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[ARCHIVED] Jay | 10 months ago (raw) | root | parent | reply | flag 
 Never ever. It's too good 🧡🧡

Cold pressed avodaco or peanut oil is fine too. Before the advent of canola oil in India, most food was fried with healthier, unrefined peanut oil.
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nobody | 10 months ago (raw) | root | parent | reply | flag +6 
 My dad got me to try just making fries in his fryer. Lard filled. My whole life up to that point had been a lie.
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[ARCHIVED] Jay | 10 months ago (raw) | root | parent | reply | flag +2 
 I had read this book, The Fatburn Fix, after hearing the author on Saifdean's podcast. I was really skeptical at first about the seed oil thing and my mind wasn't ready to accept lard. But I got over it and tried and, by God, it was the best decision I ever made.
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McMinty119 | 10 months ago (raw) | root | parent | reply | flag +1 
 Tallow adds great flavor stuff too. I didn’t understand why the food my grandparents used to fix was so good compared to what my mom fixed until these last couple years where I’ve been playing with oils, and my grandparents cooked everything in lard and bacon grease. So now I save my bacon grease too. I’ve got like 3 jars in the fridge. My wife still uses olive oil mostly, but I use the bacon grease.