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-

On Sat, 17 Sep 2016 07:02:26 -0700 (PDT),
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-

I keep two on hand - a really good Evoo for salads etc and a regular
cooking oil for everything else. You shouldn't really fry with evoo,
it has too low a smoke point.

On 9/17/2016 7:02 AM, 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-
>


Real Italians always use what you have been using - "pure olive oil"
(which is not EVOO) as their general purpose oil for everything
including frying. These days there are also 25% EVOO blends with canola
oil, grapeseed oil, etc, which would be pretty equivalent to the "pure
olive oil".

They may also have EVOO on hand for dressing and drizzling.

On Sat, 17 Sep 2016 07:02:26 -0700 (PDT),
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 go to oil is a blend of high oleic safflower oil, avocado and
coconut oil. I use it for most applications, salads, sauté, stir-fry
etc.. and sometimes when I'm cooking with butter, I add a splash of
that to the butter.

I also keep a jar of coconut oil next to the stove. I probably use
this as much as I do the oil blend for stove-top cooking.

I also have some avocado oil which has a distinct taste. I like it
when making vinaigrettes and salad dressings but one time I used it to
make mayonnaise and it was pretty yucky.

I don't deep-fry very often but I do keep some peanut oil on hand for
that.

Hope that helps.

koko

--

Food is our common ground, a universal experience
James Beard

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-

I always use Canola oil but I've heard that Peanut oil is good. Never
tried it.
Sorry, no help to you but just my thoughts. This is for frying
occasionally.

For flavor, I do keep a small bottle of mild EVOO here. Wild Harvest
EVOO.

On Saturday, September 17, 2016 at 9:02:30 AM UTC-5, 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-
>
For the small amount of frying I do I keep safflower on hand.

> wrote in message
...
<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.

Never use Canola. All of the grain seed oils are loaded with
polyunsaturated fats like Omega-6 and are extremely unhealthy. Do you know
how they prepare those oils in the factory? They deodorize them and bleach
them. They have to do that because polyunsaturated oils oxidize easily,
both in the outside atmosphere as well as inside your body. Just say no to
that kind of smelly rotting food.

If I had to select only two oils that were all purpose, I would go with
macadamia oil for high temperature saute. Macadamia is primarily
monounsaturated, and it has one of the lowest polyunsaturated oil contents
at under 2%. Compare that against olive oil which is 10% polyunsaturated.
Macadamia also tastes great just plain on a salad. It's a fine all purpose
cooking oil and salad dressing.

For lower temperature saute (under 300F) go with coconut oil. It's
primarily saturated fat and the actual saturated fatty acids in it are
unique and very healthful.

--
W

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.

I think canola oil smells bad when heated. I'll get sunflower oil the next time.

On Saturday, September 17, 2016 at 11:42:04 AM UTC-10, wrote:
> I think canola oil smells bad when heated. I'll get sunflower oil the next time.

It smells kinda funky when I use non-stick spray on a heated pan. I can always tell when there's canola in it.

On Sat, 17 Sep 2016 07:02:26 -0700 (PDT),
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.

I'll bet every reply is different on this. I use olive oil, but
usually only add a small amount of oil to butter. That said, I don't
do much frying, and never any deep frying.

On Sat, 17 Sep 2016 14:20:58 -0700, "W" >
wrote:

>Never use Canola. All of the grain seed oils are loaded with
>polyunsaturated fats like Omega-6 and are extremely unhealthy. Do you know
>how they prepare those oils in the factory? They deodorize them and bleach
>them. They have to do that because polyunsaturated oils oxidize easily,
>both in the outside atmosphere as well as inside your body. Just say no to
>that kind of smelly rotting food.

Yep. Canola is awful stuff.

On 9/17/2016 3:20 PM, W wrote:

>
> Never use Canola. All of the grain seed oils are loaded with
> polyunsaturated fats like Omega-6 and are extremely unhealthy. Do you know
> how they prepare those oils in the factory? They deodorize them and bleach
> them.

So effing what!!

On Sat, 17 Sep 2016 16:46:36 -0600, graham > wrote:

>On 9/17/2016 3:20 PM, W wrote:
>
>>
>> Never use Canola. All of the grain seed oils are loaded with
>> polyunsaturated fats like Omega-6 and are extremely unhealthy. Do you know
>> how they prepare those oils in the factory? They deodorize them and bleach
>> them.
>
>So effing what!!

So you're welcome to it.

"dsi1" wrote in message
...

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.

==

Was it hard getting the chocolate cake out of your hair ...? ;p

--
http://www.helpforheroes.org.uk

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

In article >, says...
>
> On 9/17/2016 3:20 PM, W wrote:
>
> >
> > Never use Canola. All of the grain seed oils are loaded with
> > polyunsaturated fats like Omega-6 and are extremely unhealthy. Do you know
> > how they prepare those oils in the factory? They deodorize them and bleach
> > them.
>
> So effing what!!

I read that canola oil tends to be genetically modified. Consume too
much of it and you start speaking in tongues.

Bruce wrote:
>
> In article >, says...
> >
> > On 9/17/2016 3:20 PM, W wrote:
> >
> > >
> > > Never use Canola. All of the grain seed oils are loaded with
> > > polyunsaturated fats like Omega-6 and are extremely unhealthy. Do you know
> > > how they prepare those oils in the factory? They deodorize them and bleach
> > > them.
> >
> > So effing what!!
>
> I read that canola oil tends to be genetically modified. Consume too
> much of it and you start speaking in tongues.

I've always used Canola oil and I can speak fluent ferretese now.
I kind of wish they would sell Spanish canola oil. I should learn
that language better.

On 9/18/2016 6:55 AM, 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
>

I used canola oil for several years but I never really liked it. I
tried grapeseed oil about five years ago and I now use that as my
general all-purpose oil. It has a clean, neutral taste without the
slightly rancid smell/taste that I got from canola oil.

I use olive oil when I am cooking with more Mexican or Italian flavor
profiles.

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

"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



--
http://www.helpforheroes.org.uk

On Saturday, September 17, 2016 at 10:30:49 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> 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.
>
> ==
>
> Was it hard getting the chocolate cake out of your hair ...? ;p
>
> --
> http://www.helpforheroes.org.uk

Funny lass.

OTOH, chocolate scented coconut oil might be a good hair preparation. The stuff I usually use has a strong vanilla scent - it's not cake though.

On Sunday, September 18, 2016 at 1:55:07 AM UTC-10, 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 get the cheap cooking spray with has canola oil in it. I can smell that fishy scent when it's heated but it does not flavor the food so I don't mind.. If I use it on baking pans, I won't smell a thing. My daughter uses a coconut oil spray. She's more fancy than I am.

>
> 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

On Sunday, September 18, 2016 at 1:39:54 PM UTC-4, dsi1 wrote:
> On Saturday, September 17, 2016 at 10:30:49 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > 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.
> >
> > ==
> >
> > Was it hard getting the chocolate cake out of your hair ...? ;p
> >
> > --
> > http://www.helpforheroes.org.uk
>
> Funny lass.
>
> OTOH, chocolate scented coconut oil might be a good hair preparation. The stuff I usually use has a strong vanilla scent - it's not cake though.

I generally use unscented stuff, but my shampoo smells of mint and
the goo that I use to hold it in place smells of limes. I had to
look quite hard to find that mousse; most of it smells atrocious.
What is that stuff? Artificial green apple scent?

Cindy Hamilton

"dsi1" wrote in message
...

On Saturday, September 17, 2016 at 10:30:49 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> 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.
>
> ==
>
> Was it hard getting the chocolate cake out of your hair ...? ;p
>
> --
> http://www.helpforheroes.org.uk

Funny lass.

OTOH, chocolate scented coconut oil might be a good hair preparation. The
stuff I usually use has a strong vanilla scent - it's not cake though.

=========

;-)



--
http://www.helpforheroes.org.uk

On Sunday, September 18, 2016 at 7:53:27 AM UTC-10, Cindy Hamilton wrote:
> On Sunday, September 18, 2016 at 1:39:54 PM UTC-4, dsi1 wrote:
> > On Saturday, September 17, 2016 at 10:30:49 PM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > 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.
> > >
> > > ==
> > >
> > > Was it hard getting the chocolate cake out of your hair ...? ;p
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > Funny lass.
> >
> > OTOH, chocolate scented coconut oil might be a good hair preparation. The stuff I usually use has a strong vanilla scent - it's not cake though.
>
> I generally use unscented stuff, but my shampoo smells of mint and
> the goo that I use to hold it in place smells of limes. I had to
> look quite hard to find that mousse; most of it smells atrocious.
> What is that stuff? Artificial green apple scent?
>
> Cindy Hamilton

Green apple scent is popular for shampoos. Lime scented goo for the hair sounds good. I use a tube of "spiking glue" for my hair. That's an awfully goofy name for a hair product. Modern hair products have goofy names these days.

In article >, says...
>
> Bruce wrote:
> >
> > In article >, says...
> > >
> > > On 9/17/2016 3:20 PM, W wrote:
> > >
> > > >
> > > > Never use Canola. All of the grain seed oils are loaded with
> > > > polyunsaturated fats like Omega-6 and are extremely unhealthy. Do you know
> > > > how they prepare those oils in the factory? They deodorize them and bleach
> > > > them.
> > >
> > > So effing what!!
> >
> > I read that canola oil tends to be genetically modified. Consume too
> > much of it and you start speaking in tongues.
>
> I've always used Canola oil and I can speak fluent ferretese now.
> I kind of wish they would sell Spanish canola oil. I should learn
> that language better.

But with genetically modified stuff, you never know which language will
come out of you. Could be Eskimo or Inner Mongolian.

On 9/18/2016 11:48 AM, Bruce wrote:
> In article >, says...
>>
>> Bruce wrote:
>>>
>>> In article >, says...
>>>>
>>>> On 9/17/2016 3:20 PM, W wrote:
>>>>
>>>>>
>>>>> Never use Canola. All of the grain seed oils are loaded with
>>>>> polyunsaturated fats like Omega-6 and are extremely unhealthy. Do you know
>>>>> how they prepare those oils in the factory? They deodorize them and bleach
>>>>> them.
>>>>
>>>> So effing what!!
>>>
>>> I read that canola oil tends to be genetically modified. Consume too
>>> much of it and you start speaking in tongues.
>>
>> I've always used Canola oil and I can speak fluent ferretese now.
>> I kind of wish they would sell Spanish canola oil. I should learn
>> that language better.
>
> But with genetically modified stuff, you never know which language will
> come out of you. Could be Eskimo or Inner Mongolian.
>

either should reap you some sort of government hand out.

On Sun, 18 Sep 2016 02:39:00 -0500, Sqwertz >
wrote:

>On Sun, 18 Sep 2016 08:11:59 +1000, Jeßus wrote:
>
>> Yep. Canola is awful stuff.
>
><yawn> Bullshit.

You always seem to be sleepy. I guess consuming 6550000 calories per
day will do that to you.

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-

Taxed and Spent wrote:
> On 9/17/2016 7:02 AM, 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-
>>
>
>
> Real Italians always use what you have been using - "pure olive oil"
> (which is not EVOO) as their general purpose oil for everything
> including frying. These days there are also 25% EVOO blends with
> canola oil, grapeseed oil, etc, which would be pretty equivalent to
> the "pure olive oil".
>
> They may also have EVOO on hand for dressing and drizzling.

Well, I think this is what I will continue to do then, off to TJ's to
buy some more.

Anyone has a link to something, e.g., amazon, that might be in a larger
quantity than the liter-ish bottles I buy at TJ's? Whole Foods has
_only _ EV olive oil and no other kind of it.

-S-

Sqwertz wrote:
> On Sat, 17 Sep 2016 07:02:26 -0700 (PDT),
> 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.
>
> I just use soybean (aka "Vegetable") or corn oil. The soybean is
> $2.19 for a 48oz bottle. Corn oil is $.25 more.
>
> -sw

So soybean oil and/or corn oil are better for you than canola oil? I
know you're not buying into the idea that canola is bad for you but I'm
curious to here what others say.

Thanks.

-S-

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

We don't feed fry much at all, maybe a few times a year. But we pan
sautee a lot, seems to be our preferred method of cooking lots of things
here, e.g., making carmelized onions, browning ground beef, etc.

-S-

On Tue, 20 Sep 2016 09:45:11 -0400, "Steve Freides" >
wrote:

>Sqwertz wrote:
>> On Sat, 17 Sep 2016 07:02:26 -0700 (PDT),
>> 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.
>>
>> I just use soybean (aka "Vegetable") or corn oil. The soybean is
>> $2.19 for a 48oz bottle. Corn oil is $.25 more.
>>
>> -sw
>
>So soybean oil and/or corn oil are better for you than canola oil? I
>know you're not buying into the idea that canola is bad for you but I'm
>curious to here what others say.
>
>Thanks.
>
>-S-
>
Costco (and other membership clubs like Sam's, etc) carry the 2 1/2
gallon size of a couple of different oils. I get the Mazola corn oil.
Costco also carries the larger jug of olive oil (not EVOO) as well as
a couple of kinds of EVOO. Do you have a Cash and Carry near you or a
restaurant supply store that is open to the public. They will also
have the larger containers of various oils.
Janet US

On Tue, 20 Sep 2016 09:46:49 -0400, "Steve Freides" >
wrote:

>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
>
>We don't feed fry much at all, maybe a few times a year. But we pan
>sautee a lot, seems to be our preferred method of cooking lots of things
>here, e.g., making carmelized onions, browning ground beef, etc.
>
>-S-
>
I rarely deep fry and don't want to keep used oil around. I fill my
Fry Daddy and fry what I want and then get rid of the oil.
Janet US

On Tue, 20 Sep 2016 09:45:11 -0400, "Steve Freides" >
wrote:

> So soybean oil and/or corn oil are better for you than canola oil? I
> know you're not buying into the idea that canola is bad for you but I'm
> curious to here what others say.
>
> Thanks.

Corn, soybeans, cotton (for oil), canola are Roundup Ready GMO plants
unless advertised otherwise, and Glyphosate has been connected to bee
colony collapse. The choice is yours.

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

On 9/20/2016 10:49 AM, sf wrote:
> On Tue, 20 Sep 2016 09:45:11 -0400, "Steve Freides" >
> wrote:
>
>> So soybean oil and/or corn oil are better for you than canola oil? I
>> know you're not buying into the idea that canola is bad for you but I'm
>> curious to here what others say.
>>
>> Thanks.
>
> Corn, soybeans, cotton (for oil), canola are Roundup Ready GMO plants
> unless advertised otherwise, and Glyphosate has been connected to bee
> colony collapse. The choice is yours.
>


bunk.

On Tue, 20 Sep 2016 10:53:06 -0700, Taxed and Spent
> wrote:

> On 9/20/2016 10:49 AM, sf wrote:
> > On Tue, 20 Sep 2016 09:45:11 -0400, "Steve Freides" >
> > wrote:
> >
> >> So soybean oil and/or corn oil are better for you than canola oil? I
> >> know you're not buying into the idea that canola is bad for you but I'm
> >> curious to here what others say.
> >>
> >> Thanks.
> >
> > Corn, soybeans, cotton (for oil), canola are Roundup Ready GMO plants
> > unless advertised otherwise, and Glyphosate has been connected to bee
> > colony collapse. The choice is yours.
> >
>
>
> bunk.

Bunk to your bunk.

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

On 9/20/2016 11:49 AM, sf wrote:
> On Tue, 20 Sep 2016 09:45:11 -0400, "Steve Freides" >
> wrote:
>
>> So soybean oil and/or corn oil are better for you than canola oil? I
>> know you're not buying into the idea that canola is bad for you but I'm
>> curious to here what others say.
>>
>> Thanks.
>
> Corn, soybeans, cotton (for oil), canola are Roundup Ready GMO plants
> unless advertised otherwise, and Glyphosate has been connected to bee
> colony collapse.

I think the link was for nicotinoid pesticides causing collapse.
Graham

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.