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Old 12-02-2008, 01:54 PM   #11
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great idea, thanks jeeks.
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Old 12-02-2008, 10:52 PM   #12
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my number one oil = rice bran oil, esp. california rice bran oil.

all the good, none of the bad, high smoke point and a LOT less oil into your food.

all the restaurants and lots of chefs are switching over to rice bran oil.

check it out.
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Old 12-03-2008, 12:31 AM   #13
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Just a common sense reminder that any oil with added ingredients, even peppercorns, should be refrigerated for safety reasons.

Provided from one of the food science extensions:
"Infused oils and oil-based mixtures of garlic, herbs or dried tomatoes can pose a health hazard if not kept refrigerated. There have been a number of cases of botulism poisoning traced to commercially and home prepared mixtures of garlic-in-oil that were not refrigerated. Refrigeration is necessary because all other conditions that favor the growth of C. botulinum are met: low acid environment with pH higher that 4.6, anaerobic conditions (oil), food and moisture source (garlic), not boiled before eating. Vegetables and herbs in oil. Less has been documented on the dangers of storing whole chilies, fleshy vegetables or herbs in oil, but they, too, are best made fresh with leftovers stored in the refrigerator for use within three weeks. Vegetables have a high water activity level which further encourages the growth of C. botulinum bacteria in an anaerobic environment. Even when dried, there is still the potential for risk, unless the vegetable has been acidified to a pH of 4.6 or lower. Dried tomatoes in oil are less of a safety concern than other mixtures in oil because the pH of tomatoes is generally 4.6 or lower. In addition, by drying the tomatoes, conditions become even less favorable to growth of C. botulinum due to a decrease in water activity. Dried herbs in oil also are less of a safety concern because of their low water activity. However, to insure safety it is recommended that all tomato in oil and herb in oil products be stored at refrigerator temperatures."
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Old 12-03-2008, 06:01 AM   #14
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thanks, mcnerd.
the extensions need better writers, but i got the point. refrigerate.
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Old 12-03-2008, 09:56 AM   #15
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I use alot of olive oil even though it is outrageously priced. As for deep frying I use peanut oil and every day oil I use canola.
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Old 12-04-2008, 03:44 AM   #16
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I am pretty cheap. I use corn or canola for everyday fry pan stuff. For the deep fat fryer I purchase the 3 gallon jug at sportsmans warehouse, it is a peanut oil blend for frying. My fryer in the house requires 1 gallon and the out door fryer requires 3 gallons.

I use olive oil for my pizza dough. I use the cheap stuff cause it gets baked. I do like the good stuff on some nice crusty bread, but alas that is a delicacy for me.
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Old 12-04-2008, 08:07 AM   #17
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I always use refined mustard oil and we are enough healthy.
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Old 12-04-2008, 09:55 AM   #18
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all oils and fats have the same calorie content per unit. The Mediterranean diet with high olive oil content and the French with a diet of varied fats and wine have both proven healthy enough in various ways.

Both Olive and Canola share monosaturates. Peanut and corn are good for frying.
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Old 12-04-2008, 11:43 AM   #19
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Has anyone here tried olive oil on their toast? With tomato and salt lol? Its kind-of a Spanish thing i think... but its very nice!
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Old 12-04-2008, 01:15 PM   #20
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Good but I prefer mine on pizza.
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