[Sca-cooks] OOP - Green Beans with Garlrc Sauce

[Sue Clemenger]

Doesn't it make everything taste like peanut, though? I can see that
being okay in dishes that also contain peanuts, or pb, but the one time
I used peanut oil in something, the flavor was really obvious.....
--Maire, who has (rustle, rustle, clank) Canola, 2 kinds of olive,
toasted sesame, almond, and [hidden in back] walnut oil

Phlip wrote:
>
> Ene bichizh ogsen baina shuu...
>
> > Now all I have to do is find a very small bottle of peanut oil - I don't
> use
> > it for anything, so there's no point to getting a big one...
> >
> > Brangwayna
>
> It doesn't usually come in very small bottles- usually it's at least a pint.
>
> It's a lovely oil for fried foods, barring allergies. It will get hotter
> than most other oils without burning, so when you fry with it, you wind up
> with less fat in your food. It's also one of the monounsaturated oils- not
> as good as the polyunsaturated oils, but better for you than any of the
> saturated oils.
>
> It's one of the oils I keep around all the time, along with olive oil,
> sesame oill, and butter, for cooking- it's my default cooking oil, rather
> than the vegetable oils.
>
> Play with it a bit- you might find you like it a lot.
>
> Phlip
>
>  If it walks like a duck, and quacks like a duck, it is probably not a
> cat.
>
> Never a horse that cain't be rode,
> And never a rider who cain't be throwed....
>
> ----- Original Message -----
> From: <Bronwynmgn at aol.com>
> To: <sca-cooks at ansteorra.org>
> Sent: Sunday, December 29, 2002 8:55 AM
> Subject: Re: [Sca-cooks] OOP - Green Beans with Garlrc Sauce
>
> > --
> > [ Picked text/plain from multipart/alternative ]
> > In a message dated 12/28/2002 9:36:51 PM Eastern Standard Time,
> > adamantius.magister at verizon.net writes:
> >
> >
> > > Anyway, here's a sort of Pan-Chinese version which may or may not be
> > > what you're looking for
> >
> > Thanks, Adamantius, I figured you'd be the one to answer this :-)  That
> looks
> > pretty close to what we're getting from the restaurant, so I'll give it a
> > try.
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> >
> >
>
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