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]
What is the healthiest cooking oil ? [more inside]
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]
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]
How do I get the hot kind of mustard oil? [more inside]
What should I fry? Give me your favorite fried food ideas. [more inside]
Help me marinate feta cheese in olive oil without the oil solidifying in the refrigerator. [more inside]
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?