This week, the U.S. Environmental Protection Agency issued Energy Star ratings for
large vat commercial fryers. These appliances are used by high-volume dining establishments ? like fast food chains, institutional cafeterias and full-service restaurants? to make french fries, hush puppies and anything else Paula Deen would promote, in bulk. Encouraging the industry to upgrade to more energy-efficient fryers could help reduce the overall environmental (if not health) impact of kitchens in the U.S. catering to the collective appetite for fried foods, an appetite that seems pervasive, and permanent here. One Texan cook, Mark Zable, has even invented a method to make
deep-fried beer. According to a press statement and calculations by the EPA...
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