The following was stated: "Glyphosate breakdown via heat produces mostly aminomethylphosphonic acid, carbon monoxide/dioxide, amino acids, and water/vapor...similar to microbe breakdown, but a lot faster. ." H.Kuska comment. I am aware of the microbe breakdown products, but I am not aware of any references that state that the thermal breakdown is similar. The melting point of glyphosate is nearly 230 degrees C. That would be nearly 446 degrees F. This is the main thermal paper that I have been able to find so far. Unfortunately it does not identify the glyphosate decomposition products. Howver, it appears to me that very little glyphosate would actually decompose in normal hosehold use. The first observed decomposition product is: "By analyzing the infrared spectrum of the sample which is processed by rising temperature to 260 C at the heating rate of 6 C min-1, the most possible group loss in this stage may be methylene. Moreover, the mass loss in the first stage by TGA is in accordance with the mass loss of a group of methylene in the molecular of glyphosate." Then. "With the temperature increased, the second stage appeared the exothermic peak after a smaller main endothermic peak, and the lost mass had continued, which indicated that this stage might occur burning phase, thus exothermic phenomenon occurred. By analyzing the infrared spectrum of the sample which is processed by rising temperature to 360 C at the heating rate of 6 Cmin-1, the most possible group loss in this stage may be the group of carbonyl. Moreover, the mass loss in the second stage by TGA is in accordance with the mass loss of a carbonyl in the molecular of glyphosate." Now Canola Oil has a smoke point of around 238 degrees C, so I doubt that the glyphosate is breaking down very much in normal Canola Oil use. http://www.culinary-yours.com/frying_oil.html Of course, if you can document your answer, I am willing to look at the reference. Here is a link that might be useful: link to thermal study

From the NDSU-Bison FB-page: This person will be watching from Kansas-State. They were Big-12 Champs last year, & were celebrating a major stadium upgrade... Then the Bison came down on a hot August evening, and rained on their parade....no one gave us much of a chance...Go Bison! Faron North Dakota State Bison 23 hours ago Bison Nation, we want to know: Where will you be cheering from for tomorrow's NCAA Semifinal? The Bison play New Hampshire at 7pm CST at the Fargodome on ESPN2 for the right to play in the National Championship game. Bison Pride is worldwide! Photo: Bison Nation, we want to know: Where will you be cheering from for tomorrow's NCAA Semifinal? The Bison play New Hampshire at 7pm CST at the Fargodome on ESPN2 for the right to play in the National Championship game. Bison Pride is worldwide! 37Like ÷ ÷ Share Top Comments 420 people like this. Faron Jerstad Write a comment... Diane Jungels Smith Las Vegas!!! Like ÷ Reply ÷ 2 ÷ 23 hours ago via mobile Terry R. Summers Kansas City...right near where it all began, this year! The locals began the evening commemorating last years BIG 12 championship and The $90M+ upgrade to the Bill Snyder Family Stadium. It ended with this celeBration by Bison nation! Terry R. Summers's photo. Like ÷ Reply ÷ 18 ÷ 23 hours ago 3 Replies

My husband makes the best french fries. He cuts the russet potatoes in rounds....doesn't peel them. Then he cuts them in sticks, so they are about the size and thickness of my little finger. He has a pot of oil, and he dumps them all in at once...which tends to cool the oil a bit, but when the oil reheats and they finish frying, it is like they have been fried twice, which is the real way to make french fries. You fry them, drain them, and then fry them again. They are lightly crunchy on the outside and soft and fluffy on the inside. I used to always cut my french fries length ways, but after seeing how he does it, I changed to his way. His still taste better than mine. I am another one who loves an electric skillet. I don't think I have ever fried potatoes in one, but I like frying chicken it better than I do using cast iron. And I have over 100 pieces of cast iron cookware. Or, did have. I have given a lot of it away.

Marilyn, I have eaten "calf fries", kind of like eating rubber bands, but with less flavor, LOL. My girls and The Princess like their fries dunked into Frosties or shakes, or whatever ice cream concoction they are eating. Um....no. Just no. My oldest daughter used to dunk her fries in mustard and her son dunks them in honey mustard dressing. Like Jack, I want my fries homemade, I fry them twice so they are nice and crispy, and I use my own homemade Chipotle Catsup to dunk them, if I use anything. I did try malt vinegar on fries once, at a Arthur Treacher's (do they even exist any more?). I didn't care for it at all, but I don't really like vinegar, not even the balsamic stuff, which someone once convinced me to put on a strawberry. And that's a whole different thread... Annie