On 2/6/2018 1:51 PM, wrote:
> On Tue, 6 Feb 2018 12:09:07 -0700, casa de suspiros >
> wrote:
>
>> On 2/6/2018 11:33 AM, dsi1 wrote:
>>> On Tuesday, February 6, 2018 at 8:05:11 AM UTC-10, casa de suspiros wrote:
>>>> It is a wonderful thing, so tart and lemony without really being lemony,
>>>> if that makes any sense.
>>>>
>>>> I will say I'm not sold on using olive oil for fried rice, but that's my
>>>> personal hangup.
>>>
>>> Okay, I'm sold. I'll get some. I don't like the idea of using olive oil for rice either. Those two should never get together.
>>>
>>
>> Thank you!
>>
>> I remain a big peanut oil fan and also soybean oil.
>>
>> Olive oil is not in any way compatible (in my mind) to any Asian cookery.
>
> That's because you're using incompatible olive oils... the relatively
> expensive imported estate types are too highly flavored for Asian
> dishes. I've been using this one for years and it works well as it
> has no noticeable flavor/aroma, and the price is right... read the
> reviews:
> https://www.walmart.com/ip/Great-Val...01-oz/10315963
>

OK, lighter would be better, true.

As for the reviews:

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