For extra virgin olive oil and other olive oil buyers, take care of imposter oils. Otherwise you might be paying too much money:
http://www.vancouversun.com/life/Ext...444/story.html
http://www.montrealgazette.com/life/...612/story.html
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For extra virgin olive oil and other olive oil buyers, take care of imposter oils. Otherwise you might be paying too much money:
http://www.vancouversun.com/life/Ext...444/story.html
http://www.montrealgazette.com/life/...612/story.html
Meh. If it's cheap, don't buy it. If it tastes funky, don't buy a second bottle. What's the big deal?
Actually I recognize several of the imposter brands....which we have bought in the past. :mad: And they weren't cheap.
I found the articles very helpful. TFS!
I probably had cheap-o low quality oil (Bosa's house brand). After making my banana bread and having it ruined by the strong-tasting/smelling olive oil to line the pan, I stopped buying it. I then went to grapeseed oil, and today I bought rice bran oil.
Admittedly I hesitate to buy some of these other oils, since they are more expensive. What inspired you to buy rice bran oil? I've never it.Quote:
Originally Posted by badger
We still haven't been to Bosa Foods but intend to...maybe for other Italian foodstuff when our groceries run low later. :) We're abit slow in knowing certain Vancouver biz outside of downtown. We just bike by a whole lot of other places further out. :o
when i buy olive oil i don't get it important instead i get organic olive oil from California.
i like to use almond oil for some things. i like to use a lot of different oils for different things.
I've tried all sorts of oils over the years. And I have to admit olive oil is one of the oils I don't care much for, even though it's supposed to be good for you. As for the rice bran oil, I was at a store in Richmond and it was on sale and liked the write up on the product so I thought I'd give it a try. I stir fry a lot, so I like that it's temperature stable. I tried it last night, and it was indeed mild in flavour.Quote:
Originally Posted by shootingstar
Another oil I'm not crazy about is coconut oil. It's supposed to be REALLY good for you and I spent $20 for a small jar of the extra virgin cold-pressed kind, but it's much too coconut-y for me. I used it as a butter/margarine substitute on my toast but that's pretty much all I taste. It's good for curry and some stir frys but for the most part it's a strong flavour (for me).
My mom always put coconut oil on sunburn.
We always have 2 types of oil on hand at home: sunflower or safflower oil and olive oil. We use olive oil only for certain types of dishes..ie. non-Asian like dishes or for salad dressings. True olive oil just tastes wrong/too heavy with most Asian dishes, even a fusion dish.Quote:
Originally Posted by badger
Of course an imposter olive oil would not be as jarring in an Asian dish, because the olive flavour is not as strong. Therefore one definitely got ripped off on the pricing side for the oil.
I know I sound fussy, even snobbish. But this is no different than my fussiness for wanting certain grades, types of rice and price comparing.
that's what I ended up using the coconut oil for - my skin.Quote:
Originally Posted by malkin
Hemp oil is supposed to be a good medium heat oil. I have not tried it yet.
Personally I use coconut but there are times when the flavor could be distracting!
I'm totally confused. I thought coconut oil = saturated fat = bad for you:confused: Other than the calorie load, it might not be bad for me?
We use mostly Olive or Canola (as a relatively neutral oil). Recently purchased peanut oil (for a specific recipe - smells good when heating, though). I don't use olive in anything that's going to go in the refrigerator or for anything where the flavor would be too strong - but that's not much. I happily saute spinach in it, squash, etc.
Signed, the oil dunce.
Coconut oil is high in medium-chain fatty acids and supposed to be one of the healthiest oils there is.
With most natural foods, portion control is everything...
I mostly use olive and canola too, ghee for Indian cooking and butter for baking (which I do pretty rarely), but I'm interested in exploring more coconut oil in baking.
Really you're supposed to use grapeseed oil for cooking, and olive oil only to finish a dish... but I just buy a decent inexpensive olive oil (what's in my pantry now is Gaea Laconia) and use it for both.
We just buy the Whole Foods standard bottle - and it lasts us a year (we actually cook most meals - so not a lot of oil being used). I do use butter too - in moderation. No pre-processed butter food products for me, thank you:)
Interesting on the coconut oil - I'll have to explore. I think it may be hydrogenated coconut oil I've heard all the bad stuff about (but I was thinking coconut milk too).