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On Thu, 11 Nov 2004 23:36:48 GMT, scribbled
some thoughts:
NOTE: Best viewed in a fixed pitch font
>I realize this is an old topic, but I am new to the group so...
>
>We have been using extra LIGHT olive oil for routine cooking, but I have
>been told Canola is just as good (and is a lot less expensive).
>
>Opinions? Experiences? Web sites with real info??
>
>TIA
>
>LB
Olive oil for salad
Corn oil for baking/cooking
Peanut oil (if I can find it) for frying, if not that, then
corn oil.
It also depends on what you want it for. Flavor, flavor
neutral, standing up to heat, health.
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Sincerely, | (©) (©)
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Andrew H. Carter | /// \\\
d(-_-)b |
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