Those pizzas look so good.

Last time I made twice baked potatoes I discovered that as good as they are, they are even better reheated in the air fryer. So I stocked up yesterday.

Slightly OT:

Any of you guys have a strong opinion on consuming seed oils? I guess I’ve taken steps to cut down (almost impossible to eliminate completely) but have worked to do my deep frying in tallow, palm oil for stir fries, and olive oil for pizza dough.

Other things like blue cheese dressing I just eat the canola oil since it isn’t that much. But otherwise I read unflattering things about excess Omega 6 causing inflammation and the high level of processing needed to produce corn, soybean, canola etc.

Tough to say exactly how bad they are for you, but I think it makes a lot of sense to cut them out if the additional costs of the non-seed oils aren’t an issue for you.

I’ve been using avocado oil as a neutral oil (Chosen Foods brand). It’s not cheap but you can buy in bulk to reduce costs. Also use coconut oil and olive oil. That plus butter/tallow should cover you for most all applications.

Seed oils are used industrial lubricant, refined for human consumption. They were made up as a way for corps to make another buck by giving refined sludge to marks.

Once you realize the game is food corps lobbying politicians to deregulate their corp slop, it all makes sense. Another example of this is a lot of processed foods now have cellulose in them. That's freaking wood pulp.

I try to do basically what you described. Sometimes I just bite the bullet for a tablespoon in a salad dressing or something, but really try to avoid. As you said though, it permeates almost every food, be it processed crackers or cereal.

Correlation isn’t causation of course, but increase in seed oils and spikes in obesity have gone hand in hand. Throw in HFCS in practically all processed food and staying healthy is an uphill battle.

Can’t be overstated, that **** is in EVERYTHING.

Does this include peanut oil?

Good topic, maybe worthy of own thread. But as we're talking about it, how concerned should we be about...

seed oils?
natural flavors?
coffee pods re: dangerous chemicals into water?
plastics leaching into water from bottles/tupperware?

Best tip I every heard about grocery shopping is avoid the aisles, they are all trash. Outside corridors only.

Agree probably threadworthy. Been wanting to start one with the overall topic of cleaning up what I eat, and also a ton of other stuff. For example...nobody realizes how bad sunscreen is for you. Just filled with cancer-causing toxins that are then burned and leeched into your skin. Just one of a bagillion examples. The list is endless.

I tan using seed oils

Won’t someone please let me know what type of “healthy” oil that I can fry my fish and chicken in?

I’m actually serious.

I run avocado for most high heat applications but call me crazy, that seems like a seed oil. (Just a really big seed)

I run peanut oil for shallow/deep frying. Which is technically a legume oil but….maybe no bueno?

My dressings and standard veg cooking gets olive oil or evoo. Which again contains a damn seed but maybe because the oil doesn’t make it a seed oil?

Fry like in a bath? Tallow.

Fry like in a cast iron coated in oil making cutlets? Olive oil. Smoke point be damned. Just don't let it overheat.

Close. Seed oils leech out of your pores and then burn/wreck your skin and cause skin cancer.

Tallow is that in NY I don't think I've ever seen. I do my cutlets in olive oil to

I was a peanut oil fan for a long time for deep fry and Chinese dishes. And tbf it is delicious. It’s better IMO than canola, soybean, and corn, but still prone to rancidity.

Palm and coconut are excellent for stir fry (what I use now). Avocado and olive are solid for sauté. Tallow or lard for deep fry (but avoid anything that is hydrogenated in any way). Butter yes, margarine never.

For lunch I did deep fried Buffalo wings in tallow. I ordered 7 lbs of grass fed tallow that I deep fry in my wok. After I filter in cheese cloth and keep in sealed glass Tupperware in the fridge. Don’t have to worry about it growing rancid. And fries in tallow are elite.

I used BWW wing sauce (soybean oil) and blue cheese (canola). So I think ultimately it’s just about limiting exposure.

I generally agree with this analysis (from a paleo type site):

https://www.marksdailyapple.com/healthy-oils/

so just potato rubbed in oil/salt/peper with cheese on it at like 275-290 for 2h30?

There's enough real literature that show that the anti-seed oil movement is a qanon type scam. That's why its the main discussion on most terrible platforms like the carnivor guy and Tate.

Just consume enough omega3 to counterbalance omega 6 intake. I spent maybe 20h researching both sides at some point because i really wanted to know if i had to be careful. I can' tell you why(too complicated and forgot 95% of it) but after reading studies and experts simplifications, i believe i made the right choice.


But i still strive to use good oils. Olive/Ghee/pork fat or canola if i gotta deep fry. Not for the same reasons the social media scammer spew.

As far as soy goes, i avoid anything soy(unless im eating hotpots with the fried soy squares) so the oil is included.

Mark Twain said it best.

Rumors of my soy bitch tits are greatly exaggerated.

almost always cooking in olive or butter, we don't do a lot of frying.
let's not forget canola is a cultivar of rapeseed bred to have low (not no) eurcic acid content.
and this portion of the wiki page has oily big corp fingerprints all over it

we've got studies about your studies
an irl CEO can know lacking LEAR jets suggests poor core dealings with family matters
but they also understand oleic acid inside out and backwards as if it were a shakespeare script

Why you shouldn’t believe that seed oils are bad for you: https://www.instagram.com/reel/CrGlr...RlODBiNWFlZA==

Mmm-hmm.

No, much worse for you, but really good.

Twice Baked Potatoes

damn you


i gotta try this saturday