Quote:
Originally Posted by craigster59
I’m a peanut oil guy. High smoking point and readily available. I’ll use Canola in a pinch.
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Peanut oil is spendy but outstanding. Canola, hell yes but not what you are supposed to use.
On the off chance you are making Belgian fries. Beef fat. It's so much work given clumps of lard and purging slivers of beef and bone to get a clean elixer.
Russets taste like steak.