Anyone notice that there is an over abundance of olive oil
(specifically EVOO) used by the TV chefs? Today Tyler Florence put
EEVO in guacamole. IN GUAC! Ick! Just seems like every show I watch
they are dumping EVOO on something.

-L.

On 8/22/2004, usenetlyn wrote, in part:

>Anyone notice that there is an over abundance of olive oil
>(specifically EVOO) used by the TV chefs?

I have often thought the same thing. I like extra virgin olive
oil, including the more "commercial brands" like Star or
Scarpelli (sp?) and some of the "artisanals" which I've tried,
although I resist the idea of shelling out $25 or more for
a bottle. Heck, even some of the store brands seem good
to me, if lacking a "status" label.

Having said that, the first TV chef I recall doing the olive oil
soak is Mario Battali (sp?). He almost invariably says that
he is "drizzling" whatever the dish happens to be with extra
virgin olive oil, but it looks like more than a drizzle to me.
I basically don't want an oil slick in everything I eat, regardless
of how good the oil is, and the flavor has a way of dominating
the dish.

I haven't been to Italy (recognizing that Greece, Spain and other
countries, including the US, produce olive oil) in about 5 or 6
years, but for the few times I've had the chance to be there,
I really don't remember it being used quite so liberally on so
many otherwise finished dishes. To the extent that it was used,
I recall it being used with more discretion or being left on the table
for the customer to apply like a condiment. I 'm sure there are
bona fide "Italophiles" here who may dispute that statement, so
let's hear from them if they wish to come forward to advance a
different view.

I think that olive oil is a great product which deserves an enduring
place in our cooking, but it seems that it's always this way for
whatever the item of the moment is, be it pesto, cilantro, lemon-
grass, etc. If you like it a little, you're going to get it a lot, sort of
like reality TV.

BTW, and with no offense whatsoever to you, I almost never say
"EVOO", mostly because of Rachel Ray, whom I've become more
accepting of in recent months, even if she still bugs me, especially
with her habit of almost always saying "EVOO" followed up, as if
parenthetically, with "extra virgin olive oil".

In article >,
(-L. wrote:

> Anyone notice that there is an over abundance of olive oil
> (specifically EVOO) used by the TV chefs? Today Tyler Florence put
> EEVO in guacamole. IN GUAC! Ick! Just seems like every show I watch
> they are dumping EVOO on something.
>
> -L.

I don't put any oil at all in Guacamole!
What's up with that? :-P
There is already plenty of natural avocado oil
in guac'.

Sheesh!

:-P

And I am a fan of EVOO. I don't use anything else to cook with
with the exception of some fresh butter when I'm sauteeing sea bugs
or mushrooms.

I'll also occasionally melt it on fresh steamed veggies with a squeeze
of fresh lemon.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

"Katra" > wrote in message
...
> In article >,
> (-L. wrote:
>
> > Anyone notice that there is an over abundance of olive oil
> > (specifically EVOO) used by the TV chefs? Today Tyler Florence put
> > EEVO in guacamole. IN GUAC! Ick! Just seems like every show I watch
> > they are dumping EVOO on something.
> >
> > -L.
>
> I don't put any oil at all in Guacamole!
> What's up with that? :-P
> There is already plenty of natural avocado oil
> in guac'.
>
> Sheesh!
>
> :-P
>
> And I am a fan of EVOO. I don't use anything else to cook with
> with the exception of some fresh butter when I'm sauteeing sea bugs
> or mushrooms.
>
> I'll also occasionally melt it on fresh steamed veggies with a squeeze
> of fresh lemon.
>
> K.
>
> --


I always do the butter/lemon thing on my veggies too! It's yummy.

kili

In article >,
"Mrs. Fat Man®" > wrote:

> "Katra" > wrote in message
> ...
> > In article >,
> > (-L. wrote:
> >
> > > Anyone notice that there is an over abundance of olive oil
> > > (specifically EVOO) used by the TV chefs? Today Tyler Florence put
> > > EEVO in guacamole. IN GUAC! Ick! Just seems like every show I watch
> > > they are dumping EVOO on something.
> > >
> > > -L.
> >
> > I don't put any oil at all in Guacamole!
> > What's up with that? :-P
> > There is already plenty of natural avocado oil
> > in guac'.
> >
> > Sheesh!
> >
> > :-P
> >
> > And I am a fan of EVOO. I don't use anything else to cook with
> > with the exception of some fresh butter when I'm sauteeing sea bugs
> > or mushrooms.
> >
> > I'll also occasionally melt it on fresh steamed veggies with a squeeze
> > of fresh lemon.
> >
> > K.
> >
> > --
>
>
> I always do the butter/lemon thing on my veggies too! It's yummy.
>
> kili
>
>

Gotta be fresh lemon too! :-)
Not that bottled stuff. <shiver>
My dad buys that and I can never understand why!
It's soooo bitter.

K.

>> I'll also occasionally melt it on fresh steamed veggies with a squeeze
>> of fresh lemon.
>>
>> K.
>
>I always do the butter/lemon thing on my veggies too! It's yummy.
>
>kili

Always? How boring. There are veggies I think are just awful with lemon, like
most all leafy greens; spinach, kale, mustard, beet tops, collards... don't
even want butter with those... pork fat rulz, as in bacon. More often than
lemon butter on veggies I prefer soy sauce, sesame oil, and garlic dressing
(sometimes a little hot pepper)... great on brocolli, cauliflower, or carrots.
I like butter on a baked potato, but hold the lemon.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

-L. : > wrote:
> Anyone notice that there is an over abundance of olive oil
> (specifically EVOO) used by the TV chefs? Today Tyler Florence put
> EEVO in guacamole. IN GUAC! Ick! Just seems like every show I watch
> they are dumping EVOO on something.

No. Honestly, I haven't noticed that. One incident certainly
does not form a trend.

Kevintsheehy wrote:

> BTW, and with no offense whatsoever to you, I almost never say
> "EVOO", mostly because of Rachel Ray, whom I've become more
> accepting of in recent months, even if she still bugs me, especially
> with her habit of almost always saying "EVOO" followed up, as if
> parenthetically, with "extra virgin olive oil".

You must be one of those people who only uses it on food.

In article >,
(Kevintsheehy) wrote:

> BTW, and with no offense whatsoever to you, I almost never say
> "EVOO", mostly because of Rachel Ray, whom I've become more
> accepting of in recent months, even if she still bugs me, especially
> with her habit of almost always saying "EVOO" followed up, as if
> parenthetically, with "extra virgin olive oil".

That _is_ annoying, though Rachel Ray has other endearing qualities,
IMHO. What I don't understand is why she _pan-fries_ in extra-virgin
olive oil. Must be getting it for free ....

sd

Mark Thorson wrote:
> Kevintsheehy wrote:
>
>
>>BTW, and with no offense whatsoever to you, I almost never say
>>"EVOO", mostly because of Rachel Ray, whom I've become more
>>accepting of in recent months, even if she still bugs me, especially
>>with her habit of almost always saying "EVOO" followed up, as if
>>parenthetically, with "extra virgin olive oil".
>
>
> You must be one of those people who only uses it on food.
>


"I object to all this sex on the telly, I mean, I keep falling off!"
--MPFC

Best regards,
Bob

"PENMART01" > wrote in message
...
>
> Always? How boring. There are veggies I think are just awful with lemon,
like
> most all leafy greens; spinach, kale, mustard, beet tops, collards...
don't
> even want butter with those... pork fat rulz, as in bacon. More often
than
> lemon butter on veggies I prefer soy sauce, sesame oil, and garlic
dressing
> (sometimes a little hot pepper)... great on brocolli, cauliflower, or
carrots.
> I like butter on a baked potato, but hold the lemon.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon

Pork fat ? You bet! I do green beans sautéed in bacon grease (not
overpowering, just enough to coat the pan) AFTER having boiled for 2
minutes, then shocked in ice water, then dried before the bacon grease
thing. Really bright green color & a little snap to 'em. . .

You can add back in the crumbled bacon (if ya didn't eat it) when serving up
the beans. World-class, I tell ya! (as opposed to just steamed then
buttered).

OK, I'll shut up . . .

van

On 2004-08-22, sd > wrote:

> IMHO. What I don't understand is why she _pan-fries_ in extra-virgin
> olive oil. Must be getting it for free ....

I pan-fry with evoo. No big deal. I just make sure it's on sale for half
price when I buy it. I also only use it when I'm going to be making a sauce
from whatever I'm frying, typically fish or fowl. All my butter sauces
start out with evoo. I use other oils like canola or peanut or lard for
more mundane fry ups.

nb

"PENMART01" > wrote in message
...
> >> I'll also occasionally melt it on fresh steamed veggies with a squeeze
> >> of fresh lemon.
> >>
> >> K.
> >
> >I always do the butter/lemon thing on my veggies too! It's yummy.
> >
> >kili
>
> Always? How boring. There are veggies I think are just awful with lemon,
like
> most all leafy greens; spinach, kale, mustard, beet tops, collards...
don't
> even want butter with those... pork fat rulz, as in bacon. More often
than
> lemon butter on veggies I prefer soy sauce, sesame oil, and garlic
dressing
> (sometimes a little hot pepper)... great on brocolli, cauliflower, or
carrots.
> I like butter on a baked potato, but hold the lemon.
>
>

Okay Sheldon, you're getting technical. LOL. I was referring to things
like Broccoli, Asparagus and spinach. Can you ever forgive me? :~)

(You know, I still think you're one of the funniest guys on Usenet even if
everyone else killfiles you - or me, now.)

kili

"Van" > wrote in message
...
>
> "PENMART01" > wrote in message
> ...
> >
> > Always? How boring. There are veggies I think are just awful with
lemon,
> like
> > most all leafy greens; spinach, kale, mustard, beet tops, collards...
> don't
> > even want butter with those... pork fat rulz, as in bacon. More often
> than
> > lemon butter on veggies I prefer soy sauce, sesame oil, and garlic
> dressing
> > (sometimes a little hot pepper)... great on brocolli, cauliflower, or
> carrots.
> > I like butter on a baked potato, but hold the lemon.
> >
> >
> > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> > ---= Move UNITED NATIONS To Paris =---
> > *********
> > "Life would be devoid of all meaning were it without tribulation."
> > Sheldon
>
> Pork fat ? You bet! I do green beans sautéed in bacon grease (not
> overpowering, just enough to coat the pan) AFTER having boiled for 2
> minutes, then shocked in ice water, then dried before the bacon grease
> thing. Really bright green color & a little snap to 'em. . .
>
> You can add back in the crumbled bacon (if ya didn't eat it) when serving
up
> the beans. World-class, I tell ya! (as opposed to just steamed then
> buttered).
>
> OK, I'll shut up . . .
>
> van
>
>

Green beans and bacon go extremely well together. Throw in some sauteed
onion and we're REALLY happy. Okay, toss in a couple of potato chunks.
Alright mushrooms too. Forget it. :~)

kili

"Van" > wrote in message
...
>
> "PENMART01" > wrote in message
> ...
> >
> > Always? How boring. There are veggies I think are just awful with
lemon,
> like
> > most all leafy greens; spinach, kale, mustard, beet tops, collards...
> don't
> > even want butter with those... pork fat rulz, as in bacon. More often
> than
> > lemon butter on veggies I prefer soy sauce, sesame oil, and garlic
> dressing
> > (sometimes a little hot pepper)... great on brocolli, cauliflower, or
> carrots.
> > I like butter on a baked potato, but hold the lemon.
> >
> >
> > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> > ---= Move UNITED NATIONS To Paris =---
> > *********
> > "Life would be devoid of all meaning were it without tribulation."
> > Sheldon
>
> Pork fat ? You bet! I do green beans sautéed in bacon grease (not
> overpowering, just enough to coat the pan) AFTER having boiled for 2
> minutes, then shocked in ice water, then dried before the bacon grease
> thing. Really bright green color & a little snap to 'em. . .
>
> You can add back in the crumbled bacon (if ya didn't eat it) when serving
up
> the beans. World-class, I tell ya! (as opposed to just steamed then
> buttered).
>
> OK, I'll shut up . . .
>
> van
>
>

Green beans and bacon go extremely well together. Throw in some sauteed
onion and we're REALLY happy. Okay, toss in a couple of potato chunks.
Alright mushrooms too. Forget it. :~)

kili

In article >,
(PENMART01) wrote:

> >> I'll also occasionally melt it on fresh steamed veggies with a squeeze
> >> of fresh lemon.
> >>
> >> K.
> >
> >I always do the butter/lemon thing on my veggies too! It's yummy.
> >
> >kili
>
> Always? How boring. There are veggies I think are just awful with lemon,
> like
> most all leafy greens; spinach, kale, mustard, beet tops, collards... don't
> even want butter with those... pork fat rulz, as in bacon. More often than
> lemon butter on veggies I prefer soy sauce, sesame oil, and garlic dressing
> (sometimes a little hot pepper)... great on brocolli, cauliflower, or
> carrots.
> I like butter on a baked potato, but hold the lemon.
>
> Sheldon
> ````````````

Oh Shel', Lemon butter on Spinach and swiss chard is one of my
FAVORITES! :-)

I won't put it on carrots or potatoes tho'.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Mrs. Fat Man=AE wrote:

> Okay Sheldon, you're getting technical. LOL. I was referring to thing=
s
> like Broccoli, Asparagus and spinach. Can you ever forgive me? :~)
>=20
> (You know, I still think you're one of the funniest guys on Usenet eve=
n if
> everyone else killfiles you - or me, now.)
>=20
> kili
>=20
>=20

Nah. I've killfiled no one. (yet) I've just kinda learned to scan the=20
first part of the post and then read it, or not.

I use the "ignore thread" function of the my reader. I "nuke"=20
policitcal and religious posts, period. Misc. others as well, but=20
those two catagories without fail.

Shel can get "over the edge" when he forgets his medicine (just a joke=20
Sheldon) but overlooking things is something that's learned over the=20
years. Hell, if I couldn't overlook things I'd never get together with=20
my sisters. And I'm sure that they feel the same about me. :-)

--=20
Steve

Love may be blind but marriage is a real eye-opener.

"Steve Calvin" > wrote in message
...
Mrs. Fat Man® wrote:

> Okay Sheldon, you're getting technical. LOL. I was referring to things
> like Broccoli, Asparagus and spinach. Can you ever forgive me? :~)
>
> (You know, I still think you're one of the funniest guys on Usenet even
if
> everyone else killfiles you - or me, now.)
>
> kili
>
>

Nah. I've killfiled no one. (yet) I've just kinda learned to scan the
first part of the post and then read it, or not.

I use the "ignore thread" function of the my reader. I "nuke"
policitcal and religious posts, period. Misc. others as well, but
those two catagories without fail.

Shel can get "over the edge" when he forgets his medicine (just a joke
Sheldon) but overlooking things is something that's learned over the
years. Hell, if I couldn't overlook things I'd never get together with
my sisters. And I'm sure that they feel the same about me. :-)

--
Steve

Love may be blind but marriage is a real eye-opener.


Thanks for not killfiling me, Steve.

kili

"Steve Calvin" > wrote in message
...
Mrs. Fat Man® wrote:

> Okay Sheldon, you're getting technical. LOL. I was referring to things
> like Broccoli, Asparagus and spinach. Can you ever forgive me? :~)
>
> (You know, I still think you're one of the funniest guys on Usenet even
if
> everyone else killfiles you - or me, now.)
>
> kili
>
>

Nah. I've killfiled no one. (yet) I've just kinda learned to scan the
first part of the post and then read it, or not.

I use the "ignore thread" function of the my reader. I "nuke"
policitcal and religious posts, period. Misc. others as well, but
those two catagories without fail.

Shel can get "over the edge" when he forgets his medicine (just a joke
Sheldon) but overlooking things is something that's learned over the
years. Hell, if I couldn't overlook things I'd never get together with
my sisters. And I'm sure that they feel the same about me. :-)

--
Steve

Love may be blind but marriage is a real eye-opener.


Thanks for not killfiling me, Steve.

kili

wrote in message >...
> -L. : > wrote:
> > Anyone notice that there is an over abundance of olive oil
> > (specifically EVOO) used by the TV chefs? Today Tyler Florence put
> > EEVO in guacamole. IN GUAC! Ick! Just seems like every show I watch
> > they are dumping EVOO on something.
>
> No. Honestly, I haven't noticed that. One incident certainly
> does not form a trend.

The "one incident" was merely an example. It happens on almost every
show I watch on Food Network - Rachel Ray, Bobby Flay, Emeril, others
I can't even think of right now... you name it, they dump it. I like
EVOO - but certainly use *way* less than most TV chefs.

-L.

(Kevintsheehy) wrote in message >...
> On 8/22/2004, usenetlyn wrote, in part:
>
> >Anyone notice that there is an over abundance of olive oil
> >(specifically EVOO) used by the TV chefs?
>
> I have often thought the same thing. I like extra virgin olive
> oil, including the more "commercial brands" like Star or
> Scarpelli (sp?) and some of the "artisanals" which I've tried,
> although I resist the idea of shelling out $25 or more for
> a bottle. Heck, even some of the store brands seem good
> to me, if lacking a "status" label.
>
> Having said that, the first TV chef I recall doing the olive oil
> soak is Mario Battali (sp?). He almost invariably says that
> he is "drizzling" whatever the dish happens to be with extra
> virgin olive oil, but it looks like more than a drizzle to me.
> I basically don't want an oil slick in everything I eat, regardless
> of how good the oil is, and the flavor has a way of dominating
> the dish.

Bingo. I like it when used sparingly and in appropriate dishes.
Today on Martha's Kitchen some guest pastry chef (Hermes?) put it into
Lemmon Cake with raspberries. While it sounds interesting, the
flavor is just too overpowering for me to think this tasted all that
great.

>
> I haven't been to Italy (recognizing that Greece, Spain and other
> countries, including the US, produce olive oil) in about 5 or 6
> years, but for the few times I've had the chance to be there,
> I really don't remember it being used quite so liberally on so
> many otherwise finished dishes. To the extent that it was used,
> I recall it being used with more discretion or being left on the table
> for the customer to apply like a condiment. I 'm sure there are
> bona fide "Italophiles" here who may dispute that statement, so
> let's hear from them if they wish to come forward to advance a
> different view.
>
> I think that olive oil is a great product which deserves an enduring
> place in our cooking, but it seems that it's always this way for
> whatever the item of the moment is, be it pesto, cilantro, lemon-
> grass, etc. If you like it a little, you're going to get it a lot, sort of
> like reality TV.
>
> BTW, and with no offense whatsoever to you, I almost never say
> "EVOO", mostly because of Rachel Ray, whom I've become more
> accepting of in recent months, even if she still bugs me, especially
> with her habit of almost always saying "EVOO" followed up, as if
> parenthetically, with "extra virgin olive oil".

Neither do I, for the same reason - but it's just easier to type. I'm
tired.

-L.

(Kevintsheehy) wrote in message >...
> On 8/22/2004, usenetlyn wrote, in part:
>
> >Anyone notice that there is an over abundance of olive oil
> >(specifically EVOO) used by the TV chefs?
>
> I have often thought the same thing. I like extra virgin olive
> oil, including the more "commercial brands" like Star or
> Scarpelli (sp?) and some of the "artisanals" which I've tried,
> although I resist the idea of shelling out $25 or more for
> a bottle. Heck, even some of the store brands seem good
> to me, if lacking a "status" label.
>
> Having said that, the first TV chef I recall doing the olive oil
> soak is Mario Battali (sp?). He almost invariably says that
> he is "drizzling" whatever the dish happens to be with extra
> virgin olive oil, but it looks like more than a drizzle to me.
> I basically don't want an oil slick in everything I eat, regardless
> of how good the oil is, and the flavor has a way of dominating
> the dish.

Bingo. I like it when used sparingly and in appropriate dishes.
Today on Martha's Kitchen some guest pastry chef (Hermes?) put it into
Lemmon Cake with raspberries. While it sounds interesting, the
flavor is just too overpowering for me to think this tasted all that
great.

>
> I haven't been to Italy (recognizing that Greece, Spain and other
> countries, including the US, produce olive oil) in about 5 or 6
> years, but for the few times I've had the chance to be there,
> I really don't remember it being used quite so liberally on so
> many otherwise finished dishes. To the extent that it was used,
> I recall it being used with more discretion or being left on the table
> for the customer to apply like a condiment. I 'm sure there are
> bona fide "Italophiles" here who may dispute that statement, so
> let's hear from them if they wish to come forward to advance a
> different view.
>
> I think that olive oil is a great product which deserves an enduring
> place in our cooking, but it seems that it's always this way for
> whatever the item of the moment is, be it pesto, cilantro, lemon-
> grass, etc. If you like it a little, you're going to get it a lot, sort of
> like reality TV.
>
> BTW, and with no offense whatsoever to you, I almost never say
> "EVOO", mostly because of Rachel Ray, whom I've become more
> accepting of in recent months, even if she still bugs me, especially
> with her habit of almost always saying "EVOO" followed up, as if
> parenthetically, with "extra virgin olive oil".

Neither do I, for the same reason - but it's just easier to type. I'm
tired.

-L.

"Van" > wrote in message >.. .
> "PENMART01" > wrote in message
> ...
> >
> > Always? How boring. There are veggies I think are just awful with lemon,
> like
> > most all leafy greens; spinach, kale, mustard, beet tops, collards...
> don't
> > even want butter with those... pork fat rulz, as in bacon. More often
> than
> > lemon butter on veggies I prefer soy sauce, sesame oil, and garlic
> dressing
> > (sometimes a little hot pepper)... great on brocolli, cauliflower, or
> carrots.
> > I like butter on a baked potato, but hold the lemon.
> >
> >
> > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> > ---= Move UNITED NATIONS To Paris =---
> > *********
> > "Life would be devoid of all meaning were it without tribulation."
> > Sheldon
>
> Pork fat ? You bet! I do green beans sautéed in bacon grease (not
> overpowering, just enough to coat the pan) AFTER having boiled for 2
> minutes, then shocked in ice water, then dried before the bacon grease
> thing. Really bright green color & a little snap to 'em. . .
>
> You can add back in the crumbled bacon (if ya didn't eat it) when serving up
> the beans. World-class, I tell ya! (as opposed to just steamed then
> buttered).

That's another thing people add to a lot of things - Bacon. I don't
get that one either - it is, again, overpowering. We don't do pork,
so it's not really an issue in our house.

The green beans with bacon comment gave me a giggle - Mom used to
pressure cook her fresh-from-the-garden green beans until they were
brown and dead and then sautee them with bacon. To this day, the
thought repulses me. I like my greenies waved through some steam a
couple minutes, au natural.

-L.

Katra > wrote in message >...
> In article >,
> (-L. wrote:
>
> > Anyone notice that there is an over abundance of olive oil
> > (specifically EVOO) used by the TV chefs? Today Tyler Florence put
> > EEVO in guacamole. IN GUAC! Ick! Just seems like every show I watch
> > they are dumping EVOO on something.
> >
> > -L.
>
> I don't put any oil at all in Guacamole!
> What's up with that? :-P
> There is already plenty of natural avocado oil
> in guac'.
>
> Sheesh!
>
> :-P

That's what I don't understand. It made me grit my teeth when they added it.

-L.

In article > ,
(-L. wrote:

> Katra > wrote in message
> >...
> > In article >,
> > (-L. wrote:
> >
> > > Anyone notice that there is an over abundance of olive oil
> > > (specifically EVOO) used by the TV chefs? Today Tyler Florence put
> > > EEVO in guacamole. IN GUAC! Ick! Just seems like every show I watch
> > > they are dumping EVOO on something.
> > >
> > > -L.
> >
> > I don't put any oil at all in Guacamole!
> > What's up with that? :-P
> > There is already plenty of natural avocado oil
> > in guac'.
> >
> > Sheesh!
> >
> > :-P
>
> That's what I don't understand. It made me grit my teeth when they added it.
>
> -L.

The very thought of it makes me gag.....

<ralph!>

K.
--
"I NEED my pain!"
-- William Shatner, Star Trek 5

On Mon, 23 Aug 2004 02:25:42 -0500, Katra
> wrote:

> In article > ,
> (-L. wrote:
>
> > Katra > wrote in message
> > >...
> > > In article >,
> > > (-L. wrote:
> > >
> > > > Anyone notice that there is an over abundance of olive oil
> > > > (specifically EVOO) used by the TV chefs? Today Tyler Florence put
> > > > EEVO in guacamole. IN GUAC! Ick! Just seems like every show I watch
> > > > they are dumping EVOO on something.
> > > >
> > > > -L.
> > >
> > > I don't put any oil at all in Guacamole!
> > > What's up with that? :-P
> > > There is already plenty of natural avocado oil
> > > in guac'.
> > >
> > > Sheesh!
> > >
> > > :-P
> >
> > That's what I don't understand. It made me grit my teeth when they added it.
> >
> > -L.
>
> The very thought of it makes me gag.....
>
Maybe they're using "Florida" avocados (those things that
are the size of small footballs), which are particularly
tasteless and probably need a shot of EVOO just to make them
palatable.

sf
Practice safe eating - always use condiments

sf > wrote in message >. ..
> On Mon, 23 Aug 2004 02:25:42 -0500, Katra
> > wrote:
>
> > In article > ,
> > (-L. wrote:
> >
> > > Katra > wrote in message
> > > >...
> > > > In article >,
> > > > (-L. wrote:
> > > >
> > > > > Anyone notice that there is an over abundance of olive oil
> > > > > (specifically EVOO) used by the TV chefs? Today Tyler Florence put
> > > > > EEVO in guacamole. IN GUAC! Ick! Just seems like every show I watch
> > > > > they are dumping EVOO on something.
> > > > >
> > > > > -L.
> > > >
> > > > I don't put any oil at all in Guacamole!
> > > > What's up with that? :-P
> > > > There is already plenty of natural avocado oil
> > > > in guac'.
> > > >
> > > > Sheesh!
> > > >
> > > > :-P
> > >
> > > That's what I don't understand. It made me grit my teeth when they added it.
> > >
> > > -L.
> >
> > The very thought of it makes me gag.....
> >
> Maybe they're using "Florida" avocados (those things that
> are the size of small footballs), which are particularly
> tasteless and probably need a shot of EVOO just to make them
> palatable.
>
> sf
> Practice safe eating - always use condiments



They were Haas (sp?). The recipe was just too weird for me...

-L.

sf > wrote in message >. ..
> On Mon, 23 Aug 2004 02:25:42 -0500, Katra
> > wrote:
>
> > In article > ,
> > (-L. wrote:
> >
> > > Katra > wrote in message
> > > >...
> > > > In article >,
> > > > (-L. wrote:
> > > >
> > > > > Anyone notice that there is an over abundance of olive oil
> > > > > (specifically EVOO) used by the TV chefs? Today Tyler Florence put
> > > > > EEVO in guacamole. IN GUAC! Ick! Just seems like every show I watch
> > > > > they are dumping EVOO on something.
> > > > >
> > > > > -L.
> > > >
> > > > I don't put any oil at all in Guacamole!
> > > > What's up with that? :-P
> > > > There is already plenty of natural avocado oil
> > > > in guac'.
> > > >
> > > > Sheesh!
> > > >
> > > > :-P
> > >
> > > That's what I don't understand. It made me grit my teeth when they added it.
> > >
> > > -L.
> >
> > The very thought of it makes me gag.....
> >
> Maybe they're using "Florida" avocados (those things that
> are the size of small footballs), which are particularly
> tasteless and probably need a shot of EVOO just to make them
> palatable.
>
> sf
> Practice safe eating - always use condiments



They were Haas (sp?). The recipe was just too weird for me...

-L.

sf > wrote in message >. ..
> On Mon, 23 Aug 2004 02:25:42 -0500, Katra
> > wrote:
>
> > In article > ,
> > (-L. wrote:
> >
> > > Katra > wrote in message
> > > >...
> > > > In article >,
> > > > (-L. wrote:
> > > >
> > > > > Anyone notice that there is an over abundance of olive oil
> > > > > (specifically EVOO) used by the TV chefs? Today Tyler Florence put
> > > > > EEVO in guacamole. IN GUAC! Ick! Just seems like every show I watch
> > > > > they are dumping EVOO on something.
> > > > >
> > > > > -L.
> > > >
> > > > I don't put any oil at all in Guacamole!
> > > > What's up with that? :-P
> > > > There is already plenty of natural avocado oil
> > > > in guac'.
> > > >
> > > > Sheesh!
> > > >
> > > > :-P
> > >
> > > That's what I don't understand. It made me grit my teeth when they added it.
> > >
> > > -L.
> >
> > The very thought of it makes me gag.....
> >
> Maybe they're using "Florida" avocados (those things that
> are the size of small footballs), which are particularly
> tasteless and probably need a shot of EVOO just to make them
> palatable.
>
> sf
> Practice safe eating - always use condiments



They were Haas (sp?). The recipe was just too weird for me...

-L.

On 23 Aug 2004 23:02:50 -0700, (-L.
wrote:

> They were Haas (sp?). The recipe was just too weird for me...

In that case, I agree.

sf
Practice safe eating - always use condiments

On 23 Aug 2004 23:02:50 -0700, (-L.
wrote:

> They were Haas (sp?). The recipe was just too weird for me...

In that case, I agree.

sf
Practice safe eating - always use condiments

On Sun, 22 Aug 2004 19:14:00 GMT, "Mrs. Fat Man®"
> wrote:
>
>(You know, I still think you're one of the funniest guys on Usenet even if
>everyone else killfiles you - or me, now.)
>
>kili
>
dear god.

your pal,
blake

On Sun, 22 Aug 2004 19:14:00 GMT, "Mrs. Fat Man®"
> wrote:
>
>(You know, I still think you're one of the funniest guys on Usenet even if
>everyone else killfiles you - or me, now.)
>
>kili
>
dear god.

your pal,
blake

On Wed, 25 Aug 2004 04:08:41 GMT, blake murphy
> wrote:

> On Sun, 22 Aug 2004 19:14:00 GMT, "Mrs. Fat Man®"
> > wrote:
> >
> >(You know, I still think you're one of the funniest guys on Usenet even if
> >everyone else killfiles you - or me, now.)
> >
> >kili
> >
> dear god.
>
> your pal,
> blake

Geeze, Blake... you cut the meat- WHO was she replying to?

sf
Practice safe eating - always use condiments

On Wed, 25 Aug 2004 04:08:41 GMT, blake murphy
> wrote:

> On Sun, 22 Aug 2004 19:14:00 GMT, "Mrs. Fat Man®"
> > wrote:
> >
> >(You know, I still think you're one of the funniest guys on Usenet even if
> >everyone else killfiles you - or me, now.)
> >
> >kili
> >
> dear god.
>
> your pal,
> blake

Geeze, Blake... you cut the meat- WHO was she replying to?

sf
Practice safe eating - always use condiments

On Thu, 26 Aug 2004 03:14:05 GMT, sf > wrote:

>On Wed, 25 Aug 2004 04:08:41 GMT, blake murphy
> wrote:
>
>> On Sun, 22 Aug 2004 19:14:00 GMT, "Mrs. Fat Man®"
>> > wrote:
>> >
>> >(You know, I still think you're one of the funniest guys on Usenet even if
>> >everyone else killfiles you - or me, now.)
>> >
>> >kili
>> >
>> dear god.
>>
>> your pal,
>> blake
>
>Geeze, Blake... you cut the meat- WHO was she replying to?
>
>sf
>Practice safe eating - always use condiments

that well-known author of usenet drolleries, sheldon.

your pal,
blake

On Thu, 26 Aug 2004 03:14:05 GMT, sf > wrote:

>On Wed, 25 Aug 2004 04:08:41 GMT, blake murphy
> wrote:
>
>> On Sun, 22 Aug 2004 19:14:00 GMT, "Mrs. Fat Man®"
>> > wrote:
>> >
>> >(You know, I still think you're one of the funniest guys on Usenet even if
>> >everyone else killfiles you - or me, now.)
>> >
>> >kili
>> >
>> dear god.
>>
>> your pal,
>> blake
>
>Geeze, Blake... you cut the meat- WHO was she replying to?
>
>sf
>Practice safe eating - always use condiments

that well-known author of usenet drolleries, sheldon.

your pal,
blake