On Sat, 1 Jun 2013 18:55:04 -0700, "Pico Rico" >
wrote:

>
> "sf" > wrote in message
> ...
> > On Sat, 1 Jun 2013 17:40:27 -0500, heyjoe >
> > wrote:
> >
> >> On Sat, 01 Jun 2013 09:42:24 -0700, sf wrote:
> >>
> >> > So, I have this question for you: I use EVOO as my everyday cooking
> >> > oil. I use it for salad dressing and I saute with it. Since cost is
> >> > not a factor, can you think of any compelling reason why I should
> >> > switch?
> >>
> >> Taste?
> >> There are uses where EVOO is desirable for its stronger flavor/taste.
> >> Likewise there are uses where the flavor/taste of EVOO is too
> >> much/overpowering.
> >>
> >> Horses for courses and all that.
> >
> > Taste isn't a factor either. I used to think it was too strong and
> > had to cut it with a neutral oil when I made salad dressing, but I've
> > used it at full strength for so many years that I don't even notice it
> > anymore. No one I serve it to has ever complained, so that part is
> > not an issue either. Thanks.
> >
>
> as I said, if you are paying so little for EVOO, it is not the good stuff.
> The good stuff has a much stronger flavor, costs more, and should not be
> used for cooking - bad chemistry when heated, expensive, and looses some or
> much of its flavor when heated, making it a waste.
>
If you think you're shaming me, you're not. My EVOO is certified by
UC Davis and is the real thing.

--
Food is an important part of a balanced diet.