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Advice on oil
OMG! The food snob is asking for advice?
Here's my problem. I need to figure out what oil to use for quantity preparation of pancakes and French toast. All I keep around is peanut and EVOO. The OO is obviously not right. The peanut oil cannot be used because it's for my son's school's PTO event, and peanut allergies, you know. What neutral oil should I use? I don't think that canola is neutral, and soybean is downright nasty. Corn is not neutral, but is inoffensive tasting. Safflower is unavailable, for all practical purposes. So, is it corn oil? --Bryan |
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Advice on oil
Bobo BonoboŽ > wrote:
>Here's my problem. I need to figure out what oil to use for quantity >preparation of pancakes and French toast. All I keep around is peanut >and EVOO. The OO is obviously not right. The peanut oil cannot be >used because it's for my son's school's PTO event, and peanut >allergies, you know. > >What neutral oil should I use? >I don't think that canola is neutral, and soybean is downright nasty. >Corn is not neutral, but is inoffensive tasting. >Safflower is unavailable, for all practical purposes. >So, is it corn oil? I'm sold on grape seed oil, because it does not smoke AT ALL in my experience whereas all the others might. Unfortunately it's about 3X the cost. Steve >--Bryan > |
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Advice on oil
On Aug 28, 7:55 am, (Steve Pope) wrote:
> Bobo BonoboŽ > wrote: > > >Here's my problem. I need to figure out what oil to use for quantity > >preparation of pancakes and French toast. All I keep around is peanut > >and EVOO. The OO is obviously not right. The peanut oil cannot be > >used because it's for my son's school's PTO event, and peanut > >allergies, you know. > > >What neutral oil should I use? > >I don't think that canola is neutral, and soybean is downright nasty. > >Corn is not neutral, but is inoffensive tasting. > >Safflower is unavailable, for all practical purposes. > >So, is it corn oil? > > I'm sold on grape seed oil, because it does not smoke AT ALL > in my experience whereas all the others might. Unfortunately > it's about 3X the cost. I ruled that out because it is not 3X the cost, but much more because it isn't sold in large containers. If peanut did not exist, I'd likely buy grapeseed for home use, which would suck because I'm not a high income person. > > Steve > > >--Bryan --Bryan |
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Advice on oil
In article . com>,
Bobo BonoboŽ > wrote: > OMG! The food snob is asking for advice? > > Here's my problem. I need to figure out what oil to use for quantity > preparation of pancakes and French toast. All I keep around is peanut > and EVOO. The OO is obviously not right. The peanut oil cannot be > used because it's for my son's school's PTO event, and peanut > allergies, you know. > > What neutral oil should I use? > > I don't think that canola is neutral, and soybean is downright nasty. > > Corn is not neutral, but is inoffensive tasting. > > Safflower is unavailable, for all practical purposes. > > So, is it corn oil? > > --Bryan I'd use canola. Not everyone has your palate. (Canola has distinctive flavor? Huh.) -- -Barb, Mother Superior, HOSSSPoJ http://www.jamlady.eboard.com - Fair baking |
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Advice on oil
Melba's Jammin' wrote:
> In article . com>, > Bobo BonoboŽ > wrote: > >> OMG! The food snob is asking for advice? >> >> Here's my problem. I need to figure out what oil to use for quantity >> preparation of pancakes and French toast. All I keep around is peanut >> and EVOO. The OO is obviously not right. The peanut oil cannot be >> used because it's for my son's school's PTO event, and peanut >> allergies, you know. >> >> What neutral oil should I use? >> >> I don't think that canola is neutral, and soybean is downright nasty. >> >> Corn is not neutral, but is inoffensive tasting. >> >> Safflower is unavailable, for all practical purposes. >> >> So, is it corn oil? >> >> --Bryan > > I'd use canola. Not everyone has your palate. (Canola has distinctive > flavor? Huh.) I was just going to suggest canola too. (or, actually, just use a cooking spray. That's what I use for pancakes (with a little canola oil in the batter). |
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Advice on oil
On Aug 28, 8:21 am, Melba's Jammin' >
wrote: > In article . com>, > Bobo BonoboŽ > wrote: > > > > > OMG! The food snob is asking for advice? > > > Here's my problem. I need to figure out what oil to use for quantity > > preparation of pancakes and French toast. All I keep around is peanut > > and EVOO. The OO is obviously not right. The peanut oil cannot be > > used because it's for my son's school's PTO event, and peanut > > allergies, you know. > > > What neutral oil should I use? > > > I don't think that canola is neutral, and soybean is downright nasty. > > > Corn is not neutral, but is inoffensive tasting. > > > Safflower is unavailable, for all practical purposes. > > > So, is it corn oil? > > > --Bryan > > I'd use canola. Not everyone has your palate. (Canola has distinctive > flavor? Huh.) I expected that answer from lots of folks, and so far it's what I'm getting > -- > -Barb, Mother Superior, HOSSSPoJhttp://www.jamlady.eboard.com- Fair baking --Bryan |
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Advice on oil
On Aug 28, 8:25 am, Sharon V > wrote:
> Melba's Jammin' wrote: > > In article . com>, > > Bobo BonoboŽ > wrote: > > >> OMG! The food snob is asking for advice? > > >> Here's my problem. I need to figure out what oil to use for quantity > >> preparation of pancakes and French toast. All I keep around is peanut > >> and EVOO. The OO is obviously not right. The peanut oil cannot be > >> used because it's for my son's school's PTO event, and peanut > >> allergies, you know. > > >> What neutral oil should I use? > > >> I don't think that canola is neutral, and soybean is downright nasty. > > >> Corn is not neutral, but is inoffensive tasting. > > >> Safflower is unavailable, for all practical purposes. > > >> So, is it corn oil? > > >> --Bryan > > > I'd use canola. Not everyone has your palate. (Canola has distinctive > > flavor? Huh.) > > I was just going to suggest canola too. (or, actually, just use a > cooking spray. That's what I use for pancakes (with a little canola oil > in the batter). I guess it'll probably be canola, but not in the batter. In the batter I can use butterfat in the form of heavy cream. --Bryan |
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Advice on oil
On Aug 28, 9:49?am, Bobo Bonobo? > wrote:
> OMG! The food snob is asking for advice? > > Here's my problem. I need to figure out what oil to use for quantity > preparation of pancakes and French toast. All I keep around is peanut > and EVOO. The OO is obviously not right. The peanut oil cannot be > used because it's for my son's school's PTO event, and peanut > allergies, you know. > > What neutral oil should I use? > > I don't think that canola is neutral, and soybean is downright nasty. > > Corn is not neutral, but is inoffensive tasting. > > Safflower is unavailable, for all practical purposes. > > So, is it corn oil? Sunflower oil. Besides olive oil sunflower oil is the only oil I buy. Sunflower oil is not always easy to find in the US... regardless which oil you buy check the date on the label, oils go rancid rather rapidly... never buy more than you can use within 2 years and store in a cool dark place. http://en.wikipedia.org/wiki/Sunflower_oil Sheldon |
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Advice on oil
On Aug 28, 8:55 am, Sheldon > wrote:
> On Aug 28, 9:49?am, Bobo Bonobo? > wrote: > > > > > OMG! The food snob is asking for advice? > > > Here's my problem. I need to figure out what oil to use for quantity > > preparation of pancakes and French toast. All I keep around is peanut > > and EVOO. The OO is obviously not right. The peanut oil cannot be > > used because it's for my son's school's PTO event, and peanut > > allergies, you know. > > > What neutral oil should I use? > > > I don't think that canola is neutral, and soybean is downright nasty. > > > Corn is not neutral, but is inoffensive tasting. > > > Safflower is unavailable, for all practical purposes. > > > So, is it corn oil? > > Sunflower oil. > > Besides olive oil sunflower oil is the only oil I buy. Peanut is $8/gallon here. Sunflower is $5/quart. > > Sunflower oil is not always easy to find in the US... It was 20 years ago, but now you can't get it in the large size that would be economical. Otherwise I'd agree that it would be the obvious choice. > regardless which oil you buy check the date on the label, oils go rancid rather > rapidly... High polyunsaturate oil like sunflower goes bad more quickly than most. > never buy more than you can use within 2 years and store in > a cool dark place. Once opened, I'd never keep it more than a year. > > http://en.wikipedia.org/wiki/Sunflower_oil > > Sheldon --Bryan |
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Advice on oil
Bobo BonoboŽ > wrote:
: High polyunsaturate oil like sunflower goes bad more quickly than : most. Does this apply to the roasted version too? I've been told by Russians that roasted sunflower oil is wonderful; I've bought it in local Russian groceries here, but far from 'wonderful', it's always seemed slightly off tasting to me. Roasted sesame oil does seem to get rancid rapidly. --thelma : --Bryan |
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Advice on oil
On Aug 28, 11:12?am, Bobo Bonobo? > wrote:
> On Aug 28, 8:55 am, Sheldon > wrote: > > > > > > > On Aug 28, 9:49?am, Bobo Bonobo? > wrote: > > > > OMG! The food snob is asking for advice? > > > > Here's my problem. I need to figure out what oil to use for quantity > > > preparation of pancakes and French toast. All I keep around is peanut > > > and EVOO. The OO is obviously not right. The peanut oil cannot be > > > used because it's for my son's school's PTO event, and peanut > > > allergies, you know. > > > > What neutral oil should I use? > > > > I don't think that canola is neutral, and soybean is downright nasty. > > > > Corn is not neutral, but is inoffensive tasting. > > > > Safflower is unavailable, for all practical purposes. > > > > So, is it corn oil? > > > Sunflower oil. > > > Besides olive oil sunflower oil is the only oil I buy. > > Peanut is $8/gallon here. Sunflower is $5/quart. > > > > > Sunflower oil is not always easy to find in the US... > > It was 20 years ago, but now you can't get it in the large size that > would be economical. Otherwise I'd agree that it would be the obvious > choice. > > > regardless which oil you buy check the date on the label, oils go rancid rather > > rapidly... > > High polyunsaturate oil like sunflower goes bad more quickly than > most. > > > never buy more than you can use within 2 years and store in > > a cool dark place. > > Once opened, I'd never keep it more than a year. Opening has nothing to do with oil going rancid, goes rancid exactly the same even if never opened... that's why the containers are dated. For pancakes ('bout the cheapest food on the planet) ordinary generic salad oil will be fine (especially for those with TIAD) and will fit your budget. Most people fry freedom toast in butter... most folks use melted butter in pancake batter but fry in high smoke point oil. And pancakes don't use much oil for frying, just a little for the initial batch. I don't see any big deal about the price of sunflower oil regarding pancakes however, there isn't much oil in pancake batter, 'bout a tsp per serving (and you can use butter like most normal folks) and practically none for frying. Most people put more butter atop their pancakes than the total fat used in preparing. Unless you're essentially a very negative individual I can't understand your concern about cost... pancakes are about as cheap ******* food as one can get... I wouldn't want to eat at your table, you probably count the grains of salt. I honestly don't think you wanted any cooking advice (just wanted to hear your own voice)... for one thing this post of yours proves unequivically that you can't cook a lick, nada! Thank you. You're welcome. ****ing ingrate. Sheldon |
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Advice on oil
Bobo BonoboŽ wrote:
> OMG! The food snob is asking for advice? > > Here's my problem. I need to figure out what oil to use for quantity > preparation of pancakes and French toast. All I keep around is peanut > and EVOO. The OO is obviously not right. The peanut oil cannot be > used because it's for my son's school's PTO event, and peanut > allergies, you know. > > What neutral oil should I use? > > I don't think that canola is neutral, and soybean is downright nasty. > > Corn is not neutral, but is inoffensive tasting. > > Safflower is unavailable, for all practical purposes. > > So, is it corn oil? > > --Bryan > First, peanut oil is not an allergen unless maybe it is "cold pressed" peanut oil. Refined peanut oil is not a problem. However, it is expensive, plus you'll never convince some of the hysterical mothers that peanut oil is safe, so you made the right choice. How about sunflower oil? I would use "vegetable oil" (soybean), and just make sure the bottle was fresh. Bob |
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Advice on oil
On Aug 28, 10:11 am, Sheldon > wrote:
> On Aug 28, 11:12?am, Bobo Bonobo? > wrote: > > > > > On Aug 28, 8:55 am, Sheldon > wrote: > > > > On Aug 28, 9:49?am, Bobo Bonobo? > wrote: > > > > > OMG! The food snob is asking for advice? > > > > > Here's my problem. I need to figure out what oil to use for quantity > > > > preparation of pancakes and French toast. All I keep around is peanut > > > > and EVOO. The OO is obviously not right. The peanut oil cannot be > > > > used because it's for my son's school's PTO event, and peanut > > > > allergies, you know. > > > > > What neutral oil should I use? > > > > > I don't think that canola is neutral, and soybean is downright nasty. > > > > > Corn is not neutral, but is inoffensive tasting. > > > > > Safflower is unavailable, for all practical purposes. > > > > > So, is it corn oil? > > > > Sunflower oil. > > > > Besides olive oil sunflower oil is the only oil I buy. > > > Peanut is $8/gallon here. Sunflower is $5/quart. > > > > Sunflower oil is not always easy to find in the US... > > > It was 20 years ago, but now you can't get it in the large size that > > would be economical. Otherwise I'd agree that it would be the obvious > > choice. > > > > regardless which oil you buy check the date on the label, oils go rancid rather > > > rapidly... > > > High polyunsaturate oil like sunflower goes bad more quickly than > > most. > > > > never buy more than you can use within 2 years and store in > > > a cool dark place. > > > Once opened, I'd never keep it more than a year. > > Opening has nothing to do with oil going rancid, goes rancid exactly > the same even if never opened... that's why the containers are dated. > > For pancakes ('bout the cheapest food on the planet) ordinary generic > salad oil will be fine (especially for those with TIAD) and will fit > your budget. Most people fry freedom toast in butter... most folks > use melted butter in pancake batter but fry in high smoke point oil. > And pancakes don't use much oil for frying, just a little for the > initial batch. I don't see any big deal about the price of sunflower > oil regarding pancakes however, there isn't much oil in pancake > batter, 'bout a tsp per serving (and you can use butter like most > normal folks) and practically none for frying. Most people put more > butter atop their pancakes than the total fat used in preparing. > Unless you're essentially a very negative individual I can't > understand your concern about cost... pancakes are about as cheap > ******* food as one can get... I wouldn't want to eat at your table, > you probably count the grains of salt. It's somebody else's money (the PTO). > I honestly don't think you > wanted any cooking advice (just wanted to hear your own voice)... for > one thing this post of yours proves unequivically that you can't cook > a lick, nada! > > Thank you. You're welcome. > > ****ing ingrate. You're just upset because I suggested that you might be an energy pig. You keep that giant piece of mown grass to compensate for some personal inadequacy no doubt. Doesn't it make you feel important to **** away gasoline to maintain your self-glorifying back field? > > Sheldon --Bryan |
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Advice on oil
In article . com>,
Bobo BonoboŽ > wrote: > OMG! The food snob is asking for advice? > > Here's my problem. I need to figure out what oil to use for quantity > preparation of pancakes and French toast. All I keep around is peanut > and EVOO. The OO is obviously not right. The peanut oil cannot be > used because it's for my son's school's PTO event, and peanut > allergies, you know. > > What neutral oil should I use? > > I don't think that canola is neutral, and soybean is downright nasty. > > Corn is not neutral, but is inoffensive tasting. > > Safflower is unavailable, for all practical purposes. > > So, is it corn oil? > > --Bryan One very good one is Safflower oil. It has one of the higher smoke points and is usually inexpensive. -- Peace, Om Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
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Advice on oil
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Posted to rec.food.cooking
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Advice on oil
In article .com>,
Bobo Bonobo(R) > wrote: > On Aug 28, 8:25 am, Sharon V > wrote: > > Melba's Jammin' wrote: > > > In article . com>, > > > Bobo Bonobo? > wrote: > > > > >> OMG! The food snob is asking for advice? > > > > >> Here's my problem. I need to figure out what oil to use for quantity > > >> preparation of pancakes and French toast. All I keep around is peanut > > >> and EVOO. The OO is obviously not right. The peanut oil cannot be > > >> used because it's for my son's school's PTO event, and peanut > > >> allergies, you know. > > > > >> What neutral oil should I use? > > > > >> I don't think that canola is neutral, and soybean is downright nasty. > > > > >> Corn is not neutral, but is inoffensive tasting. > > > > >> Safflower is unavailable, for all practical purposes. > > > > >> So, is it corn oil? > > > > >> --Bryan > > > > > I'd use canola. Not everyone has your palate. (Canola has distinctive > > > flavor? Huh.) > > > > I was just going to suggest canola too. (or, actually, just use a > > cooking spray. That's what I use for pancakes (with a little canola oil > > in the batter). > > I guess it'll probably be canola, but not in the batter. > > In the batter I can use butterfat in the form of heavy cream. > > > --Bryan Unflavored yogurt is the gods in Pancakes and waffles. -- Peace, Om Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
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Advice on oil
Omelet wrote:
> In article .com>, > Bobo Bonobo(R) > wrote: > >> On Aug 28, 8:25 am, Sharon V > wrote: >>> Melba's Jammin' wrote: >>>> In article . com>, >>>> Bobo Bonobo? > wrote: >>>>> OMG! The food snob is asking for advice? >>>>> Here's my problem. I need to figure out what oil to use for quantity >>>>> preparation of pancakes and French toast. All I keep around is peanut >>>>> and EVOO. The OO is obviously not right. The peanut oil cannot be >>>>> used because it's for my son's school's PTO event, and peanut >>>>> allergies, you know. >>>>> What neutral oil should I use? >>>>> I don't think that canola is neutral, and soybean is downright nasty. >>>>> Corn is not neutral, but is inoffensive tasting. >>>>> Safflower is unavailable, for all practical purposes. >>>>> So, is it corn oil? >>>>> --Bryan >>>> I'd use canola. Not everyone has your palate. (Canola has distinctive >>>> flavor? Huh.) >>> I was just going to suggest canola too. (or, actually, just use a >>> cooking spray. That's what I use for pancakes (with a little canola oil >>> in the batter). >> I guess it'll probably be canola, but not in the batter. >> >> In the batter I can use butterfat in the form of heavy cream. >> >> >> --Bryan > > Unflavored yogurt is the gods in Pancakes and waffles. How about use sour cream and get your butterfat and yogurtness in one shot? Sour cream is pretty cheap (last time I checked) if you buy it at Sam's Club in great big tubs. Just substitute sour cream for the buttermilk in the recipe and leave out the oil. (might have to thin it a little) Bob |
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Advice on oil
On Aug 28, 12:27?pm, Bobo Bonobo? > wrote:
> On Aug 28, 10:11 am, Sheldon > wrote: > > > > > > > On Aug 28, 11:12?am, Bobo Bonobo? > wrote: > > > > On Aug 28, 8:55 am, Sheldon > wrote: > > > > > On Aug 28, 9:49?am, Bobo Bonobo? > wrote: > > > > > > OMG! The food snob is asking for advice? > > > > > > Here's my problem. I need to figure out what oil to use for quantity > > > > > preparation of pancakes and French toast. All I keep around is peanut > > > > > and EVOO. The OO is obviously not right. The peanut oil cannot be > > > > > used because it's for my son's school's PTO event, and peanut > > > > > allergies, you know. > > > > > > What neutral oil should I use? > > > > > > I don't think that canola is neutral, and soybean is downright nasty. > > > > > > Corn is not neutral, but is inoffensive tasting. > > > > > > Safflower is unavailable, for all practical purposes. > > > > > > So, is it corn oil? > > > > > Sunflower oil. > > > > > Besides olive oil sunflower oil is the only oil I buy. > > > > Peanut is $8/gallon here. Sunflower is $5/quart. > > > > > Sunflower oil is not always easy to find in the US... > > > > It was 20 years ago, but now you can't get it in the large size that > > > would be economical. Otherwise I'd agree that it would be the obvious > > > choice. > > > > > regardless which oil you buy check the date on the label, oils go rancid rather > > > > rapidly... > > > > High polyunsaturate oil like sunflower goes bad more quickly than > > > most. > > > > > never buy more than you can use within 2 years and store in > > > > a cool dark place. > > > > Once opened, I'd never keep it more than a year. > > > Opening has nothing to do with oil going rancid, goes rancid exactly > > the same even if never opened... that's why the containers are dated. > > > For pancakes ('bout the cheapest food on the planet) ordinary generic > > salad oil will be fine (especially for those with TIAD) and will fit > > your budget. Most people fry freedom toast in butter... most folks > > use melted butter in pancake batter but fry in high smoke point oil. > > And pancakes don't use much oil for frying, just a little for the > > initial batch. I don't see any big deal about the price of sunflower > > oil regarding pancakes however, there isn't much oil in pancake > > batter, 'bout a tsp per serving (and you can use butter like most > > normal folks) and practically none for frying. Most people put more > > butter atop their pancakes than the total fat used in preparing. > > Unless you're essentially a very negative individual I can't > > understand your concern about cost... pancakes are about as cheap > > ******* food as one can get... I wouldn't want to eat at your table, > > you probably count the grains of salt. > > It's somebody else's money (the PTO). > > > I honestly don't think you > > wanted any cooking advice (just wanted to hear your own voice)... for > > one thing this post of yours proves unequivically that you can't cook > > a lick, nada! > > > Thank you. You're welcome. > > > ****ing ingrate. > > You're just upset because I suggested that you might be an energy > pig. You keep that giant piece of mown grass to compensate for some > personal inadequacy no doubt. Doesn't it make you feel important to > **** away gasoline to maintain your self-glorifying back field? I'm not upset, just telling it like it is... I don't give a rat's b- hind about what you perceive. And I use diesel LOL At least I have a lawn to mow, and I like things kept tidy, you don't vacuum your floors, because they're not your floors, and obviously you're an envious slob. I'm outdoors, in the fresh air, a lot... and I don't use much fuel compared with those who'd rather spend weekends sitting in traffic driving to the mauls, and to so-called sporting events where they spend a ton of money for tickets so they can sit on their obeastie butts stuffing their ponderous guts with way over priced tube steaks, so they can be entertained (can't entertain themselves) by retarded infantile musclebound freaks who never developed intellectually past adolescent playground games. I guess when you can't refute that you can't cook a lick you gotta change the topic... you seem to avoid the topic [cooking] a lot. It's pretty sad to participate on a cooking group constantly playing the know it all pontificator to admit that you don't know how to cook flapjacks. Poor baby, can't afford a few drops of cooking oil... POOR BABY... Awwwww! Why don't you reach under your bed and scoop a big slathering handful from your five gallon bucket of butt lube. No matter how often you change names you'll always be the same old phony. |
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Advice on oil
In article >,
zxcvbob > wrote: > Omelet wrote: > > In article .com>, > > Bobo Bonobo(R) > wrote: > > > >> On Aug 28, 8:25 am, Sharon V > wrote: > >>> Melba's Jammin' wrote: > >>>> In article . com>, > >>>> Bobo Bonobo? > wrote: > >>>>> OMG! The food snob is asking for advice? > >>>>> Here's my problem. I need to figure out what oil to use for quantity > >>>>> preparation of pancakes and French toast. All I keep around is peanut > >>>>> and EVOO. The OO is obviously not right. The peanut oil cannot be > >>>>> used because it's for my son's school's PTO event, and peanut > >>>>> allergies, you know. > >>>>> What neutral oil should I use? > >>>>> I don't think that canola is neutral, and soybean is downright nasty. > >>>>> Corn is not neutral, but is inoffensive tasting. > >>>>> Safflower is unavailable, for all practical purposes. > >>>>> So, is it corn oil? > >>>>> --Bryan > >>>> I'd use canola. Not everyone has your palate. (Canola has distinctive > >>>> flavor? Huh.) > >>> I was just going to suggest canola too. (or, actually, just use a > >>> cooking spray. That's what I use for pancakes (with a little canola oil > >>> in the batter). > >> I guess it'll probably be canola, but not in the batter. > >> > >> In the batter I can use butterfat in the form of heavy cream. > >> > >> > >> --Bryan > > > > Unflavored yogurt is the gods in Pancakes and waffles. > > > How about use sour cream and get your butterfat and yogurtness in one > shot? Sour cream is pretty cheap (last time I checked) if you buy it at > Sam's Club in great big tubs. Just substitute sour cream for the > buttermilk in the recipe and leave out the oil. (might have to thin it > a little) > > Bob That's actually pretty good advice, but I've had better luck using yogurt due to the acidity. It can be used in place of cream of tartar. -- Peace, Om Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
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Advice on oil
On Aug 28, 12:27?pm, zxcvbob > wrote:
> Bobo Bonobo wrote: > > OMG! The food snob is asking for advice? > > > Here's my problem. I need to figure out what oil to use for quantity > > preparation of pancakes and French toast. All I keep around is peanut > > and EVOO. The OO is obviously not right. The peanut oil cannot be > > used because it's for my son's school's PTO event, and peanut > > allergies, you know. > > > What neutral oil should I use? > > > I don't think that canola is neutral, and soybean is downright nasty. > > > Corn is not neutral, but is inoffensive tasting. > > > Safflower is unavailable, for all practical purposes. > > > So, is it corn oil? > > > --Bryan > > First, peanut oil is not an allergen unless maybe it is "cold pressed" > peanut oil. Refined peanut oil is not a problem. However, it is > expensive, plus you'll never convince some of the hysterical mothers > that peanut oil is safe, so you made the right choice. > > How about sunflower oil? Only if you pay. Ahahahahahahahahahahahaha. . . . |
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Advice on oil
Sheldon wrote:
> On Aug 28, 12:27?pm, zxcvbob > wrote: >> Bobo Bonobo wrote: >>> OMG! The food snob is asking for advice? >>> Here's my problem. I need to figure out what oil to use for quantity >>> preparation of pancakes and French toast. All I keep around is peanut >>> and EVOO. The OO is obviously not right. The peanut oil cannot be >>> used because it's for my son's school's PTO event, and peanut >>> allergies, you know. >>> What neutral oil should I use? >>> I don't think that canola is neutral, and soybean is downright nasty. >>> Corn is not neutral, but is inoffensive tasting. >>> Safflower is unavailable, for all practical purposes. >>> So, is it corn oil? >>> --Bryan >> First, peanut oil is not an allergen unless maybe it is "cold pressed" >> peanut oil. Refined peanut oil is not a problem. However, it is >> expensive, plus you'll never convince some of the hysterical mothers >> that peanut oil is safe, so you made the right choice. >> >> How about sunflower oil? > > Only if you pay. > > Ahahahahahahahahahahahaha. . . . > > ??? Best regards, Bob |
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Advice on oil
On Aug 28, 12:07 pm, zxcvbob > wrote:
> Sheldon wrote: > > On Aug 28, 12:27?pm, zxcvbob > wrote: > >> Bobo Bonobo wrote: > >>> OMG! The food snob is asking for advice? > >>> Here's my problem. I need to figure out what oil to use for quantity > >>> preparation of pancakes and French toast. All I keep around is peanut > >>> and EVOO. The OO is obviously not right. The peanut oil cannot be > >>> used because it's for my son's school's PTO event, and peanut > >>> allergies, you know. > >>> What neutral oil should I use? > >>> I don't think that canola is neutral, and soybean is downright nasty. > >>> Corn is not neutral, but is inoffensive tasting. > >>> Safflower is unavailable, for all practical purposes. > >>> So, is it corn oil? > >>> --Bryan > >> First, peanut oil is not an allergen unless maybe it is "cold pressed" > >> peanut oil. Refined peanut oil is not a problem. However, it is > >> expensive, plus you'll never convince some of the hysterical mothers > >> that peanut oil is safe, so you made the right choice. > > >> How about sunflower oil? > > > Only if you pay. > > > Ahahahahahahahahahahahaha. . . . > > ??? The asshole thinks he's being cute about me being too cheap to use sunflower, even though I clearly posted that it was not MY money being spent. Sheldon likes to show folks that he can afford to keep a large area of mown grass for his tractoring pleasure. > > Best regards, > Bob --Bryan |
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Advice on oil
On Tue, 28 Aug 2007 06:49:21 -0700, Bobo BonoboŽ >
wrote: >OMG! The food snob is asking for advice? > >Here's my problem. I need to figure out what oil to use for quantity >preparation of pancakes and French toast. All I keep around is peanut >and EVOO. The OO is obviously not right. The peanut oil cannot be >used because it's for my son's school's PTO event, and peanut >allergies, you know. > >What neutral oil should I use? > >I don't think that canola is neutral, and soybean is downright nasty. > >Corn is not neutral, but is inoffensive tasting. > >Safflower is unavailable, for all practical purposes. > >So, is it corn oil? > >--Bryan You can use the olive oil just fine if you want... the taste really doesn't come through into the finished product. |
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Advice on oil
In article . com>,
Bobo Bonobo(R) > wrote: > On Aug 28, 8:21 am, Melba's Jammin' > > > I'd use canola. Not everyone has your palate. (Canola has distinctive > > flavor? Huh.) > > I expected that answer from lots of folks, and so far it's what I'm > getting > --Bryan OK. You can detect a flavor? Are you a "supertaster?" I don't notice oil flavors except for olive oil (not the extra virgin stuff). -- -Barb, Mother Superior, HOSSSPoJ http://www.jamlady.eboard.com - Fair baking |
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Advice on oil
On Tue, 28 Aug 2007 13:07:11 -0500, zxcvbob >
wrote: >>>> OMG! The food snob is asking for advice? Self appointed, none the less....... |
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Advice on oil
Bobo BonoboŽ > wrote:
> Here's my problem. I need to figure out what oil to use for quantity > preparation of pancakes and French toast. All I keep around is peanut > and EVOO. The OO is obviously not right. The peanut oil cannot be > used because it's for my son's school's PTO event, and peanut > allergies, you know. > > What neutral oil should I use? Use clarified butter instead. Failing that, use sunflower or corn oil. Victor |
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Advice on oil
Bobo Bonobo? wrote:
> zxcvbob wrote: > > Sheldon wrote: > > > zxcvbob wrote: > > >> Bobo Bonobo wrote: > > >>> OMG! The food snob is asking for advice? > > >>> Here's my problem. I need to figure out what oil to use for quantity > > >>> preparation of pancakes and French toast. All I keep around is peanut > > >>> and EVOO. The OO is obviously not right. The peanut oil cannot be > > >>> used because it's for my son's school's PTO event, and peanut > > >>> allergies, you know. > > >>> What neutral oil should I use? > > >>> I don't think that canola is neutral, and soybean is downright nasty. > > >>> Corn is not neutral, but is inoffensive tasting. > > >>> Safflower is unavailable, for all practical purposes. > > >>> So, is it corn oil? > > >>> --Bryan > > >> First, peanut oil is not an allergen unless maybe it is "cold pressed" > > >> peanut oil. Refined peanut oil is not a problem. However, it is > > >> expensive, plus you'll never convince some of the hysterical mothers > > >> that peanut oil is safe, so you made the right choice. > > > >> How about sunflower oil? > > > > Only if you pay. > > > > Ahahahahahahahahahahahaha. . . . > > > ??? > > The asshole thinks he's being cute about me being too cheap to use > sunflower, even though I clearly posted that it was not MY money > being spent. No one believes that fercocktah fairy tale for a NY second... it's a couple three bucks oil for some friggin' pancake breakfast, not nearly enough to change out the crankcase on the QEll > Sheldon likes to show folks that he can afford to keep a large area of > mown grass for his tractoring pleasure. Jeeze, you're gonna have a coronary from envy. My mowing has nothing to do with "afford", it costs more to go out to a movie and buy popcorn... just that everyone entertains themself differently... you probably throw more money away on lottery tickets and titty bars than I spend mowing. Anyways, that's only a piddly little five acre field... it's a good thing I don't post pictures of my *other* property... 90+ acres worth of mowing on the most gorgeous fields within 100 miles... then you'd have a paralyzing stroke! Don't you realize it's not the mowing, I have to pay all the expenses... so I can't afford the movies and titty bars and the lottery tickets... ask sqwertz, I'm lucky to afford rotgut vodka. Most normal folks find some of the stuff I do interesting, but not the jealous *******s... and you don't even know what you're jealous of... your poo pooing what someone else does is just knee jerk infantile expression because you lead a boring empty loser life... if you led a fulfilling life mine would not occur to you in the negative way you perceive. No one lives a perfect life, no one would be envious of the negative experiences I've endured... I choose not to post that here simply because I never view myself as a pitiful person and that there are so many just like you who would revel in other's misfortune, thinking somehow that elevates themselves to a higher plateau. I think people's life experiences balance out, but with how I do my accounting I think I have a lot more on the plus side of the ledger. No matter what chapter of life you're living it would be wise to look in your own pot instead of mine... don't wish for what you don't want to get. Those who take issue with what I post about my life make it very apparent that they don't have a pot. Sheldon |
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Advice on oil
On Aug 28, 3:59 pm, Sheldon > wrote:
> [snip] You're funny. > > Sheldon --Bryan |
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Advice on oil
On Aug 28, 3:53 pm, Ward Abbott > wrote:
> On Tue, 28 Aug 2007 13:07:11 -0500, zxcvbob > > wrote: > > >>>> OMG! The food snob is asking for advice? > > Self appointed, none the less....... No, not really. People called me that for my disdain for Velveeta, canned freedom fried onions, etc. --Bryan |
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Advice on oil
On Aug 28, 5:41?pm, Karen AKA Kajikit > wrote:
> On Tue, 28 Aug 2007 06:49:21 -0700, Bobo Bonobo > > wrote: > > > > > > >OMG! The food snob is asking for advice? > > >Here's my problem. I need to figure out what oil to use for quantity > >preparation of pancakes and French toast. All I keep around is peanut > >and EVOO. The OO is obviously not right. The peanut oil cannot be > >used because it's for my son's school's PTO event, and peanut > >allergies, you know. > > >What neutral oil should I use? > > >I don't think that canola is neutral, and soybean is downright nasty. > > >Corn is not neutral, but is inoffensive tasting. > > >Safflower is unavailable, for all practical purposes. > > >So, is it corn oil? > > >--Bryan > > You can use the olive oil just fine if you want... the taste really > doesn't come through into the finished product. Very true. And there are many types of olive oil, many impart no flavor whatsoever and are very inexpensive, like under $4/liter. It would be very dumb to use EVOO estate grade for cooking, especially for flapjacks.... would be tantamount to choosing top shelf scotch for a sour. |
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Advice on oil
"Bobo BonoboŽ" > wrote in message ups.com... > OMG! The food snob is asking for advice? > > Here's my problem. I need to figure out what oil to use for quantity > preparation of pancakes and French toast. All I keep around is peanut > and EVOO. The OO is obviously not right. The peanut oil cannot be > used because it's for my son's school's PTO event, and peanut > allergies, you know. > > What neutral oil should I use? > > I don't think that canola is neutral, and soybean is downright nasty. > > Corn is not neutral, but is inoffensive tasting. > > Safflower is unavailable, for all practical purposes. > > So, is it corn oil? > > --Bryan > Butter |
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Advice on oil
"Bobo BonoboŽ" > wrote in message ups.com... > OMG! The food snob is asking for advice? > > Here's my problem. I need to figure out what oil to use for quantity > preparation of pancakes and French toast. All I keep around is peanut > and EVOO. The OO is obviously not right. The peanut oil cannot be > used because it's for my son's school's PTO event, and peanut > allergies, you know. > > What neutral oil should I use? > > I don't think that canola is neutral, and soybean is downright nasty. > > Corn is not neutral, but is inoffensive tasting. > > Safflower is unavailable, for all practical purposes. > > So, is it corn oil? Why use oil for pancakes and french toast? You want flavor. Use butter. Paul |
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Advice on oil
"Bobo BonoboŽ" > wrote in message ups.com... > OMG! The food snob is asking for advice? > > Here's my problem. I need to figure out what oil to use for quantity > preparation of pancakes and French toast. All I keep around is peanut > and EVOO. The OO is obviously not right. The peanut oil cannot be > used because it's for my son's school's PTO event, and peanut > allergies, you know. > > What neutral oil should I use? > > I don't think that canola is neutral, and soybean is downright nasty. > > Corn is not neutral, but is inoffensive tasting. > > Safflower is unavailable, for all practical purposes. > > So, is it corn oil? I would use corn. |
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Advice on oil
"zxcvbob" > wrote in message ... > First, peanut oil is not an allergen unless maybe it is "cold pressed" > peanut oil. Refined peanut oil is not a problem. However, it is > expensive, plus you'll never convince some of the hysterical mothers that > peanut oil is safe, so you made the right choice. Do you have a cite for that? I've never heard this before. Daughter has allergies to both soy and peanut but she seems to be able to have soybean oil with no problems. Am not going to try the peanut oil unless I see something to prove otherwise. > > How about sunflower oil? > > I would use "vegetable oil" (soybean), and just make sure the bottle was > fresh. Ick. |
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Advice on oil
On Aug 28, 7:07 pm, "Paul M. Cook" >
wrote: > "Bobo BonoboŽ" > wrote in message > > ups.com... > > > > > OMG! The food snob is asking for advice? > > > Here's my problem. I need to figure out what oil to use for quantity > > preparation of pancakes and French toast. All I keep around is peanut > > and EVOO. The OO is obviously not right. The peanut oil cannot be > > used because it's for my son's school's PTO event, and peanut > > allergies, you know. > > > What neutral oil should I use? > > > I don't think that canola is neutral, and soybean is downright nasty. > > > Corn is not neutral, but is inoffensive tasting. > > > Safflower is unavailable, for all practical purposes. > > > So, is it corn oil? > > Why use oil for pancakes and french toast? You want flavor. Use butter. I was never intending to put the oil IN the batter, but we'll be using the giant griddle in a grade school cafeteria kitchen. We'll need oil ON the surface. There will be plenty and more butterfat in the batter from using 40% cream. Sheldon, of course, just assumed I was putting the oil in the batter. His assholedness is capricious, almost random. > > Paul --Bryan |
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Advice on oil
Julie Bove wrote:
> "zxcvbob" > wrote in message > ... > >> First, peanut oil is not an allergen unless maybe it is "cold >> pressed" peanut oil. Refined peanut oil is not a problem. >> However, it is expensive, plus you'll never convince some of the >> hysterical mothers that peanut oil is safe, so you made the right >> choice. > > Do you have a cite for that? I've never heard this before. Daughter > has allergies to both soy and peanut but she seems to be able to have > soybean oil with no problems. Am not going to try the peanut oil > unless I see something to prove otherwise. >> How about sunflower oil? >> I'm having trouble finding the original source where I read it a couple of years ago. Some sort of allergy research institute. But here's a few recent ones: http://www.ific.org/publications/qa/allergyqa.cfm http://www.users.globalnet.co.uk/~aa...htm#PEANUT_OIL http://www.anaphylaxis.org.uk/inform...eanut_oil.html >> I would use "vegetable oil" (soybean), and just make sure the >> bottle was fresh. > > Ick. > Oh grow up. How much do you think the taste (or lack thereof) of the oil affects the taste of pancakes or waffles? There's not all that much oil. Just make sure it's not the slightest bit rancid. Best regards, Bob |
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Advice on oil
On Aug 28, 10:41 pm, zxcvbob > wrote:
> Julie Bove wrote: > > "zxcvbob" > wrote in message > ... > > >> First, peanut oil is not an allergen unless maybe it is "cold > >> pressed" peanut oil. Refined peanut oil is not a problem. > >> However, it is expensive, plus you'll never convince some of the > >> hysterical mothers that peanut oil is safe, so you made the right > >> choice. > > > Do you have a cite for that? I've never heard this before. Daughter > > has allergies to both soy and peanut but she seems to be able to have > > soybean oil with no problems. Am not going to try the peanut oil > > unless I see something to prove otherwise. > >> How about sunflower oil? > > I'm having trouble finding the original source where I read it a couple > of years ago. Some sort of allergy research institute. But here's a > few recent ones: > > http://www.ific.org/publications/qa/...eanut_oil.html > > >> I would use "vegetable oil" (soybean), and just make sure the > >> bottle was fresh. > > > Ick. > > Oh grow up. How much do you think the taste (or lack thereof) of the > oil affects the taste of pancakes or waffles? There's not all that much > oil. Just make sure it's not the slightest bit rancid. Those of you who do not mind soybean oil just don't get that there are a significant number of us who thing it tastes downright bad. We're not pretending or anything. > > Best regards, > Bob --Bryan |
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Advice on oil
"Bobo BonoboŽ" > wrote in message ups.com... On Aug 28, 7:07 pm, "Paul M. Cook" > wrote: > "Bobo BonoboŽ" > wrote in message > > ups.com... > > > > > OMG! The food snob is asking for advice? > > > Here's my problem. I need to figure out what oil to use for quantity > > preparation of pancakes and French toast. All I keep around is peanut > > and EVOO. The OO is obviously not right. The peanut oil cannot be > > used because it's for my son's school's PTO event, and peanut > > allergies, you know. > > > What neutral oil should I use? > > > I don't think that canola is neutral, and soybean is downright nasty. > > > Corn is not neutral, but is inoffensive tasting. > > > Safflower is unavailable, for all practical purposes. > > > So, is it corn oil? > > Why use oil for pancakes and french toast? You want flavor. Use butter. I was never intending to put the oil IN the batter, but we'll be using the giant griddle in a grade school cafeteria kitchen. We'll need oil ON the surface. There will be plenty and more butterfat in the batter from using 40% cream. Sheldon, of course, just assumed I was putting the oil in the batter. His assholedness is capricious, almost random. Sheldon clearly has a mental illness. I would bet money he is suffering from Tourette's Syndrome. Somebody who knew him some years ago said he was on medications for bipolar. Take it with a grain of salt. But his mental state is quite clearly very dubious even to a layman. Anyway, I use Crisco for the grill. It works fabulously. Just take several layers of paper towels or a brown paper bag, scoop up some Crisco and grease the grill with it. Not too much, you are not deep drying the pancakes. Just a nice thin layer to prevent sticking. If you are talking a really large grill, take a 2 quart pot, dump some Crisco into it, set it on the grill to melt. Then use a grill mop to grease the surface. When I was a short order cook, we used butter flavored Crisco for pancakes, eggs, french toast, omelets and hash browns. Crisco is very neutral in flavor and ideal for pancakes and french toast. Paul |
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Advice on oil
>> OMG! The food snob is asking for advice? Self appointed, none the less. |
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Advice on oil
On Aug 29, 4:50 am, "Paul M. Cook" > wrote:
> "Bobo BonoboŽ" > wrote in message > > ups.com... > On Aug 28, 7:07 pm, "Paul M. Cook" > > wrote: > > > > > "Bobo BonoboŽ" > wrote in message > > oups.com... > > > > OMG! The food snob is asking for advice? > > > > Here's my problem. I need to figure out what oil to use for quantity > > > preparation of pancakes and French toast. All I keep around is peanut > > > and EVOO. The OO is obviously not right. The peanut oil cannot be > > > used because it's for my son's school's PTO event, and peanut > > > allergies, you know. > > > > What neutral oil should I use? > > > > I don't think that canola is neutral, and soybean is downright nasty. > > > > Corn is not neutral, but is inoffensive tasting. > > > > Safflower is unavailable, for all practical purposes. > > > > So, is it corn oil? > > > Why use oil for pancakes and french toast? You want flavor. Use butter. > > I was never intending to put the oil IN the batter, but we'll be using > the giant griddle in a grade school cafeteria kitchen. We'll need oil > ON the surface. There will be plenty and more butterfat in the batter > from using 40% cream. > > Sheldon, of course, just assumed I was putting the oil in the batter. > > His assholedness is capricious, almost random. > > Sheldon clearly has a mental illness. I would bet money he is suffering > from Tourette's Syndrome. Somebody who knew him some years ago said he was > on medications for bipolar. Take it with a grain of salt. But his mental > state is quite clearly very dubious even to a layman. > > Anyway, > > I use Crisco for the grill. It works fabulously. Just take several layers > of paper towels or a brown paper bag, scoop up some Crisco and grease the > grill with it. Not too much, you are not deep drying the pancakes. Just a > nice thin layer to prevent sticking. If you are talking a really large > grill, take a 2 quart pot, dump some Crisco into it, set it on the grill to > melt. Then use a grill mop to grease the surface. When I was a short order > cook, we used butter flavored Crisco for pancakes, eggs, french toast, > omelets and hash browns. Crisco is very neutral in flavor and ideal for > pancakes and french toast. Hydrogenated shortening is dangerously unhealthy, and should be made illegal, and has in some locales (NYC restaurants). His grade school has lots of children of med school profs and med students. Even if I didn't know better, they'd set me straight. GET ON THE PROGRAM, and quit poisoning yourself and others. > > Paul --Bryan |
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