brooklyn1 wrote:
> "Jean B." > wrote in message
> ...
>> 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.
>>
>>
> There are many types of olive oil. Many at the low end of the spectrum have
> no flavor whatsoever, are relatively inexpensive, and are fine for frying.
> Heating EVOO is purely wasteful considering most of its high price is due to
> its claim of being cold pressed.
>
By now I forget whether I was using that to cook (I usually
remember not to do that) or mixing some in at the very end. I use
that light olive oil a lot for frying etc.

--
Jean B.