remove any cringe cuckoil endorsements

content/asian-style-chicken-sticky-sauce.md

@@ -19,7 +19,7 @@ Asian style crispy coated chicken with sweetish sauce recipe. Served with boiled
 - 10 tbsp all-purpose flour
 - 1/2 tsp garlic powder
 - 2 tsp paprika powder
-- Around 5 tbsp of vegetable oil for frying the chicken
+- Around 5 tbsp of sesame oil for frying the chicken
 
 ### Sauce
 

content/banana-bread.md

@@ -20,13 +20,13 @@ Not too sweet. Great for when you have friends over for tea.
 - 1 1/2 cups mashed bananas (this is around 4-5 bananas)
 - 2 eggs
 - 1 cup sugar (brown or white is fine)
-- 1/2 cup butter or vegetable oil
+- 1/2 cup butter
 - 1/4 cup crushed walnuts
 
 ## Directions
 
 1. Preheat oven to 350°F (175°C)
-2. Mix the wet ingredients (eggs, bananas, oil, sugar) in one bowl.
+2. Mix the wet ingredients (eggs, bananas, butter, sugar) in one bowl.
 3. Mix the dry ingredients (flour, baking soda/powder, spices, salt) in another
    bowl.
 4. Slowly add the wet to the dry while mixing.

content/carbonade.md

@@ -21,9 +21,9 @@ The smoked bacon is not in the traditional recipe but it's good. Don't add it if
 - diced smoked bacon: 250g | 1/2lb (optional)
 - mustard
 - butter
-- vegetable oil
+- olive oil
 - thyme
-- cloves(not garlic cloves, just cloves): 5
+- cloves (not garlic cloves, just cloves): 5
 - juniper berries: 5
 - bay leaves: 2
 
@@ -31,7 +31,7 @@ The smoked bacon is not in the traditional recipe but it's good. Don't add it if
 
 1. Cut meat into big chunks
 2. Dice onions
-3. Sear the meat on high heat in a large stainless or cast iron pot until golden brown, using vegetable oil. Don't overcrowd the pot. Meanwhile, start sweating the onions in a pan, with the butter, and the smoked bacon.
+3. Sear the meat on high heat in a large stainless or cast iron pot until golden brown, using olive oil. Don't overcrowd the pot. Meanwhile, start sweating the onions in a pan, with the butter, and the smoked bacon.
 4. Set meat aside, deglaze the pot with a bit of beer, put in the onions, bacons and the brown sugar.
 5. Once the sugar is melted and the pot is deglazed properly, put the meat back in.
 6. Pour the rest of the beer into the pot.

content/challah-bread.md

@@ -22,7 +22,7 @@ NOTE: Prep time does not account for the 3-4 hours the dough must be left to ris
 - 3 eggs
 - 1 tablespoon salt
 - 1 tablespoon poppy seeds
-- 4 tablespoons vegetable oil
+- 4 tablespoons olive oil
 
 ## Directions
 

content/chicken-tenders-airfried.md

@@ -14,7 +14,7 @@ author: mental-outlaw
 - Flour
 - Egg wash
 - Bread crumbs
-- Vegetable oil
+- Olive oil
 - Seasoning: salt and pepper with cayenne or paprika (optional)
 
 ## Directions
@@ -24,7 +24,7 @@ author: mental-outlaw
 3. Dip the floured chicken into the eggwash.
 4. Press the chicken into the breadcrumbs trying to pick up as much as possible.
 5. Repeat until all strips have been floured egged and breaded.
-6. Coat both sides of the tenders with a light amount of vegetable oil.
+6. Coat both sides of the tenders with a light amount of olive oil.
 7. Place the tenders into your airfryer, do not layer them on top of each other.
 8. Set your airfryer to chicken mode and cook for 20 minutes at 360 degrees fahrenheit.
 9. Serve with honey mustard for maximum effect.

content/coleslaw.md

@@ -18,7 +18,7 @@ This is a coleslaw recipe that I got from a chili restaurant in my neighborhood
 - 3 tbsp lemon juice
 - 3 tbsp apple cider vinegar
 - 4 tbsp distilled vinegar
-- 1/3 cup canola oil
+- 1/3 cup olive oil
 - 1/4 cup granulated sugar
 - 1 1/2 tsp kosher salt
 - 1 tsp ground black pepper
@@ -33,7 +33,7 @@ This is a coleslaw recipe that I got from a chili restaurant in my neighborhood
 
 1. Finely shred, rinse, and drain the carrot
 2. Finely shred the cabbage (use a food processor if possible)
-3. Whisk together the mayonnaise, buttermilk, lemon juice, cider vinegar, distilled vinegar, canola oil, and sugar
+3. Whisk together the mayonnaise, buttermilk, lemon juice, cider vinegar, distilled vinegar, olive oil, and sugar
 4. Add the salt, pepper, celery seeds, onion powder, and granulated garlic, and combine well
 5. Combine the shredded cabbage and carrot in a separate bowl
 6. Slowly add the dressing until it lightly coats the vegetables, and toss well. Add more dressing until it tastes good

content/french-mustard-sauce-porkchops.md

@@ -18,7 +18,7 @@ French bistrot style porkchops with a mustard, white wine and gherkins sauce. Ve
 - brown stock: 100ml | 1/2 cup
 - mustard: 2tbsp
 - butter
-- vegetable oil
+- olive oil
 
 ## Directions
 

content/gumbo-shrimp-and-sausage.md

@@ -16,7 +16,7 @@ This recipe is a simplified version of AB's Seafood Gumbo -- [youtube]
 - 2-3 lbs Shrimp
 - 2 lbs Andouille Sausage
 - 2 (32 oz) Chicken Broth
-- 1 cup Vegetable or Canola Oil
+- 1 cup olive oil
 - 1 cup All Purpose Flour
 - 1 cup finely chopped Yellow Onion
 - 1 cup finely chopped Green Pepper

content/lobster-bisque.md

@@ -28,7 +28,7 @@ Creamy french lobster soup perfect for the holidays, you can optionally replace
 - 2 twigs of thyme
 - fresh parsley
 - heavy cream
-- canola oil
+- olive oil
 - 2 tbsp butter
 
 ## Directions

content/sticky-porkchops.md

@@ -27,5 +27,5 @@ Simple chinese inspired sticky porkchops.
 3. Place your porkchops in the dish, then flip them.
 4. Cover the dish with clingfilm, then chill in the fridge for 1h 30mins.
 5. Take the dish out of the fridge, flip the porkchops, then recover the dish and chill for a further 1h 30mins.
-6. Heat some olive oil (vegetable oil should be fine too) in a pan over medium heat, then place your porkchops in the pan and cook for 10-15mins or until cooked through.
+6. Heat some olive oil in a pan over medium heat, then place your porkchops in the pan and cook for 10-15mins or until cooked through.
 7. Take the porkchops out the pan, then rest for a couple of minutes before slicing and serving.

content/tuscan-style-pork-roast.md

@@ -39,7 +39,7 @@ Adapted from [Binging With Babish](https://www.youtube.com/watch?v=AgFaljoriYA)
 6.	Salt and pepper both sides of the roast before placing the roast fat side down and spreading the paste over the roast leaving about a 2 inch gap on one side.
 7.	Roll tightly towards the 2 inch gap and use butchers twine to secure the roll. Place a knot every inch or so.
 8.	Bake at 275°F (135°C) for 2 hours or until internal temperature reads 135°F (57°C) in the thickest part.
-9.	Add vegetable oil to cast iron skillet and heat on high until ripping hot. Cut remaining lemon in half. Brown all sides of pork roast and lemon using tongs.
+9.	Add olive oil to cast iron skillet and heat on high until ripping hot. Cut remaining lemon in half. Brown all sides of pork roast and lemon using tongs.
 10.	Juice the lemon into the remaining oil from the garlic/rosemary herb spread. Add freshly chopped parsley. Whisk with fork until emulsified. Season with salt and pepper.
 11.	Slice roast into ½ inch thick slices and top with lemon herb vinaigrette.