In article <1188308961.165630.67070@d55g2000hsg.googlegroups.com>,
Bobo Bonobo® <CLASSACT@BRICK.NET> wrote:

> OMG! The food snob is asking for advice?
>
> Here's my problem. I need to figure out what oil to use for quantity
> preparation of pancakes and French toast. All I keep around is peanut
> and EVOO. The OO is obviously not right. The peanut oil cannot be
> used because it's for my son's school's PTO event, and peanut
> allergies, you know.
>
> What neutral oil should I use?
>
> I don't think that canola is neutral, and soybean is downright nasty.
>
> Corn is not neutral, but is inoffensive tasting.
>
> Safflower is unavailable, for all practical purposes.
>
> So, is it corn oil?
>
> --Bryan

I'd use canola. Not everyone has your palate. (Canola has distinctive
flavor? Huh.)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking