Hello Ed >...then there were Keith Addison's comments once, about Japanese >restaurants not having *any* oil for them (in Japan)....they fry and >fry in it till it's all gone, least a lot of them do it sounded like!
Not at all - that was ONE restaurant in Chiba (Tokyo): >As a general rule we've found the cheaper the restaurant the worse >the WVO - more abused, cooked longer and probably hotter before >being renewed, higher FFA levels. Others say the same in other >countries. I'm sure there are exceptions but I've yet to find one. >One real cheap eatery in Chiba used quite a lot of oil but didn't >have any WVO for us - they used it all up! Ulp... I definitely >wouldn't eat anything that'd been cooked in some of the WVO we've >had, lethal I reckon. As the prices rise so does the WVO quality. >The very good stuff that's hardly been used at all comes from the >classy joints, but it can be hard to get hold of - the waste >recyclers seem to like it for the same reasons we do. In fact it was a Chinese frier/takeaway. We did get some very bad oil from a streetside takeaway stall, but though they overused it quite grossly, they didn't use it all up like the Chinese one did, they always had quite a lot of WVO to spare, if we wanted it. Not very nice, but quite educational learning how to deal with it. We don't do restaurants now, we moved one step back (a factory and two school lunch centres, all good quality oil), and also one step forward, to household-level - we supply biodiesel to a guy who sells organic produce direct to householders from his truck, they give him their used cooking oil and we make biodiesel out of it. Also good quality oil. Actually we do get oil from one restaurant, but what we mainly get from them is kitchen scraps (for our worm bins), and we take their oil too, but they don't do a lot of frying (nice oil though, 1ml titration). >Had the same comment from someone who went asking at a potato chip >factory "oh, we don't change it....we just add some more when it gets >low!" > >Yuck! > >Mostly depends on the *chef*, not the type of restaurant, methinks. And the clientele, if they don't know any better than to stay away, or, too often the case, if they can't afford any better. Best Keith >Ed >On Sunday, March 14, 2004, at 01:07 PM, craigreece wrote: > > > 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] > > > > > > > > > > ------------------------ Yahoo! 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