02-13-2013 07:11 AM
One son has nut allergies, so we are pretty much limited to canola and olive.
02-13-2013 07:20 AM
Extra Virgin Olive oil for dressing and sauces
Sunflower Oil and regular light olive oil for cooking
Walnut oil and peanut oil for flavoured oils
I regularly make my own oil infusions with garlic, chilli, rosemary, basil etc
If you want a picture of the future, imagine a boot stamping on a human face...forever
02-13-2013 08:11 AM
Extra virgin olive oil for salads, "regular" olive oil (for lack of a better term) for cooking, rice oil for deep frying or anything that requires really high heat.
02-13-2013 08:22 AM
02-13-2013 08:44 AM
Pretty much just vegetable and olive. :idk:
There's some sesame oil in the cabinet somewhere, but I think of that more as a "seasoning" in terms of its kitchen role.
02-13-2013 09:21 AM
Canola, Soy and local olive oil.
We got rid of peanut because one of the visiting children has a peanut alergy.
The local olive oil has none of the greasy/oilly quality of commercial olive oil.
02-13-2013 04:56 PM
olive oil.....and a can of pam for the oven.....that's it.
02-13-2013 06:02 PM
02-14-2013 12:52 PM
HarmonyCentral.com is the leading Internet resource for musicians, supplying valuable information from news and product reviews, to classified ads and chat rooms.