The Best Temperatures and Uses for Common Cooking Oils

On a similar note I recently read a comment on a health thread of someone who puts a teaspoon of coconut oil in his morning coffee. He thinks there are more health benefits to coconut oil and the fat curbs his appetite.

Being that we're in the Kitchen I'll hold off on my questions regarding the origins and uses of Baby Oil...

As you might guess, I'm not much of a salad kind of guy. My Sister in law makes an awesome vinaigrette with Balsamic vinegar and walnut oil, it's so good I'll even eat a salad as long as I can dress it with this tasty concoction!

Balsamic Walnut Oil Vinaigrette

Get This Stuff:

2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
3 tablespoons toasted walnut oil
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Do This:

Combine the vinegar, mustard, walnut oil and olive oil in a glass jar and seal the lid tightly. Shake the jar until the ingredients are well combined. Season the vinaigrette with salt and pepper to taste. The vinaigrette can be refrigerated, covered, for up to 1 month. Let it return to room temperature and shake before using. Makes just a little bit less than a half cup but can be doubled or tripled if you need a larger batch.

Making a submarine sandwich and looking for something outside the normal mustard and mayo condiments? This dressing will transform an ordinary sandwich into something special!

The only down side? Walnut oil is really expensive and it doesn't keep forever so only buy what you're going to use in the short term.