In article >,
sf > wrote:

> On Sun, 05 Feb 2012 23:37:38 -0800, Michael Siemon
> > wrote:
>
> > In article >,
> > sf > wrote:
> >
> > > On Sun, 05 Feb 2012 20:23:28 -0500, Cheryl >
> > > wrote:
> > >
> > > > On 2/2/2012 3:04 PM, Doug Freyburger wrote:
> > > > >
> > > > > Reaction to canola oil appears to be a genetic variation. Most find
> > > > > it
> > > > > flavorless. Some find it fishy or almost rancid tasting.
> > > > >
> > > > I cook with it. If it's a genetic thing, I don't have it. Flavorless
> > > > to me.
> > >
> > > Me either and I don't know anyone who says otherwise.
> >
> > I find canola/rape-seed oil intolerable - partly in flavor (not really
> > either rancid or fishy, just "off" somehow), and with a somehow "sticky"
> > or viscous texture that is almost as off-putting as the flavor. My most
> > common cooking oil is peanut oil, which has none of the objectionable
> > qualities of canola.
>
> To me, they're virtually the same in flavor.

I guess this is like the cilantro thingy; possibly it _is_ genetic.

But I will _never_ use canola oil. I find it quite loathsome. I have
no problems with any other oil I have tried to cook with (e.g., corn
oil is fine, but I gather peanut oil is [a bit] healthier). Grape seed
oil is a tad better to my taste than peanut oil, but it is harder to
find and tends to be more expensive. I get gallons of peanut oil from
Safeway -- Planters is outrageously and pointlessly expensive. Peanut
(aka "ground nut") oil seems to be (or to have been when I was there)
_the_ standard cooking oil in SE Asia.