On Sun, 24 Aug 2014 08:07:20 +1000, JohnJohn >
wrote:

> On Sat, 23 Aug 2014 15:05:52 -0700 (PDT), Bryan-TGWWW
> > wrote:
>
> >On Saturday, August 23, 2014 1:45:31 PM UTC-5, graham wrote:
> >>
> >>
> >> Fries
> >>
> >> * 1 1/2 lbs. russet potatoes
> >>
> >> * canola oil, for cooking
> >>
> >> * kosher salt
> >>
> >> * 2-4 oz mascarpone cheese
> >>
> >[snip]
> >>
> >> (c) Copyright (c) The Calgary Herald
> >
> >The one problem I see is because the recipe is from an Alberta newspaper,
> >they recommend shitty tasting canola oil for frying the fries.
>
> Isn't it also often GM?

Yes, that was my understanding - but you have to be a real half-wit
not to be able to change your choice of frying oil without specific
written directions. Canola originated in Canada, so I can understand
why it would be specified by a Canadian newspaper. Canada + oil =
"Canola".

I just looked at Snopes and they have this to say about Canola oil:

Rapeseed oil naturally contains a high percentage (30-60%) of erucic
acid, a substance associated with heart lesions in laboratory animals.
For this reason rapeseed oil was not used for consumption in the
United States prior to 1974, although it was used in other countries.
(Americans chose to use it as a lubricant to maintain Allied naval and
merchant ships during World War II.)

In 1974, rapeseed varieties with a low erucic content were introduced.
Scientists had found a way to replace almost all of rapeseed's erucic
acid with oleic acid, a type of monounsaturated fatty acid. (This
change was accomplished through the cross-breeding of plants, not by
the techniques commonly referred to as "genetic engineering.") By
1978, all Canadian rapeseed produced for food use contained less than
2% erucic acid. The Canadian seed oil industry rechristened the
product "canola oil" (Canadian oil) in 1978 in an attempt to distance
the product from negative associations with the word "rape." Canola
was introduced to American consumers in 1986. By 1990, erucic acid
levels in canola oil ranged from 0.5% to 1.0%, in compliance with U.S.
Food and Drug Administration (FDA) standards.

This light, tasteless oil's popularity is due to the structure of its
fats. It is lower in saturated fat (about 6%) than any other oil.
Compare this to the high saturated fat content of peanut oil (about
18%) and palm oil (at an incredibly high 79%). It also contains more
cholesterol-balancing monounsaturated fat than any oil except olive
oil and has the distinction of containing Omega-3 fatty acids, a
polyunsaturated fat reputed to not only lower both cholesterol and
triglycerides, but also to contribute to brain growth and development.

In other words, it's a healthy oil. One shouldn't feel afraid to use
it because of some Internet scare loosely based on half-truths and
outright lies.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.