Charles Gifford wrote:

> "MAYA" > wrote in message
> ...
>
>>Hi
>>
>>Can anyone suggest some recipes that specifically use extra-virgin olive
>>oil? I bought two liters at a sale.
>
>
> Extra virgin olive oil is all that I use. I save the oil I like the flavor
> of the most for salads, bread, seasoning, etc. The extra virgin oil that I
> like less, I use for all other cooking uses where olive oil is appropriate.
> The cost of extra virgin is not that much more than lower quality oils and
> the flavor is better (usually). Of course some extra virgin olive oil is
> *much* more expensive and that I save for special uses.
>
> Charlie
>
>
EVOO has a lower smoking point than regular olive oil. It's a waste of
money to use the good stuff, with its great nuances, and waste it all on
cooking it. It's like taking caviar, and boiling it for hours.

For deep frying or regular pan frying, corn oil is pretty good. Lard is
the best, but many are scared of it because it's animal fat.

The cost of good quality fruity EVOO is much higher than the mediocre
stuff; unless you are buying the crap they sell at the stupidmarket.

Goya EVOO is the best for the prices; packs quite a fruity punch.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





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