this post was submitted on 03 Jan 2024
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chapotraphouse

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I wish this was a joke lol it's all in fun but this is the funniest struggle session of all time.

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[–] LeylaLove@hexbear.net 8 points 10 months ago* (last edited 10 months ago) (2 children)

It's so fucking funny because if these people knew as much about culinary as they claim to know, they know there are many dishes that are in fact fried in olive oil. The smoke point discussion is pop science going too far in food. Kenji did an article about this. If these dumbass food nerds spent more time reading and actually cooking rather than arguing with people online, they would know how shit actually performs and how to actually cook. But instead we have a bunch of people who nerded the fuck out when The Menu came out, without realizing that they are Tyler, not the Chef.

So yeah, fry things in olive oil if you want them to taste like olive oil. Don't use olive oil if you don't want it to taste like olive oil shrug-outta-hecks

Edit: Adding this because I think some of you fuckin libs need a theory lesson

Mao in Oppose Book Worship

I. NO INVESTIGATION, NO RIGHT TO SPEAK

Unless you have investigated a problem, you will be deprived of the right to speak on it. Isn't that too harsh? Not in the least. When you have not probed into a problem, into the present facts and its past history, and know nothing of its essentials, whatever you say about it will undoubtedly be nonsense. Talking nonsense solves no problems, as everyone knows, so why is it unjust to deprive you of the right to speak? Quite a few comrades always keep their eyes shut and talk nonsense, and for a Communist that is disgraceful. How can a Communist keep his eyes shut and talk nonsense?

It won' t do!

It won't do!

You must investigate!

You must not talk nonsense!

...

III. OPPOSE BOOK WORSHIP

Whatever is written in a book is right — such is still the mentality of culturally backward Chinese peasants. Strangely enough, within the Communist Party there are also people who always say in a discussion, "Show me where it's written in the book." When we say that a directive of a higher organ of leadership is correct, that is not just because it comes from "a higher organ of leadership" but because its contents conform with both the objective and subjective circumstances of the struggle and meet its requirements. It is quite wrong to take a formalistic attitude and blindly carry out directives without discussing and examining them in the light of actual conditions simply because they come from a higher organ. It is the mischief done by this formalism which explains why the line and tactics of the Party do not take deeper root among the masses. To carry out a directive of a higher organ blindly, and seemingly without any disagreement, is not really to carry it out but is the most artful way of opposing or sabotaging it.

[–] Nakoichi@hexbear.net 5 points 10 months ago (1 children)

Lmao makes a shitpost about cooking oil gets a Mao quote I love you guys

[–] LeylaLove@hexbear.net 7 points 10 months ago* (last edited 10 months ago) (5 children)

Olive oil being a struggle session is just so frustrating to me. As someone who has a deep love for food and cooking, it hurts quite a bit to see how the internet has pretty much re-birthed cooking snobbery in this entirely new way. I am an exceptionally knowledgeable cook, having worked in a million different types of places and even fully running a place for a little bit, lots of research into food science and such. I like the nerdy side of cooking that the internet has brought out, but the snobbery of olive oil's smoke point is a great example of when it starts just getting into re-establishing french style elitism based on racism and classism that has kept the true heroes of culinary history out of the public eye. Most of the great dishes we have, some of the smartest food practices around today, were made by illiterate, uneducated slaves and workers, and those people broke a ton of culinary "rules". Modern internet cooks stand on the shoulders of giants and spit on them. The guy who invented modern barbecue ribs was an illiterate slave making food for his owner, where his owner took credit for everything he did. It wasn'

One of the first widespread foods that had a sauce purposefully stabilized was creole Gumbo, which used okra, a veggie brought over from Africa. The only people who had okra at the time were black people brought to America via the slave trade. However, people like to credit the french with sauce stabilization through rouxs because the french could put it on paper and the slaves couldn't. It's why we see white people essentially try to claim Creole food by making some changes and calling it cajun, and they do it by legitimizing and de-legitimizing certain techniques.

Or how historically, Central America uses very little oil in their cooking, preferring the flavor of char over a maillard reaction done with oil. Now the delicious food of Central America is being lost over time because cooks are listening to these online people and replacing unique flavor elements from their cultures with french cooking practice. THAT is why white people can't make tacos, it's literally because they're cooking like white people and have had "cook everything in oil" drilled into them from the start of their cooking. It would be one thing if food was just changing with the times, people having different palettes, but that's not the case, otherwise those gentrified white people taco shops would be a hit amongst Hispanic people.

I see the whole olive oil debate, and similar discussions as a way to dismiss cooks with unique techniques and their food. People saying you can't fry in olive oil are implicitly saying that pretty much the entire middle east and medeterranian were just burning absolutely everything they cooked until white people made canola oil. It's re-establishing elitist cooking standards with bad information. So everybody's food is becoming more and more tasteless, more Americanized, switching to more neutral oils, all in the name of "not burning" something that isn't even actually burning. It's annoying.

[–] heartheartbreak@hexbear.net 4 points 10 months ago (1 children)
[–] LeylaLove@hexbear.net 4 points 10 months ago (1 children)

I do a lot of foodposting on my account. Like Mao said, talk on things that you're well educated on and you'll never make an ass of yourself. Nobody will argue with me over olive oil frying because there's very little to challenge on well informed takes built from empirically testing books and experiencing things first hand. I'm very well educated on food, and can write at length about history, techniques, and unique flavors I've gotten to try.

[–] NewAcctWhoDis@hexbear.net 2 points 10 months ago (5 children)

Do you happen to know anything about stir frying? I've been reading up on it a bit recently and it seems like traditional stir frying would smoke the shit out of the oils available in China at the time.

[–] LeylaLove@hexbear.net 3 points 10 months ago* (last edited 10 months ago) (2 children)

Not as much as I'd like, I will give that as a primer. However, I do know general food history and can extrapolate. So from what I do know, Seasame and Tea Seed oil probably would have been the choices. These have higher smokepoints of 450-500 degrees, if they were cooked outside, smoke wouldn't have been an issue. Many stir fries are based on SE asian spring veggies, aka when you wouldn't want a fire running in your house the whole day. We cook inside now, so smoke is way bigger of an issue. Plus, modern Chinese cuisine also creates a shit ton of smoke inside. Fried rice and stir fries requires a smoking hot piece of carbon steel. If it was cold enough to put a fire inside, they probably just made soup from their leftovers instead of a stir fry to avoid the smoke, because nobody wants their house full of smoke.

So yeah, they were probably creating an obscene amount of smoke and didn't care because they were outside. Many modern home cooks suggest cooking stir fries using their wok over the grill to avoid the indoor smoke. If they weren't, it's because Stir Fry doesn't necessarily require the super high heat we associate it with

[–] NewAcctWhoDis@hexbear.net 2 points 10 months ago (1 children)

So I shouldn't worry too much about my oil smoking, at least in terms of flavor?

Sesame oil is weird because a lot of people insist it shouldn't be used as a cooking oil but that seems to be completely untrue.

[–] LeylaLove@hexbear.net 2 points 10 months ago

Yep, smoke usually equals burning, but this isn't the case with all oils. Trust your taste buds

[–] SoyViking@hexbear.net 2 points 10 months ago (1 children)

I thought "real" stir fry required more heat than what a typical western stove can give. I've kind of used that as an excuse for my attempts at stir-frys being mid at best.

To be fair, the "you can't stir fry in a western kitchen" is a half-remembered claim from an old book about Chinese cuisine written by an English woman, so I'm not hard to convince otherwise.

[–] NewAcctWhoDis@hexbear.net 2 points 10 months ago

I've heard this before, but I've also heard the counterpoint that a modern Chinese home isn't going to have a high BTU stove either. My next step is to watch a bunch of cooking videos on Youku to see what modern Chinese people are doing.

[–] CloutAtlas@hexbear.net 2 points 10 months ago (1 children)

To this day, there are outdoor kitchens in China.

Here's Wang Gang, a world class Chinese chef, cooking literally next to a rice paddy. He normally works in a professional kitchen in Sichuan but for some of his vids he's at home with his family and they have an outdoor stove setup.

https://www.youtube.com/watch?v=DxpCVrwwF-g

https://www.youtube.com/watch?v=hgYXRuQcniw

https://www.youtube.com/watch?v=hIsLgYy03YM

[–] NewAcctWhoDis@hexbear.net 1 points 10 months ago

This is really cool, thanks!

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[–] GalaxyBrain@hexbear.net 2 points 10 months ago

order-of-lenin

Longtime cook who knows what the hell I'm doing here as well. And you said it perfectly. Having to explain at work that the marinated sundried tomato mix I made for pizzas were supposed to char in the oven just today was a fucking battle. That's still in the white boy domain, but unless it's meat doing any kinda charring or searing is just making burnt food to many

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[–] oscardejarjayes@hexbear.net 4 points 10 months ago (11 children)
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[–] CloutAtlas@hexbear.net 3 points 10 months ago* (last edited 10 months ago) (1 children)

I'm gonna throw a completely different take into this struggle session: 菜籽油

If you can possibly source 菜籽油, a Sichuanese roasted rapeseed oil (not blindly exchangeable with canola, I'll explain in a bit). It's versatile enough to be used to make chili oils for hot pots, stir frying AND deep frying.

It is/was banned in the US and many western countries because a 1960's study found that if you feed rats 70% of their daily caloric intake in the form of virgin rapeseed oil, they develop heart problems. Also because it's associated with Indians and Chinese and it was the 1960's.

The Canadians found a way to cross breed turnips with rapeseed to produce a legally distinct and "healthier" product, CANadian Oil, Low Acid. This CANOLA oil is cheap but has basically no flavour. But under 2% erucic acid which makes it street legal in the US and other western countries.

菜籽油, on the other hand, is a mix between native Chinese mustard and European rapeseed. It's toasted before being pressed for oil, and is a darker, more flavourful oil than canola despite both oils being derived from rapeseed crossbreeds. But it retains high smoke points, can absorb flavours quite well (if you were making a Chinese scallion oil or chili oil, this is a good base, or if you wanted to make some homemade Laoganma, this is good). More recent studies have disproved the link between eucic acid and heart disease, so some online retailers have been able to stock it.

You don't need to worry about smoke points and olive oil pricing and whether or not you accidentally gave money to Israel because some of the olives came from a stolen Palestinian olive trees.

Some form of Brassica oil has been use in India, south east Asia, China and Japan for thousands of years. Pick up a Chinese roasted rapeseed or an Indian mustard seed oil.

[–] IzyaKatzmann@hexbear.net 1 points 10 months ago

wow what the heck, did not expect such a quality comment, trust and verify and all that blah blah but this is great, commend you for it rat-salute-2

[–] Leon_Grotsky@hexbear.net 3 points 10 months ago (1 children)

Hot take: There is no point in smoking olive oil, shit wont even get you high... go buy hash oil like a normal person!

Gamers, I swear

[–] Nakoichi@hexbear.net 2 points 10 months ago* (last edited 10 months ago) (4 children)

Filling my bong with olive oil instead of water just because I like the taste.

Actually now I kinda want to try this. For science you know.

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[–] SovietWaveGoddess@hexbear.net 2 points 10 months ago (1 children)

God you have begun another fucking struggle session fucking hell why

[–] Nakoichi@hexbear.net 2 points 10 months ago (1 children)

lol I have been checking in on this while at work and laughing my ass off. It was not my intent.

[–] SovietWaveGoddess@hexbear.net 1 points 10 months ago

the sins of the father are paid by the sons

[–] macerated_baby_presidents@hexbear.net 2 points 10 months ago* (last edited 10 months ago) (1 children)

Why does this even matter. Extra virgin olive oil is way too fucking expensive to deep fry with even if I wanted to smoke out my kitchen and eat olive oil flavored chimichangas. Whole debate is bikeshedding for people with nice kitchens in their suburban homes and nothing else to do except pontificate about how seed oils are going to make you trans. Including Kenji, who in a just world would be court-enjoined from publishing links to EVOO deep frying fume analyses until the price falls below $0.30 per fluid ounce. And I thought I was living like a king, upgrading from canola to soybean.

While I'm at it let me take this moment to further complain about the absolutely piss-poor state of American rental stock kitchens. I have NEVER lived in an apartment that had an actual exhaust venting to building exterior, only those bullshit filters underneath a rangetop microwave. Everything gets coated in gummy dust from the aerosols that are recirculated and you can watch a CO2 meter climb to the maximum reading as the oven warms up. If you want to char anything you need to pull down the smoke detector - god help you in a big apartment building where they're hardwired and all you can do is poke the button once it's already started beeping. All of this is academic. Go fry something

[–] LeylaLove@hexbear.net 4 points 10 months ago

You see olive oil frying used for very specific foods, and they make pretty big differences when people actually go for it. I typically fry in peanut or corn oil at home, it's the cheapest where I live and has the best flavor. However, something like Italian artichoke hearts, or Greek "beneigts" (or whatever they call them) the olive oil is a night and day difference. Idk, it's a practice more for restaurants than anything. Most people aren't discerning enough to know when an olive oil fry is worth it, because it is very rare.

Also, Kenji does food science for restaurants. When we're talking about frying things and don't care about creating smoke, it's because we're in professional kitchens with good ventilation, and are charging people out the ass for a plate so we have to make sure shit is REALLY good so our restaurants don't become part of the 90 percent. There is nothing wrong with him answering a question, and dunking on the suburban food snobs you don't like. It's not that we should be frying things in olive oil, anybody can tell you that's too expensive to be worth it. It's about not deligitimizing cooking processes for a reason that isn't even true. You have any idea how many times some rich fuck I was a private cook for tried to not pay for their food because "you can't fry in olive oil because it burns the oil" like they weren't happily using said "burnt" olive oil to eat 2 loaves of bread. It's about not letting people be armchair experts on subject matters they don't understand

[–] Tankiedesantski@hexbear.net 2 points 10 months ago (2 children)

Cover your car batteries in olive oil before you throw them into the ocean.

[–] Mindfury@hexbear.net 3 points 10 months ago (2 children)

slather your cat in olive oil before letting them outside

[–] PointAndClique@hexbear.net 3 points 10 months ago

drizzle your river rocks in oil before stacking them (adds challenge)

[–] Rod_Blagojevic@hexbear.net 2 points 10 months ago

🍴🐱🍷

[–] D61@hexbear.net 1 points 10 months ago

Olive oil makes for the best PPB on the planet!

[–] Dickey_Butts@hexbear.net 1 points 10 months ago

Hexbear marble counter top gang and its consequences...

[–] rootsbreadandmakka@hexbear.net 1 points 10 months ago (5 children)

hexbear having a struggle session over carnist talking points, you hate to see it.

[–] voight@hexbear.net 1 points 10 months ago* (last edited 10 months ago)

Lmao seed oil discourse is amazing bc these guys are talking like everyone is getting free HRT or they can't digest protein meanwhile their strongest soldiers are turning beet red and vlogging how they visibly aged themselves a year every month

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