I went into a tiny grocery store a couple of blocks away from San
Francisco State U today. It had an interesting assortment of goods...
what I noticed in particular was that it had 24 *different* brands of
Extra Virgin Olive Oil displayed on two shelves. I counted twice.
Bought a California EVOO on sale 12 oz for $2.99 (in a stand alone
display)... which brings the total to 25. I've never seen that many
different brands of EVOO together before!

--

Never trust a dog to watch your food.

On Sat, 27 Nov 2010 18:11:57 -0800, sf wrote:

> I went into a tiny grocery store a couple of blocks away from San
> Francisco State U today. It had an interesting assortment of goods...
> what I noticed in particular was that it had 24 *different* brands of
> Extra Virgin Olive Oil displayed on two shelves. I counted twice.
> Bought a California EVOO on sale 12 oz for $2.99 (in a stand alone
> display)... which brings the total to 25. I've never seen that many
> different brands of EVOO together before!

What - You don't have an olive oil store in the San Francisco?

http://www.conolios.com/

Even our Central Markets carry at least 25 different brands.

-sw

On Nov 27, 6:25*pm, Sqwertz > wrote:
> On Sat, 27 Nov 2010 18:11:57 -0800, sf wrote:
> > I went into a tiny grocery store a couple of blocks away from San
> > Francisco State U today. *It had an interesting assortment of goods....
> > what I noticed in particular was that it had 24 *different* brands of
> > Extra Virgin Olive Oil displayed on two shelves. *I counted twice.
> > Bought a California EVOO on sale 12 oz *for $2.99 (in a stand alone
> > display)... which brings the total to 25. *I've never seen that many
> > different brands of EVOO together before!
>
> What - You don't have an olive oil store in the San Francisco? *
>
> http://www.conolios.com/

There's one like it in Campbell, but it's effing expensive.

> Even our Central Markets carry at least 25 different brands.

Rainbow Grocery stands out in my mind for their selection.

On Sat, 27 Nov 2010 22:20:03 -0800 (PST), spamtrap1888
> wrote:

> On Nov 27, 6:25*pm, Sqwertz > wrote:
> > On Sat, 27 Nov 2010 18:11:57 -0800, sf wrote:
> > > I went into a tiny grocery store a couple of blocks away from San
> > > Francisco State U today. *It had an interesting assortment of goods...
> > > what I noticed in particular was that it had 24 *different* brands of
> > > Extra Virgin Olive Oil displayed on two shelves. *I counted twice.
> > > Bought a California EVOO on sale 12 oz *for $2.99 (in a stand alone
> > > display)... which brings the total to 25. *I've never seen that many
> > > different brands of EVOO together before!
> >
> > What - You don't have an olive oil store in the San Francisco? *
> >
> > http://www.conolios.com/
>
> There's one like it in Campbell, but it's effing expensive.

The one in Campbell is the only "local" one I've heard of too.
>
> > Even our Central Markets carry at least 25 different brands.
>
> Rainbow Grocery stands out in my mind for their selection.

The market doesn't attract many people outside of Park Merced, so I
was surprised by the variety... especially since the customers are
mainly students.

Another thing that struck my funny bone.... they only had one brand of
chili sauce - Homade (my favorite too).

--

Never trust a dog to watch your food.

On Sat, 27 Nov 2010 23:10:19 -0800, sf wrote:

> they only had one brand of chili sauce - Homade (my favorite too).

There's really a brand called "Ho made"? And its your favorite.

-sw

In article >,
Sqwertz > wrote:

> On Sat, 27 Nov 2010 23:10:19 -0800, sf wrote:
>
> > they only had one brand of chili sauce - Homade (my favorite too).
>
> There's really a brand called "Ho made"? And its your favorite.

http://ecart.raleys.com/pd/Homade/Ch...7012099/D03217
86

I found it hard to believe, also, but there it is.

--
Dan Abel
Petaluma, California USA

"sf" > wrote in message
...
>
> I went into a tiny grocery store a couple of blocks away from San
> Francisco State U today. It had an interesting assortment of goods...
> what I noticed in particular was that it had 24 *different* brands of
> Extra Virgin Olive Oil displayed on two shelves. I counted twice.
> Bought a California EVOO on sale 12 oz for $2.99 (in a stand alone
> display)... which brings the total to 25. I've never seen that many
> different brands of EVOO together before!

Some of the gourmet type stores here have at least that many and the Italian
stores in NY had at least that many. I just tend to buy the stuff they have
at Costco. It's cheap!

Il 28/11/2010 03:24, Julie Bove ha scritto:

>> display)... which brings the total to 25. I've never seen that many
>> different brands of EVOO together before!

> Some of the gourmet type stores here have at least that many and the Italian
> stores in NY had at least that many.

Even the average supermarket here has 40 to 60 different varieties of
EVO oil, and I'm not in a olive growing place. The EVO oil shelves are
more than half of all the shelf space dedicated to oil.
--
Vilco
And the Family Stone
Scartati 'sta banana

On Mon, 29 Nov 2010 19:19:10 +0100, ViLco > wrote:

> Il 28/11/2010 03:24, Julie Bove ha scritto:
>
> >> display)... which brings the total to 25. I've never seen that many
> >> different brands of EVOO together before!
>
> > Some of the gourmet type stores here have at least that many and the Italian
> > stores in NY had at least that many.
>
> Even the average supermarket here has 40 to 60 different varieties of
> EVO oil, and I'm not in a olive growing place. The EVO oil shelves are
> more than half of all the shelf space dedicated to oil.

Well, this isn't a well known olive growing area. I went to two
different grocery stores today - both significantly larger than the
one I wrote about and neither had anywhere near that selection, even
with regular olive oil and extra virgin together. As I said before,
the first one had 25 different choices of EVOO... that's NOT counting
the regular olive oils and all the other types of oil on the shelves.
I remain impressed that such a little store can have such a large
selection of EVOO.

--

Never trust a dog to watch your food.

In article >,
sf > wrote:

> On Mon, 29 Nov 2010 19:19:10 +0100, ViLco > wrote:

> > Even the average supermarket here has 40 to 60 different varieties of
> > EVO oil, and I'm not in a olive growing place. The EVO oil shelves are
> > more than half of all the shelf space dedicated to oil.
>
> Well, this isn't a well known olive growing area.

http://www.crfg.org/pubs/ff/olive.html

"Virtually all U.S. commercial olive production is concentrated in
California's Central Valley"

sf can drive a hour straight east and hit the central valley. We have
friends in Vacaville with an olive grove.

--
Dan Abel
Petaluma, California USA

"sf" > wrote in message
...
>
> I went into a tiny grocery store a couple of blocks away from San
> Francisco State U today. It had an interesting assortment of goods...
> what I noticed in particular was that it had 24 *different* brands of
> Extra Virgin Olive Oil displayed on two shelves. I counted twice.
> Bought a California EVOO on sale 12 oz for $2.99 (in a stand alone
> display)... which brings the total to 25. I've never seen that many
> different brands of EVOO together before!
>
> --
>
> Never trust a dog to watch your food.

Most stores only have five to ten that I've been to. How much of a price
range? I've seen the same size go from $3 to $30. If you did a taste test,
I wonder what the results would be.

I've also seen the same item in a "gourmet" store for $15 and in the local
supermarket for $3.99.

On Sat, 27 Nov 2010 23:06:42 -0500, Ed Pawlowski wrote:

> I've also seen the same item in a "gourmet" store for $15 and in the local
> supermarket for $3.99.

Yep. I've seen that all too often.

It pays to remember the prices of everything you see, and know how
much they're worth.

-sw

On Sat, 27 Nov 2010 23:06:42 -0500, "Ed Pawlowski"
> wrote:

>
> "sf" > wrote in message
> ...
> >
> > I went into a tiny grocery store a couple of blocks away from San
> > Francisco State U today. It had an interesting assortment of goods...
> > what I noticed in particular was that it had 24 *different* brands of
> > Extra Virgin Olive Oil displayed on two shelves. I counted twice.
> > Bought a California EVOO on sale 12 oz for $2.99 (in a stand alone
> > display)... which brings the total to 25. I've never seen that many
> > different brands of EVOO together before!
> >
``````````````
>
> Most stores only have five to ten that I've been to. How much of a price
> range? I've seen the same size go from $3 to $30. If you did a taste test,
> I wonder what the results would be.
>
> I've also seen the same item in a "gourmet" store for $15 and in the local
> supermarket for $3.99.

I just thought it was interesting (as in funny - ha ha) a grocery
store that caters to singles who are mainly college students would
have so many choices of EVOO.

--

Never trust a dog to watch your food.

On Nov 27, 10:44*pm, sf > wrote:
> On Sat, 27 Nov 2010 23:06:42 -0500, "Ed Pawlowski"
>
>
>
>
>
> > wrote:
>
> > "sf" > wrote in message
> .. .
>
> > > I went into a tiny grocery store a couple of blocks away from San
> > > Francisco State U today. *It had an interesting assortment of goods....
> > > what I noticed in particular was that it had 24 *different* brands of
> > > Extra Virgin Olive Oil displayed on two shelves. *I counted twice.
> > > Bought a California EVOO on sale 12 oz *for $2.99 (in a stand alone
> > > display)... which brings the total to 25. *I've never seen that many
> > > different brands of EVOO together before!
>

> I just thought it was interesting (as in funny - ha ha) a grocery
> store that caters to singles who are mainly college students would
> have so many choices of EVOO.
>

Young women students living on salads?

On Sun, 28 Nov 2010 00:05:09 -0800 (PST), spamtrap1888
> wrote:

> Young women students living on salads?

Why would they need such an array of choices?

--

Never trust a dog to watch your food.

On Sun, 28 Nov 2010 09:17:41 -0800, sf wrote:

> On Sun, 28 Nov 2010 00:05:09 -0800 (PST), spamtrap1888
> > wrote:
>
>> Young women students living on salads?
>
> Why would they need such an array of choices?

Because they're women.

-sw {ducking}

sf > wrote in news:etd3f6h03ghhrcg9u6asbg5lnnurth1v1a@
4ax.com:

> I went into a tiny grocery store a couple of blocks away from San
> Francisco State U today. It had an interesting assortment of goods...
> what I noticed in particular was that it had 24 *different* brands of
> Extra Virgin Olive Oil displayed on two shelves. I counted twice.
> Bought a California EVOO on sale 12 oz for $2.99 (in a stand alone
> display)... which brings the total to 25. I've never seen that many
> different brands of EVOO together before!

We have a store called Nicastro's where I have counted upwards of 40 extra
virgin olive oil bottles from Italy of varying sizes, from larger cheaper
ones that are heavily filtered to more expensive small bottles that are
unfiltered (so cloudy). The prices start at 25$.

--

When fascism comes to America, it will be wrapped in the flag
and carrying a cross.

Sinclair Lewis

http://www.youtube.com/watch?v=tnrYMafCzeE

sf wrote:
>
> I went into a tiny grocery store a couple of blocks away from San
> Francisco State U today. It had an interesting assortment of goods...
> what I noticed in particular was that it had 24 *different* brands of
> Extra Virgin Olive Oil displayed on two shelves. I counted twice.
> Bought a California EVOO on sale 12 oz for $2.99 (in a stand alone
> display)... which brings the total to 25. I've never seen that many
> different brands of EVOO together before!
>

I see many brands too--but I am reluctant to buy them after the
?Consumer Reports? expose. (Dunno how to accent that "e" on this
computer.)

--
Jean B.

"Jean B." > wrote in :

> sf wrote:
>>
>> I went into a tiny grocery store a couple of blocks away from San
>> Francisco State U today. It had an interesting assortment of goods...
>> what I noticed in particular was that it had 24 *different* brands of
>> Extra Virgin Olive Oil displayed on two shelves. I counted twice.
>> Bought a California EVOO on sale 12 oz for $2.99 (in a stand alone
>> display)... which brings the total to 25. I've never seen that many
>> different brands of EVOO together before!
>>
>
> I see many brands too--but I am reluctant to buy them after the
> ?Consumer Reports? expose. (Dunno how to accent that "e" on this
> computer.)
>



http://www.starr.net/is/type/kbh.html


HTH :-)

--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.

Aussie wrote:
> "Jean > wrote in :
>
>> sf wrote:
>>>
>>> I went into a tiny grocery store a couple of blocks away from San
>>> Francisco State U today. It had an interesting assortment of goods...
>>> what I noticed in particular was that it had 24 *different* brands of
>>> Extra Virgin Olive Oil displayed on two shelves. I counted twice.
>>> Bought a California EVOO on sale 12 oz for $2.99 (in a stand alone
>>> display)... which brings the total to 25. I've never seen that many
>>> different brands of EVOO together before!
>>>
>>
>> I see many brands too--but I am reluctant to buy them after the
>> ?Consumer Reports? expose. (Dunno how to accent that "e" on this
>> computer.)
>>
>
>
>
> http://www.starr.net/is/type/kbh.html
>
>
> HTH :-)
>
The alt thing doesn't work on this. (It is what I use on my PC.)
Let me try a method mentioned there. e no. I need my cheat
sheet, then I can just paste the things in, like é. Yes, that
worked--here, anyway.

--
Jean B.

On Sun, 28 Nov 2010 18:07:25 -0700, "Jean B." > wrote:

> The alt thing doesn't work on this. (It is what I use on my PC.)
> Let me try a method mentioned there. e no. I need my cheat
> sheet, then I can just paste the things in, like é. Yes, that
> worked--here, anyway.

Look for a little program called Allchars. You'll use the ctrl key
with it. é is ctrl + e + '.

--

Never trust a dog to watch your food.

On Sun, 28 Nov 2010 01:50:09 -0600, Omelet >
wrote:

> In article >,
> sf > wrote:
>
> > I went into a tiny grocery store a couple of blocks away from San
> > Francisco State U today. It had an interesting assortment of goods...
> > what I noticed in particular was that it had 24 *different* brands of
> > Extra Virgin Olive Oil displayed on two shelves. I counted twice.
> > Bought a California EVOO on sale 12 oz for $2.99 (in a stand alone
> > display)... which brings the total to 25. I've never seen that many
> > different brands of EVOO together before!
>
> Honestly?

Honestly what?

> I now buy whatever one is cheapest. Usually the generic
> store brand.
>
> I've tried tasting a difference between them, and there is none.


--

Never trust a dog to watch your food.

On Sun, 28 Nov 2010 02:46:47 -0600, Omelet >
wrote:

> In article >,
> sf > wrote:
>
> > On Sun, 28 Nov 2010 01:50:09 -0600, Omelet >
> > wrote:
> >
> > > In article >,
> > > sf > wrote:
> > >
> > > > I went into a tiny grocery store a couple of blocks away from San
> > > > Francisco State U today. It had an interesting assortment of goods...
> > > > what I noticed in particular was that it had 24 *different* brands of
> > > > Extra Virgin Olive Oil displayed on two shelves. I counted twice.
> > > > Bought a California EVOO on sale 12 oz for $2.99 (in a stand alone
> > > > display)... which brings the total to 25. I've never seen that many
> > > > different brands of EVOO together before!
> > >
> > > Honestly?
> >
> > Honestly what?
>
> See below.
>
I still don't understand why you thought I'd lie. Forget it.
> >
> > > I now buy whatever one is cheapest. Usually the generic
> > > store brand.
> > >
> > > I've tried tasting a difference between them, and there is none.


--

Never trust a dog to watch your food.

On Nov 29, 3:18*am, sf > wrote:
> On Sun, 28 Nov 2010 02:46:47 -0600, Omelet >
> wrote:
>
>
>
> > In article >,
> > *sf > wrote:
>
> > > On Sun, 28 Nov 2010 01:50:09 -0600, Omelet >
> > > wrote:
>
> > > > In article >,
> > > > *sf > wrote:
>
> > > > > I went into a tiny grocery store a couple of blocks away from San
> > > > > Francisco State U today. *It had an interesting assortment of goods...
> > > > > what I noticed in particular was that it had 24 *different* brands of
> > > > > Extra Virgin Olive Oil displayed on two shelves. *I counted twice.
> > > > > Bought a California EVOO on sale 12 oz *for $2.99 (in a stand alone
> > > > > display)... which brings the total to 25. *I've never seen that many
> > > > > different brands of EVOO together before!
>
> > > > Honestly? *
>
> > > Honestly what?
>
> > See below.
>
> I still don't understand why you thought I'd lie. *Forget it.
>
>
>


Honestly.... take some hormone tablets. You're like Jekyll and Hyde.

On Nov 29, 12:13*pm, Omelet > wrote:
> In article >,
>

> EVOO is EVOO. I refuse to pay a premium price for something that tastes
> the same at $7.00 per Liter as $15.00 per Liter.
>
> But that's just me!


Oils ain't oils Sol.......

There is *definitely* a difference in the flavours of different
quality oils, as well as different varieties, and geographic location
of the crops.

We have often had accompanying EVOO tastings at various wine tastings
I have attended.

Spanish tastes different to Italian, which is different to Greek etc,
etc.

But..... YTMV :-)

PL away from home > wrote:

>On Nov 29, 12:13*pm, Omelet > wrote:
>> In article >,
>>
>
>> EVOO is EVOO. I refuse to pay a premium price for something that tastes
>> the same at $7.00 per Liter as $15.00 per Liter.
>>
>> But that's just me!
>
>
>Oils ain't oils Sol.......
>
>There is *definitely* a difference in the flavours of different
>quality oils, as well as different varieties, and geographic location
>of the crops.
>
>We have often had accompanying EVOO tastings at various wine tastings
>I have attended.
>
>Spanish tastes different to Italian, which is different to Greek etc,
>etc.
>
>But..... YTMV :-)

MTDV, apparently. EVOO reminds me of cilantro. I can taste the
difference between all the EVOOs [cheap- expensive, Italian, Greek .
..] -- but to me, two words will do for all. . ."No thanks".<g>

I like lots of stuff that others think is 'off' [anchovies, liver, et
al.] but EVOO, cilantro and scotch are my big 3 "no thank you"s.

I use a middle-grade olive oil for most salads and cooking.

Jim

Il 29/11/2010 03:25, PL away from home ha scritto:

> Oils ain't oils Sol.......
>
> There is *definitely* a difference in the flavours of different
> quality oils, as well as different varieties, and geographic location
> of the crops.
>
> We have often had accompanying EVOO tastings at various wine tastings
> I have attended.
>
> Spanish tastes different to Italian, which is different to Greek etc,
> etc.
>
> But..... YTMV :-)

Not only that, but there so many differences between an EVO oil and
another one that stating that "the smoke point of EVO oil is n°F" is
total BS. Even giving a range, if correct, would be of very little use
since the range would be very wide, from lesser-than to greater-than
other kinds of oil.
Even tho EVO oil from the same microarea will have different
characteristics and different smoke points, based on the exposition to
the sun, the soil, the harvest period and method, the productive process
and many other things I ignore but people in the business do know very
well.
Oil tastings usually make for a nice entertaining evening.
--
Vilco
And the Family Stone
Ovviamente so benissimo...

Sycophant wrote about olive oils:

> Honestly? I now buy whatever one is cheapest. Usually the generic
> store brand.
>
> I've tried tasting a difference between them, and there is none.

There's a HUGE difference in taste. Your sense of smell must be damaged very
badly.

Bob

In article m>,
"Bob Terwilliger" > wrote:

> Sycophant wrote about olive oils:
>
> > Honestly? I now buy whatever one is cheapest. Usually the generic
> > store brand.
> >
> > I've tried tasting a difference between them, and there is none.
>
> There's a HUGE difference in taste. Your sense of smell must be damaged very
> badly.

Didn't we have this discussion last week? The theory is that if you
heat olive oil up to frying temperatures, many of those differences
disappear.

We have a friend who does taste testing at UC Davis. I don't know if
he's done olive oil. He has done several wine tastings. He makes some
of his own wine and olive oil. Sounds like a good job except I don't
think he gets paid!

--
Dan Abel
Petaluma, California USA

On Nov 28, 12:03*am, "Bob Terwilliger" >
wrote:
> Sycophant wrote about olive oils:
>
> > Honestly? *I now buy whatever one is cheapest. *Usually the generic
> > store brand.
>
> > I've tried tasting a difference between them, and there is none.
>
> There's a HUGE difference in taste. Your sense of smell must be damaged very
> badly.
>
> Bob

Agreed!

On Nov 27, 11:50*pm, Omelet > wrote:
> In article >,
>
> *sf > wrote:
> > I went into a tiny grocery store a couple of blocks away from San
> > Francisco State U today. *It had an interesting assortment of goods....
> > what I noticed in particular was that it had 24 *different* brands of
> > Extra Virgin Olive Oil displayed on two shelves. *I counted twice.
> > Bought a California EVOO on sale 12 oz *for $2.99 (in a stand alone
> > display)... which brings the total to 25. *I've never seen that many
> > different brands of EVOO together before!
>
> Honestly? *I now buy whatever one is cheapest. *Usually the generic
> store brand. *
>
> I've tried tasting a difference between them, and there is none.

Have you ever been to an EVOO tasting? There are a lot of differences.
But mostly the tastes of high end EVOOs are not what I want from olive
oil. Right now I like DeCecco.

Il 28/11/2010 09:04, spamtrap1888 ha scritto:

> But mostly the tastes of high end EVOOs are not what I want from olive
> oil.

I agree with that, many highend products are tto strong, unless they are
from Liguria or some other northern region. Some years ago I payd like
12 euros for a half-liter bottle of sicilian EVO oil from Planeta, a
renowned wine producer: very good, wonderful flavors, but it was so
strong that it killed almost everything you dressed with it.

> Right now I like DeCecco.

I've tried it sometimes and it has a balanced nice flavor, here it goes
in 1 liter bottles for about 7-8 euros, and it's not uncommon to find it
on offer. Another nice producer is Farchioni from Umbria, with a wide
range of offerings and prices, from DOP high end oil to cheaper non-DOP
oil, and I never get disappointed.
--
Vilco
And the Family Stone
This is post has been posted ONLY FOR THE STATS.
No trolls have been harmed in the making of this post.

On Sun, 28 Nov 2010 02:48:17 -0600, Omelet >
wrote:

>In article
>,
> spamtrap1888 > wrote:
>
>> On Nov 27, 11:50*pm, Omelet > wrote:
>> > In article >,
>> >
>> > *sf > wrote:
>> > > I went into a tiny grocery store a couple of blocks away from San
>> > > Francisco State U today. *It had an interesting assortment of goods...
>> > > what I noticed in particular was that it had 24 *different* brands of
>> > > Extra Virgin Olive Oil displayed on two shelves. *I counted twice.
>> > > Bought a California EVOO on sale 12 oz *for $2.99 (in a stand alone
>> > > display)... which brings the total to 25. *I've never seen that many
>> > > different brands of EVOO together before!
>> >
>> > Honestly? *I now buy whatever one is cheapest. *Usually the generic
>> > store brand. *
>> >
>> > I've tried tasting a difference between them, and there is none.
>>
>> Have you ever been to an EVOO tasting? There are a lot of differences.
>> But mostly the tastes of high end EVOOs are not what I want from olive
>> oil. Right now I like DeCecco.
>
>Whatever works for you...
>
>Cook with them first, then see.
>I've not found a significant difference.
>
>Tastings don't count unless you are using them "raw".

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.

On 2010-11-28, 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.

Then many people are not really paying attention. I can't count the
number of times I've seen Mario Batali, Lidia Bastianich, or other
Italian chefs dump ungodly amounts of EVOO over dishes after cooking.
It appears to be a cooking step common in Italian cooking.

I've tried taking the OO vs butter approach and using more OO, but I'm
still not quite there. I use EVOO instead of butter on some things,
like bruschetta and crostinis, but am still reluctant to pour several
ounces over a dish of cooked pasta or whatever. Part of the problem
is I'm not really a big fan of Italian cuisine. I love a few Italian
dishes like pizza, antipasto, and some of their seafood dishes, and I
love their wines, but have zero desire to eat any form of polenta or
risotto. I don't get the whole pasta thing at all. Obviously, a
personal problem.

nb

On 28 Nov 2010 15:29:29 GMT, notbob > wrote:

>On 2010-11-28, 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.
>
>Then many people are not really paying attention. I can't count the
>number of times I've seen Mario Batali, Lidia Bastianich, or other
>Italian chefs dump ungodly amounts of EVOO over dishes after cooking.
>It appears to be a cooking step common in Italian cooking.
>
>I've tried taking the OO vs butter approach and using more OO, but I'm
>still not quite there. I use EVOO instead of butter on some things,
>like bruschetta and crostinis, but am still reluctant to pour several
>ounces over a dish of cooked pasta or whatever. Part of the problem
>is I'm not really a big fan of Italian cuisine. I love a few Italian
>dishes like pizza, antipasto, and some of their seafood dishes, and I
>love their wines, but have zero desire to eat any form of polenta or
>risotto. I don't get the whole pasta thing at all. Obviously, a
>personal problem.
>
>nb

All well and good but what you wrote doesn't address the
cooking/heating of EVOO issue... you seem to be addressing quantity
used and in which dishes. I can assure you that pizzarias do not
drizzle EVOO prior to baking, they use some pretty low grade OO... I
doubt that the average pizza parlor stocks any EVOO. Anyone who wants
EVOO on their pizza needs to drizzle it *after* baking... and even
than its quality will suffer from the heat of just out of the oven
pizza... would be best to wait a bit. I don't see the point to EVOO
on pizza, pasta sauce, or in any multi ingredient dish.... EVOO is
great on plain bread but I'd not use it to dress a salami sandwich...
each flavor whould clash with the other resulting in TIAD. I wouldn't
use EVOO for a 'seasoned' vinaigrette either. It's wasteful and silly
to use EVOO for an herbed vinaigrette, or any salad dressing... would
be like using top shelf booze to flambe. Those on foodtv who
verbalize EVOO all over the place are just showing off... their
ignorance. Even mediocre quality EVOO is pricy and care should be
taken to keep it away from heat at all times... and flavoring it with
herbs would be like using top shelf vino to make punch.

On 28 Nov 2010 15:29:29 GMT, notbob > wrote:

> On 2010-11-28, 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.
>
> Then many people are not really paying attention. I can't count the
> number of times I've seen Mario Batali, Lidia Bastianich, or other
> Italian chefs dump ungodly amounts of EVOO over dishes after cooking.
> It appears to be a cooking step common in Italian cooking.

And they are called "finishing oil", not cooking oil.

> I've tried taking the OO vs butter approach and using more OO, but I'm
> still not quite there. I use EVOO instead of butter on some things,
> like bruschetta and crostinis, but am still reluctant to pour several
> ounces over a dish of cooked pasta or whatever.

I use it instead of butter when I go to a restaurant... most of them
serve a tangy sourdough around here and they go together naturally.

> Part of the problem is I'm not really a big fan of Italian cuisine.

You're like my BIL then.

> I love a few Italian
> dishes like pizza, antipasto, and some of their seafood dishes, and I
> love their wines, but have zero desire to eat any form of polenta or
> risotto. I don't get the whole pasta thing at all. Obviously, a
> personal problem.
>
Yes. I am going to start making polenta now that hubby has sworn off
potatoes, rice and pasta.


--

Never trust a dog to watch your food.

On Sun, 28 Nov 2010 20:15:08 -0600, Omelet >
wrote:

> In article >,
> sf > wrote:
>
> > Yes. I am going to start making polenta now that hubby has sworn off
> > potatoes, rice and pasta.
>
> Why has he sworn off of rice?

It's his way of managing prediabetes. He hasn't gone to any of the
prediabetes classes yet and is going off the deep end AFAIC.

> Ever tried red or black rices? :-)

No. I've had my eye on a certain mix of multi colored rice, but it's
a huge, expensive bag, and I've never tried it before so I don't even
know if I'll like it.

--

Never trust a dog to watch your food.

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.

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.

Then, honestly, vegetable oil is all you need if you're simply cooking
with it. You're wasting your money on a product that is often meant to
be a finishing oil.

The differences between extra virgin olive oils imported from Spain,
Italy, Greece are HUGE when compared to domestic products. The
differences between local olive growers is significant.

The Ranger

Omelet wrote on Sun, 28 Nov 2010 20:10:01 -0600:

>> 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.
>>
>> Then, honestly, vegetable oil is all you need if you're
>> simply cooking with it. You're wasting your money on a
>> product that is often meant to be a finishing oil.

> Oh YUCK!
> Come on, you know better than that!

>> The differences between extra virgin olive oils imported from
>> Spain, Italy, Greece are HUGE when compared to domestic
>> products. The differences between local olive growers is
>> significant.
>>
>> The Ranger

> Hey, if you want to pay premium prices, be my guest. ;-) I'm
> not going to spring for it.

> EVOO is EVOO. I've found no significant difference.

> But then, I don't pay $150.00 for a flagon of Champagne
> either!

I regret that I've never had a reason to try champagne at that price
:-( My major problem is finding half bottles these days. It's rather a
pity that I don't seem to be able to find Korbel Natural (drier than
Brut) in half bottles.

As far as EVOO (which I prefer to call virginol) is concerned, I've
attended tastings in my local "gourmet" store, Balducci's, and there are
differences in color and taste but I usually find them too slight to
make a decision.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not