I used to cook with smoked paprika until I found smoked garlic.

An air fryer works pretty nicely. We use it for tater tots, onion rings, spring rolls, dim sum, spicy chicken wings, chicken nuggets, and so many other things.

I remember living in a share house in London and one of the housemates had a chip fryer. The house would stink of of oil for days after. It seems like such a PITA to make home made fries.

I sometimes do roast potatoes on the kettle which come out as good as fries or wedges. I run that thing so hot like 260c and it does something that is less like a roast potato and more like a chip.

I have not tried that...are you making your own or buying the granulated?

do you use your air fryer for French fries and how crispy do they get?

what do people do with the used leftover oil? Can it be composted?

My spouse wants sushi from our local place and I’m not going to be able to cook sushi as assumed. So my “no restaurants” goal is amended in that I won’t be suggesting or initiating restaurants but will still order & eat the carry out.

Thus one sushi supper will cost about 3 days worth of groceries (amortizing the infrastructure groceries like oil / baking / butter / etc) ... hopefully it won’t be a weekly thing.

Buying it from a small company in Southwestern Ontario.

http://www.thegarlicbox.com/products...G-%252d-Retail

This.
I just use a pan.

A deep fryer is a pain, because you have to deal with the used oil and the space the machine takes up.

If you must have something, look at an air fryer or if you have an Instant Pot, you can buy an air fryer lid.

Run it through a strainer, store it, and re-use it for frying. You will need to throw it out eventually, or I should say that I do that at least. I don't bother when using smaller amounts of oil, but when I'm filling the dutch oven for french fries, or fish & chips, those are pretty expensive fries if I don't re-use the oil. Even your favorite fast food restaurants probably only change their fryer oil once a week...and imagine how often it's used.

I've had different outcomes in terms of smell. Often I can't detect any, but maybe that's when it's potatoes or other neutral foods. I have a hypothesis that if my oil is the right temperature the food will not be oily and the oil will not be food-y. That's based on no science at all, just my uneducated brain that's been helping me cook meals since I was 8 years old. It may be that I believe it because I want to :).

I don't think you should use the oil more than 3 times total. I think that it degrades each time and the smoke point gets lower. I don't know the details but I would look into that.
Regardless, you are still stuck with storing a large amount of oil and unless you are planning on using it in a timely fashion it could get rancid.

Still less $$ than your fancy freezer and now potential deep fryer. :p
Sushi is something that you are not likely to make on your own so take out is the smart way to do it.
Looks good...thanks!

You made me curious so I did a little research. The USDA recommends:

"If you are planning to reuse the oil, strain it through a cheese cloth or sieve. Store the used oil in a sealed and light-proof container for up to 3 months. For best quality, refrigerate used frying oil that you want to use again."

Which is only partially helpful...my guess is that 3 months doesn't assume multiple uses during that time, and that reusing probably does cause it to turn rancid more rapidly. For the average home fry-chef, your 3 use guideline seems smart. Since I don't deep fry that often, I'd guess that's roughly about the average number of uses for me.