(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).
(Garlic will continue to brown in the hot oil even when out of the oven.) Cool at room temperature, then spoon into jars, top with enough oil to cover cloves, and put on lid. Store in fridge for up to 3 months. Chop and add to mashed potatoes, pasta dishes, dips and dressings.