RE: Spectrum Coconut Oil, Guests & Fried Fish

[Guest guest]

Well, I WAS going to have some friends over for lunch tomorrow and fry some

fish. I don't want to send everyone dry-heaving over the delicious smell of

SPECTRUM CO, soooooo - what else can I use? I have some lard. Would that

work well?

Nanette

[Guest guest]

i fry fish (and everything else) in butter.

yum!

At 03:20 PM 3/16/2004, you wrote:

>Well, I WAS going to have some friends over for lunch tomorrow and fry some

>fish. I don't want to send everyone dry-heaving over the delicious smell of

>SPECTRUM CO, soooooo - what else can I use? I have some lard. Would that

>work well?

>

>Nanette

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>

>

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[Guest guest]

At 03:20 PM 3/16/04 -0500, you wrote:

>Well, I WAS going to have some friends over for lunch tomorrow and fry some

>fish. I don't want to send everyone dry-heaving over the delicious smell of

>SPECTRUM CO, soooooo - what else can I use? I have some lard. Would that

>work well?

>

>Nanette

Sure it would. Mmmmmmmmm ... I was just thinking about fried fish this

morning. Careful, though, if they're not quite as edificated as you ...

the idea of LARD might scare 'em off, Doctor says it's BAD, ya know! :-D

MFJ

Any moment in which you feel like dancing is a perfect moment. Singing

works, too.

[Guest guest]

>Well, I WAS going to have some friends over for lunch tomorrow and fry some

>fish. I don't want to send everyone dry-heaving over the delicious smell of

>SPECTRUM CO, soooooo - what else can I use? I have some lard. Would that

>work well?

>

>Nanette

Lard is what Mc's used to use ... it's primo for fried food.

I do buy expeller-pressed coconut oil from Tropical Traditions also,

because it is more acceptable to other folks here (they don't like

coconutty taste, and this is not odiferous at all). The RBD oil

isn't as " nice " in a lot of respects, but the lipid profile is still

good (MCT and lauric acid are good even without the coconut

taste, and if you are frying with it anyway, whatever minimal heat

this was exposed to isn't much compared with me frying with it!).

-- Heidi Jean