I spoke to a Chinese restaurant owner (or tried to, thick accent) and I think he said people have asked him for his oil before but when he told them what it was they said it was no good. He said he uses very little veg oil and, I think, said he uses mostly liquid shortning. Isn't that lard? Is it useable? If so, will it stay liquid after methoxide treatment? sorry for so many questions, am new to this.