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Old 12-31-2009, 01:35 PM   #21
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Clarafied butter, peanut, or ev.olive for me. Can't beat butter for eggs.
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Old 01-30-2010, 08:36 AM   #22
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Olive oil. That might be because we have it produced here of the best quality.
When we use it fr frying to increase smoking point we add a nut of butter or lard.
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Old 01-30-2010, 12:26 PM   #23
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Olive oil. That might be because we have it produced here of the best quality.
When we use it fr frying to increase smoking point we add a nut of butter or lard.
Olive oil also used to be employed in Italy (e.g. Livorno) to top off large jugs of wine.
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Old 01-31-2010, 05:02 PM   #24
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I like peanut oil as it does not appreciatbly alter the taste of the finished product. I tried to eat a fried egg I prepared using an olive oil based margrine.

After that day I naver again used olive oil for anything except salads. That was 8 years ago. I still don't.
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Old 01-31-2010, 11:33 PM   #25
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We use mustard oil as all purpose oil due to its high smoke point.

Mustard oil is also good for health but you may not like its typical pungent odour.
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Old 02-01-2010, 01:54 AM   #26
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My every day oil is canola, and I use olive oil for salads, etc. Jennyemma gave me some sesame oil awhile back, and I liked that for fried rice.

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Old 02-03-2010, 12:38 PM   #27
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We use mustard oil as all purpose oil due to its high smoke point.

Mustard oil is also good for health but you may not like its typical pungent odour.
I had never heard of mustard oil before this. That's why I love this place.

Does it have a very strong mustard flavor? Is that what makes it pungent? I'm not a fan of mustard, but then again, I don't really like olives, either, soooo....

For the OP - my all-purpose oil is olive oil. Not extra-virgin. I buy it by the gallon at Costco. We don't deep-fat fry anything, so very high temps are not a huge issue here.

The other all-purpose is ghee (clarified butter), that I buy from my favorite Indian grocery in quart jars. Now, though, I might have to look for mustard oil!
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Old 02-03-2010, 12:59 PM   #28
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I find a preference for GrapeSeed Oil over Olive Oil.

Olive Oil Vs. Grape Seed Oil | eHow.com
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Old 02-04-2010, 03:40 AM   #29
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canola and Mustard

Could it be that Canola oil and Mustard oil are the same oil, just a different name?
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Old 02-04-2010, 03:56 AM   #30
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Olive oil versus all other oils.

I find interesting how some information on food is known only in the region where that information is positive and when is negative, it's not known.
Here, probably because of pride (or sciovinism!) everyone considers the health of Olive coming, beside other things, from the natural way it is extrated.
It's an olive paste juice that is pressed, and basically at low temperature. No chemicals.
As far as I'm aware, all other oils are extracted using chemical extraction plus several high temperature passages and steam to ease extraction and clean the paste.
The widely used extractor is hexane. Again it's known here for typical shoe maker disease but it's worldwide known as the "drug of the poor people" sniffing glue.
Yes, hexange is taken out from oil and recicled, but who knows that it's well done.
There are now on the market seed oils that are pressed. Usually organic oil seed.
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