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Can we talk about extra virgin olive oil?
- Thread starter casa_mugrienta
- Start date
It's because they dress their salad with mineral oil, it got them confused.I'm not getting the connection with constipation(?)
Usually enjoy a tablespoon at each meal.
It's a good source of healthy fats. Especially if you burn a lot of calories during the day. And it tastes good.
While not disagreeing with your choice of oil, can recommend sesame oil now and again for pan seared fish....maybe go half avocado oil half sesame (due to cost of sesame oil)?
Based on what I've read, will agree. One article of many here (click me).
Pan seared Ahi in sesame oil then rolled in Everything but the Bagel seasoning is the bomb.
Just added the fresh bottle of Cobram to the quiver. Scored that at the grocery store this morning for $11.99 (was on sale for $16.99 - 5$ digital store coup)
This should go to the "Post your quiver shots" thread... kook.View attachment 167759
Just added the fresh bottle of Cobram to the quiver. Scored that at the grocery store this morning for $11.99 (was on sale for $16.99 - 5$ digital store coup)
The global EVOO conspiracy is for reels.
Heard. It’s a harsh toke. Is nothing sacred anymore?
I need EVOO to be real. It's currently my only healthy habit.
I need EVOO to be real. It's currently my only healthy habit.
Thought I read something somewhere about California EVOO being best shot at authenticity.
Am sure Google knows better than my memory though..
Next time try the robust - 3 full drops instead of 2 on the label.View attachment 167759
Just added the fresh bottle of Cobram to the quiver. Scored that at the grocery store this morning for $11.99 (was on sale for $16.99 - 5$ digital store coup)
The EVOO scam has been going on since people took it to America with saling ships.
Yup, that old.
Yup, that old.
I usually just use butter but when I feel like it an olive oil fried egg is always better…
The Perfectly Fried Egg (Published 2012)
José Andrés demonstrates his method for cooking an egg in the kitchen of the International Culinary Center in Manhattan.
www.nytimes.com
Not to be snobby but I’m always intrigued by how American Italian food got to where it is, because it’s nothing like Italian food. (Some pizza joints being an exception).
Going to a 5 star review rated American Italian restaurants when traveling in the US is always such disappointment.
Also, what’s up with Indian and Greek food being rubbish on the left coast and Mexican sucking on the right coast? (people don’t know any better?)
I don’t deep fry and use olive oil almost exclusively, apart from an occasional avocado oil stint.
I will leave you with this photo I took in the Italian boonies (Puglia). I bet their burger is as bad as our Italian food.
Basically. That combined with not having the immigrant base that knows how to do it right and set the standard. Lots of Greeks on the east coast, not so much on the west. Opposite with Mexicans.
Midwest and east coast Mexican is largely based off of Taco Bell and ChiChis (Mexican cantina chain, not sure if it’s still around?). If you think a burrito is supposed to have melted cheese, shredded lettuce and sliced canned black olives on top then that’s what a burrito is to you.
You don’t know what you don’t know . . . .
Opinion | Extra Virgin Suicide (Published 2014)
The adulteration of Italian olive oil.
www.nytimes.com
Bryan Johnson wants you to surf indefinitely with his EVOO 
www.insider.com
Biohacking tech exec Bryan Johnson is selling $37 'longevity' olive oil. Experts say store-bought stuff is just as good.
The Braintree founder who spends $2million a year on anti-aging treatments says the oil is "designed for health and longevity."
www.insider.com
A roommate of mine 10+ years ago worked for a bourgeois grocery store and loved it. He said that this logo is the mark of authenticity. Outside of that, there are a lot of CA oils that have been diluted and mixed.
