I don't know either, the oil never smelled old or bad. These fryers kept the oil hot perpetually, nothing bacterial could have grown in it. The oil was tallow based at the time and would clog the pumps and filters if it ever cooled off.
Referring back to what Swing said, they only cooked chicken, so no cross flavor contamination.
basilisk
Maybe down there in Texicus, but not in the civil world, suh. We use 30%, or 26 degree baume ammonia. It is about $10 a gallon at the surveyor's supply shops around town.
Swanson's chicken broth can kill you. I think it has 1150mg of sodium! I buy Pacific brand low-sodium organic broths.
I haven't bought hamburger meat in 25 years or so. 90% of the e-coli outbreaks are from it, even AFTER they're drenched in aqua ammonia. Pass. It just doesn't appeal to me at all. If you want a good burger patty, grab some of the Grillers from Morningstar Farms. Ditto their chickenless patties.
-- Life is an escalator: You can move forward or backward; you can not remain still. -- Patricia Russell-McCloud
somebody get a rope
it might be a good patty, but it ain't a burger grind your own, *that's* a good burger
Yabbut, but that's not "original" ... never cleaned horse stalls, eh?
Cattle and horses in England and Europe are traditionally stalled at night, and for the duration of a harsh winter.
The English/Europeans starting _fuming_ wood with ammonia AFTER they noticed the distinct effect it had when stall/barn wood was exposed to the ammonia in the animal urine.
IOW, "the original quarter sawn white oak finish" ...
All I can quote is what I read. Wait a week. We'll see another, entirely different, quoted figure from somewhere...
-- Life is an escalator: You can move forward or backward; you can not remain still. -- Patricia Russell-McCloud
Point to Swingy. ;)
-- Life is an escalator: You can move forward or backward; you can not remain still. -- Patricia Russell-McCloud
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