Just thought I'd say when in recipes to use oil for frying the onions first, I dry fry. If you get the temperature right you can dry fry onion or garlic till soft, dosen't go brown round the edges at all without having to use an oil.
Just thought I'd say. 
Hi Tessababy,
Thanks: I will try it tomorrow when doing a spagbol. Good Luck with the running, hope to do it myself when a little bit fitter.
Blackpads
Hi Tessababy,
Definately agree. In fact, with modern non-stick pans, in many situations we hardly need to use fat / oil at all. At worse, you can often get away with a squirt of one of those OneCal type sprays.
(Of course, that's not so easy with the stir-fry stuff in a wok, but I've never believed in 'one-size-fits-all' solutions to anything. And drying the food off on paper towel before serving it should deal with the worst of it)
And sometimes it's nice to taste the food rather than the oil/fat it's cooked in.
It's the Weekend!!! :-)
Dry Jan!
Wot no chips!!!!
