Just need to vent...

250ml of butter = 250ml of coconut oil

250ml of oil* = 250ml of coconut oil.

(répété en français)

* I assume they mean any other edible oil here

What did I miss?

 

In most recipes, I wouldn't replace 250 ml of oil with any more than 0 ml of house paint.

 

Like the old riddle:
"What's heavier, a pound of feathers or a pound of lead?"

 

They might have meant energy density. In which case only small differences exist. Edible fats of plant or animal origin weigh in very similarly.

Non-edible ones such as gasoline and kerosene are less (volume) dense; plus énergie par litre

==
But to veer back towards our intentions here I have seen the nutritional labeling from a bag cubes. Tous les zéros.

How about serving suggestion for bananas? "Peel and eat". Proof that elephants cannot read.

 

People like to be reassured with food, particularly with scandalously exotic ingredients like coconut oil.

People keep asking dairies for advice about the shelf life of eggs. What can you do?

 

Palm oil is the scandal. Indonesian orangutans wish you wouldn't, if motivated ads are to be believed. Other food oils can extend or shorten your life based on where their carbon double bonds are. If motivated ads are to be believed.

(Chicken) eggs are fresh if their yolk membranes 'hold' when you break them. Still OK if they don't. Not OK if they smell bad when you break them. Time and temperature storage affect aging, and much of that happens before your purchase. There is a 'float or sink' test with eggs in salted water that may be informative. Never worked for me.

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I am bad at following form in this thread. Mendel should ban me.

 

Avocado oil is touted for .. I don't know .. Except what else are you gon na do with those stupidly large Gompothere seeds?

Sure, you could be ten years old and sprout a tiny tree. Which will never become a tree. Seriously.

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Lard from cows or pigs is delicious, but it's gon na kill you. For those planning to live to 150, this makes it a no go. But seriously, if you have hyper life intentions, this is not your main concern.

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I am so wrong for this thread.

 

It's also yields high quality biodiesel.

 

4 to 5 weeks beyond the pack date or about 3 weeks after purchase is the 21st century 'textbook' answer, but since I'm still alive after 10 USN submarine patrols of up to 100 days in length, I can report that non-refrigerated(*) eggs may or may not be "good" well beyond those 4-5 weeks.
A 'standard Submarine Service USN breakfast' back in the day always included eggs made to order, and being a stenographer for our current President is about the only thing on the planet that is less desirable than eating powered eggs unless they are artfully camoflagued deep inside a standard USN 'fat pill.' (Fresh, baked from scratch sticky bun, cinnamon roll, etc...)

SO....
We (*) 'sometimes refrigerated' our hen-berries by putting them down in the bottom of the boat, since once you go below a couple hundred metres, the ocean temperature is usually about only 4-5°C (roughly 40°F using real-world measuring units) - or colder.

Before breakfast, one of the our 'junior volunteer culinary assistants' (ALL submariners are volunteers) would break out the eggs for breakfast, and fill a large container with water and 'float test the eggs.'
Any floaters were either discarded or held in reserve for hijinks or served to any crew members currently in "The Breakfast Club."

---you really REALLY did not want to piss off the folks feeding you, or if you DID, you were hopefully at least smart enough NOT to eat a 'standard Submarine Service USN breakfast' -----back in the day.

I can report with confidence that we ate non-powdered eggs well beyond week 5 while on patrol.

While it is still legal to do so, one can obtain PDF files from a long-ago era where real meringue did not come with a warning label and food preservation techniques were slightly more expansive and did not need to be vetted by a legal team.
There 'may or may not' be methods of storing one of nature's most perfect containerized foods therein....
Eggs: Nature’s Perfect Food - Rolling Strong

 

Float testing and candling have both been useful to us in managing the produce from our backyard coop.

Lately our biggest problem has been getting quality chicks (or pullets) to replenish the squadron.

We've never tested the limits on how long to keep them, just too delicious to leave around.

 

I use everyone else’s chickens, so I’m blissfully ignorant of bird prices. I have noticed that egg prices are crashing locally, so hopefully the birds themselves will get cheaper.

 

There is also "cholesterol free" veggie products (like vegetable oil). Plants don't have any cholesterol, that's an animal/human thing.
I also believe I've seen gluten free vegetable oil...
Now I'm waiting for the lactose free vegetable oil.

 

Thanks for the intro
(some) Plants have the entire biosynthetic pathway for cholesterol. But they rarely use it and never produce high levels. Canola oil seems to have the highest at 53 milligrams per kilogram. That ain't a lot.

They have a different set of '...sterols' that they use for plant-needed things. Those don't interfere with human cardiac function. As far as I know. Modifying some phytosterol synthesis to provide (human) vitamins or precursors is a thing.

Now that class is dismissed, we can return to the complaints department.

 

I saw that in the instructions for some coffee filters I had bought that it said if I didn't use the coffee filters it would increase the levels of cholesterol in the coffee. And no, I'm not making this up!

 

Pretty sure the nutritional label needs to list things even if the amount is zero

Now, I have seen gluten free labeled...

• Vodka - unlikely gluten will end up in the finished product even if wheat was in the mash
• deorderant -

Interest piqued. Seems coffee does contain a couple of oil compounds that lead to increased cholesterol levels in humans. How the coffee is brewed determines how much of those compounds make it into the cup. Filtered coffee has less, but it may not be the presence of the filter.

The research divided the coffee preparation into two groups; boiled and filtered. Boiled includes expresso, turkish, and french press. Filtered seems self explanatory, but pour over, which uses a filter, is included in boiled. So the researchers likely mean drip brewed with filtered. Maybe those compounds get bound up in the filter, or maybe it is the fact that the water is cooler with drip brewing by the time it touches the grounds, and less compounds are extracted from them because of that.

Decaf also seems to lead to less cholesterol increase. I'm guessing the process to remove caffeine removes those compounds too.

Coffee and Cholesterol: What You Need to Know

 

Piqued.

One of those that gets my oh-C=dee disOrder going while waiting on line behind half the US Marine Core for the ATM machine...

Prepositions are perfectly good words to end sentences with!

 

True. And yes, you can have high cholesterol even if you eat a vegan diet because of the what-leads-to-what chain of nutrients. This is kind of like a diabetic eating gluclose free food and still having high gluclose levels because carbs generally will turn into gluclose. Everything that is technically true can be misleading. Like lactose free vegetables. That doesn't mean that women with vegan diets can't nurse a baby.

But as the article states:

And I remember the instructions specifically mentioning the coffee itself would have less cholesterol. This was for a Perkolater type of coffee maker.