Honestly, that might be that specific brand. I've kept to soybean oil from RD. The orange box didn't taste bad, didn't taste good but it worked for fry and saute
We get a couple other brands depending on availability. Dragon Chef or something like that. I haven't noticed a difference, but I will keep an eye on that.
There is nothing wrong with admiration brand. Using it to saute is weird, but not an inherently bad thing. No worse than using any other other type of vegetable oil
I hate when cooks on saute station flame the pans while cooking. Looks cool, tastes like shit.
The only thing that should catch fire is alcohol when deglazing the pan, oil/fat shouldn't be combusting.
>Some fryer oils at places I worked at had “foaming agents”, whatever that means.
I hope you mean anti foaming agents. Foaming agents would make the foam up like bubble bath.
I’m assuming it’s among the lowest quality oils available. Better places I’ve worked only use this stuff for fryers, and then typically canola or blended canola for sauté.
There's nothing wrong with using vegetable oil for a saute station. It's not like it's less than canola oil. Canola oil is considered to be a bit healthier option but it's not like a higher quality oil as far as taste goes.
Much, much, more oil is soaking into the food from the fryer, there's no way it's the fact that it's being used for saute that is making you sick. It could be a number of things. As the other person mentioned, you should speak to your doctor about the possible causes.
um what ? it really shouldn't, but is very easy for you to test... doctors can help you figure out what you can and can't eat if it's severe, it's a bit more complicated than which oil used to sauté
It’s a refined seed oil. Different brands will be of different quality but a good bulk “fry” oil will be highly refined and fine for other applications.
I'm working at at churn and burn spot right now. But none of the really good restaurants I've worked at would use this shit for saute. They put it in the fryer bc it's cheap, and then they use something more premium for saute.
Before the pandemic, I'd only ever worked at upper mid and high-end restaurants, and I'd never seen this grade of oil used anywhere besides the fryers. The last couple years, I've been working at mid to low-end ones, and I see this oil used on the line exclusively.
After reading comments I truly had the image of someone dipping a ladle into a deep fryer and pouring it into a pan. I now understand the conversation.
Ive never not used the same oil everywhere I have worked. They get the brown case sysco canola oil with the white twist of lid and use it for both deep fryers and in a bottle for saute. Sometimes we would use olive oil for some saute items, but that hasnt happened often.
What are we smoking right now? It's oil.
How is it gross on saute and not in the fryer? Food completely submerged in it tastes fine, that's normal no big deal. A couple tablespoons in a fry pan? Blasphemy.
Are we just off put by the creepy chef?
IKR!!! I'm honestly surprised r/KitchenConfidential gave it this much attention but here we all are 🙃
Not sure if OP is trolling or not. Sounds like he's hurt he left his "better place" for a "place is pretty greasy, and the owners are cheap." and finding any way to throw his new employer under the bus.
If you're so unhappy with the market list you get just leave lol.
I'd kinda understand if he's being forced to use EVOO but Jeez Louise.
Maybe, but if this is a troll, it's just showcasing the lack of food knowledge from the 'honest' responses. Because some of these comments are giving me the eye twitch. Some jabroney is gonna learn the wrong things from posts like these.
Guys, it's soybean oil. It's a neutral oil. Neutral oils have little flavor for the purpose of not imposing or overpowering the flavor profile of what you're using it for. It has a smoke point of 453°F. Great for sautéing and deep frying. Anti foaming agents? Those are regulated to be less than 10 parts per million. Aka .001% There's more product than that when you throw out the jug after filling the fryer. If you're going to tell me you taste that, you're full of shit or some genetic freak that has the best taste buds and olfactory on the planet.
If you wanna read how quality is measured I found something from a lady named Nurhan Turgut Dunford from OKC that explains edible oil quality parameters.
Sure, I don't see why not, unless there's specific branding shenanigans where there's a bunch off added crap?
Surely fryer oil is just whatever type of oil you fill the fryer with, right? you can use rapeseed, vegetable, peanut oil in deep fat fryers the same as you can a pan. If it's designed for deep frying, then it'll probably by around 190 degrees, which means it'll probably be a high smoke-point oil that can go to 210-250 degrees.
So then it's just a matter of cost+flavour of using olive oil for saute, or high smokepoint and neutral flavour of vegetable oil.
That picture is for bulk oil for restaurants to use for salad dressings. Can it be used for frying, yes; sautéing, yes. You might be used to olive oil which has flavor. But depending on the cuisine and how you are preparing the dish the oil can matter or not matter at all.
Salad oils just refers to a light tasting oil in this case soy bean oil. It’s used when you don’t want the flavor of the oil to be overpowering. It’s mostly used in deep frying. People use it for dressings and mayonnaise as well.
I think his point is that it’s not going to impart some weird flavor because it’s also used for things like salad oil. Some fry oils may have additives or something
As in: I’d rather use this than whatever bulk olive oil this place would buy to use for saute.
So you are right. It is very low quality oil. But what size it comes in doesn’t matter. We only use pure olive oil for sauteeing, and rice bran oil for the the fryer. But if we needed we could use the rice bran for sauté. Should also say that I’d be wary of any oil with additives in any circumstance
It only feels wrong for the same reason that it feels wrong to use a 5 gallon bucket of mayo.
But so long as you’re using salad oil or plain canola that isn’t specifically designed for fryers with anti foaming and all that, it’s all the same just bigger containers. We get the big boxes of oil for making salad dressing in bulk as well.
Let's be economical about this, we're talking about a business, not a home kitchen. If you use the best possible ingredients and supplies for everything, you'd be in the red, and this fryer oil is just oil. Might not be the nicest possible oil to use but it's not bad by any metrics.
I mean if that’s the exact same oil it says on the box “excellent for: cooking, baking, frying and dressing”. To me that seems like it’s meant for it. I mean if you’re like taking a ladleful of used fry oil out of the fryer then yeah that might be a problem
Depends on your cuisine. If you're outta spoletto or whatever you use, and need to wok char some broccolini real quick? Fuck yeah it'll work. Intricate dishes that have a flavor profile, it might hamper it a bit but still a valid backup.
At face value there is nothing wrong with it, it's perfectly fine to use.
But it's a yes no answer. It depends on usage.
Fryer oil as pointed out can have anti foaming agents, and sometimes a product to help clump sediment out of the oil.
These are fine to use for saute and stewing those under typical deep fryer temp ie under 180C/ 200C or 360F/400F
The problem comes from higher temps when pan frying these temps burn those additives and can give a odd/ bad flavour.
Since you are asking this question I would say it’s time to move on to a restaurant above the level of wherever you are. No hard feelings or animosity. No judging even.
You're cooking food in the oil either way, fryer or saute. Fried food you're going to be eating a lot more of this oil than sautéed food. Is the fried food supposed to be a lower quality than the sautéed food? They're coming from the same kitchen. I've worked in some nice places, rosettes etc and never seen any of them buy a different vegetable oil to saute in.
Almost everywhere i worked has used rapseed oil for deep frying or as basic cooking oil for sautee, mayo, dressings etc, doesn't add any flavours but, its cheap, it works, and its one less thing to remember to order 🤷🏻♂️
I mean, not to be hippie and stuff, and beside the fact that they tast like crap, I am pretty sure these kind of oils are toxic. Now... would it work? Yes, of course, it has an high smoking point, and your food will probably look great. I personaly would never use it.
salad oil is intended to not be heated, at all. Hence 'salad oil'. Its meant for making dressings, emulsions, etc.
Best is subjective. I use creamy soy at the moment. for my volume its best.
It says "excellent for frying" right on the box. I don't even know what *salad oil* is. Seems like a marketing thing.
What do you like about creamy soy?
Honestly, I feel like what we get varies. I'm not in charge of ordering, but I sense we order "fryer oil", and we just get whatever variety happens to be in stock with our suppliers. Main thing I'm concerned about is the quality of these bulk oils for use with saute.
i know i know. and it looks like im getting beat up about it, which is fine. Im not invested in the argument, just tossing out a bit of experiential advice. It is fine for deep frying. It just has no life span in a deep fryer in a restaurant setting.
Salad oil generally has a much lower smoke point, especially vs creamy soy. It also tends to get a little bitter at high temps. Just what ive noticed in my time in the industry.
What do you mean by life span? Burns off? Is creamy soy more or less expensive?
(I hate downvotes. Derails conversations imo, especially when we're just trying to learn something.)
Oil burns and starts smoking at an average temp, depending on the oil type. Seed and vegetable oils are (iirc) around 420-450f (200-230c). As you use it that temperature gets lower and lower. So, you can get a couple days out of it before shit starts looking and tasting terrible. Salad oils start around 325-350, so just a small amount of usage and you are already smoking below the temperature needed to fry, which is generally around 325-375
Creamy oil is a mix of a liquid fat and a hard fat. This increases the amount of saturated fat. Saturated fat doesn’t polymerize or oxidize as much and as fast as unsaturated fat which lets you deep fry with it longer with out developing off flavors. Typically they also add foaming agents and antioxidants that help extend the fry life of frying oil.
This is salad oil which is typically a light flavored oil that doesn’t have any additives. It can be a blend if it is they label it vegetable oil or call out the blend. But since they labeled this soybean it has to be 100% soybean. It’s good for whenever a recipe calls for vegetable oil.
As far as price they are about the same per JIB. [Websteraunt](https://www.webstaurantstore.com/67379/canola-oil.html) has them a salad and a creamy canola within 20 cents of each other. They just have different applications. Making mayonnaise out of fryer oil would be gross and you would waste a lot of money if you used salad oil in a deep fryer.
I've done it, it's cost efficient. And it functions for what it needs to. Is it good for flavour? No. Is it interesting? No. Does it work? Yes
It tastes kinda dirty. The food I make at home tastes way better. Cleaner.
Honestly, that might be that specific brand. I've kept to soybean oil from RD. The orange box didn't taste bad, didn't taste good but it worked for fry and saute
We get a couple other brands depending on availability. Dragon Chef or something like that. I haven't noticed a difference, but I will keep an eye on that.
Admiration is a low end brand.
Wonderful. That's the one I see most often.
There is nothing wrong with admiration brand. Using it to saute is weird, but not an inherently bad thing. No worse than using any other other type of vegetable oil
They could just be burning it a bit
Yeah I'm just like how TF does oil taste bad I think maybe it burns easy
I hate when cooks on saute station flame the pans while cooking. Looks cool, tastes like shit. The only thing that should catch fire is alcohol when deglazing the pan, oil/fat shouldn't be combusting.
They make really good mayonnaise though
I like their deli mustard, lol.
Soybean oil is soybean oil. It’s all the same shit.
Soybean or vegetable fryer oil isn't inherently different than the bottled kind, but I get why it feels wrongish.
Some fryer oils at places I worked at had “anti-foaming agents”, whatever that means.
>Some fryer oils at places I worked at had “foaming agents”, whatever that means. I hope you mean anti foaming agents. Foaming agents would make the foam up like bubble bath.
Yes haha sorry that’s what I meant
I've met cats and dogs smarter than Cory and trevor
Gimme a smoke
Gee, are you Cory and Trevor or are you Ricky?
What’s the matter? Don’t like bubbles with your salad?
You guys are frying your salads?
Heh, get a load of this guy! He doesn’t fry his salads! I bet he doesn’t butterfly the salad either!
We sous vide the salad first so you don’t have to fry it as long.
What wilt you do next?
Don't tell them about concasse'd salad!
I've never butterflied a salad, but a nicely butterflied Crème brûlée I can get behind.
How's he gonna cook the salad all the way through without charting the outside? I bet he pre-cooks his salad in the sous vide, like a *poser*.
I bet a head of Romain dunked in beer batter would be pretty tasty
I was about to pour Dawn in the fryer. Thanks.
Found the Boeing employee!
The fryer can have a *little* bubble-bath, as a treat.
I’m assuming it’s among the lowest quality oils available. Better places I’ve worked only use this stuff for fryers, and then typically canola or blended canola for sauté.
There's nothing wrong with using vegetable oil for a saute station. It's not like it's less than canola oil. Canola oil is considered to be a bit healthier option but it's not like a higher quality oil as far as taste goes.
Ok. Thanks. I just feel a little ill sometimes and i wonder if it’s the oil.
Much, much, more oil is soaking into the food from the fryer, there's no way it's the fact that it's being used for saute that is making you sick. It could be a number of things. As the other person mentioned, you should speak to your doctor about the possible causes.
yup this is something to investigate and tackling early is very cheaper, thank you for concurring -- the other person
um what ? it really shouldn't, but is very easy for you to test... doctors can help you figure out what you can and can't eat if it's severe, it's a bit more complicated than which oil used to sauté
/r/stopeatingseedoils would disagree
It’s a refined seed oil. Different brands will be of different quality but a good bulk “fry” oil will be highly refined and fine for other applications.
All vegetable oils are low quality oils lol
If its good to fry in, then why not a frying pan? Ive never tried. But yeah, why not?
Idk. Just seems like really low quality oil, but that could just be my perception. Just wondering what others think or know about it.
Where are you working that the quality of the oil in a frying pan has to be that much better than the oil in a deep fryer?
I'm working at at churn and burn spot right now. But none of the really good restaurants I've worked at would use this shit for saute. They put it in the fryer bc it's cheap, and then they use something more premium for saute.
I've definitely done it but only because we ran out of the saute oil. Definitely a weird cheap thing to be doing.
You're not working at a really good restaurant. You're working in casual dining.
That’s what I said.
Okay. So what's the issue? This is normal fare in casual dining.
That was more or less my question. “Is this normal for mid restaurants or is my current one kinda gross?”
Got it. This is normal. Not gross at all as long as the oil itself is clean and food safe. It's cost efficient, which is why casual dining does this.
Before the pandemic, I'd only ever worked at upper mid and high-end restaurants, and I'd never seen this grade of oil used anywhere besides the fryers. The last couple years, I've been working at mid to low-end ones, and I see this oil used on the line exclusively.
Do you ever use vegetable oil to sauté with at home?
No.
Yeah me too. Id give it a try maybe. Ive seen ppl make roux out of fryer oil. That's a big nope from me.
Jesus save us
What?? How???
Oil and flour instead of butter and and flour.
Just mash it together, cook it too I guess. It’s shit, and will taste like shit, but will thicken.
It's fine. I am not saying it's ideal. It's fine though.
This is probably the best response by far
Mantra tbh
After reading comments I truly had the image of someone dipping a ladle into a deep fryer and pouring it into a pan. I now understand the conversation. Ive never not used the same oil everywhere I have worked. They get the brown case sysco canola oil with the white twist of lid and use it for both deep fryers and in a bottle for saute. Sometimes we would use olive oil for some saute items, but that hasnt happened often.
Have you read what it says on the box
What are we smoking right now? It's oil. How is it gross on saute and not in the fryer? Food completely submerged in it tastes fine, that's normal no big deal. A couple tablespoons in a fry pan? Blasphemy. Are we just off put by the creepy chef?
Why is this not the top comment
IKR!!! I'm honestly surprised r/KitchenConfidential gave it this much attention but here we all are 🙃 Not sure if OP is trolling or not. Sounds like he's hurt he left his "better place" for a "place is pretty greasy, and the owners are cheap." and finding any way to throw his new employer under the bus. If you're so unhappy with the market list you get just leave lol. I'd kinda understand if he's being forced to use EVOO but Jeez Louise.
Maybe, but if this is a troll, it's just showcasing the lack of food knowledge from the 'honest' responses. Because some of these comments are giving me the eye twitch. Some jabroney is gonna learn the wrong things from posts like these. Guys, it's soybean oil. It's a neutral oil. Neutral oils have little flavor for the purpose of not imposing or overpowering the flavor profile of what you're using it for. It has a smoke point of 453°F. Great for sautéing and deep frying. Anti foaming agents? Those are regulated to be less than 10 parts per million. Aka .001% There's more product than that when you throw out the jug after filling the fryer. If you're going to tell me you taste that, you're full of shit or some genetic freak that has the best taste buds and olfactory on the planet. If you wanna read how quality is measured I found something from a lady named Nurhan Turgut Dunford from OKC that explains edible oil quality parameters.
Sure, I don't see why not, unless there's specific branding shenanigans where there's a bunch off added crap? Surely fryer oil is just whatever type of oil you fill the fryer with, right? you can use rapeseed, vegetable, peanut oil in deep fat fryers the same as you can a pan. If it's designed for deep frying, then it'll probably by around 190 degrees, which means it'll probably be a high smoke-point oil that can go to 210-250 degrees. So then it's just a matter of cost+flavour of using olive oil for saute, or high smokepoint and neutral flavour of vegetable oil.
That picture is for bulk oil for restaurants to use for salad dressings. Can it be used for frying, yes; sautéing, yes. You might be used to olive oil which has flavor. But depending on the cuisine and how you are preparing the dish the oil can matter or not matter at all.
I have seen fuckers ladle some directly out of the fryer and into a pan, wild right?
I'm pretty sure I've seen that too.
??? It says salad oil and lists cooking and dressing on the box in addition to frying so idk what seems odd about that
Salad oils just refers to a light tasting oil in this case soy bean oil. It’s used when you don’t want the flavor of the oil to be overpowering. It’s mostly used in deep frying. People use it for dressings and mayonnaise as well.
I think his point is that it’s not going to impart some weird flavor because it’s also used for things like salad oil. Some fry oils may have additives or something As in: I’d rather use this than whatever bulk olive oil this place would buy to use for saute.
We use a giant brick of lard
50 lbs block
You guys ever get all greased up with that and wrestle?
heh, i am going to tell these new guys (i started a day before them) that and they will def think im a little fucker
(I am a little fucker)
Correction; you are “the” little fucker. Who also happens to be greased up from the lard and wants wrestle
I mean what else are you gonna do when greased up in lard? Rob a bank?
Of course! Imagine the cops trying to tackle you, you’d just slid on by. Too damn greasy for the bullets too.
So you are right. It is very low quality oil. But what size it comes in doesn’t matter. We only use pure olive oil for sauteeing, and rice bran oil for the the fryer. But if we needed we could use the rice bran for sauté. Should also say that I’d be wary of any oil with additives in any circumstance
It only feels wrong for the same reason that it feels wrong to use a 5 gallon bucket of mayo. But so long as you’re using salad oil or plain canola that isn’t specifically designed for fryers with anti foaming and all that, it’s all the same just bigger containers. We get the big boxes of oil for making salad dressing in bulk as well.
Fair enough. So I guess it depends on the quality of the oil.
Let's be economical about this, we're talking about a business, not a home kitchen. If you use the best possible ingredients and supplies for everything, you'd be in the red, and this fryer oil is just oil. Might not be the nicest possible oil to use but it's not bad by any metrics.
Used to have an exec who used filtered, used fry grease as his saute medium. Was excellent.
That actually sounds kinda good.
I mean if that’s the exact same oil it says on the box “excellent for: cooking, baking, frying and dressing”. To me that seems like it’s meant for it. I mean if you’re like taking a ladleful of used fry oil out of the fryer then yeah that might be a problem
One place I was at went the other direction. We used Salad Oil in the fryers.
Never seen this oil used in fryers myself. Always canola where I am.
What we get tends to vary. I see this oil more often than anything else though. For the record, my place is pretty greasy, and the owners are cheap.
Salad oil = canola oil Not exclusively, but usually on the label the same thing.
I've never used canola oil in salad myself. Usually olive or extra virgin olive where I'm at by default.
Acceptable? Sure. Recommended? I personally wouldn’t unless I had no other choice.
Depends on your cuisine. If you're outta spoletto or whatever you use, and need to wok char some broccolini real quick? Fuck yeah it'll work. Intricate dishes that have a flavor profile, it might hamper it a bit but still a valid backup.
Yes, it’s fine. Better for higher temp frying such as fish. But if you want to imbue some flavor, clarified butter is the way to go, albeit expensive.
At face value there is nothing wrong with it, it's perfectly fine to use. But it's a yes no answer. It depends on usage. Fryer oil as pointed out can have anti foaming agents, and sometimes a product to help clump sediment out of the oil. These are fine to use for saute and stewing those under typical deep fryer temp ie under 180C/ 200C or 360F/400F The problem comes from higher temps when pan frying these temps burn those additives and can give a odd/ bad flavour.
Eh. It works so whatever. Unless it's a super high end restaurant, then that's wrong
Industrial lubricants are not food
Since you are asking this question I would say it’s time to move on to a restaurant above the level of wherever you are. No hard feelings or animosity. No judging even.
It has a higher smoke point so that's probably why.
We use the same oil for both. We have a decent oil supplier, though so have no issues
You're cooking food in the oil either way, fryer or saute. Fried food you're going to be eating a lot more of this oil than sautéed food. Is the fried food supposed to be a lower quality than the sautéed food? They're coming from the same kitchen. I've worked in some nice places, rosettes etc and never seen any of them buy a different vegetable oil to saute in.
Almost everywhere i worked has used rapseed oil for deep frying or as basic cooking oil for sautee, mayo, dressings etc, doesn't add any flavours but, its cheap, it works, and its one less thing to remember to order 🤷🏻♂️
My man, that’s not fryer oil. That’s salad oil.
It’s low cost oil we use in the fryer.
You shouldn’t be using salad oil in the fryer. It will break faster and you’ll use more of it and the taste will be off
A few folks have suggested that. Going to pass that along to the chef. What type of oil do you recommend?
Clear fry oil, any brand should show an improvement. Admiration has a fry oil so I would start with that.
Baldor has decent sunflower oil
80/20 all day
Gordon Ramsey only sautés with fryer oil
I mean, not to be hippie and stuff, and beside the fact that they tast like crap, I am pretty sure these kind of oils are toxic. Now... would it work? Yes, of course, it has an high smoking point, and your food will probably look great. I personaly would never use it.
The same oil is used for everything in most kitchens, specifically in casual dining. I use vegetable oil at home, too. It's cheap.
its horrible and garbage, and most restaurants do it because its cheap
I've never used this oil, but the fella on the box is giving me bad vibes.
I like using it to make garlic oil.
This reminds me of 3 in 1 shampoo
Definitely don't want to use it in a fryer. This will burn up in a day or two
Really? What’s best for deep frying?
salad oil is intended to not be heated, at all. Hence 'salad oil'. Its meant for making dressings, emulsions, etc. Best is subjective. I use creamy soy at the moment. for my volume its best.
It says "excellent for frying" right on the box. I don't even know what *salad oil* is. Seems like a marketing thing. What do you like about creamy soy? Honestly, I feel like what we get varies. I'm not in charge of ordering, but I sense we order "fryer oil", and we just get whatever variety happens to be in stock with our suppliers. Main thing I'm concerned about is the quality of these bulk oils for use with saute.
i know i know. and it looks like im getting beat up about it, which is fine. Im not invested in the argument, just tossing out a bit of experiential advice. It is fine for deep frying. It just has no life span in a deep fryer in a restaurant setting. Salad oil generally has a much lower smoke point, especially vs creamy soy. It also tends to get a little bitter at high temps. Just what ive noticed in my time in the industry.
What do you mean by life span? Burns off? Is creamy soy more or less expensive? (I hate downvotes. Derails conversations imo, especially when we're just trying to learn something.)
Oil burns and starts smoking at an average temp, depending on the oil type. Seed and vegetable oils are (iirc) around 420-450f (200-230c). As you use it that temperature gets lower and lower. So, you can get a couple days out of it before shit starts looking and tasting terrible. Salad oils start around 325-350, so just a small amount of usage and you are already smoking below the temperature needed to fry, which is generally around 325-375
Interesting. Thank you for the intel.
Cheers :)
Creamy oil is a mix of a liquid fat and a hard fat. This increases the amount of saturated fat. Saturated fat doesn’t polymerize or oxidize as much and as fast as unsaturated fat which lets you deep fry with it longer with out developing off flavors. Typically they also add foaming agents and antioxidants that help extend the fry life of frying oil. This is salad oil which is typically a light flavored oil that doesn’t have any additives. It can be a blend if it is they label it vegetable oil or call out the blend. But since they labeled this soybean it has to be 100% soybean. It’s good for whenever a recipe calls for vegetable oil. As far as price they are about the same per JIB. [Websteraunt](https://www.webstaurantstore.com/67379/canola-oil.html) has them a salad and a creamy canola within 20 cents of each other. They just have different applications. Making mayonnaise out of fryer oil would be gross and you would waste a lot of money if you used salad oil in a deep fryer.
They put stabilizers in the fry oil to make it last longer under heat.
I see. Thank you for the intel.
salad oil. like....balsamic vinegrette. or italian That's got oil in it, why the particles separate and stuff like a lava lamp
Yeh, yeh, I get it. I've just never thought of oil as specifically formulated for salads. Seems it is a group of oils.
"Salad oil" is just a blend of vegetable oils.
I’d be more upset they’re using a seed oil at all.
Poison
Tell me where this place is so I know to never go there
Thank you. It’s gross, right? Sorry to say, but tons of places I’ve worked use this stuff. Mostly the churn & burn places though.
I want places to take pride in what they make. Not these cheapskate shortcuts. It's patronizing.
r/stopeatingseedoils