Sound Quality Vs. Measurements

[bcarso]

Originally Posted by popilin

I agree, neither do every day, Argentina meat is the world's best but is very expensive.

I once read that mineral/vegetable oils are poisonous above certain temperature, modern life requires a lot with time, so the restaurants keep of very hot oil.

I've found expeller-pressed coconut oil to be useful for medium-heat cooking, and some say it is even good to eat directly. But it will degrade at really high temperatures.

[jacco vermeulen]

Originally Posted by popilin

Argentina meat is very expensive.

Actually, i get Argentinian corazon de cuadril and bife angosto in 5lb-10lb pieces, wholesale.
Fine quality, but still relatively cheap with respect to average meat price levels overhere.

I gathered that beef quality for the domestic market is on the way down fast, due to feeding the cattle fast-food nutrition, subsidized by the Argentinian government, on top of hefty risen price levels.

(think i'll stick with peanut oil, despite my 6'2''/1.88m and >>250lb)

[Wavebourn]

Any oil degrades at really high temperatures. Animal and coconut fats are most stable. SY is chemist, he should have numbers to compare.

Originally Posted by SY

2. No-one uses mineral oil for frying food.

You are blessed, you don't know the truth.

[a.wayne]

Originally Posted by dvv

What's the matter with you, Wayne? Double down buddy, I don't need an ad, I need the real thing.

NP .... I can send you one ....

Originally Posted by SY

Two reasons:

1. FDA doesn't license restaurants.
2. No-one uses mineral oil for frying food.

Well that settles that .......

[popilin]

Originally Posted by jacco vermeulen

Actually, i get Argentinian corazon de cuadril and bife angosto in 5lb-10lb pieces, wholesale.
Fine quality, but still relatively cheap with respect to average meat price levels overhere.

I gathered that beef quality for the domestic market is on the way down fast, due to feeding the cattle fast-food nutrition, subsidized by the Argentinian government, on top of hefty risen price levels.

(think i'll stick with peanut oil, despite my 6'2''/1.88m and >>250lb)

Forgive me, but those are cheap cuts, the true asado is something different from the barbecue.

For reasons I do not understand, in some countries in Europe, get our meat cheaper than us.

[Wavebourn]

Back to sound quality from food quality and measurements, my friend posted new tune on youtube:

Melancholy Classical Guitar music Andrei Krylov ???????????? ?????? - YouTube

[SY]

Originally Posted by Wavebourn

Any oil degrades at really high temperatures. Animal and coconut fats are most stable. SY is chemist, he should have numbers to compare.

For deep frying, animal oils are much less stable than vegetable-based peanut oil, grapeseed oil, refined olive oil, or mustard seed oil. Coconut and pumpkinseed oils are some of the least temperature stable vegetable oils. Canola has a high smoke point, but for me, always seems to have a fishy aroma when heated.

[Pano]

Oh man, we made the mistake at the movie theater one day of using canola oil for the popcorn. Never again! What an awful smell.
Oddly enough, corn oil was best, but too expensive. Coconut saved the day.

[popilin]

Originally Posted by Wavebourn

Back to sound quality from food quality and measurements, my friend posted new tune on youtube:

Melancholy Classical Guitar music Andrei Krylov ???????????? ?????? - YouTube

Very nice, especially for after the asado, music and flan with "Dulce de Leche"

[Wavebourn]

I hope Sally Fallon and Mary G. Enig, Ph.D, will forgive me for citing here from copyrighted book:

In summary, our choice of fats and oils is one of extreme importance. Most people, especially infants and growing children, benefit from more fat in diet rather than less. But the fats we eat must be chosen with care. Avoid all processed foods containing newfangled hydrogenated fats and polyunsaturated oils. Instead, use traditional vegetable oils like extra virgin olive oil and small amounts of unrefined flax seed oil. Acquaint yourself with the merits of coconut oil for baking and with animal fats for occasional frying. Eat egg yolks and other animal fats with the proteins to which they are attached. And, finally, use as much good quality butter as you like, with the happy assurance that it is a wholesome - indeed, an essential - food for you and your whole family.