Accurately representing oils, etc. in daily stats...

**DaMayor** · 03-07-2003, 11:37 AM

How do most of you "count" oils (e.g., olive oil) used in cooking, or dressings, marinades, etc.? In other words, if you saute' vegetables in, say, 2 tablespoons of olive oil, should you include the total amount used, or use and estimate of what's actually consumed?

**Jodi** · 03-07-2003, 11:47 AM

First of all I don't use Olive Oil to sautee, but thats just me, I'm too afraid of it turning. I use Coconut Oil instead and yes, if I use 1 tsp. Coconut Oil to sautee I do add it in my totals.

**DaMayor** · 03-07-2003, 11:53 AM

Do you mean 'reaching it's smoke point' and burning/turning?

Yeah, I had noticed that quite often a lot of (whichever) oil is used either combined with liquids from the food and evaporated, or was left in the pan when the food was served. Just didn't want to mis-represent what I was actually taking in. Thanks.

**Jodi** · 03-07-2003, 11:59 AM

I don't want it to turn to transfatty acids. I know Olive Oil is pretty safe but I'm not taking my chances.

**P-funk** · 03-07-2003, 12:04 PM

If I cook with 1tbsp. of oil...I count 1tbsp. of oil. Usually most of that tbsp. gets soaked up becuase it is so little an amount

**w8lifter** · 03-07-2003, 12:59 PM

I never count it...but I get shit for it

**Dr. Pain** · 03-07-2003, 01:30 PM

Here's your SHIT now :shit:

:FINGER:

DP

**w8lifter** · 03-07-2003, 01:35 PM

Hey...I started counting some of it

**Dr. Pain** · 03-07-2003, 01:54 PM

Then 1/2 your SHIT now :1/2shit:

:FINGER:

(reduced)

DP

**DaMayor** · 03-07-2003, 06:08 PM

So, in other words, the amount of 'shit', aka 'finger', I get for the question is in direct ratio to the amount of oil I choose to count? Or is the implied 'shit'/ 'finger' applicable to w8 only?

**shwaym** · 03-07-2003, 07:28 PM

hahahahaha

**Dr. Pain** · 03-07-2003, 09:21 PM

Originally posted by DaMayor
So, in other words, the amount of 'shit', aka 'finger', I get for the question is in direct ratio to the amount of oil I choose to count? Or is the implied 'shit'/ 'finger' applicable to w8 only?

LMAO

It's ALL for her!

DP

**Fluid** · 03-07-2003, 09:45 PM

What is the best oil to cook/fry with? Sesame, olive, vegetable, something else? I heard olive oil turns into trans fatty acids. :o

Fluid

**Jodi** · 03-07-2003, 11:12 PM

Butter or Coconut Oil

**DaMayor** · 03-08-2003, 04:17 PM

Oh well w8..I tried to share the burden.

So olive oil is best left in its natural "raw" state.(?)
Alright, let's go off on a slight tangent..and I realize this subject has been addressed elsewhere..BUT, will olive oil lose any of it's nutritional value if left at room temperature? (i.e.un-refrigerated...as does flax)

**Jodi** · 03-08-2003, 04:45 PM

Nope not Olive Oil - only at high temps.

Although I do have Safflower Oil too and that one I do keep in the fridge. I've been making my own mayo lately, it tastes better

**w8lifter** · 03-08-2003, 07:01 PM

Originally posted by Jodi
Nope not Olive Oil - only at high temps.

Although I do have Safflower Oil too and that one I do keep in the fridge. I've been making my own mayo lately, it tastes better

Hey....how do ya do that?

**buff_tat2d_chic** · 03-08-2003, 09:13 PM

Originally posted by DaMayor
So, in other words, the amount of 'shit', aka 'finger', I get for the question is in direct ratio to the amount of oil I choose to count? Or is the implied 'shit'/ 'finger' applicable to w8 only?

Uh oh....now she's gonna whoop ur ass!!!

LOL

**Jodi** · 03-09-2003, 01:23 PM

Originally posted by w8lifter
Hey....how do ya do that?

I found it on the web

Here I post it in recipes too but this is it.

1 Egg
1 tsp Red wine vinegar (i try different vinegars too, to make it differnet each time)
2 tsp Fresh lemon juice
1 tsp Dijon mustard
1/2 tsp (or less) salt
1/4 c Olive oil
1 1/4 c Safflower oil

COMBINE FIRST 6 INGREDIENTS IN A BLENDER; WHIRL. WITH MACHINE RUNNING, ADD SAFFLOWER OIL ONE TABLESPOON AT A TIME. REFRIDGERATE. KEEPS SEVERAL WEEKS.
Yield: 1-1/2 cups. *** Variation: TO MAKE HERBED MAYONNAISE, ADD 1/2 TEASPOON BASIL, DILL, TARRAGON OR PARSLEY BEFORE SERVING.

**w8lifter** · 03-09-2003, 01:34 PM

Originally posted by Jodi
I found it on the web

Here I post it in recipes too but this is it.

1 Egg
1 tsp Red wine vinegar (i try different vinegars too, to make it differnet each time)
2 tsp Fresh lemon juice
1 tsp Dijon mustard
1/2 tsp (or less) salt
1/4 c Olive oil
1 1/4 c Safflower oil

COMBINE FIRST 6 INGREDIENTS IN A BLENDER; WHIRL. WITH MACHINE RUNNING, ADD SAFFLOWER OIL ONE TABLESPOON AT A TIME. REFRIDGERATE. KEEPS SEVERAL WEEKS.
Yield: 1-1/2 cups. *** Variation: TO MAKE HERBED MAYONNAISE, ADD 1/2 TEASPOON BASIL, DILL, TARRAGON OR PARSLEY BEFORE SERVING.

That's awesome...I have a food processor, not a blender...do you think to make this I would need to use the knife or the whipper thingy that you make whipped cream w/? I wanna try this...especially since I can't find safflower mayo anywhere.

**Jodi** · 03-09-2003, 01:39 PM

I would think you could use the whipping thingy. Add the saff oil slowly like it says though cuz theres been a few times I didn't need the entire amount but usually its close enough. I think you'll like it. I like it better than the Hollywood or Hain Safflower Mayo, plus like adding different seasonings to it. Make my tuna not so boring.

**Jodi** · 03-09-2003, 01:41 PM

I've been thinking of trying with Flax too but I'm not sure about the taste so I haven't done it yet.

**Dr. Pain** · 03-09-2003, 01:45 PM

Originally posted by Jodi
I found it on the web

Here I post it in recipes too but this is it.

1 Egg
1 tsp Red wine vinegar (i try different vinegars too, to make it differnet each time)
2 tsp Fresh lemon juice
1 tsp Dijon mustard
1/2 tsp (or less) salt
1/4 c Olive oil
1 1/4 c Safflower oil

COMBINE FIRST 6 INGREDIENTS IN A BLENDER; WHIRL. WITH MACHINE RUNNING, ADD SAFFLOWER OIL ONE TABLESPOON AT A TIME. REFRIDGERATE. KEEPS SEVERAL WEEKS.
Yield: 1-1/2 cups. *** Variation: TO MAKE HERBED MAYONNAISE, ADD 1/2 TEASPOON BASIL, DILL, TARRAGON OR PARSLEY BEFORE SERVING.

You should put this in recipes too!

DP

**w8lifter** · 03-09-2003, 01:51 PM

I think I'd try it w/ flax

....but not till I make it w/ the other stuff first...flax is too expensive to fuk up

**Dr. Pain** · 03-09-2003, 02:08 PM

...or throw up!

DP

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