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| Thread ID: 78017 | 2007-03-30 22:48:00 | Olive oil stuff | Thomas01 (317) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 537147 | 2007-03-31 04:57:00 | I know nothing about cooking but am an excellent expert eater! I have been watching some of the TV chefs and am puzzled. They bung in huge amounts of olive oil to cook stuff (enough to last us a week or so) then add more ingredients - more olive oil, and finally add a healthy salad and smoother it with more olive oil. Frankly if I tried to eat some of their dishes I would be sick - really. Do folks really like these oily greasy menus? Do You? Tom no |
ptrevors (12066) | ||
| 537148 | 2007-03-31 05:04:00 | :) Of course, you must mean old NZ TV chefs, New Zealand just happens to be always 30 or so years behind the rest of the world, it is still in the mutton plus 2 veg era :) That's so true, or at least was. I have a friend who's grandfather employed an Italian immigrant to cook for his lads on the farm. When she started doing relatively normal Meditteranean style dishes instead of roast meat and boiled veges he sacked her. But yeah, a narrow minded attitude to food is still common in this country. Thank goodness most have begun to see the light and we can actually buy international produce now. |
Greg (193) | ||
| 537149 | 2007-03-31 05:08:00 | Now, my parents are into that total healthy obsession crap. Before olive oil we used to use Soy bean (We had a takeaway and an oil drum full of it) All I prefer is an oil that can withstand extreme high heat aka Stir Fry and I'm good to go. |
bob_doe_nz (92) | ||
| 537150 | 2007-03-31 05:34:00 | ... All I prefer is an oil that can withstand extreme high heat aka Stir Fry and I'm good to go. Allow me to offer Mobil 1 - good to really high temps. |
R2x1 (4628) | ||
| 537151 | 2007-03-31 06:16:00 | Allow me to offer Mobil 1 - good to really high temps. Dunno, I've had a few lock-ups when I've revved the element too much :( |
Shortcircuit (1666) | ||
| 537152 | 2007-03-31 06:35:00 | Graham L: "Foreign muck. All anyone needs is Watties tomato sauce. With anything." Shock horror! Graham, hadn't you heard that there are some excellent olive oils made in New Zealand! Take up the challenge and dedicate yourself to just one day per week sampling new taste sensations - try homemade bread with olive oil and dukkah for starters! |
coldot (6847) | ||
| 537153 | 2007-03-31 06:41:00 | A classic Italian dish that was promoted by I think, President Coolidge, as a nourishing meal for the poor, (we have it quite frequently) was sung about by Billy Jones and Ernest Hare in 1927: Pastafazoola (www.archive.org), most often written in recipe books as Pastafazool, slosh on the olive oil. :) | Terry Porritt (14) | ||
| 537154 | 2007-03-31 06:42:00 | :) Of course, you must mean old NZ TV chefs Absolutely correct New Zealand just happens to be always 30 or so years behind the rest of the world, it is still in the mutton plus 2 veg era :) What rubbish - Mrs Misty and I have visited my smaller places in NZ and there are many examples of good cooking (though most do not compete with what you can do at home !) Misty ;) |
Misty (368) | ||
| 537155 | 2007-03-31 06:46:00 | A piece of bread dipped in oil UGH!You haven't obviously tried fresh bread (eg french roll, sourdough, turkish) dipped into some nice quality olive oil. You can even add some balsalmic vinegar to it or get an infused oil such as garlic or parmesan. Yummy!! I used to use olive oil when cooking, but it smokes too much and can turn food a tad green. Rice Bran oil has a high smoke point and doesn't flavour the food. |
Jen (38) | ||
| 537156 | 2007-03-31 06:50:00 | Rice Bran oil has a high smoke point and doesn't flavour the food. Sounds like more of a performance oil for my sort of driving... ahem... cooking. Shall give it a blast :thumbs: |
Shortcircuit (1666) | ||
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