BUYING USED COOKING OIL. BUYING USED

Buying used cooking oil. Cooking supper. Whole foods cooking.

Buying Used Cooking Oil


buying used cooking oil
    cooking oil
  • Cooking oil is purified fat of plant origin, which is usually liquid at room temperature (saturated oils such as coconut and palm are more solid at room temperature than other oils).
  • any of numerous vegetable oils used in cooking
  • Instead of coffee, Neelix pours Paris a steaming cup of cooking oil by mistake. (Waking Moments)
    buying
  • (buy) bargain: an advantageous purchase; "she got a bargain at the auction"; "the stock was a real buy at that price"
  • (buy) obtain by purchase; acquire by means of a financial transaction; "The family purchased a new car"; "The conglomerate acquired a new company"; "She buys for the big department store"
  • Pay someone to give up an ownership, interest, or share
  • Obtain in exchange for payment
  • Procure the loyalty and support of (someone) by bribery
  • the act of buying; "buying and selling fill their days"; "shrewd purchasing requires considerable knowledge"

Fiasco Winery in Jacksonville
Fiasco Winery in Jacksonville
When Dave Palmer finished pressing the juice out of grapes for his estate wine, he could have tossed the seeds and skins into fields to slowly decompose. Instead, he had the leftovers made into cooking products that he and his wife, Pamela, use at home and customers buy at the Palmers’ Jacksonville tasting room. Small bottles of grape seed oil and bags of grape seed flour now share shelf space with award-winning Claret and Syrah at Fiasco Winery. “Customers who like our wine appreciate that we also make culinary products from the grapes,” says Dave Palmer. “It’s a local byproduct, repurposed and manufactured in the greenish possible way, and completely produced in the Applegate Valley.” The idea to make something from pomace, the post-pressing heaps of grape seeds and skins, is not new. Old World vintners have been making grappa and grape seed oil from it for centuries. Making flour from pomace, however, is an innovative idea and one that the Palmers immediately embraced. Pam uses the flour in the biscotti and chocolate cookie batter that she bakes for their five grandchildren. Dave says it’s a healthy alternative to bleached flour and adds a grape-nutty flavor. But more than just that, the Palmers, who are big believers in nurturing the land and the community, think this project could launch a new cottage industry. Wine and food grown and sold here helps the local economy, reduces transportation costs and fuel consumption, and adds to Oregon’s growing reputation as a source for healthy, sustainable products. Last year, when the effort was just being introduced, Dave referred to it as a “pilot program.” Pilot. Funny he should use that word. Meet the Palmers: Way back in the 1960s, Dave and Pam were ninth graders growing up in Grants Pass. They met, dated and fell in love. He was the homecoming king and football captain and she was in the pep squad and an officer in student government. The fairytale could have included that they married and lived happily ever after. Unfortunately, they broke up. Pam started dating someone else and Dave, who didn’t get the athletic scholarship he counted on, joined the Air Force and trained to became a fighter pilot. He had always liked flying. He had jumped on the then-new unmotorized sport of hang gliding when he was still in high school. Now, in the Air Force, he was soaring with an engine. When he was 19, Dave returned home, sporting short hair and big biceps, and as he tells it, Pam “couldn’t resist” him. They eloped. That was 36 years ago. The first of their two children was born 11 months later. They traveled the world, first with the military and later when Dave flew cargo planes. They toured centuries-old wine caves in France, Italy and Germany, and met with wine merchants in Australia. Dave recalls “the openness that vintners, winery owners and every level of that historic industry shared with us. They gave us their knowledge, time, experience and wine.” In 1995, the Palmers returned to Southern Oregon and found people with the same wiliness to help. Two years later, they bought a homestead overlooking the entire eastern Applegate Valley. They planted 18 acres of vineyards and Dave started making wine with the help of local experts and UC Davis textbooks. Their Jacksonville Vineyards wine label has a photograph of William Matney, a hay farmer and gold miner who didn’t strike it rich but who built a farmhouse in 1897. One hundred years later, Dave and Pam moved in. “Life couldn’t be more idyllic nor more peaceful nor more tied to the land,” says Dave. “We truly love knowing that we are here as caretakers of this piece of history.” Over the years, they have added gardens and courtyards. In 2005, Dave used reclaimed wood to build a wine lab and a small tasting room. “We are very much do-it-yourselfers,” says Pam. “Dave has a passion for everything. He’s really active and curious. It’s hang on for the ride or get left behind.” In 2008, they moved their tasting room operation a few miles away on Hwy 238. The land there had been a dumping ground for abandoned trailers and cars. The Palmers turned it into Fiasco Winery. The name comes from an Italian word that means “to bottle” and a tradition: If an actor missed a line, it was said he “committed a fiasco” and the penalty was that he had to pay for a bottle of wine. For Fiasco and the Jacksonville Vineyards, Dave makes what he calls “a killer Claret” and Oregon’s only Super Tuscan as well as small lots of Sangiovese, Zinfandel, Chardonnay and other wines that sell for $19 to $40 a bottle. Their 2,500 cases sell out each year. “I’m a proponent that the vineyard makes the wine and the winemaker can enhance that,” Dave says. “We enjoy the blending and the collaboration between grapes and the winemaker.” Dave also designed and built the Fiasco tasting room, surrounded by landscaping and open fields that attract hundreds of hang gliders and paragliders on Memorial Day weekend. Spectators to the Starthistle Fly-in gather at a fe
ROMA KIDZ PASTA
ROMA KIDZ PASTA
this is not english...hehe. ROMA instead of ROME. KIDZ instead of KIDS. however...uhm...it is understood. you can add many things to pasta if you like: -cooking oil; from korean noodles or plain olive oil (or leftovers from supermarket domestic asian noodles). -tomatoes -chopped tomatoes from tin can (don't taste good). -other obscure uncle ben's sauces, they stay eglible for moths (at least the sweet and sour ones). -beef granules (contain a little beef extract) -leftover fish pieces (no suggestions here, don't buy canned tuna for years) -the white fatty rind from pork slices (it is, after all, raw meat, or at least, can be eaten raw. not only asian people know this custom). -last not least, soy sauce, or maybe even "salt". OKOK don't be silly. i will give you explanation, and i am not afraid. don't follow the instructions to use 2 litres cooking water, and to spill it away. these are wrong instructions. first time in my life, i bought thai noodles, in 1993, there was instruction just to use hot water as needed. as all noodles are similar, this also works for traditional italian pasta. just use hot water as needed, don't spill away anything, and then add more ingredients directly. you can, yes, even break spaghetti into two or three sections! hope this works for you. i had this carton for three moths, now i have used up the leftover. here the cover picture! OK after buying, i figured out, they are smaller, maybe kids size. for this reason, i do not buy this stuff regularily. adults go with plain packages, no illustration. well you can print this, and attach it to your noodle boxes if you really want to. no one stopping you. OK you can use chopsticks. if you break the spaghetti into tiny pieces, even they can be eaten with chopsticks. foreget instructions to use a large spoon to wind up spaghetti on a fork. just forget it. break them into pieces, use only as much water as needed, and chopsticks. well i forget, if you pin a tomato branch on the wall, this will attract good luck (italy superstition).

buying used cooking oil
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