dsi1 wrote:
> On Tuesday, September 20, 2016 at 3:42:24 AM UTC-10, Steve Freides
> wrote:
>> dsi1 wrote:
>>> On Saturday, September 17, 2016 at 4:02:30 AM UTC-10,
>>> 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.
>>>>
>>>> -S-
>>>
>>> My daughter made a chocolate cake with almost a cup of coconut oil.
>>> It tastes like coconut chocolate cake. I used some on my hair
>>> yesterday. It works pretty good on hair too. Smelled great when
>>> first put on - later on it smelled like candle wax.
>>
>> Refined coconut oil is better for things that you don't want to taste
>> like coconut. We keep a jar of each here.
>>
>> -S-
>
> There's nothing wrong with chocolate coconut cake except that using
> coconut oil as flavoring is way too costly. Refined coconut oil with
> no coconut flavoring seems to be the worst of two worlds.

Coconut is very good for you - that's why use we use the refined
version.

-S-