On Monday, March 30, 2015 at 6:37:49 PM UTC-5, wrote:
> On Sunday, March 29, 2015 at 11:36:13 AM UTC-4, Ed Pawlowski wrote:
> > Growing up, grilled cheese was Velveeta on white bread. For years, I
> > never did much else but eventually went to sharp cheese. The evolution
> > continues
> >
> > We had grilled cheese for dinner last night.
> >
> > For the cheese> Cabot extra sharp cheddar and Fontina. Both were grated
> > and then mixed together. You get a better melt that way.
> >
> > For the bread: Sourdough
> >
> > For the process: We have an old Dominion brand combo waffler iron and
> > flat faced grill. I'd guess it is 35 to 40 years old.
> >
> > Lay ot one slice of bread, spread with the cheese mix. Put the other
> > slice on top and instead of butter, I spread a light coat of mayo on it.
> > Flipped it ont he grill, did the other side and closed it. A few
> > minutes later, a nicely toasted bread with gooey melted cheese.
> >
> > I offered variations with ham on it too. The mayo is easier than butter
> > and works well. I'll be using it int he future.
>
>
> I think canola oil stinks when heated and so do a lot of other people.

I think that it must be genetic. I also find Canola oil nasty, but some
folks can't taste it at all.

--Bryan

On Mon, 30 Mar 2015 16:58:34 -0700 (PDT), Bryan-TGWWW
> wrote:

> On Monday, March 30, 2015 at 6:37:49 PM UTC-5, wrote:
> >
> > I think canola oil stinks when heated and so do a lot of other people.
>
> I think that it must be genetic. I also find Canola oil nasty, but some
> folks can't taste it at all.
>
I used to be that way about vegetable oil. Haven't used it in
decades, so I have no idea if I still react to it that way or not.


--

sf

On Tuesday, March 31, 2015 at 1:15:01 AM UTC-5, sf wrote:
> On Mon, 30 Mar 2015 16:58:34 -0700 (PDT), Bryan-TGWWW
> > wrote:
>
> > On Monday, March 30, 2015 at 6:37:49 PM UTC-5, wrote:
> > >
> > > I think canola oil stinks when heated and so do a lot of other people.
> >
> > I think that it must be genetic. I also find Canola oil nasty, but some
> > folks can't taste it at all.
> >
> I used to be that way about vegetable oil. Haven't used it in
> decades, so I have no idea if I still react to it that way or not.
>
The stuff sold as vegetable oil is soy oil, and that tastes off to me too.
>
> sf

--Bryan

On Tue, 31 Mar 2015 02:16:07 -0700 (PDT), Bryan-TGWWW
> wrote:

> On Tuesday, March 31, 2015 at 1:15:01 AM UTC-5, sf wrote:
> > On Mon, 30 Mar 2015 16:58:34 -0700 (PDT), Bryan-TGWWW
> > > wrote:
> >
> > > On Monday, March 30, 2015 at 6:37:49 PM UTC-5, wrote:
> > > >
> > > > I think canola oil stinks when heated and so do a lot of other people.
> > >
> > > I think that it must be genetic. I also find Canola oil nasty, but some
> > > folks can't taste it at all.
> > >
> > I used to be that way about vegetable oil. Haven't used it in
> > decades, so I have no idea if I still react to it that way or not.
> >
> The stuff sold as vegetable oil is soy oil, and that tastes off to me too.
> >

Thanks.

--

sf

On Monday, March 30, 2015 at 7:58:39 PM UTC-4, Bryan-TGWWW wrote:

> I think that it must be genetic. I also find Canola oil nasty, but some
> folks can't taste it at all.

Must be. I can't taste anything when it's cold, but
it smells fishy when heated. So I use canola for
cold stuff (the one or two salad dressings that I make
without extra-virgin olive oil) and peanut oil (which
is pretty expensive) for the little bit of frying that
I do.

I've looked for peanut oil in something besides
the quart bottle from Planter's, but no go. Apparently
we Yankees either don't do enough frying, or we're
happy to use "fryer grease".

Cindy Hamilton

On Tue, 31 Mar 2015 06:05:31 -0700 (PDT), Cindy Hamilton
> wrote:

> On Monday, March 30, 2015 at 7:58:39 PM UTC-4, Bryan-TGWWW wrote:
>
> > I think that it must be genetic. I also find Canola oil nasty, but some
> > folks can't taste it at all.
>
> Must be. I can't taste anything when it's cold, but
> it smells fishy when heated. So I use canola for
> cold stuff (the one or two salad dressings that I make
> without extra-virgin olive oil) and peanut oil (which
> is pretty expensive) for the little bit of frying that
> I do.
>
> I've looked for peanut oil in something besides
> the quart bottle from Planter's, but no go. Apparently
> we Yankees either don't do enough frying, or we're
> happy to use "fryer grease".
>
Try coconut oil. I haven't yet, but I do have a jar of it. If you
have a Trader Joe's nearby, they sell it at a reasonable price. They
also have ghee in a jar. I was just reading that sunflower oil is
high in omega 6, which isn't a good thing - so although I like the way
it cooks, I'm cooling off on that one.

--

sf