Theres different types of oils like theres different types of wines, but oils can be wonderfully healthy and tasty, and majorly bland and high in cholosterol. Meeting with my nutritionist, we decided that eat meal should have a good carb/protien/fat balance. Protiens and carbs are easy (meat and potatoes anyone?) but fats can be tricky. Now i dont like mayo, plus, its usually not a nutritious fat. So i've started experimenting with new flavors of oils. Olive oil is good, but i am sick of it and was curious to try something new. alas i decided on walnut oil. Why not, i thouhgt, i like walnuts so maybe i'll like this. I did some research on this too, and its not good for cooking because it destorys many of its nutrients and very delicate. I usually use oils like this for dressings but i decided to really get a good sense of the flavor by using a really neutral "sponge" so i use plain bread. It was very nutty (obviously) but very very sutle and delicate. Maybe even too delicate, i wanted more of a flavor punch (i ended up simply adding some balasmic vinegar for it). This would be good as a dressing but i think ill still be trying other oils cause this was a little too weak for me. and heres some food for though: didja know Walnut oil was one of the most important and vital oils used by Renaissance painters. Its quickness of drying and lack of yellow tint make it a good oil paint thinner and brush cleaner. good thing i like painting. I can dip my bread or brush in the oil