From: matrix29@charter.net   
      
       Was frying up some curly french fries tonight.  Put some ham chunks from   
   a meal a few days ago until they became a red-brown color.  Deep fried it to   
   yummy.  Found out a good deep frying trick.  Was using just Healthy Choice   
   Omega-3 Cooking Oil.  Found out that by adding in a couple of spoonfuls of   
   unsaturated Coconut Oil (fats that stay semi-solids at room temperature) the   
   spatter factor is greatly reduced and the cooking heat can be raised up a   
   bit because the oil foams instead of spitting when a water-dense substance   
   is introduced.   
      
       I figure that no-TransFat Shortening would work too.  Although, the fats   
   that tend to be unhealthy are the ones that are semi-solids at room   
   temperature (cocoa fats in chocolate are in that range too) because they can   
   become solids again in the blood stream, the no-spatter factor is a big   
   bonus for deep frying.   
      
       I've got a little 6-inch wide cooking pot with lid I use rapidly cooking   
   up eggs and is great for deep frying tiny meals.   
       I also use the whisk-tongs (tongs that have gripping surfaces in the   
   shape of a flattened whisk) because they have superior gripping function for   
   irregularly shaped objects.   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)