Best vegetable oils according to redditors

Lately I've been into roasted pistachio oil. It's usually in the oil section of fancy supermarkets, and meant for pinkies-out salads and roasted vegetables, but it's totally stunning in cake. It's sort of an under the radar recipe on Serious Eats. At the moment, I'm a little obsessed with pistachio everything, but especially pistachio +cherry. Cherry has those subtle almond notes in it, a hint of nuttiness that makes it a total dream with pistachio.

Welcome! Just to recap what we were talking about with some more details I wish I knew when I was trying to figure this out.

Wife and I use condoms because:

• For us, we've done it both with and without condoms and haven't found too much of a difference in feeling
  
• It controls the mess - sex is messy both for the surface and for your wife
  
• It doesn't mess with her cycle allowing us to quickly start trying for kids when we want to
  
• We've used hundreds of condoms and have only had 1 or 2 break on entry and that's because we didn't use enough lube
  
• If you use them, remember to pinch the tip and have about an inch of free space before you enter or it'll hurt pretty bad when you orgasm and it fills up with nowhere to go
  
  For products, we use:
  
  
• Best value we've found (144 for $38)- used a few of these before moving to a non-latex kind due to a potential latex irritation
  
• For lube, we started with standard KY stuff for the first few years. We've been weird in this department for the last few years - while at home, we use coconut oil microwaved for a few seconds to make it liquid. On the road, we use jojoba oil. Coconut oil also makes a good edible edition to oral sex. I'm sure we're breaking some rules about oils and latex / penetration but we've never had any issues.
  
  Happy to answer any questions you've got about this setup!

Vegetable oil:
https://www.amazon.com/Crisco-Pure-Vegetable-Oil-48/dp/B000R32OJ0/ref=sr_1_5_s_f_it?s=grocery&ie=UTF8&qid=1519854233&sr=1-5&ppw=fresh&keywords=vegetable+oil

2880 cals/dollar.

That wasn't my point.

Fireclean - (2) 2oz bottles, $28.99

Crisco Vegetable Oil - 32oz bottle, $2.48

There are a few types of palm oils. There is palm fruit oil and palm kernel oil. Both can be unrefined or refined. I think they use unrefined palm fruit oil in Africa which is red or orange in color. This product is from Ecuador and the site describes the flavor of red palm oil as mild carrots. https://store.nutiva.com/red-palm-oil/ . Apparently, red palm oil from Ghana is described as stronger and harsher than the fancy stuff from Ecuador, so I don't think there is a good substitue for authentic West African red palm fruit oil like this: https://www.amazon.com/Red-Palm-Oil-100-Pure/dp/B004T45Z9Y/ref=cm_cr_arp_d_product_top?ie=UTF8

just have to tell the comp what you are feeding the engine. Hell you could pour fracking Crisco in there if you wanted to. Maintenance might want to strangle you 'tho

I use this one from Austria. I get it much cheaper on subscribe and save on Amazon Canada. It is great on salad too.

Here; i did it for you. Took me 3 seconds.

Nutrition for 1 Jalapeño Popper:

Net Carbs: 1.8g

Calories: 136

Fat: 10.4g

Protein: 6.7g

Ingredients:

• 5 Jalapenos
  
• 1/2 cup Parmesan Cheese
  
• 3 Tbsp Psyllium Husk
  
• 5 Tbsp Almond Flour
  
• 2 Tsp Garlic Powder
  
• 2 Eggs
  
• 3oz Cream Cheese
  
• 3/4 Cheddar Cheese
  
• 1 Tsp Heavy Cream
  
• 1 Tbsp Butter
  
• Salt & Pepper
  
• Enough Coconut Oil to fry two poppers at time.
  
  

  Recipe:
  

  
  

1. Bring a pot of water to a boil.
   
2. Slice jalapeños in half and remove the seeds. Place into the pot of boiling water for 3 minutes.
   
3. While jalapeños are cooking, grab a large bowl and fill with equal parts water and ice.
   
4. After the jalapeños have cooked for 3 minutes, strain the pot of water and place jalapeños into the ice bath. This stops the cooking process.
   
5. Melt cream cheese, cheddar cheese, heavy cream, butter and half garlic powder together. Either on the stove or microwave.
   
6. Pat dry jalapeños, fill with cheese, then place them in freezer for two hours.
   
7. In a blender, or bullet, combine Parmesan cheese, garlic powder, almond flour and psyllium husk and pulse a few times. Pour into a bowl
   
8. In another bowl whisk two eggs
   
9. Heat a small pot with coconut oil. Around 325 – 350 degrees.
   
10. Roll frozen stuffed jalapeño in egg wash, then the bread coating and into the coconut oil.
    
11. Fry for two minutes on each side. Or until outside becomes a golden brown.
    
12. Drain on a paper towel and serve with your favorite dipping sauce.
    
    

pro-tip: get some austrian pumpkin seed oil and drizzle on top next time.

I use this recipe with extra light olive oil in place of the canola. It tastes almost identical to Hellmons. I got some tea seed oil the other day to try out. It has almost no flavor that I can taste, even less than what I remember vegetable oil having. I haven't tried it in mayo yet. That's next on my list next time I need some.

I'm not really sure I'd use oil. Might get nasty and spoil after a while.

In all serious, your answer is so vague as to be silly.