On 2012-08-14, Christopher M. > wrote:

> I've read some pretty ****ed-up Rachel Ray recipes, but there's no denying
> that she coined the phrase EVOO.

I'm pretty content with the term "olive oil", an oil I only use in a
few Ital dishes. Mostly I use peanut oil for all the serious stir/deep fry
and bacon grease for greasing pans and pan frying eggs/meats/etc.

nb

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