(AP) -- Phil DeVore pulls a folded piece of aluminum from a murky pond. The aluminum looks like a piece of siding that's blown off a building, but DeVore knows it's much more valuable than that. He slips a rubber band off the aluminum and unfolds it. He likes what he sees -- 50 or 60 glistening black leeches. They're your common ribbon leeches, Nephelopsis obscura to aquatic biologists.
After its initial use, cooking oil can be refrigerated or frozen and reused for another six hours of cooking (see References 2). Don't reuse cooking oil if it smells rancid or you can't heat it without smoke developing, as this indicates significant deterioration (see References 1 and 4).
Question: A friend of mine always stores her olive oil in the fridge. Is that necessary? Answer: Itâs not necessary, but depending on where you live, it may be a good idea. An opened bottle of olive oil will usually keep well for up to two years when stored in a dark cupboard at normal room temperature. But in very hot, humid environments (80Â° F or above) olive oil has a tendency to go rancid more quickly.