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Path: utzoo!linus!philabs!cmcl2!seismo!rochester!gary
From: gary@rochester.UUCP (Gary Cottrell)
Newsgroups: net.cooks
Subject: Re: different oils; Shortbread recipe
Message-ID: <3326@rochester.UUCP>
Date: Mon, 12-Nov-84 12:32:10 EST
Article-I.D.: rocheste.3326
Posted: Mon Nov 12 12:32:10 1984
Date-Received: Tue, 13-Nov-84 01:33:35 EST
References: <297@dicomed.UUCP> <1245@eosp1.UUCP>
Organization: U. of Rochester, CS Dept.
Lines: 12

> 
> Cottonseed does almost as well for temperature, but does not have as
> good a taste.  It is widely used in generic "cooking oils", check
> the ingredients list.
> 
A friend of mine with a Botany PhD told me to avoid cottonseed oil at all 
costs because cotton is not considered a food crop, and so the 
farmer can use stronger pesticides on it (which ends up in the seeds). Anyone 
else heard anything to confirm or deny this?

gary cottrell	(allegra or seismo)!rochester!gary  (UUCP)
		gary@rochester (ARPA)