"Brooklyn1" wrote in message
...

On Sun, 18 Sep 2016 04:55:04 -0700 (PDT), Cindy Hamilton
> wrote:

>On Saturday, September 17, 2016 at 10:02:30 AM UTC-4,
>wrote:
>> For the last decade or so, we've bought exactly one oil to keep in our
>> kitchen, a non-EV olive from Trader Joe's. We're now considering
>> alternatives. I tried canola oil - seems fine. We mostly use it to sautée
>> but also use it wherever and whenever we need, e.g., baking, on salads,
>> frying. I'm considering keeping one oil for cooking and getting some EV
>> olive oil for salads.
>>
>> Your thoughts appreciated, and thanks in advance.
>
>If you like canola, go ahead and use it.
>
>I don't like canola for cooking; it smells fishy to me when heated. Not
>everybody gets that from it, so perhaps you're one of the lucky ones.
>
>I don't do a lot of high-temperature frying, so I generally use
>extra-virgin
>olive oil for everything. If I want a neutral oil for sautéing, I use
>peanut oil, but it's considerably more expensive than canola (at grocery
>stores in Ann Arbor, Michigan, and in the small quantities that I
>purchase).
>I understand it's cheaper in areas where more people deep-fry, and when
>purchased in quantities of at least a gallon.
>
>Cindy Hamilton

These days I only keep EVOO, butter, and toasted sesame seed oil... I
keep a small can of Crisco but it's only used for greasing baking
pans, produces a better crust than butter. This is the best buy I've
found for EVOO:
https://www.walmart.com/ip/Great-Val...01-oz/10315963

===============

I use lard or dripping for deep frying and some light olive oil for other
frying. Always butter for our bread and in my pastry.

Your Canola is our Rape seed and it is enough to smell it in the fields. It
stinks. I am not surprised people say they don't like the smell of the oil



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