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Ingredient of the Week A featured discussion of one food and cooking ingredient timely to the season


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  #21 (permalink)  
Old 09-01-2007, 09:04 PM
KYHeirloomer KYHeirloomer is offline
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Don't know if it matters to you or not, Old Bay, but virtually 100% of the rape crop is genetically modified.

I won't use canola oil at all for that reason. I will not knowingly use frankenfoods.

In both these recipes, olive oil substitutes quite well. And for a slightly different flavor, try some of the nut oils.
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  #22 (permalink)  
Old 09-02-2007, 05:07 PM
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oldbay oldbay is offline
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I prefer olive oil personally. My SO doesn't. So canola has no flavor added, where some olive oils add a lot of flavor.

So, now, I'm dumb, is canola the fancy name for 'rape seed oil'? I took a nutrition class in college and canola was the thing then. Of course, that was before gene splicing, etc.
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Old 09-02-2007, 06:58 PM
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Mama Mangia Mama Mangia is offline
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Olive oil and veggie oil - sometimes coconut oil - that's it for me. Canola is scag oil to me. I also prefer butter to margarine and I stll use lard - oh well - it's hard to change OLD habits.
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  #24 (permalink)  
Old 09-02-2007, 11:29 PM
KYHeirloomer KYHeirloomer is offline
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Old Bay, canola is a constructed word standing for Canada+Oil+Acid.

It is, indeed, oil from the seeds of the rape plant; a name with bad connotations in North America. So the name canola was dreamed up for marketing reasons.

Re lard: You and me, Mamma. And maybe three other people. There is nothing that lends quite that level of flavor.
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