On Wed, 28 Dec 2005 20:13:06 GMT, "Brick" >
wrote:

>
>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.

I used to keep Canola & Olive 'in stock' in two tins, Howard.
Every once in a while I cleaned both tins - the Olive tin would clean
up with a hot water rinse; the rape needed dynamite to get it off an
SS tin. I figured if it can adhere that way to SS, what the Hell was
it doing to me!!!! I've never used it since & I don't care what the
growers claim.

My Colavita EVOO/fcp price has risen again - it's now almost $27 for a
3 litre tin. [It was about $12 when I first began buying it]. Boo!

Harry