The Washington Examiner points us to a tweet from the Department of Homeland Security linking to an Underwriters Laboratories video on the hazards of deep-fat frying.
Among UL's listed concerns:
UL refuses to certify any turkey fryers with their trusted UL Mark. They do grudgingly concede that there are cases in which people feel they "absolutely must" boil the oil, and share a list of cautionary tips, emphasizing the importance of sufficient defrosting, distance from flammable surfaces, attention to filling depths and the use of appropriate protective gear.
We're happy to note that all of these are tenets to which we keenly adhered to when we deep-fried the living daylights out of a turkey and unleashed the "Stuffpuppy" upon the universe. Safety first - then deliciousness.
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