On Nov 28, 5:53*am, Omelet > wrote:
> In article >,
>
> *Brooklyn1 <Gravesend1> wrote:
> > Um, only imbeciles cook with EVOO... the main concept is that it's
> > *COLD* pressed and should never be heated. *Of course if it's $3 a
> > half liter it's NOT EVOO.
>
> Honey, many many people cook with EVOO.
>
> That was my point...
>
> Very few eat it raw for anything other than salad dressings. *I'll
> sometimes use it as a veggie treatment in light amounts, just to get the
> herb treatments to stick to the food after I steam it.
>
> I refuse to pay a premium price for a fancy name.

I'm marking it on the calendar, because brokelyn has a point. You
would think all red wine tasted the same, if all you used them for was
cooking. ("$700 for a Gevrey-Chambertin? For something I'm only gonna
make stew with? They gotta be crazy/")

Don't waste EVOO if all you're gonna do is fry with it. All the
aromatics you pay for will flat disappear.