[CH] OT cooking oils

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<< Hey Tom....man after my own heart! Because I do so much Asian cooking, I 
use a
lot of pure peanut oil, usually the stuff directly from China, as we have a
lot of Chinese here in British Columbia, and the only other oil I use is extra
virgin olive oil >>
Doug,

I like you cook much Asian Cusinines.  I have recently fallen in love with a 
high smoking-point oil that doesn't color the foods' taste----grapeseed oil!  
It used by many chefs and I now know why!  I have tried French, Italian, and 
California Grape seed oil.  I'd go for the one that hits the wallet the least 
as they all were excellent.


Mary-Anne

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