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Its about oil and nothing else!!!! ZOMG

Discussion in 'Off-Topic' started by skadistic, Aug 26, 2007.

  1. Fifty

    Fifty !!!!!!!!!!!!!!!!!!!!!!!!!

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    Being as I have an extraordinarily sophisticated palate, I don't limit myself to one friggen oil.

    I probably rotate about 10 different kinds depending on what I'm making. (and there's also 4 different varieties within olive oil itself)
     
  2. JZ_UK

    JZ_UK

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    UK
    I only cook with olive oil.

    Occasionally for certain dishes, I have added sesame seed oil but a ml too much and you really cock up the flavour... often, I'll not bother with it because it doesn't make a magnificent amount of difference and it can scupper the meal -.-
     
  3. Hygro

    Hygro soundcloud.com/hygro/

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    clearly your ignorance of the 5th variety of olive oil shows you to be a poser and an amateur.
     
  4. skadistic

    skadistic Caomhanach

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    And which oils would that be?
     
  5. History_Buff

    History_Buff Knight of Cydonia

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    Crude. It adds a nice thick chew to everything.
     
  6. SonicX

    SonicX Chieftain

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    Olive oil mostly, though sometimes Coconut oil.
     
  7. skadistic

    skadistic Caomhanach

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    Sour or light sweet?And how does it go with spam?
     
  8. JZ_UK

    JZ_UK

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    High sulpher low-grade Cuban...
     
  9. History_Buff

    History_Buff Knight of Cydonia

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    Bitumen Upgraded Synthetic. Delicious.
     
  10. Ramius75

    Ramius75 Chieftain

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    o interesting thread...

    i did some research into cooking oil also but the conclusion is there is no perfect oil.

    Extra virgin olive oil are reputed to be healthier but it has a very low smoking point... hence its really unsuitable for deep frying + the taste it a bit that strong for chinese cooking too, so i only limited it to italian or western cooking.

    If i want something with better favour, i might add some butter to the olive oil.

    As for chinese cooking + deep frying. Im using conola oil atm as it seem to be a balance of high smoking point vs healthy oil as compare to palm oil (cheaply available in Singapore).

    never get my hands on coconut oil thou... and still skeptical about those science report...
     
  11. Atticus

    Atticus Chieftain Retired Moderator

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    Rapeseed oil, it's cheap and healthy.
     
  12. Ecofarm

    Ecofarm Chieftain

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    For Indian and Mexican cooking, canola (rapeseed) oil. It has the best qualities for cooking at a high temperature of any oil and yellow oil does not interfere with the flavor of spices.

    For Cuban style blackbbeans, olive oil (even though it is quite bad to use olive oil when cooking at high temps).

    Peanut oil is nice sometimes, especially for Thai cooking.

    Of course, always fry the onions until carmalization begins before adding spices and waiting a minute to add main ingrediants.

    My cookbook is divided by country/region :)
     

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