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Tom_PM · 11-04-2014, 07:13 PM

Well, having never tasted oily wang, I dunno, haha.

There will be a MILD coconut flavor, and I even hesitate to refer to it that way because of the extremely mild character. It's enough that I choose olive oil for my pasta and pizza sauces that I make from scratch. Everything else though is coconut oil for me. I'm not in great health or good shape though, but when I was in the hospital in May the nutritionist / dietician was impressed with my lipid panel results.

One cool property is that even if you overheat it, it does not break down into bad components like other oils, ie: vegetable.

It's killer in cookies and cakes, not that you'll be making a lot of those, but I'm just saying. Great for eggs and other every day frying if you do that.

11-04-2014, 07:13 PM
Tom_PM Porn Meister Industry Role: Join Date: Feb 2005 Posts: 16,443	Well, having never tasted oily wang, I dunno, haha. There will be a MILD coconut flavor, and I even hesitate to refer to it that way because of the extremely mild character. It's enough that I choose olive oil for my pasta and pizza sauces that I make from scratch. Everything else though is coconut oil for me. I'm not in great health or good shape though, but when I was in the hospital in May the nutritionist / dietician was impressed with my lipid panel results. One cool property is that even if you overheat it, it does not break down into bad components like other oils, ie: vegetable. It's killer in cookies and cakes, not that you'll be making a lot of those, but I'm just saying. Great for eggs and other every day frying if you do that. __________________ 43-922-863 Shut up and play your guitar.