"Paul M. Cook" > wrote in message
news:zUBxj.37256$T8.23468@trnddc03...
>
> "Julie Bove" > wrote in message
> news:3tBxj.8736$JU3.2657@trndny04...
>> Does anyone here use it? And if so are you having a hard time finding
>> it? It was recommended to me for its buttery taste and it's supposed to
>> be a very healthy oil. I was using it to make mashed potatoes. But now
>> I can't find it anywhere. It was rather expensive, so maybe it's just as
>> well I can't find it. But I liked it!
>
> Here's another. Not mopre expensive than any really fine EVOO.
>
>
>> http://www.cybercucina.com/ccdocs/pr...ilsSpecia lty
>
> Paul
>
> (cripes, did I say EVOO?)

Thanks. Perhaps if I could find a website that also sold some other things
I needed, it might justify paying the shipping costs. I really don't use a
lot of it because I *only* use it for mashed potatoes. I don't know if
there is anything else I could or should use it in. Have never seen any
recipes for it. I still use EVOO but find it has too much of a taste for
mashed potatoes. Love it in roasted ones though. Tonight I'll be using a
touch of light olive oil in my mashed potatoes. I have a butter substitute
that we're not allergic to. It provides the right amount of taste but has
no fat. So to get the proper mouthfeel I need to add some fat that isn't
going to compete with the taste.

And stop watching Rachel Ray! Bwahahahaha. I don't know why but men seem
to like her. My husband and dad both watch her and neither of them cook.
Well, my dad cooks a little but not much. They'll even point out products
at the grocery store with her on them. Like Ritz crackers. Actually she's
not so bad. Just a wee bit too bubbly for my taste.