On 9/7/2010 1:10 PM, EJ Willson wrote:
> Bert Hyman wrote:
>> The local PBS station has been running "New Scandinavian Cooking"
>> (http://www.scandcook.com/) which I watch more for the scenery than
>> the recipes, but at least one of the presenters (Claus Meyer) waxes
>> euphoric over rapeseed oil.
>>
>> Is there a difference between the rapeseed oil he's using and the
>> canola oil I buy in my supermarket? Is this high-test European variety
>> sold in the US? I haven't noticed it where I shop.
>>
> As I recall it Canola is merely rapeseed oil. IIRC Canola stands for
> Canadian Oil, Low Acid.

I believe you are correct. In 1997 we did an RV caravan trip to Alaska.
While we were still in BC we visited a canola farm and they told us what
you said. They added that they changed the name because "rapeseed"
didn't sound very commercial.

BTW, canola farms are huge swathes of bright yellow. Something pretty to
behold.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.