Hi Everyone ! 
Wow, it's great to find this forum. I've been reading up on traditional foods, Weston Price, Sally Fallon etc for the last few weeks. Have made some major changes in diet and really loving it ! Being a vegetarian for 21 years and developing terrible teeth, I started to google and found Ramien? "Cure Tooth Decay" and that lead to traditional foods......... and here I am ....... It feels VERY earthy and natural.
The fat/oil change is an issue with my 13 year old son who is a deep-fried chipaholic. We have a deep-fryer that he has just began to make his own chips in. My husband keeps it full of canola oil which I know is a no-no. We have also been using rice-bran oil which has a very high smoking point and is supposed to be a healthy alternative to the other supermarket oils (not in the deepfryer as it is too expensive this way). But interestingly I haven't come across any literature that suggests this is an unhealthy oil or even mentioned at all? I guess it is lumped in there with the other modern oils though?
My question is if we were able to fill up the deep-fryer with lard and use that for my son's chip love, are we able to fry more than once with this? That is re-use the lard? Or is re-using lard a no-no? To fill our deep-fryer would require a great quantity of lard and an expense we probably couldn't do for a one-off feed of chips - lol. And yes, I have for many years encouraged him to eat oven chips, even cooked in a little shallow oil, but ....... "it just isn't the same Mum".
Interestingly our fish and chip shops here used to cook in beef-fat but they made the switch to canola oil in which we are all believing is a switch for the best! They of course would re-use the lard over and over.
Other than that, really enjoying the transition, and have managed to source a raw milk supply here in NZ. Been making yoghurt and butter and would love to try the kefirs if I could only find some grains ! Just started on the fermented veges and have some saukerat brewing. Can't wait to make some vinegar and other ferments. Lots of fun !
Anybody here in New Zealand?
Thanks for listening everyone ! Great to be here!
Cheers
Lynda
Wow, it's great to find this forum. I've been reading up on traditional foods, Weston Price, Sally Fallon etc for the last few weeks. Have made some major changes in diet and really loving it ! Being a vegetarian for 21 years and developing terrible teeth, I started to google and found Ramien? "Cure Tooth Decay" and that lead to traditional foods......... and here I am ....... It feels VERY earthy and natural.
The fat/oil change is an issue with my 13 year old son who is a deep-fried chipaholic. We have a deep-fryer that he has just began to make his own chips in. My husband keeps it full of canola oil which I know is a no-no. We have also been using rice-bran oil which has a very high smoking point and is supposed to be a healthy alternative to the other supermarket oils (not in the deepfryer as it is too expensive this way). But interestingly I haven't come across any literature that suggests this is an unhealthy oil or even mentioned at all? I guess it is lumped in there with the other modern oils though?
My question is if we were able to fill up the deep-fryer with lard and use that for my son's chip love, are we able to fry more than once with this? That is re-use the lard? Or is re-using lard a no-no? To fill our deep-fryer would require a great quantity of lard and an expense we probably couldn't do for a one-off feed of chips - lol. And yes, I have for many years encouraged him to eat oven chips, even cooked in a little shallow oil, but ....... "it just isn't the same Mum".
Interestingly our fish and chip shops here used to cook in beef-fat but they made the switch to canola oil in which we are all believing is a switch for the best! They of course would re-use the lard over and over.
Other than that, really enjoying the transition, and have managed to source a raw milk supply here in NZ. Been making yoghurt and butter and would love to try the kefirs if I could only find some grains ! Just started on the fermented veges and have some saukerat brewing. Can't wait to make some vinegar and other ferments. Lots of fun !
Anybody here in New Zealand?
Thanks for listening everyone ! Great to be here!
Cheers
Lynda
