On Tuesday, October 23, 2018 at 6:45:20 AM UTC-4, Brice wrote:
> On Tue, 23 Oct 2018 03:28:46 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Monday, October 22, 2018 at 2:20:55 PM UTC-4, dsi1 wrote:
> >> On Monday, October 22, 2018 at 2:04:08 AM UTC-10, Ophelia wrote:
> >> > "dsi1" wrote in message
> >> > ...
> >> >
> >> > On Sunday, October 21, 2018 at 9:40:03 PM UTC-10, Ophelia wrote:
> >> > >
> >> > > I use 'light' olive oil. Works fine for me.
> >> >
> >> > The Chinese are starting to use olive oil in their cooking. I think it's
> >> > considered a gourmet/high-status/luxury item over there. I never thought I'd
> >> > see the day!
> >> >
> >> > Other than that, those pakes probably use the cheapest oil they can grab a
> >> > hold of. I usually get soybean oil because it's cheap stuff. Right now I'm
> >> > using canola oil - because it was the cheapest oil on the shelf. I use a lot
> >> > of oil when cooking so cheap is always good.
> >> >
> >> > ==
> >> >
> >> > I don't actually like regular olive oil. The flavour is too strong for me.
> >>
> >> Olive oil has the unpleasant smell of oil that's gone rancid so I'm not a big fan. OTOH, the fact that the Chinese people have gotten a taste for the stuff is wonderful news for people that produce olive oil.
> >
> >Perhaps it has that smell to you. Not everybody agrees. Last night I had
> >a salad dressed with 1 teaspoon balsamic vinegar, 1 teaspoon soy sauce
> >(Kikkoman), and 1 tablespoon of olive oil.
>
> Do you distinguish between chemically "fermented" soy sauce (using
> hydrochloric acid) and naturally fermented soy sauce? Generally
> speaking, Chinese soy sauce is chemical and Japanese is natural.

I don't pay a ton of attention. I buy what tastes good to me, and
is reasonably readily available. ("Reasonable" means "I can use my
lunch hour to go to an Asian grocery that carries it, and still have
time to eat lunch.")


Cindy Hamilton