Supermarkets here sell Virgin Rape Seed oil at silly prices and in tiny bottles but that is a deep honey in colour.
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And as yellow as this: 
I think they have modified the original plant enough that it's hard to call it Rape anymore. Along with the reduction of the nasties, the hybrids seem to be resistant to pod shatter so the yield must be that much better. Not sure you can explain that with simple breeding.
I think they have modified the original plant enough that it's hard to call it Rape anymore. Along with the reduction of the nasties, the hybrids seem to be resistant to pod shatter so the yield must be that much better. Not sure you can explain that with simple breeding.
OK...First experiment was only partial success. I knew I would need more liquid so added a bit more. Wasn't enough so added a bit more, wasn't enough so added a bit more, then it was too much. I put more wheat flour in but the damage was done. I now have a bready breezeblock, which tastes good, but is not dissimilar in texture to German Schwartzbrot. But looks like a 25% substitution of coconut flour can be made to work.
I'll stick to olive oil. Rapeseed oil smells like fish when it gets hot.
Tried Avacado oil for frying yet? It’s smoke point is almost 100F higher than Olive oil.
But olive oil has the cache of being the healthiest. The smoke also clues me in to the right temperature. I buy the $16 a gallon stuff. Not gourmet as it has almost no flavor.
Started using it as my HDL cholesterol was too low. Almost normal now, but no one would ever accuse me of being normal in any way.
Started using it as my HDL cholesterol was too low. Almost normal now, but no one would ever accuse me of being normal in any way.
Since gotten chronically ill I have swapped out a lot of food stuff, for cooking/frying the rapeseed had to leave way for olive oil and from Greece only but it's quite expensive ~16€/l., no Spanish and definitely no Italian, there have been so many scandals in the past with diluted olive oil and added green color.
Have tried cold pressed rapeseed oil though, have seen both dark honey and green color variants.
As for the Omega 3 I recently bought a bottle of Möller's cod liver oil to support my health,
Moller’s Cod Liver Oil - Moller's
Would have been better if one could eat fish more often but the "authorities" tells us to not eat fish more than 1-2 times a week, don't know if the liver oil is any better then.
It ought to be pointed out that the human body barely can utilize the vegetable based Omega 3 as the plant based differs from the animal based, at least so the stories goes, below one article on the matter.
The Critical Differences Between Omega-3 Fats From Plants and Marine Animals - September 11, 2016 - Mercola.com
Have tried cold pressed rapeseed oil though, have seen both dark honey and green color variants.
As for the Omega 3 I recently bought a bottle of Möller's cod liver oil to support my health,
Moller’s Cod Liver Oil - Moller's
Would have been better if one could eat fish more often but the "authorities" tells us to not eat fish more than 1-2 times a week, don't know if the liver oil is any better then.
It ought to be pointed out that the human body barely can utilize the vegetable based Omega 3 as the plant based differs from the animal based, at least so the stories goes, below one article on the matter.
The Critical Differences Between Omega-3 Fats From Plants and Marine Animals - September 11, 2016 - Mercola.com
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always stand upwind of Cal at a weekend long fest where food & beer is involved - which is pretty much all of them, I think
Asparagus is my personal kryptonite - fortunately, as with artichokes, I dislike the taste enough that the next few voidings are seldom a problem. But forgetting about the beets you enjoyed the night before can give a scare, particularly if you’ve had a history of “benign” prostitis.
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That is normal.
A nice combination that will send you off to the ER is combining large amounts of beetroot with asparagus.
There's a genetic marker for it just as for the folks who cab't stand cilantro. There's also one for people who sneeze when walking out of a dark room into bright sunlight.
We had a popular food critic that would not take the cilantro issue into account and routinely panned excellent Mexican restaurants. We use 2-3 full bunches of it a week.
Fresh coriander (cilantro) tastes like soap to me, the ground seeds are fine though.
I use it in indian cooking, both fresh and ground, but the soapiness either gets masked or disappears when cooked. It is horrible in salads.
I wonder if there is a genetic component to how we perceive sweeteners because they leave an intense bitter after taste with me that I can't imagine anybody putting up with but most others don't seem to notice.
I use it in indian cooking, both fresh and ground, but the soapiness either gets masked or disappears when cooked. It is horrible in salads.
I wonder if there is a genetic component to how we perceive sweeteners because they leave an intense bitter after taste with me that I can't imagine anybody putting up with but most others don't seem to notice.