• Pat Flood (@rebarcock) passed away 9/21/25. Pat played a huge role in encouraging the devolopmemt of this site and donated the very first dollar to get it started. Check the thread at the top of the board for the obituary and please feel free to pay your respects there. I am going to get all the content from that thread over to his family so they can see how many people really cared for Pat outside of what they ever knew. Pat loved to tell stories and always wanted everyone else to tell stories. I think a great way we can honor Pat is to tell a story in his thread (also pinned at the top of the board).

Master Thread Dance Your Cares Away/Fraggle/Law Abiding Citizens

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Well, this is just freaking great, I just found out that Popeye's chicken is fried in Olive oil. :oops:
That’s not true. Olive oil has a smoke point on 375 F. Even though chicken is usually deep fried at 350 F, the oil will break down too fast due to the intense heat at the burner tubes. This will impart a bad flavor. Therefore, the oil would have to be changed after every batch. Also, olive oil is more expensive than peanut oil or other high smoke point oils.
 
That’s not true. Olive oil has a smoke point on 375 F. Even though chicken is usually deep fried at 350 F, the oil will break down too fast due to the intense heat at the burner tubes. This will impart a bad flavor. Therefore, the oil would have to be changed after every batch. Also, olive oil is more expensive than peanut oil or other high smoke point oils.
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That’s not true. Olive oil has a smoke point on 375 F. Even though chicken is usually deep fried at 350 F, the oil will break down too fast due to the intense heat at the burner tubes. This will impart a bad flavor. Therefore, the oil would have to be changed after every batch. Also, olive oil is more expensive than peanut oil or other high smoke point oils.
It's Friday night and someone is way behind on his drinking...........
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