On Sat, 16 Jun 2007 18:42:58 GMT, blake murphy
wrote:


i think there is one brand in my local giant (d.c.), probably
planter's, at around $3.50 a quart. i even looked at whole foods for
a 'boutique' oil, but was unsuccessful, i think.

Do you have a Smart & Final nearby? Maybe they'd have a noname brand
of peanut oil in large quanities.

--
See return address to reply by email

I like to get the roasted peanut oil that can be found at Asian
markets. Lion &Globe is the brand I get. It is not odorless or
tasteless, like many peanut oils, and to me that adds to the fun of
cooking with it. It smells like freshly roasted peanuts.

I have found many Asian markets to have this brand.

Christine

That's a whole different creature entirely. As you mention, most
"supermarket" peanut oils are mostly tasteless (although also cheap). I
love roastsed nut oils in general, but use them more like olive oil than
frying oil.

-T

In article , sf wrote:

On Sat, 16 Jun 2007 08:58:21 -0500, Omelet
wrote:


Ooh, I'll have to check I guess!
I have a plentiful supply at the moment as I'd not been deep frying for
awhile. I was paying around $7.00 per gallon.

I'll look next time I go shopping and get back with you.

With a gallon on hand, don't you use it as your everyday oil too?

No. I only use it for deep frying but I may eventually get around to
trying it for skillet use. Right now I use mostly EV olive oil, and
sometimes Grape seed oil.

I used it for everything you'd use a "bland" oil for. I don't do the
main grocery shopping anymore, so as long as it can withstand heat I
don't care what it is... we're using canola now.

shudder Sorry, I can't STAND Canola!
I'd use corn oil before I'd use that.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article ,
says...
On Sat, 16 Jun 2007 00:09:36 -0500, notbob wrote:

Seems like all of a sudden ...or maybe I just wasn't paying
attention... peanut oil has become the ******* stepchild of the
cooking oil world.

Peanut oil??? olive oil is no more used?

--
Now working at http://www.newonlineshopping.net

Books, Clothing and Accessories, Computers,
Electronics, Gifts, Jewelry and Watches.


At this moment I have canola, peanut and olive oil in the cabinet. Each
has it's characteristics that I like for certain dishes. The peanut oil
is excellent for stir fry since it tolerates high heat very well.

In article ,
says...
In article ,
notbob wrote:

Seems like all of a sudden ...or maybe I just wasn't paying
attention... peanut oil has become the ******* stepchild of the
cooking oil world. Used to be buying a 32-64oz bottle of peanut oil
was no big thing. Always a couple choices amongst the usual
korn/canola/safflower and plain ol' veggie oil choices. No more! Now,
there is not a single offering of peanut oil from the big names, or
even house brands, on any of our major 3 supermarket chain's shelves.
The last one I saw was a 16oz bottle of Albertson's house brand. That
was 2 mos ago. It's now gone. All that remains are 12-16oz bottles
of a couple boutique brand peanut oils for the insane price of
$5.50-6.50 each. This is especially baffling when you consider the
large number of Asians who live in the SFBA and recent trends toward
Asian cuisine. Sure, I can buy peanut oil all day long at the
numerous all-Asian markets that dot The City and a couple other
places. Even Costco and Lowe's sell it in turkey fryer quantities.
Not at my local supers.

Is it just in my area or has anyone else noticed this disappearing
act?

nb

Ooh, I'll have to check I guess!
I have a plentiful supply at the moment as I'd not been deep frying for
awhile. I was paying around $7.00 per gallon.

I'll look next time I go shopping and get back with you.


I noticed that the same thing happened at the Shaw's (Owned by
Albtertsons!) near me. They used to have a nice big bottle of peanut oil
for relatively short money. Now it's a little 12oz. bottle for $7.00

notbob wrote:
Seems like all of a sudden ...or maybe I just wasn't paying
attention... peanut oil has become the ******* stepchild of the
cooking oil world. Used to be buying a 32-64oz bottle of peanut oil
was no big thing. Always a couple choices amongst the usual
korn/canola/safflower and plain ol' veggie oil choices. No more! Now,
there is not a single offering of peanut oil from the big names, or
even house brands, on any of our major 3 supermarket chain's shelves.
The last one I saw was a 16oz bottle of Albertson's house brand. That
was 2 mos ago. It's now gone. All that remains are 12-16oz bottles
of a couple boutique brand peanut oils for the insane price of
$5.50-6.50 each. This is especially baffling when you consider the
large number of Asians who live in the SFBA and recent trends toward
Asian cuisine. Sure, I can buy peanut oil all day long at the
numerous all-Asian markets that dot The City and a couple other
places. Even Costco and Lowe's sell it in turkey fryer quantities.
Not at my local supers.


But look for the really tiny label on the big box store version. I have
never seen anything except blended oil in those carboys displayed by the
turkey fryers.


Is it just in my area or has anyone else noticed this disappearing
act?

nb

On Jun 17, 4:17 am, Omelet wrote:
No. I only use it for deep frying but I may eventually get around to
trying it for skillet use. Right now I use mostly EV olive oil, and
sometimes Grape seed oil.


shudder Sorry, I can't STAND Canola!
I'd use corn oil before I'd use that.

I've not used Canola oil for a number of years now. I'm with you on
that.
Basically, I use: olive oil mostly; butter mixed with olive oil, too;
and organic coconut oil.

I've had grape seed oil in my refrigerator for that "special use that
calls for it" and since I bought it, that specialty has never come
up.

I'd like to use it, (or a new updated jar), can you help me out; tell
me when I can use it.
Thanks, Om.
Dee Dee

In article om,
Dee Dee wrote:

On Jun 17, 4:17 am, Omelet wrote:
No. I only use it for deep frying but I may eventually get around to
trying it for skillet use. Right now I use mostly EV olive oil, and
sometimes Grape seed oil.


shudder Sorry, I can't STAND Canola!
I'd use corn oil before I'd use that.

I've not used Canola oil for a number of years now. I'm with you on
that.
Basically, I use: olive oil mostly; butter mixed with olive oil, too;
and organic coconut oil.

Not tried coconut oil.
I do add butter to olive oil for some things, mostly seafood.


I've had grape seed oil in my refrigerator for that "special use that
calls for it" and since I bought it, that specialty has never come
up.

Steaksteaksteaksteaksteak! ;-D
It has a nice clean flavor and a higher smoke point than Olive oil so
you can really get a good sear.


I'd like to use it, (or a new updated jar), can you help me out; tell
me when I can use it.
Thanks, Om.
Dee Dee

See above! lol

It's nice to be able to really do a steak right in the skillet without
smoking up the house.

It's also very nice as a salad oil.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Jun 17, 2:03 pm, Omelet wrote:

I've had grape seed oil in my refrigerator for that "special use that
calls for it" and since I bought it, that specialty has never come
up.

Steaksteaksteaksteaksteak! ;-D
It has a nice clean flavor and a higher smoke point than Olive oil so
you can really get a good sear.

It's nice to be able to really do a steak right in the skillet without
smoking up the house.

It's also very nice as a salad oil.
--
Peace, Om

Thanks, Om.
When you do a steak in the house (DH will cook in a Lodge solid bottom
skillet.) I've been trying to get him to get a Lodge with the raised
marks for searing. (He's not going for it) But I've been wondering
about how much oil would be necessary in that kind of a grilling cast
iron skillet vs. a solid bottom cast iron skillet. Got any opinions/
view point?

Dee Dee

On Jun 17, 2:17 am, Omelet wrote:
In article , sf wrote:
On Sat, 16 Jun 2007 08:58:21 -0500, Omelet
wrote:

Ooh, I'll have to check I guess!
I have a plentiful supply at the moment as I'd not been deep frying for
awhile. I was paying around $7.00 per gallon.

I'll look next time I go shopping and get back with you.

With a gallon on hand, don't you use it as your everyday oil too?

No. I only use it for deep frying but I may eventually get around to
trying it for skillet use. Right now I use mostly EV olive oil, and
sometimes Grape seed oil.

I add peanut oil to peanut butter, because it's easier to re-
homogenize and spread that way. I don't buy the stuff with palm oil
to stabilize it because it's not as good tasting, and I sure as Hell
don't buy the hydrogenated crap.

I used it for everything you'd use a "bland" oil for. I don't do the
main grocery shopping anymore, so as long as it can withstand heat I
don't care what it is... we're using canola now.

shudder Sorry, I can't STAND Canola!
I'd use corn oil before I'd use that.

REALLY! Canola is not "bland." It tastes, and the taste is not
good. Corn oil tastes much better than canola or soybean.
People can knock the extra light (refined) olive oil all they want,
but it's a good bland oil too. I've gathered that it is healthier
than sunflower oil, and it has a higher smoking temperature.*
Clarified cow's butter is wonderful, but even I admit that it's not
the best thing for one's blood lipids.
--
Peace, Om

* I heard on "Zorba the Quack" today, a woman who talked about eating
sunflower seeds as part of a weight loss regimen. Zorba the Quack
called it "the Sunflower Seed Diet." It really can be quite
effective.

--Bryan

In article om,
Dee Dee wrote:

On Jun 17, 2:03 pm, Omelet wrote:

I've had grape seed oil in my refrigerator for that "special use that
calls for it" and since I bought it, that specialty has never come
up.

Steaksteaksteaksteaksteak! ;-D
It has a nice clean flavor and a higher smoke point than Olive oil so
you can really get a good sear.

It's nice to be able to really do a steak right in the skillet without
smoking up the house.

It's also very nice as a salad oil.
--
Peace, Om

Thanks, Om.
When you do a steak in the house (DH will cook in a Lodge solid bottom
skillet.) I've been trying to get him to get a Lodge with the raised
marks for searing. (He's not going for it) But I've been wondering
about how much oil would be necessary in that kind of a grilling cast
iron skillet vs. a solid bottom cast iron skillet. Got any opinions/
view point?

Dee Dee

I've never used a grill pan, but I think Kili has. ;-)
We can ping her?

When I want sear marks, I use my Hamilton grill and that requires no oil
at all.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Jun 17, 12:03 pm, Omelet wrote:
In article om,
Dee Dee wrote:

On Jun 17, 4:17 am, Omelet wrote:
No. I only use it for deep frying but I may eventually get around to
trying it for skillet use. Right now I use mostly EV olive oil, and
sometimes Grape seed oil.

shudder Sorry, I can't STAND Canola!
I'd use corn oil before I'd use that.

I've not used Canola oil for a number of years now. I'm with you on
that.
Basically, I use: olive oil mostly; butter mixed with olive oil, too;
and organic coconut oil.

Not tried coconut oil.
I do add butter to olive oil for some things, mostly seafood.

I'm not flirting with you, as I'm a happily married man, but you are
my favorite person on r.f.cooking because your posts--IMO--tend to
suggest real improvements in people's cooking, and you do it w/o being
an asshole, which is one of my weaknesses.

I've had grape seed oil in my refrigerator for that "special use that
calls for it" and since I bought it, that specialty has never come
up.

Steaksteaksteaksteaksteak! ;-D
It has a nice clean flavor and a higher smoke point than Olive oil so
you can really get a good sear.

Not the healthiest fat, but great for searing. Even better than lard.

I'd like to use it, (or a new updated jar), can you help me out; tell
me when I can use it.
Thanks, Om.
Dee Dee

See above! lol

It's nice to be able to really do a steak right in the skillet without
smoking up the house.

I've got my wife and son so spoiled that they can't accept steak done
"right in the skillet." The only steak that's "right" is steak cooked
over flames, which most often means hickory wood, but also sometimes
partly the purified "anthracite" that is so reviled by certain folks
here. I always use wood, as I get it free from my sister's yard.

It's also very nice as a salad oil.

Even I have never done THAT. I like salad with only a tiny bit of
oil, EVOO, and fresh squeezed lemon juice, with some grated Parmesan,
and Kraft is OK. See, I'm not a total food snob. Kraft Parmesan,
OK. Kraft Velveeta, not OK. I'm fine with no oil on salad.

Note to regulars, if I seem unusually nice right now, I've had a
couple of Sierra Nevada pale ales, and I seldom drink at all these
days, and alcohol has always tempered my snottiness.

--
Peace, Om

--Bryan

On Jun 17, 2:46 pm, BOBOBOnoBO® wrote:

* I heard on "Zorba the Quack" today, a woman who talked about eating
sunflower seeds as part of a weight loss regimen. Zorba the Quack
called it "the Sunflower Seed Diet." It really can be quite
effective.

--Bryan

Pretty interesting information regarding pistachios and cholesterol.
http://www.jacn.org/cgi/content/full/18/3/229
Dee Dee

In article ,
lid says...
notbob wrote:
Seems like all of a sudden ...or maybe I just wasn't paying
attention... peanut oil has become the ******* stepchild of the
cooking oil world. Used to be buying a 32-64oz bottle of peanut oil
was no big thing. Always a couple choices amongst the usual
korn/canola/safflower and plain ol' veggie oil choices. No more! Now,
there is not a single offering of peanut oil from the big names, or
even house brands, on any of our major 3 supermarket chain's shelves.
The last one I saw was a 16oz bottle of Albertson's house brand. That
was 2 mos ago. It's now gone. All that remains are 12-16oz bottles
of a couple boutique brand peanut oils for the insane price of
$5.50-6.50 each. This is especially baffling when you consider the
large number of Asians who live in the SFBA and recent trends toward
Asian cuisine. Sure, I can buy peanut oil all day long at the
numerous all-Asian markets that dot The City and a couple other
places. Even Costco and Lowe's sell it in turkey fryer quantities.
Not at my local supers.


But look for the really tiny label on the big box store version. I have
never seen anything except blended oil in those carboys displayed by the
turkey fryers.


Is it just in my area or has anyone else noticed this disappearing
act?

nb


Interestingly Home Depot of all places has 3 gallon jugs of peanut oil
for $23.99. And it wasn't a blend but ALL peanut oil.

That works out to nearly $8 per gallon, or six cents an ounce. So my
little 12oz. bottle had a cost of 72 cents. Yet I had to pay close to $7
for it.

What a world we live in.

In article om,
says...
On Jun 17, 2:03 pm, Omelet wrote:

I've had grape seed oil in my refrigerator for that "special use that
calls for it" and since I bought it, that specialty has never come
up.

Steaksteaksteaksteaksteak! ;-D
It has a nice clean flavor and a higher smoke point than Olive oil so
you can really get a good sear.

It's nice to be able to really do a steak right in the skillet without
smoking up the house.

It's also very nice as a salad oil.
--
Peace, Om

Thanks, Om.
When you do a steak in the house (DH will cook in a Lodge solid bottom
skillet.) I've been trying to get him to get a Lodge with the raised
marks for searing. (He's not going for it) But I've been wondering
about how much oil would be necessary in that kind of a grilling cast
iron skillet vs. a solid bottom cast iron skillet. Got any opinions/
view point?

Dee Dee



In a cast iron skillet I wouldn't use much oil, if any. That reminds me,
I need to pick one up and season it. I only have a grill bottom pan and
want a flat bottom.

I've found that even the Wearever stainless/aluminum clad can't stand up
to repeated searing of meat. I actually managed to warp the pan and I've
had that particular pan for years!