Wayne Boatwright wrote:

> On Sun 21 Oct 2018 11:59:28a, Brice told us...
>
> > On Sun, 21 Oct 2018 13:47:08 -0500, Hank Rogers
> > > wrote:
> >
> > > Brice wrote:
> >>> On Sun, 21 Oct 2018 11:35:06 -0700 (PDT), Cindy Hamilton
> >>> > wrote:
> > > >
> >>>>> I prefer smaller potatoes but I NEVER peel them anymore. I'll
> >>>>> buy thin skin ones that don't need peeling. Favorite is red
> >>>>> potatoes but also white ones and some other varietes. No
> >>>>> matter the potato recipe, I don't peel. Not even the very
> >>>>> overrated and dry russets (my very least favorite).
> > > > >
> >>>> They're not overrated. Russets are light years ahead in their
> >>>> ability to absorb butter. Mmmmm.
> > > >
> >>> I can't remember the last time we used butter in cooking. Maybe
> >>> 10 years ago.
> > > >
> > >
> > > Because of animal cruelty?
> >
> > It started because we mainly stir-fry, but it's a combination of
> > things now, yes.
>
> I never stir-fry anymore because David doesn't like it, but I will
> always order Asian stir-fried dishes. I would use peanut oil in
> stir-fries.

The other optimal is canola oil for a lot of asian dishes.

On Sun, 21 Oct 2018 15:57:19 -0500, "cshenk" > wrote:

>Wayne Boatwright wrote:
>
>> On Sun 21 Oct 2018 11:59:28a, Brice told us...
>>
>> > On Sun, 21 Oct 2018 13:47:08 -0500, Hank Rogers
>> > > wrote:
>> >
>> >>> I can't remember the last time we used butter in cooking. Maybe
>> >>> 10 years ago.
>> > > >
>> > >
>> > > Because of animal cruelty?
>> >
>> > It started because we mainly stir-fry, but it's a combination of
>> > things now, yes.
>>
>> I never stir-fry anymore because David doesn't like it, but I will
>> always order Asian stir-fried dishes. I would use peanut oil in
>> stir-fries.
>
>The other optimal is canola oil for a lot of asian dishes.

I've never heard of using canola oil in Asian cooking, but I guess it
would work better than olive oil if you don't mind the GM factor.

Brice wrote:

> On Sun, 21 Oct 2018 15:57:19 -0500, "cshenk" > wrote:
>
> > Wayne Boatwright wrote:
> >
> >> On Sun 21 Oct 2018 11:59:28a, Brice told us...
> >>
> >> > On Sun, 21 Oct 2018 13:47:08 -0500, Hank Rogers
> >> > > wrote:
> >> >
> >> >>> I can't remember the last time we used butter in cooking. Maybe
> >> >>> 10 years ago.
> >> > > >
> >> > >
> >> > > Because of animal cruelty?
> >> >
> >> > It started because we mainly stir-fry, but it's a combination of
> >> > things now, yes.
> >>
> >> I never stir-fry anymore because David doesn't like it, but I will
> >> always order Asian stir-fried dishes. I would use peanut oil in
> >> stir-fries.
> >
> > The other optimal is canola oil for a lot of asian dishes.
>
> I've never heard of using canola oil in Asian cooking, but I guess it
> would work better than olive oil if you don't mind the GM factor.

It's a simple oil that works well. Olive oil however doesn't work that
well for asian dishes.

"Brice" wrote in message ...

On Sun, 21 Oct 2018 15:57:19 -0500, "cshenk" > wrote:

>Wayne Boatwright wrote:
>
>> On Sun 21 Oct 2018 11:59:28a, Brice told us...
>>
>> > On Sun, 21 Oct 2018 13:47:08 -0500, Hank Rogers
>> > > wrote:
>> >
>> >>> I can't remember the last time we used butter in cooking. Maybe
>> >>> 10 years ago.
>> > > >
>> > >
>> > > Because of animal cruelty?
>> >
>> > It started because we mainly stir-fry, but it's a combination of
>> > things now, yes.
>>
>> I never stir-fry anymore because David doesn't like it, but I will
>> always order Asian stir-fried dishes. I would use peanut oil in
>> stir-fries.
>
>The other optimal is canola oil for a lot of asian dishes.

I've never heard of using canola oil in Asian cooking, but I guess it
would work better than olive oil if you don't mind the GM factor.

==

I use 'light' olive oil. Works fine for me.

On Mon, 22 Oct 2018 08:38:22 +0100, "Ophelia" >
wrote:

>
>
>"Brice" wrote in message ...
>
>On Sun, 21 Oct 2018 15:57:19 -0500, "cshenk" > wrote:
>
>>Wayne Boatwright wrote:
>>
>>> On Sun 21 Oct 2018 11:59:28a, Brice told us...
>>>
>>> > On Sun, 21 Oct 2018 13:47:08 -0500, Hank Rogers
>>> > > wrote:
>>> >
>>> >>> I can't remember the last time we used butter in cooking. Maybe
>>> >>> 10 years ago.
>>> > > >
>>> > >
>>> > > Because of animal cruelty?
>>> >
>>> > It started because we mainly stir-fry, but it's a combination of
>>> > things now, yes.
>>>
>>> I never stir-fry anymore because David doesn't like it, but I will
>>> always order Asian stir-fried dishes. I would use peanut oil in
>>> stir-fries.
>>
>>The other optimal is canola oil for a lot of asian dishes.
>
>I've never heard of using canola oil in Asian cooking, but I guess it
>would work better than olive oil if you don't mind the GM factor.
>
>==
>
>I use 'light' olive oil. Works fine for me.

I guess you can't taste it, which you wouldn't want in Asian food.

"Brice" wrote in message news
On Mon, 22 Oct 2018 08:38:22 +0100, "Ophelia" >
wrote:

>
>
>"Brice" wrote in message
.. .
>
>On Sun, 21 Oct 2018 15:57:19 -0500, "cshenk" > wrote:
>
>>Wayne Boatwright wrote:
>>
>>> On Sun 21 Oct 2018 11:59:28a, Brice told us...
>>>
>>> > On Sun, 21 Oct 2018 13:47:08 -0500, Hank Rogers
>>> > > wrote:
>>> >
>>> >>> I can't remember the last time we used butter in cooking. Maybe
>>> >>> 10 years ago.
>>> > > >
>>> > >
>>> > > Because of animal cruelty?
>>> >
>>> > It started because we mainly stir-fry, but it's a combination of
>>> > things now, yes.
>>>
>>> I never stir-fry anymore because David doesn't like it, but I will
>>> always order Asian stir-fried dishes. I would use peanut oil in
>>> stir-fries.
>>
>>The other optimal is canola oil for a lot of asian dishes.
>
>I've never heard of using canola oil in Asian cooking, but I guess it
>would work better than olive oil if you don't mind the GM factor.
>
>==
>
>I use 'light' olive oil. Works fine for me.

I guess you can't taste it, which you wouldn't want in Asian food.

==

I am making a few Chinese/Hawaiian/Japanese recipes atm. I doubt we could
taste the oil anyway with all the stuff that goes in ie soy, teriyaki etc.
etc.

On Monday, October 22, 2018 at 2:04:08 AM UTC-10, Ophelia wrote:
> "Brice" wrote in message news >
> On Mon, 22 Oct 2018 08:38:22 +0100, "Ophelia" >
> wrote:
>
> >
> >
> >"Brice" wrote in message
> .. .
> >
> >On Sun, 21 Oct 2018 15:57:19 -0500, "cshenk" > wrote:
> >
> >>Wayne Boatwright wrote:
> >>
> >>> On Sun 21 Oct 2018 11:59:28a, Brice told us...
> >>>
> >>> > On Sun, 21 Oct 2018 13:47:08 -0500, Hank Rogers
> >>> > > wrote:
> >>> >
> >>> >>> I can't remember the last time we used butter in cooking. Maybe
> >>> >>> 10 years ago.
> >>> > > >
> >>> > >
> >>> > > Because of animal cruelty?
> >>> >
> >>> > It started because we mainly stir-fry, but it's a combination of
> >>> > things now, yes.
> >>>
> >>> I never stir-fry anymore because David doesn't like it, but I will
> >>> always order Asian stir-fried dishes. I would use peanut oil in
> >>> stir-fries.
> >>
> >>The other optimal is canola oil for a lot of asian dishes.
> >
> >I've never heard of using canola oil in Asian cooking, but I guess it
> >would work better than olive oil if you don't mind the GM factor.
> >
> >==
> >
> >I use 'light' olive oil. Works fine for me.
>
> I guess you can't taste it, which you wouldn't want in Asian food.
>
> ==
>
> I am making a few Chinese/Hawaiian/Japanese recipes atm. I doubt we could
> taste the oil anyway with all the stuff that goes in ie soy, teriyaki etc..
> etc.

You might want to try to make some misoyaki butterfish. My mom used to make butterfish with shoyu and sugar. That was popular in the old days. These days, the popular way to prepare this fish is to use a sweet miso marinade. It's dead simple but it does take a day or more to marinade the fish.

https://www.hawaiimagazine.com/blogs..._Hawaii_recipe

What the heck is butterfish you ask? That's a good question. We've been eating this fish forever but nobody thought to ask about that. It used to be some kind of cod fish but it's changed over the years. Cod, or Chilean sea bass would work best with this dish but salmon would be a good choice too.

https://www.amazon.com/photos/share/...OBsZ8fmMSvcP0A

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.

"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.

Ophelia wrote:
>
> I don't actually like regular olive oil. The flavour is too strong for me.

I've only had the EVOO, not plain olive oil which I assume has a
milder taste? But I agree with you. I keep some but rarely use
it. Mainly for a spinach side with garlic and I do put some in
spaghetti sauce. Speaking of that, I do want to make a huge batch
soon.

Now that it's getting cooler (a rare 39F here this morning), I
like to cook (stovetop and oven) more often.

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.