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Phred

In article >, (Steve Pope) wrote:
>DavidW > wrote:
>
>>I'm not worried. Just trying to find out what's what with all this.
>
>I think the best approach is to start trying relatively inexpensive,
>locally-available EVOO's and see if any of them are okay for
>sauteeing and similar cooking. Eventually you will hit upon one,
>and then you can stay with it.

Probably the one called "Peanut Oil". :-)

Cheers, Phred.

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LID