Serious answer: You let it cool, strain it, and store it in whatever receptacle you have around to keep that amount of oil. I put it in a leftover gallon container I keep for this purpose. You can reuse it many times.
Only if you reuse it fairly soon. It doesn’t keep nearly as well as oil that hasn’t been used to fry stuff.
Yeah, if you fry food regularly, you can do that. It’s not a great idea if you would like to fry every couple of months.
That’s about the period I fry, and I reuse oil for about six months or so (I’ve gone a bit longer, though you really shouldn’t) before it starts getting rancid or doesn’t come up to temperature, about three or four times. Store it in a fridge or even freezer if you want it to keep “fresh.”
But that just pushes the problem forward: you have a gallon of oil, you’ve used it for 6 months and now have 3/4ths of a gallon of semi-rancid oil left. Then what? Pour it down the drain? Toss the sealed container in the trash? Dump it on your neighbor’s lawn?
Genuine Southern fried chicken is seasoned with salt, pepper and paprika, then dredged in flour and fried at 365F in about 3/4" of oil in a covered pan. Takes about 15-20 minutes, and you have to turn it once.
Batter fried chicken needs a double dip (dry, wet, dry) and fried in deep fat at 350F.
A good thermometer is essential.
(Didn’t read the whole thread.)
Re the OP: the secret to good fried potatoes is not to start with raw potatoes. Either microwave the whole/cut-up potatoes first for about 5 minutes, or else start with leftover cold baked potatoes. When I make baked potatoes, I usually throw in an extra potato or two just for this purpose.
America’s Test Kitchen suggests boiling the potatoes first:
Sealed container in the trash (or recycle, if available). Definitely not drain, sewer, or toilet.
Pie crust is my white whale. I guess I could, theoretically, make a good pie crust, but the effort and frustration I would experience isn’t worth it. I want to put my energies into the filling, not the thing that holds the filling.
:dubious:I notice you didn’t address the all-crucial part about “the neighbor’s lawn”.
Seriously, thanks!
And, in case it’s unclear, by “recycle” I do mean take it to an oil recycling center if you have one, not throw it into the recycling bin instead of the trash. 
I’ve had pretty good luck in just getting my narrow (“sharpshooter”) shovel and digging a little hole in the back part of the yard and pouring it in. I figure it’s not toxic, and some sort of microorganisms will eat it, so it’s kind of like liquid composting.
I’m pretty sure it’ll kill your grass if you just pour it on though.
Nor down your drain, or frying chicken will be the least of your problems.
Yep, already mentioned. No drain, sewer, or toilet.
Those of us with cats pour the oil into the garbage bag full of old/used kitty litter that’s about to be dumped in the trash anyway.
Protip: do not double-bag this.
TRIPLE-bag it.
Did anybody say Pho yet? For the life of me I cannot get this right. Too much anise, too much cinnamon, wrong beef broth, or something. I’m a simple cook… those fancy aromas saturate my nose while I’m cooking and then I can’t judge the taste anymore.
genius
Make sure you’re not blending extra virgin olive oil. It could explain the bitterness:
Greek moussaka. It’s like greek lasagna, with eggplant instead of pasta. No matter how I precook/drain the eggplant, my moussaka always turns runny. I can follow a recipe, but with moussaka, I am cursed.
My dad used to make Moussaka a la Turk. It’s distinguishing feature was that the skins of the eggplant were used to line the inside of the ceramic vessel it was cooked in, and when it was decanted, it looked like a giant fez. It was a strikingly attractive dish.
Do you salt the eggplant before you cook it to draw the water out? I remember my dad always did that, and a huge amount of water was removed. Then he rinsed off the eggplant slices and began to cook them. Or maybe that was a different moussaka recipe, since I think he needed to cook half eggplants to get the skins right.
I can never get chicken to taste good. Even when I brine or marinate it, it is not all that great compared to what I get in a restaurant.
Fried potatoes used to be a pain, until I began to precook. Still, I need to constantly watch over and adjust the heat when I finish them, or they turn out poorly.
Most of my attempts to make pancakes end in disaster.