The stupid questions thread.
- Thread starter fairy1
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pink poodle
気が狂っている男
I think so. It was knee special for $9 in the big format. I left without oil as I was too confused and not out of stock yet.
ForkinGreat
Knows his Brassica oleracea
Any food oil not in a tin or glass bottle may (due to endocrine disruptor chemicals offing from the plastic into the oil, and/or degrading the plastic container) be bad for your long term health. Take it with a grain of salt if you want, but Food Oils interact with plastic, and not in a good way.
www.sciencedirect.com
www.ncbi.nlm.nih.gov
Interaction of packaging materials and vegetable oils: oil stability
The effects of different plastic films (polyethyleneterephthalate, polyvinylchloride, polypropylene and polystyrene) on the stability of olive, sunflo…
www.sciencedirect.com
Effect of containers on the quality of Chemlali olive oil during storage
This study is undertaken to determine the storage stability of Chemlali extra-virgin olive oil (EVOO) in different containers such as clear and dark glass bottles, polyethylene (PE) and tin containers. The different oil samples were stored under light ...
www.ncbi.nlm.nih.gov
wesdadude
ウェスド アドゥーデ
It's a neutral and high-smokepoint so not an olive oil replacement. I've never used it for that purpose so not entirely sure what it tastes like.
pink poodle
気が狂っている男
If you're just going to pour it on as is...it's not that tasty. But you can flavour the oil with garlic etc easily.
If you like the flavour, sesame oil makes a delicious drizzle.
If you like the flavour, sesame oil makes a delicious drizzle.
wesdadude
ウェスド アドゥーデ
Isn't that the recipe for botulism?
pink poodle
気が狂っている男
You're thinking of tummy herpies.
Not if you double up the chilli.
indica
Serial flasher
I have read this
pink poodle
気が狂っている男
I think it is an equipment and process issue, rather than the result of mixing oil and garlic. I've done it a few different ways plenty of times without issue. My current favourite method is to confit it.
Fred Nurk
No custom title here
I too have read this, seems it is a combination of garlic, oil, temperature and presence of bacteria...
Stinking facts about garlic
Known as the stinking rose — and related to onions, shallots, chives, and leeks — garlic has a distinctive flavor and needs a lit bit of care when handling it.
www.canr.msu.edu
indica
Serial flasher
Many kitchens I worked in had oil garlic mixture on the bench
pink poodle
気が狂っている男
indica
Serial flasher
FOr garlic and oil - yes.
pink poodle
気が狂っている男
While I haven't been out on my wagon wheels as much as I would like, yesterday's ride on my local network raised a question...
Dear riding gurus,
It seems that a lot of the short gravity oriented trails at my local site were built by someone (or perhaps a group of someones) in an era when bikes were a bit different. 26 inch wheels, shorter wheel bases, steeper head angles, and perhaps in some cases even for a specific type of bike (perhaps something like a slope style bike given the way many tight corners rail into a jump)...none of which this new bike of mine is. I'll never know for sure as whoever built these wonderful trails did so a long time ago and their identity/ies has always been a mystery. Anyway, the question is am I wasting my time trying to learn how to rail this bike around tight corners? Is there a special technique I am yet to learn for slamming a big bike around? Or is it just time for new corners? I also notice when it is time to exit the corner and power slam my pedals into the upcoming jump it takes a little additional effort (I had a huge rear wheel case the other day!).
On the other hand the bike glides over what seems to be a section that wpuld have once felt a bit rough, mostly being roots into a gully.
Dear riding gurus,
It seems that a lot of the short gravity oriented trails at my local site were built by someone (or perhaps a group of someones) in an era when bikes were a bit different. 26 inch wheels, shorter wheel bases, steeper head angles, and perhaps in some cases even for a specific type of bike (perhaps something like a slope style bike given the way many tight corners rail into a jump)...none of which this new bike of mine is. I'll never know for sure as whoever built these wonderful trails did so a long time ago and their identity/ies has always been a mystery. Anyway, the question is am I wasting my time trying to learn how to rail this bike around tight corners? Is there a special technique I am yet to learn for slamming a big bike around? Or is it just time for new corners? I also notice when it is time to exit the corner and power slam my pedals into the upcoming jump it takes a little additional effort (I had a huge rear wheel case the other day!).
On the other hand the bike glides over what seems to be a section that wpuld have once felt a bit rough, mostly being roots into a gully.
frenchman
Eats cheese. Sells crack.
Ur just getting old and starting to suck.
Fix this by finding sum 14yo to ride with.
pink poodle
気が狂っている男
I have always sucked! So that is nothing new. I rode with a 14 year old (and his dad) the other day and there is no way to type a sentence here that doesn't make me sound like a Catholic priest. The terms "whip" (as in "whip master") "table top", "1 hander", "schooled" and "rhythm" are a minefield.
pink poodle
気が狂っている男
Is there anywhere in Australia that it isn't going to rain from 1 to 3 July? Because I finally have 3 days in a row off work and fuck fuckity fuck fucking fuck fucking surprise we have again been warned of a lot of rain coming here. I have decided that I am going on a 3 day holiday to anywhere that it isn't raining...probably. and in reality what I mean is which capital city that isn't Hobart, Darwin, or brisvegas is dry?
