At 13:46 +1000 2/7/1999, Don Wiss wrote:

>Now that it's warm out the coconut oil I brought back from St. Lucia is
>liquid enough to use. I also have the free gallon of Extra Virgin Olive Oil
>(remember back when I told people how to get one....). So my question is
>from a cooking point-of-view. When should I use one or the other to cook
>with?

I use olive oil for most of my cooking. It works well in Mediterranean
style dishes, and any dishes that aren't overpowered by the flavour.

I use the coconut oil for dishes with a more delicate flavour (in which
the blandness is a bonus), and for Asian cooking.

My favorite (not quite paleo) application of coconut oil is for
deep-frying banana fritters, where the batter is made from a can of
coconut milk, two free range eggs and two or three tablespoons of
rice flour. Yum!

 ...Richard.