"sf" > wrote in message
...
> 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.
>

no, I am not trying to shame you. Maybe I'll try it. some EVOO is priced
like gold.