On Tuesday, February 23, 2021 at 8:59:08 PM UTC-5, wrote:
> On 2/23/2021 7:26 PM, Bruce wrote:
> > On Tue, 23 Feb 2021 18:50:16 -0600, BryanGSimmons
> > > wrote:
> >
> >> On 2/23/2021 5:45 PM, Bruce wrote:
> >>> On Tue, 23 Feb 2021 16:39:42 -0700, US Janet >
> >>> wrote:
> >>>
> >>>>
> >>>> Odd day today. It started out warmer but gray. Now it is gusty
> >>>> and sunny and still cooler. I couldn't think what to make for dinner.
> >>>> It had to be something that was warm and comforting. I decided on
> >>>> Shrimp Fettuccine. Plus salad of course.
> >>>> I love all that garlic and am always ready for shrimp.
> >>>>
> >>>> What about you? Are you cooking tonight or ordering out or cobbling
> >>>> together something from leftovers?
> >>>
> >>> We'll be having quinoa tempeh that I made yesterday, with rice and
> >>> mixed vegetables.
> >>>
> >> I've never tasted quinoa, nor tempeh. I gather that tempeh has more
> >> flavor than tofu, which I find unappealing. Soy is a weird thing.
> >
> > Tempeh has a lot of flavour. It contains no soy, unless you choose soy
> > beans to grow your tempeh on, as opposed to chickpeas, black beans,
> > sunflower seeds or quinoa, to mention a few of the options.
> >
> >> Edamame is something I'd never put in my mouth again, and I find soy
> >> oil almost disgusting, but I adore tamari.
> >
> > I don't mind edamame, but I don't think I've ever had soy oil.
> >
> In the USA, anything labeled "vegetable oil" is soybean oil. The
> other cheap oil is Canola, which also has an off taste. Peanut oil
> is fine. It's what I use in my fryers. The best neutral oil is
> high oleic sunflower. In Europe, pretty much all the sunflower oil
> is of the high oleic type, which is extremely low in polyunsaturated
> fat. In the USA, they still grow mostly the higher polyunsaturated
> type, which tastes fine, but is far less healthful.

I somehow ended up with 2 quarts of canola oil. I mainly use it
on my grill grates. If it's not heated I notice the off-flavors less,
but usually use extra-virgin olive oil for salad dressings.

Lately I've been using grapeseed oil for sauteeing. I never use
more than a thin scrim on the bottom of the pan; no deep- or
shallow frying for me.

Since I use so little oil, I don't worry about the health benefits,
or lack thereof. It's all about the flavor.

Cindy Hamilton