On Wed, 08 Jul 2009 15:33:30 -0500, Omelet >
wrote:

>Before that, I mostly used Olive or Grapeseed oil, but Coconut has a
>higher smoke point. Not bad for shrimp and other seafood too. I still
>tend to use Grapeseed for expensive steaks.
>
>I do not generally do a lot of frying anymore tho', but Coconut (the
>brand I mentioned) is cheaper than a good Olive Oil by about $2.00 per
>Liter around here.

OK, I was going to ask you if you used the liquid or hard stuff...
according to what I've read, the hydrogenated stuff has a higher smoke
point than liquid.
>
>I honestly don't go thru maybe 3 liters of oil per year anymore,
>including Olive, Grapeseed, Coconut and Peanut. Most of my food is
>Electrogrilled, steamed, or microwaved. Butter is used at the rate of
>about 1 lb. maybe every 2 months and dad eats most of it. I hardly
>touch the stuff except for flavoring from time to time in small amounts.
>I sometimes think I was avoiding fat too much.
>
>And I have managed to recently accelerate my weight loss by INCREASING
>the amount of fat calories in my diet. I stalled out in May for a
>month. Played around with the Atkins fat fast (5 days on, weekends
>protein only) the last 2 weeks in June and went from 207 to 195
>as of last night. :-)

Congratulations
>
>I love Atkins.

I've been looking at South Beach lately, not very hard... but
considering it. I'm not a dieter.
>
>My last triglyceride reading as of last Friday night was 67. I still
>have a bit of an issue with total Cholesterol (230) but my last visit to
>the doc' 2 weeks ago, she advised me to try flax seed oil at 4,000 mg.
>per day then re-test in 6 weeks. I'm complying...

Flax seed oil? Sounds like it's pill form. Do you take any type of
fish oil?

--
I love cooking with wine.
Sometimes I even put it in the food.

On Jul 8, 4:01*pm, sf > wrote:
> On Wed, 08 Jul 2009 15:33:30 -0500, Omelet >
> wrote:
>
> >Before that, I mostly used Olive or Grapeseed oil, but Coconut has a
> >higher smoke point. Not bad for shrimp and other seafood too. I still
> >tend to use Grapeseed for expensive steaks.
>
> >I do not generally do a lot of frying anymore tho', but Coconut (the
> >brand I mentioned) is cheaper than a good Olive Oil by about $2.00 per
> >Liter around here.
>
> OK, I was going to ask you if you used the liquid or hard stuff...
> according to what I've read, the hydrogenated stuff has a higher smoke
> point than liquid.
>
Om is an Atkins fan, and Atkins pointed out the dangers of
hydrogenated oils more than 30 years ago. Only idiots use that stuff
these days.

--Bryan

On Wed, 8 Jul 2009 14:04:53 -0700 (PDT), Bobo Bonobo®
> wrote:

>Om is an Atkins fan, and Atkins pointed out the dangers of
>hydrogenated oils more than 30 years ago. Only idiots use that stuff
>these days.

It sounds like she's using the liquid form, but that one doesn't have
a very high smoke point... so I'm thoroughly confused.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
sf > wrote:

> On Wed, 8 Jul 2009 14:04:53 -0700 (PDT), Bobo Bonobo®
> > wrote:
>
> >Om is an Atkins fan, and Atkins pointed out the dangers of
> >hydrogenated oils more than 30 years ago. Only idiots use that stuff
> >these days.
>
> It sounds like she's using the liquid form, but that one doesn't have
> a very high smoke point... so I'm thoroughly confused.

Your post confused me too so I had to go re-look at my product. <g>
As far as I know, coconut oil does not come in a liquid form.

My stuff is not hydrogenated. Butter is a solid at a certain temp too
and it's not hydrogenated. <g> Not artificially anyway!

Anyhoo, I took some pics to clear up the confusion. I keep my house cold
and still bitch about my utility bills. ;-) I'm willing to pay to keep
cool! I keep the thermostat set no higher than 75.

Here is what I have and use:

Front of plastic jar:
http://i29.tinypic.com/dnlmw2.jpg

Side of Jar (not hydrogenated!):
http://i27.tinypic.com/2vs1eoo.jpg

Inside shot of product:
http://i32.tinypic.com/zog8i8.jpg

It's pretty solid at MY room temp, but melts to a lovely tasting liquid
for seafood etc.

It's remarkably inexpensive, for now at least...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

On Thu, 09 Jul 2009 12:18:26 -0500, Omelet >
wrote:

>Your post confused me too so I had to go re-look at my product. <g>
>As far as I know, coconut oil does not come in a liquid form.
>
>My stuff is not hydrogenated. Butter is a solid at a certain temp too
>and it's not hydrogenated. <g> Not artificially anyway!
>
>Anyhoo, I took some pics to clear up the confusion. I keep my house cold
>and still bitch about my utility bills. ;-) I'm willing to pay to keep
>cool! I keep the thermostat set no higher than 75.
>
>Here is what I have and use:
>
>Front of plastic jar:
>http://i29.tinypic.com/dnlmw2.jpg
>
>Side of Jar (not hydrogenated!):
>http://i27.tinypic.com/2vs1eoo.jpg
>
>Inside shot of product:
>http://i32.tinypic.com/zog8i8.jpg
>
>It's pretty solid at MY room temp, but melts to a lovely tasting liquid
>for seafood etc.
>
>It's remarkably inexpensive, for now at least...

Thanks for all the information, Om! One more question... is it
refined or unrefined?

smoke points
Coconut oil Unrefined 350°F 177°C
Coconut oil Refined 450°F 232°C

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
sf > wrote:

> >Here is what I have and use:
> >
> >Front of plastic jar:
> >http://i29.tinypic.com/dnlmw2.jpg
> >
> >Side of Jar (not hydrogenated!):
> >http://i27.tinypic.com/2vs1eoo.jpg
> >
> >Inside shot of product:
> >http://i32.tinypic.com/zog8i8.jpg
> >
> >It's pretty solid at MY room temp, but melts to a lovely tasting liquid
> >for seafood etc.
> >
> >It's remarkably inexpensive, for now at least...
>
> Thanks for all the information, Om! One more question... is it
> refined or unrefined?

That information is not listed on the jar. ;-(

>
> smoke points
> Coconut oil Unrefined 350°F 177°C
> Coconut oil Refined 450°F 232°C

I went to their website:

http://www.louana.com

and tried calling them with no joy...

but I do know that the coconut oil has less spatter and smoke then when
I use grapeseed oil.

Any more, I tend to use grapeseed cold as a light coating for veggies to
get herbs and/or sesame seeds to stick to the food and it's supposed to
be a good fatty acid source.

I've not played much with flax seed as I've read that it needs to be
made fresh and goes rancid fast. Hence, the gelcaps.

I also still use grapeseed for steaks. I prefer the flavor for that
specific use!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Omelet wrote:
> I also still use grapeseed for steaks. I prefer the flavor for that
> specific use!

Amen & hava nagila! to that!

I don't know how or why, but grape seed oil & steaks ..... grilled,
broiled or sautŽed ..... imparts a wonderful flavor to the beef.

I have found the flavor is not lost by stewing or braising if the meat
is first browned in grape seed oil and then set to slow cook. It
imparts its wonderful flavor to the stew or braising liquid.

Works well for a vinaigrette but not as a marinade, even for beef, for
some reason if i combine the grape seed oil with vinegar (even fruit
vinegar's) or citric juices and various seasonings like garlic & ginger
it seems to make no noticeable improvement.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

In article
>,
Bobo Bonobo® > wrote:

> On Jul 8, 4:01*pm, sf > wrote:
> > On Wed, 08 Jul 2009 15:33:30 -0500, Omelet >
> > wrote:
> >
> > >Before that, I mostly used Olive or Grapeseed oil, but Coconut has a
> > >higher smoke point. Not bad for shrimp and other seafood too. I still
> > >tend to use Grapeseed for expensive steaks.
> >
> > >I do not generally do a lot of frying anymore tho', but Coconut (the
> > >brand I mentioned) is cheaper than a good Olive Oil by about $2.00 per
> > >Liter around here.
> >
> > OK, I was going to ask you if you used the liquid or hard stuff...
> > according to what I've read, the hydrogenated stuff has a higher smoke
> > point than liquid.
> >
> Om is an Atkins fan, and Atkins pointed out the dangers of
> hydrogenated oils more than 30 years ago. Only idiots use that stuff
> these days.
>
> --Bryan

As far as I know, the coconut oil I use is not hydrogenated.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
sf > wrote:

> On Wed, 08 Jul 2009 15:33:30 -0500, Omelet >
> wrote:
>
> >Before that, I mostly used Olive or Grapeseed oil, but Coconut has a
> >higher smoke point. Not bad for shrimp and other seafood too. I still
> >tend to use Grapeseed for expensive steaks.
> >
> >I do not generally do a lot of frying anymore tho', but Coconut (the
> >brand I mentioned) is cheaper than a good Olive Oil by about $2.00 per
> >Liter around here.
>
> OK, I was going to ask you if you used the liquid or hard stuff...
> according to what I've read, the hydrogenated stuff has a higher smoke
> point than liquid.

I've only ever seen the solid here. I've not seen a liquid form even on
line??? Mine turns to liquid when it gets slightly warmed. I keep it
next to the stove so the ambient heat from the burner nearby will melt
it so I can pour it. Seems to have a low melting point.

> >
> >I honestly don't go thru maybe 3 liters of oil per year anymore,
> >including Olive, Grapeseed, Coconut and Peanut. Most of my food is
> >Electrogrilled, steamed, or microwaved. Butter is used at the rate of
> >about 1 lb. maybe every 2 months and dad eats most of it. I hardly
> >touch the stuff except for flavoring from time to time in small amounts.
> >I sometimes think I was avoiding fat too much.
> >
> >And I have managed to recently accelerate my weight loss by INCREASING
> >the amount of fat calories in my diet. I stalled out in May for a
> >month. Played around with the Atkins fat fast (5 days on, weekends
> >protein only) the last 2 weeks in June and went from 207 to 195
> >as of last night. :-)
>
> Congratulations

Danke. Breaking that 200 lb. barrier was a bitch. <g>

> >
> >I love Atkins.
>
> I've been looking at South Beach lately, not very hard... but
> considering it. I'm not a dieter.

Meh. Atkins and South Beach are lifestyles. A permanent change was in
order for me, and it means healthier eating over all for the most part.

Diets don't work. Period. Not on the long haul.

Funny thing too. Many seem to think low carbing is so restrictive. If
anything, I've broadened my veggie horizon and gotten more creative with
meat preparation due to sheer boredom initially. <g>

I now eat a much, much greater variety than I ever have before when my
base diet was based on starch. I love the produce section, especially
at the asian market!

> >
> >My last triglyceride reading as of last Friday night was 67. I still
> >have a bit of an issue with total Cholesterol (230) but my last visit to
> >the doc' 2 weeks ago, she advised me to try flax seed oil at 4,000 mg.
> >per day then re-test in 6 weeks. I'm complying...
>
> Flax seed oil? Sounds like it's pill form. Do you take any type of
> fish oil?

The Flax oil I take is in gelcap form, yes.
Fish oil makes me nauseous. Can't stand the stuff.
It IS better, but I can't live my life nauseated. ;-p
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

"Omelet" > wrote in message
news
>
> The Flax oil I take is in gelcap form, yes.
> Fish oil makes me nauseous. Can't stand the stuff.
> It IS better, but I can't live my life nauseated. ;-p
> --

I'd rather have my fish oil in a good schmaltz herring which as I have said
before I just can't get here

They have been selling flax seed in large bags in my supermarket. I've
found they make really nice thickener substitutes. Eg recently where the
recipe for chili called for barley, which I have never really liked, I threw
in some flax seed. It ended up giving it a really neat texture without
changing the flavor of the dish

mk5000

"now see I'm mommy
and that makes you papi
and that makes us lovey ow
mmm papa mmm papa"==Britney spears