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Thread: Oil for the clubs deep fryer???

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  1. 28-05-2017, 08:36 PM #1
    Rushy
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    Church going clean as lad huh? So you think the missionary position is for the Englishman at the front of the church in the Congo?
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms
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  2. 28-05-2017, 09:02 PM #2
    oraki
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    Quote Originally Posted by Rushy View Post
    Church going clean as lad huh? So you think the missionary position is for the Englishman at the front of the church in the Congo?
    Isn't it?????
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  3. 28-05-2017, 08:46 PM #3
    jackson21
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    Another for Rice Bran oil good for chips & fish. Can get it in 3L
    doubleRB likes this.
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  4. 28-05-2017, 10:35 PM #4
    Pengy
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    Only one thing to fry in to keep the standard high. Beef dripping. End of story.
    Just ask Harry Ramsden
    Forgotmaboltagain+1
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  5. 13-07-2017, 06:06 PM #5
    kotuku
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    Quote Originally Posted by Pengy View Post
    Only one thing to fry in to keep the standard high. Beef dripping. End of story.
    Just ask Harry Ramsden
    anyone ever tried penguin fat???just askin
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  6. 13-07-2017, 07:10 PM #6
    Rushy
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    Quote Originally Posted by kotuku View Post
    anyone ever tried penguin fat???just askin
    In Pengy's case there is plenty of it Kotuku so you may be on to something there.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms
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  7. 14-07-2017, 12:10 AM #7
    Pengy
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    Quote Originally Posted by Rushy View Post
    In Pengy's case there is plenty of it Kotuku so you may be on to something there.

    Up ya kilt!
    Forgotmaboltagain+1
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  8. 14-07-2017, 12:14 AM #8
    Pengy
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    Almost as old as NZ
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  9. 14-07-2017, 06:41 AM #9
    Rushy
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    Quote Originally Posted by Pengy View Post
    Up ya kilt!
    Is starting to wilt.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms
    Reply With Quote Reply With Quote
  10. 13-07-2017, 07:07 PM #10
    Rushy
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    Quote Originally Posted by Pengy View Post
    Only one thing to fry in to keep the standard high. Beef dripping. End of story.
    Just ask Harry Ramsden
    Who the hell is Harry Ramsden
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms
    Reply With Quote Reply With Quote
  11. 14-07-2017, 12:09 AM #11
    Pengy
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    Quote Originally Posted by Rushy View Post
    Who the hell is Harry Ramsden
    If you eat fish n chips but never heard of Harr R, then you be a bloody heathen
    Forgotmaboltagain+1
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  12. 29-05-2017, 03:31 AM #12
    Angus_A
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    If it's a commercial type you should be able to pull a panel off the front and a tap will be there. I recommend peanut oil, it's pretty forgiving with temperature and doesn't have a lingering smell.
    "A party without cake is just a meeting" - Juila Child
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  13. 29-05-2017, 08:42 AM #13
    SiB
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    technically your frying medium will start to degrade (oxidise) the moment you first use it. Degraded medium boils/burns/smokes at a gradually decreasing temperature. Topping up such fat with new fat will degrade it all. That's why commercial dryers replace the medium regularly.

    Regular filtering helps (commercial fryers every night in some establishments though weekly is minimum).

    Keep the oil/fat well covered/sealed and cool as possible in between uses. Walk in cooler?

    Personally I liked chefade or frygold. Not cheap though. For home roasties the boys are dead right; horse or goose fat.
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  14. 29-05-2017, 08:42 AM #14
    SiB
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    Fryers. Not dryers. Sheesh
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  15. 14-07-2017, 12:13 AM #15
    Pengy
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    Harry's Heritage | Harry Ramden
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