FOB (removethis) wrote:

There's a lot of positive talk about coconut oil, it has a nice tolerance
for high temperatures. In cold weather it is a solid, in the summer it will
be a liquid if left out of the fridge. I find it much less obvious in
things than the taste of olive oil. I have been using it in cooking.

Expensive in the specialty aisle. Cheap in the Hispanic aisle. There's
likely to be some difference other than a factor of 3 in price.

Paprika, there are different kinds of paprika, hot and not hot. I don't
doubt the remarks about differences in tasting it but there also is a
difference in typesl.

To me the difference between the hot and the mild is trivial. To
someone who can detect that type of heat the different between the hot
and the mild is not trivial.