On Wed, 17 Jun 2009 08:49:20 -0400, Jean B. wrote:

> Arri London wrote:
>>
>> "Jean B." wrote:
>>> Arri London wrote:
>>>> "Jean B." wrote:
>>
>> <snip>
>>
>>>>>> It seems to be fashionable to use olive oil in Asian recipes these days.
>>>>>> Have seen several TV cooks mix olive oil and soy sauce among other
>>>>>> things.
>>>>> There is ONE Asian thing I have taken to using EVOO in: ants
>>>>> climbing a tree. I have made this for many years and then
>>>>> experienced it at a very good Sichuan restaurant. It had a
>>>>> "bright" flavor, which I started imitating by using the EVOO.
>>>>>
>>>>> --
>>>>
>>>> My brain and 'palate imagination' just can't get wrapped around olive
>>>> oil with soy sauce. Will give it a try one day though just to check.
>>> Well, think of what you might want that flavor in. "Ants" is the
>>> only Asian recipe that I have used EVOO in.
>>>
>>
>> The cooks on TV don't seem to discriminate in that way. 'Ants' isn't one
>> where I'd like to try that combo. Might work OK for a meat marinade.
>
> You'd have to taste the "ants" at my favorite Sichuan restaurant.
> I am, however, pretty sure that the flavor there doesn't come
> from EVOO.

i'd be leery of the olive oil, but if you're getting good results, that's
what counts.

your pal,
blake