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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 | ||
| 537137 | 2007-03-30 22:48:00 | 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 |
Thomas01 (317) | ||
| 537138 | 2007-03-31 00:07:00 | Good olive oil in salads and uncooked in other dishes is not only delicious, but very healthy too. | Greg (193) | ||
| 537139 | 2007-03-31 01:13:00 | Do folks really like these oily greasy menus? No. And I loathe the taste of olive oil. Its just the latest food fashion. |
pctek (84) | ||
| 537140 | 2007-03-31 01:41:00 | Its just the latest food fashion.Yeah it's a relatively new phenomenon - been going strong since the days of the ancient Egyptians. | Greg (193) | ||
| 537141 | 2007-03-31 02:49:00 | "Its just the latest food fashion." Yea, right! Nip down to Rossini or another Italian restaurant and tell that to Luigi the chef! (Not while he's holding the meat cleaver though.) |
coldot (6847) | ||
| 537142 | 2007-03-31 03:18:00 | Good olive oil in salads and uncooked in other dishes is not only delicious, but very healthy too. Yeah I agree - but in moderation. I always assumed that the main purpose of oil, butter etc in the frying pan was to stop the food sticking. I watch the demos and see them sloshing so much in the pan it is virtually deep frying. I mean we do use olive oil ourselves but I would hate the food to taste oily. We avoid butter these days but I must admit a piece of bread with butter on it is good tasting. A piece of bread dipped in oil UGH! I guess I'm just too Anglo Saxon to appreciate oily Mediterranean style cooking. As I mentioned originally these TV experts seem to use enough olive oil in one recipe to last us the full week. I am gratified to see at least one person who like us, doesn't fancy the stuff in quantity. Tom |
Thomas01 (317) | ||
| 537143 | 2007-03-31 03:37:00 | Olive oil plus balsamic vinegar makes a tasty salad dressing. If a little olive oil is good for you, then heaps of the stuff must, ergo, be heaps better for you :) |
Terry Porritt (14) | ||
| 537144 | 2007-03-31 04:03:00 | Yeah it's a relatively new phenomenon - been going strong since the days of the ancient Egyptians. It may have been around then but its the latest food fashion now for the chefs to do what he described above. Go watch old TV chefs and see how many did that. |
pctek (84) | ||
| 537145 | 2007-03-31 04:42:00 | Foreign muck. All anyone needs is Watties tomato sauce. With anything.:thumbs: |
Graham L (2) | ||
| 537146 | 2007-03-31 04:45:00 | It may have been around then but its the latest food fashion now for the chefs to do what he described above. Go watch old TV chefs and see how many did that. :) 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 :) When we arrived in NZ in 1977, we did actually manage to find one coffee shop open in Wellington City on a Sunday lunchtime, everything, but everything else was tightly shut until Monday. |
Terry Porritt (14) | ||
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