Well, let me tell ya somethin’ about this here pot vegetable oil. Folks call it all sorts of things, ya know, corn oil, soybean oil, seed oil, all the same to me. It’s that stuff ya buy in them big plastic jugs at the store. Used to be we just used lard for everything, but now everyone’s all fancy and uses this oil.
Now, I ain’t no fancy doctor or nothin’, but I’ve heard tell it’s good for ya, well, some of it anyways. They say it’s got them… what-cha-ma-call-its… un… un-sat-u-rated fats. Yeah, that’s it. Sounds like something you’d fix a tractor with, but they say it’s good for your heart. But ya gotta be careful, they say some fats are bad, like them trans fats and saturated ones. Too much of anything ain’t good, that’s what I always say.
- Cookin’ with the oil
Now, when it comes to cookin’, this oil is pretty handy. I use it for fryin’ chicken, makin’ gravy, even bakin’ cakes sometimes. But ya gotta watch out, some of that oil, it burns real easy. Makes the whole house smoky and the food tastes… well, it tastes burnt. I learned the hard way, you don’t want burnt food, trust me on that.
I heard tell there’s different kinds of this oil too, some for high heat, some for low. The high heat stuff, they say it don’t burn so easy. I guess that’s what you want if you’re fryin’ somethin’ up good and hot. The other kind, maybe for salad dressing or somethin’. I don’t eat much salad, myself.
They talk about a “smoke point,” sounds like somethin’ from a fire drill, but it just means how hot you can get the oil before it starts smokin’. Rapeseed oil, the kind they use a lot now, they say it can take the heat. Good for fryin’ up them potatoes real crispy.
- Oil and health
Now, I ain’t one for countin’ calories. But they say this oil, it’s got a lot of ‘em. A spoonful, they say, is like a hundred and twenty calories. That’s a lot of calories, if you ask me. Everything tastes better with a little bit of oil or fat, I think, but maybe that’s just me. It gives food some flavor.
They say this oil is made from all sorts of things – corn, soybeans, even them little seeds. I guess that’s why they call it vegetable oil. Makes sense, I suppose. But they say some of these oils are better than others. They talk about olive oil too, but that’s too fancy and expensive for me, I stick with what I know.
The main thing is to not use too much, they say. Too much of anythin’ ain’t good. And make sure you pick the right oil for what you’re cookin’. You don’t wanna be burnin’ your food and fillin’ your house with smoke. That’s just a waste of good food and a pain in the neck to clean up.
So, there you have it. That’s my two cents on this here pot vegetable oil. It ain’t rocket science. Just use it right, don’t use too much, and don’t burn the food. That’s all there is to it, far as I’m concerned. And if someone tells you different, well, you just tell ’em that old lady so-and-so said otherwise. They’ll listen to me, everyone in town does when it comes to cooking or gardening.
One last thing, this vegetable oil, it keeps a long time. I remember keepin’ lard in a big ol’ jar and it would go bad sometimes, but this oil stuff, it stays good for a while. That’s handy, I reckon. Means I can buy a big jug and not worry about it goin’ bad before I use it all up.
So, go ahead and use your oil, just be smart about it. And don’t listen to all them fancy folks with their fancy words. Just use your common sense, and you’ll be just fine.
Anyway, that’s enough talk about oil for one day. I got to go and feed the chickens now. They’re probably squawking their heads off, hungry as can be. Chickens are always hungry, just like some of the folks I know. Always wanting somethin’ more to eat.
