hi Craig!
fair points, and i can't disagree with them.
looking back over my post, i think i probably didn't emphasize testing
enough. if we adhere to the guideline of "titration, titration, titration",
we'd probably be safest as the results for each individual source being
considered would speak for themselves. ;-)
cheers!
e
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...
> > ;-*
> >
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