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Levelwave© wrote:
> Richard Periut wrote: > >> I put Adobo (whether Goya or another brand,) and Sazon in the same >> category as buying chicken bullion and attempting to make stock with >> that. All you are buying is salt (mainly) and other spices that you >> can buy and make yourself. > > > (mostly)Every single one of you, whether you like to admit it or not > have and use chicken bullion cubes. I have used it in the past, when I was ignorant to its contents. Now I buy wings and some left over carcasses to make quality stock--a world of a difference. Adobo is great when cooking up a can > of Goya black beans with added garlic and onions slightly mashed with a > potato masher and served with warm tortillas... It's a fine 'quick fix'. Try an authentic Cuban Black bean recipe and you'll quickly see the difference. > > Sazon contains MSG which whether you admit it or not makes just about > anything taste better. MSG just adds extra sodium which I'm sensitive to. Plain salt already enhances the flavors. Fresh ground Cumin and Cilantro are great but > time and/or inventory doesn't always permit... > > ~john 2 minutes to grab the whole cumin jar and add it to the grinder, another 2 minutes to grab fresh cilantro (from my herb garden,) and chop it up. Honestly, I don't know where the fuss is? -- "Dum Spiro, Spero." As long as I breath, I hope. Cicero |
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Levelwave© wrote:
> Richard Periut wrote: > >> I put Adobo (whether Goya or another brand,) and Sazon in the same >> category as buying chicken bullion and attempting to make stock with >> that. All you are buying is salt (mainly) and other spices that you >> can buy and make yourself. > > > (mostly)Every single one of you, whether you like to admit it or not > have and use chicken bullion cubes. I have used it in the past, when I was ignorant to its contents. Now I buy wings and some left over carcasses to make quality stock--a world of a difference. Adobo is great when cooking up a can > of Goya black beans with added garlic and onions slightly mashed with a > potato masher and served with warm tortillas... It's a fine 'quick fix'. Try an authentic Cuban Black bean recipe and you'll quickly see the difference. > > Sazon contains MSG which whether you admit it or not makes just about > anything taste better. MSG just adds extra sodium which I'm sensitive to. Plain salt already enhances the flavors. Fresh ground Cumin and Cilantro are great but > time and/or inventory doesn't always permit... > > ~john 2 minutes to grab the whole cumin jar and add it to the grinder, another 2 minutes to grab fresh cilantro (from my herb garden,) and chop it up. Honestly, I don't know where the fuss is? -- "Dum Spiro, Spero." As long as I breath, I hope. Cicero |
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Levelwave© wrote:
> Richard Periut wrote: > >> I put Adobo (whether Goya or another brand,) and Sazon in the same >> category as buying chicken bullion and attempting to make stock with >> that. All you are buying is salt (mainly) and other spices that you >> can buy and make yourself. > > > (mostly)Every single one of you, whether you like to admit it or not > have and use chicken bullion cubes. I have used it in the past, when I was ignorant to its contents. Now I buy wings and some left over carcasses to make quality stock--a world of a difference. Adobo is great when cooking up a can > of Goya black beans with added garlic and onions slightly mashed with a > potato masher and served with warm tortillas... It's a fine 'quick fix'. Try an authentic Cuban Black bean recipe and you'll quickly see the difference. > > Sazon contains MSG which whether you admit it or not makes just about > anything taste better. MSG just adds extra sodium which I'm sensitive to. Plain salt already enhances the flavors. Fresh ground Cumin and Cilantro are great but > time and/or inventory doesn't always permit... > > ~john 2 minutes to grab the whole cumin jar and add it to the grinder, another 2 minutes to grab fresh cilantro (from my herb garden,) and chop it up. Honestly, I don't know where the fuss is? -- "Dum Spiro, Spero." As long as I breath, I hope. Cicero |
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Richard Periut wrote:
> Honestly, I don't know where the fuss is? Most of what you said is true ('cept for the MSG)... but I'm not talking about Sunday dinner here, I'm talking about handy spices for a quick meal. Yes cumin doesn't take that long to grind with my mortal and petal but 3 minutes vs 7 seconds is a world of difference. Anyway - no one was fussin'. ~john |
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Richard Periut wrote:
> Honestly, I don't know where the fuss is? Most of what you said is true ('cept for the MSG)... but I'm not talking about Sunday dinner here, I'm talking about handy spices for a quick meal. Yes cumin doesn't take that long to grind with my mortal and petal but 3 minutes vs 7 seconds is a world of difference. Anyway - no one was fussin'. ~john |
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Richard Periut wrote:
> Honestly, I don't know where the fuss is? Most of what you said is true ('cept for the MSG)... but I'm not talking about Sunday dinner here, I'm talking about handy spices for a quick meal. Yes cumin doesn't take that long to grind with my mortal and petal but 3 minutes vs 7 seconds is a world of difference. Anyway - no one was fussin'. ~john |
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Levelwave© > wrote in message >... >Richard Periut wrote: > >> I put Adobo (whether Goya or another brand,) and Sazon in the same >> category as buying chicken bullion and attempting to make stock with >> that. All you are buying is salt (mainly) and other spices that you can >> buy and make yourself. > >(mostly)Every single one of you, whether you like to admit it or not >have and use chicken bullion cubes. nope. id rather have plain water than anythign made with that crap. -- saerah TANSTAAFL Bango Skank Awaits the King! |
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>Richard Periut writes:
> >Levelwave© wrote: > >> Richard Periut wrote: >> >>> I put Adobo (whether Goya or another brand,) and Sazon in the same >>> category as buying chicken bullion and attempting to make stock with >>> that. All you are buying is salt (mainly) and other spices that you >>> can buy and make yourself. >> >> >> (mostly)Every single one of you, whether you like to admit it or not >> have and use chicken bullion cubes. > >I have used it in the past, when I was ignorant to its contents. Now I >buy wings and some left over carcasses to make quality stock--a world of >a difference. Cheap ******* Stock.... It's not possible (no way, no how) to prepare quality stock from scraps and garbage... you'd need to add so much salt and herbs to that weak meatless tea you waste your time futzing with that you'd be far better off using bouillion cubes... and in fact Goya chicken "cubitos" packets are excellent... far, far better than the swill produced from the picked over trash most folks think is what's supposed to be used to make stock... foodtv does NOT produce cooks. Real chicken stock is made with *real* chicken... whole chicken... preferably a tough old hen, there is NO OTHER WAY[period] ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>Richard Periut writes:
> >Levelwave© wrote: > >> Richard Periut wrote: >> >>> I put Adobo (whether Goya or another brand,) and Sazon in the same >>> category as buying chicken bullion and attempting to make stock with >>> that. All you are buying is salt (mainly) and other spices that you >>> can buy and make yourself. >> >> >> (mostly)Every single one of you, whether you like to admit it or not >> have and use chicken bullion cubes. > >I have used it in the past, when I was ignorant to its contents. Now I >buy wings and some left over carcasses to make quality stock--a world of >a difference. Cheap ******* Stock.... It's not possible (no way, no how) to prepare quality stock from scraps and garbage... you'd need to add so much salt and herbs to that weak meatless tea you waste your time futzing with that you'd be far better off using bouillion cubes... and in fact Goya chicken "cubitos" packets are excellent... far, far better than the swill produced from the picked over trash most folks think is what's supposed to be used to make stock... foodtv does NOT produce cooks. Real chicken stock is made with *real* chicken... whole chicken... preferably a tough old hen, there is NO OTHER WAY[period] ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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PENMART01 wrote in message >... >>Richard Periut writes: >> >>Levelwave© wrote: >> >>> Richard Periut wrote: >>> >>>> I put Adobo (whether Goya or another brand,) and Sazon in the same >>>> category as buying chicken bullion and attempting to make stock with >>>> that. All you are buying is salt (mainly) and other spices that you >>>> can buy and make yourself. >>> >>> >>> (mostly)Every single one of you, whether you like to admit it or not >>> have and use chicken bullion cubes. >> >>I have used it in the past, when I was ignorant to its contents. Now I >>buy wings and some left over carcasses to make quality stock--a world of >>a difference. > >Cheap ******* Stock.... > >It's not possible (no way, no how) to prepare quality stock from scraps and >garbage... you'd need to add so much salt and herbs to that weak meatless tea >you waste your time futzing with that you'd be far better off using bouillion >cubes... and in fact Goya chicken "cubitos" packets are excellent... far, far >better than the swill produced from the picked over trash most folks think is >what's supposed to be used to make stock... foodtv does NOT produce cooks. > >Real chicken stock is made with *real* chicken... whole chicken... preferably a >tough old hen, there is NO OTHER WAY[period] chicken bones and meat will make chicken stock, PERIOD. anything is better than the cubes of salt. -- saerah TANSTAAFL Bango Skank Awaits the King! |
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PENMART01 wrote in message >... >>Richard Periut writes: >> >>Levelwave© wrote: >> >>> Richard Periut wrote: >>> >>>> I put Adobo (whether Goya or another brand,) and Sazon in the same >>>> category as buying chicken bullion and attempting to make stock with >>>> that. All you are buying is salt (mainly) and other spices that you >>>> can buy and make yourself. >>> >>> >>> (mostly)Every single one of you, whether you like to admit it or not >>> have and use chicken bullion cubes. >> >>I have used it in the past, when I was ignorant to its contents. Now I >>buy wings and some left over carcasses to make quality stock--a world of >>a difference. > >Cheap ******* Stock.... > >It's not possible (no way, no how) to prepare quality stock from scraps and >garbage... you'd need to add so much salt and herbs to that weak meatless tea >you waste your time futzing with that you'd be far better off using bouillion >cubes... and in fact Goya chicken "cubitos" packets are excellent... far, far >better than the swill produced from the picked over trash most folks think is >what's supposed to be used to make stock... foodtv does NOT produce cooks. > >Real chicken stock is made with *real* chicken... whole chicken... preferably a >tough old hen, there is NO OTHER WAY[period] chicken bones and meat will make chicken stock, PERIOD. anything is better than the cubes of salt. -- saerah TANSTAAFL Bango Skank Awaits the King! |
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>chicken bones and meat will make chicken stock, PERIOD.
>anything is better than the cubes of salt. >saerah garbage People are what they eat. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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Piggybacking
Levelwave wrote: > > (mostly)Every single one of you, whether you like to admit it or not > > have and use chicken bullion cubes. I admit that I have them, but I don't use them. AAMOF, I'm not even sure why I have them, they've been in the cupboard for *years*... -- J.J. in WA ~ mom, vid gamer, novice cook ~ "I rule you!" - Travis of the Cosmos, ATHF (COLD to HOT for e-mail) |
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Our pal Richard Periut > wrote:
> Levelwave© wrote: <snip> > > Fresh ground Cumin and Cilantro are great but > > time and/or inventory doesn't always permit... > 2 minutes to grab the whole cumin jar and add it to the grinder, another > 2 minutes to grab fresh cilantro (from my herb garden,) and chop it up. I'm an herb and spice novice (to say the least), and yesterday while at the store, I ate a tiny piece of cilantro to see what it was like. The first thought that came to mind was "So THAT'S what they put in Mexican food that I don't like". Bummer... -- J.J. in WA ~ mom, vid gamer, novice cook ~ "I rule you!" - Travis of the Cosmos, ATHF (COLD to HOT for e-mail) |
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"J.J. in WA" wrote:
> I'm an herb and spice novice (to say the least), and yesterday while > at the store, I ate a tiny piece of cilantro to see what it was like. > The first thought that came to mind was "So THAT'S what they put in > Mexican food that I don't like". Bummer... (laughing) Just curious, did it taste like soap at all? nancy |
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"J.J. in WA" wrote:
> I'm an herb and spice novice (to say the least), and yesterday while > at the store, I ate a tiny piece of cilantro to see what it was like. > The first thought that came to mind was "So THAT'S what they put in > Mexican food that I don't like". Bummer... (laughing) Just curious, did it taste like soap at all? nancy |
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Nancy Young wrote:
> (laughing) Just curious, did it taste like soap at all? I think Cilantro fall under the food category of "You either love it or you hate it" - just like Liquorish and Coconut. I personally love the stuff. Blend up some fresh (or canned) tomatillos, Cilantro, Garlic, Jalapenos Peppers and some drizzle in some olive oil and you've got yourself a great marinade for bland chicken breasts... Works great on Flank Steak too. ~john |
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>
>I think Cilantro fall under the food category of "You either love it or >you hate it" - just like Liquorish and Coconut. I personally love the >stuff. Blend up some fresh (or canned) tomatillos, Cilantro, Garlic, >Jalapenos Peppers and some drizzle in some olive oil and you've got >yourself a great marinade for bland chicken breasts... Works great on >Flank Steak too. > >~john > > > I am in the LOVE IT catagory, I put it in a lot of things and really find myself craving the taste... Nope, not pregnant either. Rosie |
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"Levelwave©" > wrote in message ... > Nancy Young wrote: > >> (laughing) Just curious, did it taste like soap at all? > > > I think Cilantro fall under the food category of "You either love it or > you hate it" - just like Liquorish and Coconut. Cilantro (Chinese parsley) has flavor I like and use often. Arugula!! "x^p I still haven't quite developed a "full appreciation". |
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PENMART01 wrote:
>>Richard Periut writes: >> >>Levelwave© wrote: >> >> >>>Richard Periut wrote: >>> >>> >>>>I put Adobo (whether Goya or another brand,) and Sazon in the same >>>>category as buying chicken bullion and attempting to make stock with >>>>that. All you are buying is salt (mainly) and other spices that you >>>>can buy and make yourself. >>> >>> >>>(mostly)Every single one of you, whether you like to admit it or not >>>have and use chicken bullion cubes. >> >>I have used it in the past, when I was ignorant to its contents. Now I >>buy wings and some left over carcasses to make quality stock--a world of >>a difference. > > > Cheap ******* Stock.... > > It's not possible (no way, no how) to prepare quality stock from scraps and > garbage... you'd need to add so much salt and herbs to that weak meatless tea > you waste your time futzing with that you'd be far better off using bouillion > cubes... and in fact Goya chicken "cubitos" packets are excellent... far, far > better than the swill produced from the picked over trash most folks think is > what's supposed to be used to make stock... foodtv does NOT produce cooks. > > Real chicken stock is made with *real* chicken... whole chicken... preferably a > tough old hen, there is NO OTHER WAY[period] > > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- > ---= Move UNITED NATIONS To Paris =--- > ********* > "Life would be devoid of all meaning were it without tribulation." > Sheldon > ```````````` I usually add about 50% fresh wings, and the meaty carcasses from chicken. I also add a couple of necks. I find that it makes a flavorful stock. I have not tried the old hen (my wife buys on occasional one to make Sancocho,) for making stock. Do you slowly cook it as with stock, or do you make broth with it? Curious. Rich -- "Dum Spiro, Spero." As long as I breath, I hope. Cicero |
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PENMART01 wrote:
>>Richard Periut writes: >> >>Levelwave© wrote: >> >> >>>Richard Periut wrote: >>> >>> >>>>I put Adobo (whether Goya or another brand,) and Sazon in the same >>>>category as buying chicken bullion and attempting to make stock with >>>>that. All you are buying is salt (mainly) and other spices that you >>>>can buy and make yourself. >>> >>> >>>(mostly)Every single one of you, whether you like to admit it or not >>>have and use chicken bullion cubes. >> >>I have used it in the past, when I was ignorant to its contents. Now I >>buy wings and some left over carcasses to make quality stock--a world of >>a difference. > > > Cheap ******* Stock.... > > It's not possible (no way, no how) to prepare quality stock from scraps and > garbage... you'd need to add so much salt and herbs to that weak meatless tea > you waste your time futzing with that you'd be far better off using bouillion > cubes... and in fact Goya chicken "cubitos" packets are excellent... far, far > better than the swill produced from the picked over trash most folks think is > what's supposed to be used to make stock... foodtv does NOT produce cooks. > > Real chicken stock is made with *real* chicken... whole chicken... preferably a > tough old hen, there is NO OTHER WAY[period] > > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- > ---= Move UNITED NATIONS To Paris =--- > ********* > "Life would be devoid of all meaning were it without tribulation." > Sheldon > ```````````` I usually add about 50% fresh wings, and the meaty carcasses from chicken. I also add a couple of necks. I find that it makes a flavorful stock. I have not tried the old hen (my wife buys on occasional one to make Sancocho,) for making stock. Do you slowly cook it as with stock, or do you make broth with it? Curious. Rich -- "Dum Spiro, Spero." As long as I breath, I hope. Cicero |
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zuuum wrote:
> "Levelwave©" > wrote in message > ... > >>Nancy Young wrote: >> >> >>>(laughing) Just curious, did it taste like soap at all? >> >> >>I think Cilantro fall under the food category of "You either love it or >>you hate it" - just like Liquorish and Coconut. > > > Cilantro (Chinese parsley) has flavor I like and use often. Arugula!! "x^p > I still haven't quite developed a "full appreciation". > > I can't live in a world without cilantro. Maybe it's me, but I do find unique nuances that the herb gives off. Rich -- "Dum Spiro, Spero." As long as I breath, I hope. Cicero |
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In article >, jmk > wrote:
>What brand of olive oil do you use for regular cooking/sautéing? I see >that Consumer Reports is recommending Goya for everyday use? What are >your thoughts on that brand? I usually buy a premium oil, preferably a kalamata oil. I don't understand your term regular cooking. Why compromise on any meal? -- Charles The significant problems we face cannot be solved at the same level of thinking we were at when we created them. Albert Einstein |
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In article >, jmk > wrote:
>What brand of olive oil do you use for regular cooking/sautéing? I see >that Consumer Reports is recommending Goya for everyday use? What are >your thoughts on that brand? I usually buy a premium oil, preferably a kalamata oil. I don't understand your term regular cooking. Why compromise on any meal? -- Charles The significant problems we face cannot be solved at the same level of thinking we were at when we created them. Albert Einstein |
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Charles Quinn wrote:
> I don't understand your term regular cooking. Why compromise on any meal? 'cause it's like making beef jerky with a New York Strip... ~john |
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Charles Quinn wrote:
> I don't understand your term regular cooking. Why compromise on any meal? 'cause it's like making beef jerky with a New York Strip... ~john |
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On Thu, 09 Sep 2004 20:23:28 GMT, "Peter Aitken"
> wrote: >"jmk" > wrote in message ... >> What brand of olive oil do you use for regular cooking/sautéing? I see >> that Consumer Reports is recommending Goya for everyday use? What are >> your thoughts on that brand? >> -- >> jmk in NC > >I think that Colavita is the best of the commonly available brands. Goya is >quite good too in my opinion. i've used goya for a while. true, i don't dip bread in it and nosh, but it's pretty decent and doesn't cost an arm and a leg. your pal, blake |
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On Thu, 09 Sep 2004 22:48:39 -0400, Steve Calvin
> wrote: >Levelwave© wrote: > >> >> >> (mostly)Every single one of you, whether you like to admit it or not >> have and use chicken bullion cubes. Adobo is great when cooking up a can >> of Goya black beans with added garlic and onions slightly mashed with a >> potato masher and served with warm tortillas... It's a fine 'quick fix'. >> >> Sazon contains MSG which whether you admit it or not makes just about >> anything taste better. Fresh ground Cumin and Cilantro are great but >> time and/or inventory doesn't always permit... >> >> ~john > >I have no bouillon cubes or Sazon, etc in the house. Never have, >period. My sister uses that crap and I dread going there for dinner >even though I do and never say a word about it. (to her) > >But, to as I always say: to each their own. jeez, what is the saying? 'the perfect shouldn't be the enemy of the good.' you could make up your own, but goya's adobo is pretty good. i don't think it's as critical as, say, spicing for indian (which i don't cook) or chinese (which i do). your pal, blake |
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blake murphy wrote:
> On Thu, 09 Sep 2004 22:48:39 -0400, Steve Calvin > > wrote: >=20 >=20 >>Levelwave=A9 wrote: >> >> >>> >>>(mostly)Every single one of you, whether you like to admit it or not=20 >>>have and use chicken bullion cubes. Adobo is great when cooking up a c= an=20 >>>of Goya black beans with added garlic and onions slightly mashed with = a=20 >>>potato masher and served with warm tortillas... It's a fine 'quick fix= '. >>> >>>Sazon contains MSG which whether you admit it or not makes just about = >>>anything taste better. Fresh ground Cumin and Cilantro are great but=20 >>>time and/or inventory doesn't always permit... >>> >>>~john >> >>I have no bouillon cubes or Sazon, etc in the house. Never have,=20 >>period. My sister uses that crap and I dread going there for dinner=20 >>even though I do and never say a word about it. (to her) >> >>But, to as I always say: to each their own. >=20 >=20 > jeez, what is the saying? 'the perfect shouldn't be the enemy of the > good.' Right over my head blake... ? It was only to say that I can't stand=20 the salt based stuff. >=20 > you could make up your own, but goya's adobo is pretty good. i don't > think it's as critical as, say, spicing for indian (which i don't > cook) or chinese (which i do). =20 Never tried it so I can't knock it. I just make up a bunch of chicken=20 or beef and toss it into containers and into the freezer. I'll keep=20 the goya in mind though if I'm ever in a pinch. Actually after this thread I think that I've really gotta check out=20 the goya line of products. --=20 Steve Experience is a wonderful thing. It enables you to recognize a mistake when you make it again. |
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"jmk" > wrote in message
... > What brand of olive oil do you use for regular cooking/sautéing? I see > that Consumer Reports is recommending Goya for everyday use? What are > your thoughts on that brand? Olive ois can be very different (in Europe). French are not good. SOme from Corsica are better... Spanish is good, but strong; very strong taste. Greek is particular because they have a fly that contaminates olives and gives a acid tast to oil. In Italy I use three different kind of oils (not brands, never look at brands, look at the colour, taste and origin). For cooking veggies I prefer the strong taste of a southern oil; dark green, usually unfiltered. For meat and fish a good Tuscany oil, emerald green and crystal clear; tasty, but not stromg. For salads a yellow-greenish oil from Liguria. I hope you have some. We should export in US... |
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"jmk" > wrote in message
... > What brand of olive oil do you use for regular cooking/sautéing? I see > that Consumer Reports is recommending Goya for everyday use? What are > your thoughts on that brand? Olive ois can be very different (in Europe). French are not good. SOme from Corsica are better... Spanish is good, but strong; very strong taste. Greek is particular because they have a fly that contaminates olives and gives a acid tast to oil. In Italy I use three different kind of oils (not brands, never look at brands, look at the colour, taste and origin). For cooking veggies I prefer the strong taste of a southern oil; dark green, usually unfiltered. For meat and fish a good Tuscany oil, emerald green and crystal clear; tasty, but not stromg. For salads a yellow-greenish oil from Liguria. I hope you have some. We should export in US... |
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On 24/09/04 16:49, "Luca Pinotti" > écrivut:
> "jmk" > wrote in message > ... >> What brand of olive oil do you use for regular cooking/sautéing? I see >> that Consumer Reports is recommending Goya for everyday use? What are >> your thoughts on that brand? > > Olive ois can be very different (in Europe). > French are not good. SOme from Corsica are better... This is really stupid. French olive oils are quite good. Those from Les Baux or Nice for instance. The olive oil from Nyons was the first olive oil to ever get an AOC (denomination of controlled origin). No olive oil-producing country can claim it produces better oil than another. It is a matter of soil, origin, type of tree and means of production. Also of purity of the oil. The best and the worst is produced within each country. > Spanish is good, but strong; very strong taste. It all depends on the origin. Spain is a large country. Catalan olive oils are mild and fruity. Andalucian oils are very strong and tasty. > Greek is particular because they have a fly that contaminates olives and > gives a acid tast to oil. More nonsense. Greek and Cretan olive oils (and Turkish too) are amongst the finest-tasting oils, very fragrant and balanced. I never heard of any fly as being a national problem impairing the overall quality of their oils. The best olive oil I've found this year comes from Eastern Peloponnisos and they've never heard of the fly there either. Portuguese olive oil is great too when you like it very strong. > In Italy I use three different kind of oils (not brands, never look at > brands, look at the colour, taste and origin). > For cooking veggies I prefer the strong taste of a southern oil; dark green, > usually unfiltered. > For meat and fish a good Tuscany oil, emerald green and crystal clear; > tasty, but not stromg. > For salads a yellow-greenish oil from Liguria. > > I hope you have some. We should export in US... I thought you already did... :-) Italian oils are very good but no better than any other country's. Overpricing is, and has been for some time, the typical mark of Italian olive oils. |
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On 24/09/04 16:49, "Luca Pinotti" > écrivut:
> "jmk" > wrote in message > ... >> What brand of olive oil do you use for regular cooking/sautéing? I see >> that Consumer Reports is recommending Goya for everyday use? What are >> your thoughts on that brand? > > Olive ois can be very different (in Europe). > French are not good. SOme from Corsica are better... This is really stupid. French olive oils are quite good. Those from Les Baux or Nice for instance. The olive oil from Nyons was the first olive oil to ever get an AOC (denomination of controlled origin). No olive oil-producing country can claim it produces better oil than another. It is a matter of soil, origin, type of tree and means of production. Also of purity of the oil. The best and the worst is produced within each country. > Spanish is good, but strong; very strong taste. It all depends on the origin. Spain is a large country. Catalan olive oils are mild and fruity. Andalucian oils are very strong and tasty. > Greek is particular because they have a fly that contaminates olives and > gives a acid tast to oil. More nonsense. Greek and Cretan olive oils (and Turkish too) are amongst the finest-tasting oils, very fragrant and balanced. I never heard of any fly as being a national problem impairing the overall quality of their oils. The best olive oil I've found this year comes from Eastern Peloponnisos and they've never heard of the fly there either. Portuguese olive oil is great too when you like it very strong. > In Italy I use three different kind of oils (not brands, never look at > brands, look at the colour, taste and origin). > For cooking veggies I prefer the strong taste of a southern oil; dark green, > usually unfiltered. > For meat and fish a good Tuscany oil, emerald green and crystal clear; > tasty, but not stromg. > For salads a yellow-greenish oil from Liguria. > > I hope you have some. We should export in US... I thought you already did... :-) Italian oils are very good but no better than any other country's. Overpricing is, and has been for some time, the typical mark of Italian olive oils. |
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"Sophie" > wrote in message
... > On 24/09/04 16:49, "Luca Pinotti" > écrivut: > > > "jmk" > wrote in message > > ... > >> What brand of olive oil do you use for regular cooking/sautéing? I see > >> that Consumer Reports is recommending Goya for everyday use? What are > >> your thoughts on that brand? > > > > Olive ois can be very different (in Europe). > > French are not good. SOme from Corsica are better... > > This is really stupid. French olive oils are quite good. Those from Les Baux > or Nice for instance. The olive oil from Nyons was the first olive oil to > ever get an AOC (denomination of controlled origin). > > No olive oil-producing country can claim it produces better oil than > another. It is a matter of soil, origin, type of tree and means of > production. Also of purity of the oil. The best and the worst is produced > within each country. > > > > Spanish is good, but strong; very strong taste. > > It all depends on the origin. Spain is a large country. Catalan olive oils > are mild and fruity. Andalucian oils are very strong and tasty. > > > > Greek is particular because they have a fly that contaminates olives and > > gives a acid tast to oil. > > More nonsense. Greek and Cretan olive oils (and Turkish too) are amongst the > finest-tasting oils, very fragrant and balanced. I never heard of any fly as > being a national problem impairing the overall quality of their oils. > > The best olive oil I've found this year comes from Eastern Peloponnisos and > they've never heard of the fly there either. Portuguese olive oil is great > too when you like it very strong. > Thanks for a very knowldegeable post! There are excellent oils from all over, and bad ones too - you simply cannot generalize. FOr examle I have found some lovely oils from Sicily, and area that does not have a particularly good reputation for it. -- Peter Aitken Remove the crap from my email address before using. |
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"Sophie" > wrote in message
... > On 24/09/04 16:49, "Luca Pinotti" > écrivut: > > > "jmk" > wrote in message > > ... > >> What brand of olive oil do you use for regular cooking/sautéing? I see > >> that Consumer Reports is recommending Goya for everyday use? What are > >> your thoughts on that brand? > > > > Olive ois can be very different (in Europe). > > French are not good. SOme from Corsica are better... > > This is really stupid. French olive oils are quite good. Those from Les Baux > or Nice for instance. The olive oil from Nyons was the first olive oil to > ever get an AOC (denomination of controlled origin). > > No olive oil-producing country can claim it produces better oil than > another. It is a matter of soil, origin, type of tree and means of > production. Also of purity of the oil. The best and the worst is produced > within each country. > > > > Spanish is good, but strong; very strong taste. > > It all depends on the origin. Spain is a large country. Catalan olive oils > are mild and fruity. Andalucian oils are very strong and tasty. > > > > Greek is particular because they have a fly that contaminates olives and > > gives a acid tast to oil. > > More nonsense. Greek and Cretan olive oils (and Turkish too) are amongst the > finest-tasting oils, very fragrant and balanced. I never heard of any fly as > being a national problem impairing the overall quality of their oils. > > The best olive oil I've found this year comes from Eastern Peloponnisos and > they've never heard of the fly there either. Portuguese olive oil is great > too when you like it very strong. > Thanks for a very knowldegeable post! There are excellent oils from all over, and bad ones too - you simply cannot generalize. FOr examle I have found some lovely oils from Sicily, and area that does not have a particularly good reputation for it. -- Peter Aitken Remove the crap from my email address before using. |
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Sophie wrote:
> On 24/09/04 16:49, "Luca Pinotti" > écrivut: > >> "jmk" > wrote in message >> ... >>> What brand of olive oil do you use for regular cooking/sautéing? I >>> see that Consumer Reports is recommending Goya for everyday use? >>> What are your thoughts on that brand? >> >> Olive ois can be very different (in Europe). >> French are not good. SOme from Corsica are better... > > This is really stupid. French olive oils are quite good. Those from > Les Baux or Nice for instance. The olive oil from Nyons was the first > olive oil to ever get an AOC (denomination of controlled origin). If there is something/someone stupid is not what I said. In France there are FEW good olive oils. It dependes on the use they do. Oil is not very used in France and they have standard/poor oils. Most of the countruy use butter. Good butter but not good oil. > No olive oil-producing country can claim it produces better oil than > another. It is a matter of soil, origin, type of tree and means of > production. Also of purity of the oil. The best and the worst is > produced within each country. It depends on the CULTURE you have. No country can claim its wine is the best. I had french wines that made me dream a good Coke. And they cos much more tham a German mid-level white wine. It is not depending on the soil, tree or whatever. California, Mexico could have a good olive oil. They have not. It's because there is not the culture of the olive oil. Fullstop. >> Spanish is good, but strong; very strong taste. > > It all depends on the origin. Spain is a large country. Catalan olive >> Greek is particular because they have a fly that contaminates olives >> and gives a acid tast to oil. > More nonsense. Greek and Cretan olive oils (and Turkish too) are > amongst the finest-tasting oils, very fragrant and balanced. I never It depends, it depends, it depends... I was generally speaking and depicting how particulr olive oils are. Please keep in mind that MOST (not all) of the Greek oils are infested with the musca olearia. Evenn Morocco has olive oil, but is not famous for it. Luca |
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Peter Aitken wrote:
> "Sophie" > wrote in message > ... >> On 24/09/04 16:49, "Luca Pinotti" > écrivut: >> olive oil is great too when you like it very strong. >> > > Thanks for a very knowldegeable post! There are excellent oils from > all over, and bad ones too - you simply cannot generalize. FOr examle > I have found some lovely oils from Sicily, and area that does not > have a particularly good reputation for it. Relatively true. In Italy are generally classified as "southern oils". The bigger producer is Puglia. But even Sicily, Sardinia and Calabria have very good products. The problem is that over the last 20 years the exported product was not the best, and better oils were exported in very limited quantity; specially in US whre the restriction to import food were very "tight". |
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