I've cooked popcorn and fried fish in virgin coconut oil with no problem. Only a slight coconut taste, but not so bad. With fish, some coconut flavor actually works. To see how versatile this oil can be I tried cooking some fries in it on my stove (frozen, regular cut fries, on about medium heat--about 5/10). The first couple of batches were great. Very crispy, and surprisingly little coconut taste. However, while cooking the third batch I noticed the oil start to foam up a little. I'm not sure if this was from the starch in the fries or the oil--I've never noticed it while using canola oil. Is this normal for this kind of oil, or should I be using something else? What kinds of cooking does virgin coconut oil lend itself to most?