Another option: A paper towel oiled w/ vegetable oil to grease a pan. Then sprinkle a little flour in it, until it’s lightly coated on top of the oil. I’ve been doing this all of my adult life for baking and it’s always worked. Just for baked goods. Other stuff I use a misto with either Olive or Canola oil.
I’m going to invent a paint-roller type contraption for blotting whole pizzas. Save time by just rolling it back and fourth on the entire pie. 🙂
Benign and universally beloved as it seems, pizza is a food that’s rife with controversy. The New York/Chicago rivalry over whose pizza is “best” will never be resolved, and politicians have been mocked for taking fork and knife to a slice. Perhaps even more contentious than these is the question of pizza-blotting—is it a culinary crime to dab at the grease atop a pizza with a napkin? Either way, there’s some good news for blotters: blotting the oil off the top of pizza does make it measurably healthier.
Click the image to see the entire album on imgur. The person posted this thread on Reddit, answered a few questions:
The whole thing took three days. It would only take a day if I didn’t need to wait for paint to dry. The grease was a pain to get out, it started with rubber gloves and me scooping it out with my hand in to the trash and finished with a half roll of paper towels wiping everything clean. For the gear its most likely the cassette on the right in photos 13 and 14, its really common for those to strip out. I didn’t take a photo of it but I replaced that gear too while I was at it. It only cost around $4 and get a gasket while you’re at it so your new grease isn’t dripping into your food.
On replacement parts: they really haven’t changed much. I was able to get all of the parts I needed from kitchenaid. I had to get longer screws for the feet and unfortunately the trim band doesn’t say Hobart anymore but I know what it is and it looks way nicer. …Every part I bought was right off Amazon, sold by Kitchenaid. And last the cost I paid $60 for the mixer and about $50 on part, paint, etc. The most expensive part were the beater and the whisk at about $14 each.
I re-greased the hell out of it using Amsoil x-tream synthetic food grade grease (my hands were covered in grease I didn’t want to touch my camera). I didn’t use any cleaners or solvents to clean the inside just gloves and rags. There’s no point in cleaning it spotless just to fill it back with grease and its around food so less chemicals the better.
Strips and stuff: I had to order them. I heard rumors that they send replacement parts for free but I wasn’t so lucky. Everything was really cheap though.
Most people who exercise or compete in endurance sports would probably answer no. For decades, recreational and competitive athletes have stoutly believed that we should — even must — consume a diet rich in carbohydrates to fuel exertion. The conventional wisdom has been to avoid fatty foods because they are an inefficient fuel source and could lead to weight gain.
But in recent years, some scientists and quite a few athletes have begun to question those beliefs. Athletes devoted to ultra-endurance sports, in particular, tout high-fat diets as a means to improve performance.
…exercise scientists long ago established that endurance training makes athletes better able to use fat as a fuel. And that metabolic adaptation prompted many scientists and coaches in recent years to wonder what would happen if you extended that ability to its farthest extreme and trained an athlete’s body to rely almost exclusively on fat, by removing almost all carbohydrates from the diet and ramping up grease intake?
If you decide to make a change – do it in the off season. It may take a few weeks for your body to adapt to a high-fat diet (three weeks for cyclists in one of the studies), and it may never work well if you’re doing sports that require sudden bursts of power or strength, like weightlifting, Crossfit, or team sports like American football. But if you’re gearing up for a marathon or a long bike race, bacon-heavy breakfasts might suit you just fine.
For vegans/vegetarians, you’ll want to source fat from the following:
Cheese (assuming not vegan/etc and/or lactose intolerant)
A bit of grease from pizza residue or lipstick doesn’t do too much to eliminate soda bubbles, but if flattens the head on beer. Why?
The bubbles at the top of a newly-poured glass of soda and the bubbles at the top of a newly-poured glass of beer look pretty much the same – at first. Differences make themselves obvious fairly quickly. Soda bubbles lack fortitude. They fizz down to nothing quickly. Beer foam stays, even when it’s not wanted, until something greasy hits it.
Wheat beers typically have the most voluminous and persistent head. Especially Weissbier. This is because wheat has a higher protein content than barley, and Weissbier has a higher amount of dissolved carbon dioxide relative to most other styles of beer.
The traditional glassware is even designed to accommodate all that fluff.
Seriously, do NOT. For more information, including disgusting examples and photos – see this article.
The fats in the grease and oil from your kitchen mix with the other chemicals in the sewers and form nasty conglomerations of chemicals that can build up and block the pipes that take our dirty water to the wastewater treatment plant.
Put your grease in the trash, not the sink.
Cook sparingly with oil – it’s easier/better to add more than to have too much. But you don’t get a choice with bacon. Storing in plastic containers are not a good idea, as they might melt if you don’t let the oil/grease cool. I use the leftover metal containers from canned goods. If you did enough volume, it’d be worth the time to make biofuel. One day, municipal services will likely provide such a means but currently they’re telling people to put the left over fat/oil in the landfill.