Butter is definitely an oil.
what about pomace oil ? i was told to use that if I didn’t want the taste of olives when using olive oil…
Oils derived from subsequent pressings of olive pomace can be OK - obviously less flavour than virgin oils, but that might be a desired feature in some cases.
But once it gets to the point where they are using solvents and heat to extract the last dregs of oil from the pomace, it might not be so great.
Also olive pomace oil has a higher smoke point than virgin, which although as previously mentioned doesn’t relate to the health effects of heating oil, does mean that it’s better for frying if you don’t want a smoky kitchen
Different oils are…different. By that I mean they are not all the same thing but from a different source. They can have very different characteristics. Smoke point being a big one. Taste another.
Olive oil is perhaps the easiest example. Some you want to use for dressing a salad. Some for cooking. But not all cooking. I have read that the mafia makes more money from olive oil than they do drugs and there is a lot of fake olive oil out there. So much so that, if you had the real thing, you might think it tastes funny.
Funny? Funny how?
From what I have read most people would think “real” olive oil tastes off. Wrong somehow. They are used to the fake stuff because that is what most are likely to buy.
Exactly what that difference might be I do not know.
I mean funny like I’m a compound, I confuse you?
More of a preparation quirk than wrong cooking, but I prepare my soda/pop/coke to have less carbonation (bubbles). I prefer my fizz with less pizzazz. Why? Because an overabundance of bubbles turns my beverage into a tongue-tingling terror. Too many bubbles irritate me, making the drink harsh. And, I don’t like a wet nose. Soda companies think more bubbles is a feature; I consider it a flaw. I like soda somewhat flat (<50% normal bubblage). My ideal pop is practically placid, with just enough effervescence to escape being called ‘stale’. My secret? A sky-high pour followed by a patience-testing pause before the first sip.
Bacon needs to be crispy and crunchy, none of the wriggly rubber-band fat-gristle that is typically served up. Especially bad when trying to enjoy a bacon burger, to have a wet squelchy stretch and snap-back from the bacon while trying to take a bite. Blech.
Like a clownfish.
I will microwave Vichysoisse and I don’t care who says it’s wrong. Potato soup tastes better when it’s warm. All soup does.
Gazpacho even?
Corn flakes?
I remember my father telling us that the first time he tried carbonated soda, when he was 6 years old in 1933 at the Chicago World’s Fair, it scared him.
Bubbles ARE scary! They are sneaky little troublemakers! You won’t see me diving into a bubble bath with Mr. Bubble—no sirree!
I grew up on Boost Drink-A-Toast (aka Tak-A-Toast…some call it Gag-A-Toast), a viscous, flat cola-wannabe beverage, made in Riverside N.J. (in the Philly area). Mmm, mmm good!
So, when I was introduced to carbonated sodas, I wasn’t a fan. Stupid bubbles.
I’ve since learned to appreciate bubbly drinks—but only in moderation. If I count more than a hundred bubbles in my drink (I count them), I’ll pour a glass of water instead.
Yeah. I am not a huge fan of martinis but a extra dry martini is straight gin in a fancy glass. And vodka? tasteless alcohol? why? James Bond was wrong.
I like cooking them in the steak juices & fat, with a little added salt, pepper and sometimes butter.
Same here, but that is due to lactose intolerance. Now that that is mostly fixed due to probiotic, I have grown used to it, and prefer it that was. Bit size shredded wheat is a great snack good.
Yep.
Yum…
I love tri-tip drippings over good bread. Almost better than the meat- and i cook great tri-tip.
Also steak with sunny side up eggs and sourdough toast so that the steak juice and egg yolk run into the toast…
Exactly.
I like the Maillard reaction on my steaks, but still juicy. Rare-medium rare.
It is a UL that a lot of olive oil is fake.
So i guess I’m cooking wrong in that i didn’t like olive oil except in a few things, like on a salad or in spaghetti sauce. I mostly use butter or peanut oil to cook.
I use mostly butter. Sometimes bacon grease.
It’s probably a little true that some oils sold as extra virgin are bulked out with second pressing, but yeah, like fake honey, it’s a thing where excited repetition on the Internet has completely destroyed nuance