Read your comment (reading comments is a new skill for me, since I'm new to blogs. Glad Eri mentioned it).

Isn't canola oil spooky? Judging by the nutrition label, there's no objective evidence for its existence, other than, as a colorless liquid, it occupies space. But maybe the nutritional part of the molecules extend into another dimension. I think it's a recent synthetic, actually...er no, according to wikipedia, canola was bred from rapeseed specifically for its low-toxicity.

I sympathize with "cheating" with butter and a bit of salt. Sometimes food gets so bland, and it seems like no amount of Mrs Dash can cure what's ailing it. I like parmesan cheese as a substitute because it leverages a little bit of salt wi th the cheese tang, and to my palate it comes closest to real salt. But you're right, like any fatty substance that's hard at room temperature, it's high in the bad stuff.

Speaking of going out to eat, and canola oil, I've learned to research online menus and nutrition guides. You discover unexpected things, like the way that french fries cooked in canola are claimed to have zero cholesterol and bad fats. I said WTF? the first time I saw that, but with canola, it's probably true. Brush the salt crystals off the french fries, and damn if they're actually not too bad for you.

Yeah, we need a food forum.