knew as much about culinary as they claim to know, they know there are many dishes that are in fact fried in olive oil. The smoke point discussion is pop science going too far in food. Kenji did an article about this. If these dumbass food nerds spent more time reading and actually cooking rather than arguing with people online, they would know how shit actually performs and how to actually cook. But instead we have a bunch of people who nerded the fuck out when The Menu came out, without realizing that they are Tyler, not the Chef.

    So yeah, fry things in olive oil if you want them to taste like olive oil. Don't use olive oil if you don't want it to taste like olive oil

    Edit: Adding this because I think some of you fuckin libs need a theory lesson

    Mao in Oppose Book Worship

    I. NO INVESTIGATION, NO RIGHT TO SPEAK

    Unless you have investigated a problem, you will be deprived of the right to speak on it. Isn't that too harsh? Not in the least. When you have not probed into a problem, into the present facts and its past history, and know nothing of its essentials, whatever you say about it will undoubtedly be nonsense. Talking nonsense solves no problems, as everyone knows, so why is it unjust to deprive you of the right to speak? Quite a few comrades always keep their eyes shut and talk nonsense, and for a Communist that is disgraceful. How can a Communist keep his eyes shut and talk nonsense?

    It won' t do!

    It won't do!

    You must investigate!

    You must not talk nonsense!

    ...

    III. OPPOSE BOOK WORSHIP

    Whatever is written in a book is right — such is still the mentality of culturally backward Chinese peasants. Strangely enough, within the Communist Party there are also people who always say in a discussion, "Show me where it's written in the book." When we say that a directive of a higher organ of leadership is correct, that is not just because it comes from "a higher organ of leadership" but because its contents conform with both the objective and subjective circumstances of the struggle and meet its requirements. It is quite wrong to take a formalistic attitude and blindly carry out directives without discussing and examining them in the light of actual conditions simply because they come from a higher organ. It is the mischief done by this formalism which explains why the line and tactics of the Party do not take deeper root among the masses. To carry out a directive of a higher organ blindly, and seemingly without any disagreement, is not really to carry it out but is the most artful way of opposing or sabotaging it.

    • Lmao makes a shitpost about cooking oil gets a Mao quote I love you guys

      • Olive oil being a struggle session is just so frustrating to me. As someone who has a deep love for food and cooking, it hurts quite a bit to see how the internet has pretty much re-birthed cooking snobbery in this entirely new way. I am an exceptionally knowledgeable cook, having worked in a million different types of places and even fully running a place for a little bit, lots of research into food science and such. I like the nerdy side of cooking that the internet has brought out, but the snobbery of olive oil's smoke point is a great example of when it starts just getting into re-establishing french style elitism based on racism and classism that has kept the true heroes of culinary history out of the public eye. Most of the great dishes we have, some of the smartest food practices around today, were made by illiterate, uneducated slaves and workers, and those people broke a ton of culinary "rules". Modern internet cooks stand on the shoulders of giants and spit on them. The guy who invented modern barbecue ribs was an illiterate slave making food for his owner, where his owner took credit for everything he did. It wasn'

        One of the first widespread foods that had a sauce purposefully stabilized was creole Gumbo, which used okra, a veggie brought over from Africa. The only people who had okra at the time were black people brought to America via the slave trade. However, people like to credit the french with sauce stabilization through rouxs because the french could put it on paper and the slaves couldn't. It's why we see white people essentially try to claim Creole food by making some changes and calling it cajun, and they do it by legitimizing and de-legitimizing certain techniques.

        Or how historically, Central America uses very little oil in their cooking, preferring the flavor of char over a maillard reaction done with oil. Now the delicious food of Central America is being lost over time because cooks are listening to these online people and replacing unique flavor elements from their cultures with french cooking practice. THAT is why white people can't make tacos, it's literally because they're cooking like white people and have had "cook everything in oil" drilled into them from the start of their cooking. It would be one thing if food was just changing with the times, people having different palettes, but that's not the case, otherwise those gentrified white people taco shops would be a hit amongst Hispanic people.

        I see the whole olive oil debate, and similar discussions as a way to dismiss cooks with unique techniques and their food. People saying you can't fry in olive oil are implicitly saying that pretty much the entire middle east and medeterranian were just burning absolutely everything they cooked until white people made canola oil. It's re-establishing elitist cooking standards with bad information. So everybody's food is becoming more and more tasteless, more Americanized, switching to more neutral oils, all in the name of "not burning" something that isn't even actually burning. It's annoying.

    • Guy with a pacojet: Actually, you can tell the difference between vegetable oil blended with corn oil and straight corn oil when you use it to cook deconstructed apple fritters with a miso-chipotle glaze

      • God I hate Pacojet people. I have a Pacojet, you know what it's called? Freezing my robocoupe blade.

        Pacojet texture is pretty fucking cool, it really does get finer than pretty much anything else. However, it's pretty much a gimmick for anything except for making ice cream.

    • I don't get their problem, as you say, Olive oil makes things taste like olive oil, so use it for things that taste good with olive oil, use a different oil for different things.

  • Why does this even matter. Extra virgin olive oil is way too fucking expensive to deep fry with even if I wanted to smoke out my kitchen and eat olive oil flavored chimichangas. Whole debate is bikeshedding for people with nice kitchens in their suburban homes and nothing else to do except pontificate about how seed oils are going to make you trans. Including Kenji, who in a just world would be court-enjoined from publishing links to EVOO deep frying fume analyses until the price falls below $0.30 per fluid ounce. And I thought I was living like a king, upgrading from canola to soybean.

    While I'm at it let me take this moment to further complain about the absolutely piss-poor state of American rental stock kitchens. I have NEVER lived in an apartment that had an actual exhaust venting to building exterior, only those bullshit filters underneath a rangetop microwave. Everything gets coated in gummy dust from the aerosols that are recirculated and you can watch a CO2 meter climb to the maximum reading as the oven warms up. If you want to char anything you need to pull down the smoke detector - god help you in a big apartment building where they're hardwired and all you can do is poke the button once it's already started beeping. All of this is academic. Go fry something

    • You see olive oil frying used for very specific foods, and they make pretty big differences when people actually go for it. I typically fry in peanut or corn oil at home, it's the cheapest where I live and has the best flavor. However, something like Italian artichoke hearts, or Greek "beneigts" (or whatever they call them) the olive oil is a night and day difference. Idk, it's a practice more for restaurants than anything. Most people aren't discerning enough to know when an olive oil fry is worth it, because it is very rare.

      Also, Kenji does food science for restaurants. When we're talking about frying things and don't care about creating smoke, it's because we're in professional kitchens with good ventilation, and are charging people out the ass for a plate so we have to make sure shit is REALLY good so our restaurants don't become part of the 90 percent. There is nothing wrong with him answering a question, and dunking on the suburban food snobs you don't like. It's not that we should be frying things in olive oil, anybody can tell you that's too expensive to be worth it. It's about not deligitimizing cooking processes for a reason that isn't even true. You have any idea how many times some rich fuck I was a private cook for tried to not pay for their food because "you can't fry in olive oil because it burns the oil" like they weren't happily using said "burnt" olive oil to eat 2 loaves of bread. It's about not letting people be armchair experts on subject matters they don't understand

    • exactly this - olive oil of any grade is just too expensive to support general deep-frying in full stop, and if the big difference is smoke products making their way into your kitchen, just use veg oil for (most, unless the recipe specifies an oil) deep frying. Even if your fans/filters are good, you're still dumping a bunch of smoke and polymerized oils into the space between your interior and exterior wall. Congrats, you've impregnated your previously fire-resistant gypsum board with flammable oil byproducts and tars for taste, when the end product is 80%+ as good with cheaper, cleaner oil.

      Unless it's especially good fried in olive oil, cook it in the cheap, use refined frying media because everyone wants the tastes/textures of fried food (crispy, fatty, etc), but the upfront costs for deep-frying are always going to be steep against other preparation methods and gain profitability at volume (i.e. french fries, chip shops). You and your turkey-frying, house-fire-starting setup do not a bespoke chippy make, so don't aspire to be one.

      I have operated and maintained commercial deep fryers and my experience is that they fucking suck. They require daily maintenance and the maintenance fucking sucks. The products of commerical fryers fucking suck. Yes. All of them absolutely suck. Even your favorite hole-in-the-wall has a garbage deep fryer that's held together with love, duct tape and Sysco's boxed bottle of oil de jour. Deep frying is an absolutely mid cooking technique. Fix Your Hearts Unto Mediocrity or Die.

      Deep Frying creates a mid product most of the time, so don't aspire to excellence. Just aspire to a crispy crust and good browning. Everything else is gravy.

      • Deep fried turkey is so fucking cursed. The only good thing about it is how flavorful the oil gets for using in other things, but the turkey itself is mid.

        However, I've never worked at a restaurant that did olive oil frying that had olive oil in their main fryer. It was always a separate midwalled pan with a spider strainer for specific items. Deep fryers just get way too hot for it to ever be viable, separate from price. As far as price goes though, if you're at home it really isn't that bad because you can just re-use the olive oil for everything else. Cross contamination is what makes it so expensive for restaurants. The infused fry oil is pretty damn good for pretty much anything you'd use the olive oil for. I don't personally use it to fry at home, but I've done this at a commercial level before at an EXTREMELY weirdly managed restaurant where I was essentially help for a bunch of disgustingly rich people.

        Arancini and similar dishes are a night and day difference when done in olive oil. However, I've only eaten those on my employer's dime so also get the satisfaction of eating their food.

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