On 27-Dec-2005, "Dave Bugg" > wrote:

> ms_peacock wrote:
>
> > We'd just like to fry a turkey he's not allergic to. If it can be
> > done with canola that's what we'll do.
>
> Canola will work just fine. You can pick up 35# of canola "fryer
> shortening"
> at costco for a pittance.
> --
> Dave
> www.davebbq.com

The attraction of peanut oil is it's higher smoke point, but canola or olive
oil
both contain far less saturated fat with canola holding a clear advantage.
Also canola is is probably the most 'tasteless' oil of them all. For some
that
might be an advantage,but others prefer particular oils for their taste.
Mario
Batali uses a particlular brand of olive oiln for that reason. Of course he
doesn't have to count his pennies. I pay about $US7.00/gal for canola and
US$23 for the olive oil I use. The better olive oils cost considerable more.
While peanut oil seems to be the clear favorite for turkey fryers, there's
no
law that says it must be used.

--
Brick(I'm paddling as fast as I can)

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