Making hash...
On Mar 8, 4:23*pm, Omelet > wrote:
> In article >,
> *"Mr. Joseph Littleshoes Esq." > wrote:
>
> > sf wrote:
> > > On Mon, 8 Mar 2010 13:19:07 -0500, blake murphy
> > > > wrote:
>
> > >>On Sun, 07 Mar 2010 17:21:56 -0600, Omelet wrote:
>
> > >>>I use straight Olive oil most of the time, but there are some dishes
> > >>>where I do mix the two. I agree they are compatible. ;-d *I also use
> > >>>grapeseed oil.
>
> > I adore grapeseed oil and walnut oil, and avocado oil, but i cant stand
> > the taste of olive oil.
>
> I did not used to like it, but it grew on me. I know that not everybody
> likes it. :-)
>
> > I use peanut, corn and canola oils, canola mostly for vinaigrette and
> > fried foods.
>
> See, I cannot stand canola oil. Tastes rancid/stale to me ever when
> fresh. I also use some peanut oil, especially for deep frying. It's
> cheap by the gallon around the holidaze.
>
>
>
>
>
> > * I used to use a lot of coconut oil but have ceased that.
> > >>>It is just too sweet. And the health benefits are questionable...
>
> > >>what changed your mind? *or am i misremembering that you once touted the
> > >>health benefits of coconut oil? *(maybe you just said it wasn't the slow
> > >>death that some people claim.)
>
> > > Maybe she's "seen the light", Blake. *It happens. *In any case, her
> > > taste for it has changed, she says it's "too sweet" for her now.
>
> > I like the canola for morning hash made from leftover baked potatoes,
> > peel, chop and then saute in hot canola oil, the brown up very nicely
> > and the canola oil is so taste neutral that the other flavors of the
> > various meats and seasonings i put in the has come through unimpeded by
> > any oil flavor.
>
> > Of course i love to use beef lard for frying but i don't much any more.
>
> <lol> There is always rendered bacon fat!
> --
That's better.
> Peace! Om
>
> "Human nature seems to be to control other people until they put their foot down." *
> --Steve Rothstein
>
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