Diced potato's...any potato dish gets golden brown and crisp twice as fast...crisp up well and salty flavor when brushed on baked potato skins, Hasselbeck potatos crisp up twice as good...green beans stir fried to a medium rare in BG add a whole new dimension. There are as many shrimp scampi recipes as shrimp, mine is plain jane onions, garlic sauteed in BG, add shrimp when onions are translucent, toss briskly...at about 60 seconds shrimp are just starting to pink up...boom, in goes the sherry, as soon as the shrimp is uniformly pink, not 1 second longer, pull it off the heat and dust generously with "Cajuns Choice, Creole Seasoning". I'm no food chemist, and I thought the guys on here were exaggerating on how unhealthy seed oils are for you when heated...that schidt is evil. Tufts Univ is maybe the leading nutrition college we have...one of the articles I read, compares overheated seed oils to petroleum and plastics structural formula diagrams.
