Considering the huge amount of oil/energy expended driving trucks full of food all over the country, would it make more sense to increase our train infrastructure (is that even possible?) to move more food? That's the question, but not why I've come to Metafilter. [more inside]
posted by kestralwing on Aug 14, 2012 - 10 answers

What is the healthiest cooking oil ? [more inside]
posted by St. Alia of the Bunnies on Aug 2, 2012 - 39 answers

How can I re-create chip shop style chicken chunks at home? Specifically I am trying to re-create the kind of fried chicken chunks made at NYC's A Salt And Battery, in general I am trying to get that moist, crunchy, batter-just-pulls-away taste and texture found in fry joints. [more inside]
posted by The Whelk on May 28, 2012 - 7 answers

Where can I find a simple like-for-like publicly available price comparison between palm, sunflower, corn and olive oils as raw materials? [more inside]
posted by vogel on Jan 26, 2012 - 3 answers

How do I get the hot kind of mustard oil? [more inside]
posted by themel on Mar 4, 2010 - 13 answers

What should I fry? Give me your favorite fried food ideas. [more inside]
posted by cosmicbandito on Mar 7, 2008 - 52 answers

Help me marinate feta cheese in olive oil without the oil solidifying in the refrigerator. [more inside]
posted by ontic on Jan 5, 2007 - 12 answers

Zingerman's in Ann Arbor can no longer import garum colatura from Naples (garum colatura is the oil drained off barrels of cured anchovies -- it's great on pasta and in salads). Are there any other US importers of the stuff?
posted by tidecat on Jan 15, 2005 - 11 answers