On Tue, 29 Apr 2014 00:21:04 -0500, Sqwertz >
wrote:

>On Mon, 28 Apr 2014 21:00:02 -0700, Paul M. Cook wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Mon, 28 Apr 2014 19:14:44 -0700, Paul M. Cook wrote:
>>>
>>>> "Sqwertz" > wrote in message
>>>> ...
>>>>> On Mon, 28 Apr 2014 13:22:25 -0700, Paul M. Cook wrote:
>>>>>
>>>>>> "Sqwertz" > wrote in message
>>>>>> ...
>>>>>>> On Mon, 28 Apr 2014 08:08:26 -0700, sf wrote:
>>>>>>>
>>>>>>>> No. That's a new one and it sounds as silly as deep frying bacon.
>>>>>>>
>>>>>>> Deep frying bacon is the best way to cook it f you're in a restaurant
>>>>>>> kitchen with nice deep, always-on fryers with vent hoods. But it's
>>>>>>> not worth doing at home unless you already have oil on for something
>>>>>>> else.
>>>>>>
>>>>>> We always used salamanders for bacon. Wasting 5 gallons of oil got
>>>>>> expensive fast.
>>>>>
>>>>> Most restaurants always have filtered fryers going. You're not
>>>>> wasting oil, you're adding to it. Much more efficient.
>>>>
>>>> If you want everything fried to taste like bacon.
>>>
>>> It doesn't. The amount of bacon fat in the fryer is negligible. And
>>> bacon fat doesn't taste much like bacon assuming the fryer filter is
>>> doing it's job.
>>>
>>
>> Fryer filters remove particulates which burn and prematurely destroy he oil.
>> They do not remove flavor and smoked bacon has a heavy hickory aroma which
>> you cannot get rid of.
>
>Had you ever worked in a restaurant that deep fries bacon, you'd know
>you're wrong. The smoke flavor manifests itself as solids which are
>removed by proper filters. If you're worried about it, then don't fry
>anything else in the bacon fryer.

Many restaurants, especially in the south, prize the excess
accumulated bacon fryer fat for cooking eggs, home fries, grits, etc.