<x-charset ISO-8859-1>Ernest,

I'd agree with everything you wrote (and I've snipped most of it out of 
consideration to the folks in digest mode) except I'd point out that in 
many parts of the US (and in many other countries) Chinese restaurants 
are everywhere, and many of them have excellent oil. My experience is 
that the more volume the place does, and the more $ they're making, the 
more frequently they can afford to change their oil - so look for a 
busy place and they'll probably have better oil. Also, the better the 
food/more high-end the place, same thing.

Craig


On Mar 14, 2004, at 10:07 AM, ernest breakfield wrote:

<snip>

>      for what it's worth, friends of ours who own a Chinese restaurant 
> have
>  warned us off of using their oil saying it's "too dirty" by the time 
> they get
>  done with it! interesting, eh?
>      the owner of one Japanese restaurant we know has already advised 
> us that
>  another Chinese restaurant next door to them often takes the waste 
> oil from
>  the Japanese restaurant for use in their own kitchen because it's 
> still
>  "clean enough" for their purposes...    =8-0
>
>      i'd probably do titration and water content testing on samples 
> from all
>  potential sources just to see where they all fall out, but at this 
> point i
>  think if i ever use more oil than i can get from our current primary 
> source,
>  i'm not going to go looking at a Chinese restaurant as my first 
> choice...
>  ;-*
>


[Non-text portions of this message have been removed]




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