Fresh and Uncooked

Cooking Oils

• Chris and Jeff • Season 4 • Episode 68

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We dish out the latest in food news that will have your taste buds tingling. Discover Wendy's delightful new Triple Berry Frosty and Tyson's mouth-watering frozen food lineup, featuring honey chicken bites and a variety of irresistible crispy wings. Plus, we introduce you to the game-changing Drumstick Slurpee Cone—a unique fusion of a classic drumstick ice cream and a blue raspberry Slurpee. If you're a fan of unique flavor combinations, this segment is a must-listen!

We also have a treasure trove of tips and hacks that will elevate your kitchen game. Jeff talks about  how to customize Arby's beef and cheddar sandwiches using their app, including secret tips for keeping your leftovers as tasty as ever. Then, we dive deep into the world of cooking oils—from the everyday olive and avocado oils to the specialized truffle and peanut oils. We'll explore their unique properties and best uses to make your cooking more flavorful and efficient. Join us for a flavorful discussion that promises to inspire your next kitchen creation!

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Speaker 1:

I'm Chris and I'm Jeff. Welcome to episode 68 of Fresh and Uncooked, the podcast, where Jeff and I talk about fast food, new menu items and products, our favorite food memories, cooking at home and what we love to eat. Jeff, this episode is all about what?

Speaker 2:

Cooking oil.

Speaker 1:

But first we've got some food news to get to, including another seasonal frosty to enjoy this summer.

Speaker 2:

Nice.

Speaker 1:

Tyson has a few new releases to hit the frozen food section.

Speaker 2:

Are they nuggets? There has to be nuggets.

Speaker 1:

They might be nuggets, jeff. You'll have to wait till food news. Finally, jeff, I got three words for you for the final story Drumstick slurpee cone.

Speaker 2:

Okay, that could go a few different ways.

Speaker 1:

So sit back, grab a snack and enjoy episode 68 of the most appetizing food podcast ever.

Speaker 2:

Fresh and uncooked.

Speaker 1:

Any news? Is there any news? Oh, good news Food news. Bad news travels fast. Bad news travels fast. All right, jeff, I've mentioned this before. The Frosty just needs to have more flavors, and this summer they have another seasonal flavor coming out. I'm glad they're doing this. It's the Triple Berry getting released Actually, it's available now for a limited time, balancing a sweet and tart, uh, flavor of strawberry, blackberries and raspberries. Okay, I like that. You. Let you like a frosty every now and then, jeff I do.

Speaker 2:

I love a frosty every now and again and I'm good with just the regular chocolate one yeah, but it's just like they've been doing that for like since 1969 or something.

Speaker 1:

You know like, yeah, but you know it's a frosty. It's just like they've been doing that for like since 1969 or something. You know like, yeah, but you know it's a frosty. It's classic. Sure, I'm not saying get rid of it, but I mean it took them 50 years to just start coming out with a few new flavors.

Speaker 2:

They came out with strawberry, yeah strawberry was good.

Speaker 1:

They came out with peppermint, I think, like around the holidays or winter, they did pumpkin spice for some reason. And then, uh, orange, orange dreamsicle, which I was reluctant, reluctant to try, so, um, I'm not a huge frosty fan, but I am so glad that they're doing this. I will give the triple berry a taste, though though.

Speaker 2:

Okay, yeah, I definitely will too. It's funny when we do these food news things and my wife watches them. She's like, oh well, I guess we need to try these things, don't we? And that is the support I need in a spouse Absolutely.

Speaker 1:

You were right on the chicken nuggets. Fully cooked honey chicken bites from Tyson are available at select retailers right now. Less than 25 minutes All white meat chicken covered in a honey infused breading Okay.

Speaker 2:

Available in a 24 ounce bag. Yeah, that is worth trying, but I have a feeling that I might need to add a little bit more honey to those.

Speaker 1:

Oh yeah, of course. Well, even in the bag they have a little cup of honey ready for them to be dipped in, right? So maybe they're telling you to do that.

Speaker 2:

Would you use the honey or would you use your own honey?

Speaker 1:

Oh, I don't think they come with honey. I just think they're just showing that on the, the picture of the, the packaging oh, okay, you know, they got the cook nuggets there. They got one cut open so you can see the. You know the white meat chicken. And then you know the dipping sauce they're using to also probably hint that it's hunt. You know, reinforce the honey, part of the chicken bites.

Speaker 1:

So right frozen fully cooked chicken that you throw in an oven or an air fryer for those air fryer people out there, uh, it doesn't get me excited because sometimes I don't know if it's just bad luck, but every now and then, or it seems like more often, and every fifth nugget, you just wonder what you're chewing on. I know, but, uh, I would, I would give them a try. I'll give my try. Yeah, they also have some restaurant style crispy wings coming out to the frozen food section fully cooked, dry rubbed, with a crispy exterior. Tyson says all right, so these are the original, which are rotisserie seasoned crispy wings. They also have, uh, garlic parmesan that's a great flavor and caribbean style, which I'm assuming is like a jerk.

Speaker 1:

Okay Flavor, but no description was given.

Speaker 2:

Great for air fryer.

Speaker 1:

Supposedly yeah, Great for the air fryer.

Speaker 2:

Yeah.

Speaker 1:

Garlic parm. Maybe two months ago, first time I ever had garlic parm wings Wings, I'm traditional, like I don't need crazy fancy sauces, just straight up buffalo and I'm happy eating. You know, pigging out on chicken wings tried garlic parm. Always kind of made fun of it in my head, like why would anybody order garlic parm? It's pretty, it's pretty good, it's pretty good. Yeah, they are tasty. I'm not sure how tyson's car, uh, restaurant style crispy garlic parm wings are going to be, but they're out, available. Uh, it's like retailers now I think I'll.

Speaker 2:

I'll let you know nuggets are the wings uh, yes, okay, yes.

Speaker 1:

Okay, I wonder what your yes or no is going to be to the drumstick slurpy cone. It boasts all the fan favorite elements of the regular drumstick king size cone Jeff, which is creamy and smooth signature vanilla, a crispy cone and a chocolatey nugget, of course, in the cone. But it doesn't stop there. Inspired by the iconic slurpy drink at 7-eleven, this new creation introduces a blue raspberry layer topped with delicious blue raz sauce ripples and candy bits. It's the drumstick slurpee cone. So thanks for raspberry slurpee. Had a baby with a drumstick ice cream cone yeah, that's very interesting, don't you think it is?

Speaker 2:

it's intriguing, um, I can, I take it, you can only get them at 7.

Speaker 1:

You're using kinder words than I expected to be honest.

Speaker 2:

It's kind of intriguing. Well, you know what I think? This whole ice cream, very cold treat thing is perfect right now because the temperatures are rising.

Speaker 1:

We're right in the thick of it all as far as summer is concerned, summer, yeah, yeah, we're right in the thick of it all as far as summer is concerned. Summer, yeah, yeah, uh, it's available at 7-eleven speedway and uh stripes nationwide for a limited time, by the way all right, so I want to check this out. I think I'm going to try this too okay, so is that a three for three for jeff food news.

Speaker 2:

Three for three, once again, two weeks in a row. That's pretty crazy.

Speaker 1:

Speaking of last week's food news, Jeff wanted to bring up something about something we caught we talked about in episode 67. That was your food news for episode. What is this? 68. Last week in food news last episode, we talked about arby's bringing back that five for five, the five regular roast beef sandwiches. Did you give them a try?

Speaker 2:

I did, and it was good. Now here's the thing my wife picked him up for me, and it was kind of a good thing. She ordered him through the app, and we were very bummed because they weren't beef and cheddar, but there's a work around. There's a work around. With the app, you can still get that five for five. What you have to do, though, is you just have to add cheese in the app.

Speaker 1:

The cheese is 50 cents a sandwich so a little work around to the five for five. So so it was five for $7.50. Is what you're telling me, correct? Okay, okay.

Speaker 2:

So it's not bad right, not bad.

Speaker 1:

Not a beef and cheddar, though. Just wanted to make that official Not a beef and cheddar.

Speaker 2:

Because of the bun.

Speaker 1:

And the cheddar. Well, yeah, the bun. Right, the bun is the onion bun, and the beef and cheddar and the red ranch sauce is the red ranch the arby's sauce?

Speaker 2:

it is not the arby's sauce, it's a different sauce.

Speaker 1:

It's a different sauce.

Speaker 2:

They call it red ranch are you sure it's not arby's sauce?

Speaker 1:

yeah, it is a little bit different than the arby's sauce. All right, wow, but it is. Yeah, if you go on the app, go on the Arby's app, add a beef and cheddar, you'll see Red Ranch as one of the ingredients and I did actually look to see if you could order that on the side, like you could their cheese, but you can't.

Speaker 2:

Okay.

Speaker 1:

So Okay, so it's Chris here and editing the podcast. I, okay, so it's Chris here and editing the podcast. I realized I was trying to customize the sandwich through the DoorDash app. On the official Arby's app you can customize the sandwich a lot more. So Jeff could have added the Red Ranch to his classic roast beef sandwiches for no charge, and of course he also. He mentioned that they ordered the cheese sauce, the cheddar sauce, for 50 cents a sandwich and you can't change the bun in DoorDash or Arby's, so you're stuck with the sesame seed bun compared to the onion bun, but just wanted to put that out there. You could add the Red Ranch to a classic roast beef. I thought you could not because I wasn't using the Arby's app. Shame on me. Anyway, back to the originally scheduled podcast, but still, that's quite the hack.

Speaker 1:

Yeah, for $7.50, you still get the five sandwiches you still had. Yeah, Mm-hmm.

Speaker 2:

And I didn't eat them all in one sitting, I had them a couple of days.

Speaker 1:

Okay, how'd they reheat?

Speaker 2:

Um, they're really hard to reheat. You know what I mean, because everything's all together and then, once you refrigerate it, trying to separate the bun from the meat and cheese is next to impossible, really. Okay, yeah, so this is what I did. I took the actual um wrapper that they have and I just left everything in the wrapper and just opened up the top and I put it in a in a frying pan with a lid, with a little bit of water to kind of steam it, and it worked out okay. The burn, the bun got a little bit soggy. Sure it worked all right. Yeah, I don't know how it would work in the air fryer Microwave. It's always kind of eh.

Speaker 1:

Yeah, yeah, and I don't know if that's something it's not like pizza or chicken, right, that's not something you just want to do cold right out of the fridge.

Speaker 2:

Right. I mean, I'm sure at some point I I have, but there's just something about it. Something about it, yeah well, that's good.

Speaker 1:

Well, that promotion's over. I hope they had great success and they bring it back again. Yeah, more and more frequently. And, like you know, I hope the hype over it was, you know, off the charts and just they. They have to do charts and just they have to do it again, and they have to do it with beef and cheddars.

Speaker 2:

Yes.

Speaker 1:

But yeah, if they do it again, we'll have to remember to bring up your hack in case they don't. Jeff, we're going to talk cooking oils today, right? Yes, I guess we start off with what is the most used cooking oils in our houses. What do you is the most used cooking oils in our houses? What do you use?

Speaker 2:

the most. So for me, without a doubt, it's olive oil. I use olive oil, I would say, probably 80% of the time when I'm cooking things, and I have a couple different olive oils. My kids got me olive oil, I think last year, for father's day or my birthday, um. So I'm kind of working through some of those different infused olive oils that I have, um, one was a smoky bacon one that was really good, and then I have a Kalamata olive one that I'm working through right now too, which is really good, um. But yeah, otherwise, just like the regular, and then I have this regular everyday EVU, as some people like to call it.

Speaker 1:

EVOO, yeah, evoo, um yeah, I use, um, probably 80% olive oil Been, uh, trying the avocado oil and uh, it's pretty good, especially it, especially since it's got such a high smoke point yeah, 500 degrees, it can take a lot of heat. So now it's basically olive oil and avocado oil.

Speaker 2:

Yeah, and those are the main two that I use as well. The avocado oil I have is a spray. I use that a lot for frying eggs and when I'm cooking eggs and stuff like that.

Speaker 1:

Yeah, olive oil has a strong flavor to it, right? Yes, and I'm not talking about Kalamata olive oil and garlic or bacon olive oil, of course are going to taste like what they're infused with, but an avocado oil is very neutral infused with, but an avocado oil is very neutral. So if you don't not necessarily want that olive oily taste to something, then avocado oil is great because it's neutral yes, but yeah, I do love the taste of olive oil yeah, good, good olive oil and a good piece of bread yeah, I like it.

Speaker 2:

Um, on omelets, kind of like to finish it off, if you put a little bit of extra like on an omelet, yeah, I feel it brings it kind of over the edge with that Um. But yeah, olive oil with a little bit of uh freshly grated Parmesan and some uh garlic with a great bread with a Christina or what have you.

Speaker 1:

Oh, that's good stuff, sounds good. A little roasted garlic.

Speaker 2:

Yeah, yeah. Yeah, I probably use that more on pasta than I do anything else, cause I don't I'm not real big on tomato based or marinara or anything like that anymore. Um, I just like a little bit of olive oil with the garlic, you know, like I said, an Italian seasoning, a little bit of oregano. Perhaps it's nice and light. For someone who's a messy eater, it doesn't stain my clothes.

Speaker 1:

Compared to a marinara sauce. Yeah, I guess I put a little olive oil in my salsas. When I make salsa in the blender, ooh Okay, just a little, kind of bring everything together a little bit, not a whole lot, just a splash, splash, you know. Yeah, what about coconut oil, jeff? Do you ever use coconut oil?

Speaker 2:

You know what? I was looking at the different oils that were available, kind of doing research for the show and I saw that coconut oil came up. I've never used coconut oil.

Speaker 1:

I think my wife has used it for something or other been using it as um a substitute for butter in like baking. Okay, apparently it's a little bit healthier. I mean coconut oil. Still, it's a saturated fat, right, because it's even at room temperature, it's still. It's not oily like a bottle of olive oil, it's solid like butter. You know what I mean. It's it's right, so that means it's high in saturated fat, but it makes a good substitute for butter like in baking. Um, unfortunately for someone that does not like the flavor of coconut, it still has a coconut flavor in anything you bake. So you're making chocolate chip cookies and they taste like coconut chocolate chip cookies, which doesn't sound very appetizing to me yeah, I kind of feel the same way about coconut.

Speaker 2:

It's a flavor that a few years ago, if you would ask me about coconut, I would have said no, I really don't like it at all. But the more I eat it and the more that I try it in different things, you know, I guess my palates kind of adjusted to coconut a little bit more yeah, it just reminds me of like sunscreen.

Speaker 1:

Yeah, yeah, it's copper tone.

Speaker 2:

It just reminds me of like sunscreen. Yeah, yeah, it's copper tone. Yeah.

Speaker 1:

That's anyway. Yeah, corn oil. Corn oil. High smoke. High smoke point in corn oil, so it's good for like frying. It's a very neutral oil. Can't say I've ever used corn oil at home, but um, I'm sure a lot of restaurants fry their stuff in in corn oil.

Speaker 1:

yes, it's like a classic uh oil for french fries, right yes yeah, vegetable oil which I used to would always just kind of have a little bottle nearby, like for some reason I didn't like the way frying in a skillet like some hash browns or something potatoey olive oil and potatoes, something about it. That's what I would always get vegetable oil for. Now I just use the avocado oil because it's better. Yeah, but vegetable oil is like a mixture of oils mostly soybean oil. It has a high smoke point, but it's a good oil for frying. But vegetable oil is like a mixture of oils, mostly soybean oil. It has a high smoke point, but it's a good oil for frying. It's usually the most inexpensive oil. Canola oil is kind of similar to vegetable oil, right, but it's not a blend of oils. You know exactly what you're getting. Don't know if I've used a whole lot of canola oil. Definitely never had grapeseed oil. You've never used grapeseed.

Speaker 2:

Never used grapeseed oil, so that's what they use to cut some of the olive oil. So by accident, I've used it when I've bought olive oil, thinking that it was a hundred percent olive oil. Um, so I mean, I've used that, that grapeseed stuff, before you know. You think you're getting a really good deal on olive oil and you're like, wow, that's so inexpensive. Well it's, it's cut with the grapeseed, so I've used it a few times for sure it.

Speaker 1:

Yeah, it's kind of similar, like it has like a little light green tinge to it. It has a higher smoke point, I think, than than olive oil, but you can use it, like in vinaigrettes. It's cheaper. It's cheaper than the evoo, you know um and it and it and it's more neutral, right? So, yes, you're making something with olive oil, like I said with potatoes, and you don't want the olive oil to shine. You want the other ingredients to shine a little more, the seasonings or the herbs you're using. Maybe then grapeseed might be a better choice for that, because it's more more neutral. Yeah, I know you've used this one and I've used this one. I know you've used this one and I've used this one Sesame oil.

Speaker 2:

Yes, I use that one quite a bit actually.

Speaker 1:

I always buy it. If I'm making fried rice, it always has to get added to my cart because it's still in my fridge and I don't know when and how long ago I bought it, so I don't use it that often. And how long ago I bought it, so I don't use it that often. So I'd rather just spend the $3, $4 and get a new sesame oil instead of like chancing it. But a little goes a long way, because it's more of like a flavoring oil than a cooking oil, although it does have a high smoke point of 400 degrees.

Speaker 2:

Oh, wow, yeah, I didn't even realize that. Yeah, yeah, I think for the most time it's just to add that that sesame flavor, that helps a lot yeah, yeah, I always.

Speaker 1:

I would always add it to the end of like stir fries or fried rice, because I didn't think it did have a high smoke point so I didn't want it to like get all crazy. So it was always something I added at the very end heat off mixing it, final mix a little sesame oil, boom. But uh yeah, apparently it has a pretty high smoke point.

Speaker 2:

So well, there's another oil that I use before too. Um, I've used the truffle oil, um, the truff band truffle oil. Okay, I've been out of it for a little bit because it's very expensive. Um, and when I use it, I use it sparingly, but it helps a lot, and I need to get some more because I'm eating more mushrooms and things and I really feel like that truffle oil helps enhance the flavor of mushrooms when you're sautéing them and everything Okay, which makes sense right.

Speaker 1:

Yeah, do those come in flavors too? Those truffle oils, they might. Yeah, the one, that too, those truffle oils, they might. Yeah, the one that I have is truffle oil or something like that.

Speaker 2:

Yeah, I think they might do them in different ways, but I just usually get the not a sponsor, or what have you the truff brand or what have you? That's the one that's most readily available. Yeah, so I usually just get that one, the plain one, and, yeah, it works out really well. Take your word for that.

Speaker 1:

Take your word for that.

Speaker 2:

Oh, there's one more that I think you and I have both used before too, and that is peanut oil.

Speaker 1:

Oh sure, Peanut oil.

Speaker 2:

Yeah, when you're deep frying a turkey.

Speaker 1:

That's your, that's your go-to the peanut oil. I've never purchased peanut oil, but I know I'm trying to think. Is it five guys uses peanut oil? I think chick-fil-a might use peanut oil yes if I'm not mistaken and then sunflower oil.

Speaker 2:

I use too, oh, sunflower oil interesting yeah sunflower oil. When I used to eat more popcorn, that was the one that I used to make popcorn. It seemed to pop the popcorn really well with sunflower oil.

Speaker 1:

And would you top it? Top the popcorn with that too, instead of like butter or something or just cooking it?

Speaker 2:

Yeah, Just well. Yeah, I would top it with that, and then just a little bit of salt.

Speaker 1:

Oh, so you? So you'd cook the popcorn in it and top it with the sunflower oil, Mm-hmm.

Speaker 2:

Yeah, just a little bit more. Yeah, it didn't really have a real distinctive taste or overwhelming taste or anything like that, so it was a pretty good. It worked out well. I don't know why I tried it. I think I had read somewhere that you know you could use that oil, um, and I think it has less saturated fats and all that too. But yeah, it works out really well for for popping popcorn.

Speaker 1:

Yeah, it's. It was funny kind of reading up on all the different oils and and all oils are bad for you. So some are slightly less worse, right, yeah, some, some are awful for you and some are bad for you and the others are probably still bad for you, but I guess go go with the one that um fits your diet appropriately, right? Yeah, thanks for listening to episode 68 of Russian and cook. Jeff, or can everybody follow you?

Speaker 2:

You can follow me, jeff underscore, on air, on all platforms.

Speaker 1:

Awesome. You can find me on TikTok and YouTube, cookingwithchris underscore YT. I'm starting my Burgers of the Week episodes, jeff, yes, got the first one recorded. I think it's going to come out like Thursday, okay. So I was thinking the first burger, right, it's gonna come out like thursday, okay. So I was thinking the first burger, right, it should be like a classic burger. You know nothing too crazy, yes. So I thought maybe a double cheeseburger, oh, but I didn't want it to be too basic either. So I was thinking what would be good on a double cheeseburger. So I thought bacon, right, there you go. And then I thought, well, it's a double cheeseburger. So I thought, bacon, right, there you go. And then I thought, well, it's a double cheeseburger and it has two patties. Shouldn't it have two different cheddars? So I was like, okay, two different cheddar. And I'm like, well, if it's got two different cheddars and two patties, it's got to have two different kinds of bacon. So I ended up going with that Jeff, it's the double bacon, double cheeseburger. I love that.

Speaker 2:

Keep an eye out for that one. Yeah, got to check that out.

Speaker 1:

Links to all the Freshman Cook socials are in the show notes and description below. Jeff, until next time, enjoy what you eat.