jajareded

Sources used in the YouTube video (pasted from description):

SOURCES IN ORDER OF APPEARANCE

2018 Australian study showing olive oil is the most stable cooking oil: https://actascientific.com/ASNH/pdf/ASNH-02-0083.pdf

2010 Portuguese study finding olive oil is stable in deep-frying conditions (not free): https://www.sciencedirect.com/science/article/pii/S0278691510004941?via%3Dihub

Dr. Selina Wang, research director, UC Davis Olive Center: https://foodscience.ucdavis.edu/people/selina-wang#/

2015 Serious Eats article about smoke points: https://www.seriouseats.com/2014/05/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter.html

Video of the UC Davis olive orchards: youtube.com/watch?v=TCzGy7Xqwik&t=0

2019 Spanish study showing that cooking food in olive oil makes the food itself healthier: https://www.mdpi.com/1420-3049/24/8/1555/htm

2002 Molto Mario episode in which Mario Batali deep fries in olive oil: youtube.com/watch?v=5ZSPDYAUn7E&t=0

Why YSK: The granny knot is the most common reason as to why show laces seem to be undone so easily. It's caused when the Starting Knot & Finishing Bow don't “balance” each other. Recognizing this can help you make your shoe knots much more secure.

Edit: (BTW, YSK the website as well. It's a really good resource for tying and lacing shoes)

I need to make use of the 100+ in my inventory.

(Canned) BEANS (Baked) BEANS (Coffee) BEAN (Green) BEANS (Mr.) BEAN (Alan) BEAN (Jelly) BEAN (Small) BEAN (Big) BEAN (Heinz) BEANS

HEINZ

EST 1886 EST

BEANS

with tomato sauce

13.7 OZ (390g)

🫘

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