There have been other threads about the adulteration of olive oil.
Here is an article from someone I trust about the subject and his
recommendations as to how to find the 'real' thing.

http://www.marksdailyapple.com/is-yo...#axzz23Y41ACaI

Has anyone tried Olevano EVO? About 35 bucks a liter.

On 8/14/2012 8:05 PM, Kalmia wrote:
>
>
> Has anyone tried Olevano EVO? About 35 bucks a liter.
>
No olive oil can be worth such a price!

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

James Silverton wrote:

> > Has anyone tried Olevano EVO? About 35 bucks a liter.
> >
> No olive oil can be worth such a price!

True varietal EVOO is quite different from mass-market. Your comment
is tantamount to saying no wine could be worth $500 because "regular"
wine costs a small fraction of that.

On Aug 14, 8:40*pm, James Silverton > wrote:



> No olive oil can be worth such a price!


I agree, and I use EEVO all the time and have my entire life. I'm
sure we'll be hearing opposing views from the likes of George Middius
and the other wine expert guy whose name I momentarily forget because
it's been awhile since I traded posts with him. But now that I think
of it, $35 a liter is is roughly $8 for 8 ounces, which is kind of
high but not bad if the taste is really good and used only for certain
occasions ala Middius and the other guy with their expensive wines.
In other words, at first I agreed with you and still do, but I can see
that it's really not that high if it's heads and heels above others
and is to be used only for uncooked dishes or maybe even some cooked
ones that call for it. Hell, I once said (funny too, it was the same
amount - $35.00 - that no "meal" on earth is worth that much money.
Of course that was about 30 years ago. But I still believe to a point
that some restaurant foods cost so much that no matter how good
they're supposed to be, they don't make toilet paper expensive enough
to justify the cost of the food. Thank you.

TJ

"George M. Middius" > wrote in message
...
> James Silverton wrote:
>
>> > Has anyone tried Olevano EVO? About 35 bucks a liter.
>> >
>> No olive oil can be worth such a price!
>
> True varietal EVOO is quite different from mass-market. Your comment
> is tantamount to saying no wine could be worth $500 because "regular"
> wine costs a small fraction of that.

I buy cheap stuff at home. But if I were to be using it to dip bread into,
I would get the really good stuff.

On Tue, 14 Aug 2012 19:41:29 -0700 (PDT), Tommy Joe
> wrote:

>On Aug 14, 8:40*pm, James Silverton > wrote:
>
>
>
>> No olive oil can be worth such a price!
>
>
> I agree, and I use EEVO all the time and have my entire life. I'm
>sure we'll be hearing opposing views from the likes of George Middius
>and the other wine expert guy whose name I momentarily forget because
>it's been awhile since I traded posts with him. But now that I think
>of it, $35 a liter is is roughly $8 for 8 ounces, which is kind of
>high but not bad if the taste is really good and used only for certain
>occasions ala Middius and the other guy with their expensive wines.
>In other words, at first I agreed with you and still do, but I can see
>that it's really not that high if it's heads and heels above others
>and is to be used only for uncooked dishes or maybe even some cooked
>ones that call for it. Hell, I once said (funny too, it was the same
>amount - $35.00 - that no "meal" on earth is worth that much money.
>Of course that was about 30 years ago. But I still believe to a point
>that some restaurant foods cost so much that no matter how good
>they're supposed to be, they don't make toilet paper expensive enough
>to justify the cost of the food. Thank you.
>
>TJ

I've paid a lot more than $35 for a liter of olive oil and didn't even
like it, it smelled like stinky cheese... many of the estate oils can
be very pricey and all are a crap shoot. I once bought my brother a
tiny bottle of 50 year old Balsamico for Christmas, found out later he
poured the entire bottle into his bagged mixed greens salad, with
generic salad oil... he phoned and told me he thought that vinegar had
spoiled so he tossed that salad in the trash... that's when I told him
that vinegar cost a hundred bucks.

For anybody wondering who's qualified to be an arbiter of taste, it's
OK to cross Sh-sh-shelley off the list.

> I've paid a lot more than $35 for a liter of olive oil and didn't even
> like it, it smelled like stinky cheese.

Poor widdle Shewwey. The best stuff in life always disappoints him.
Boo-hoo-hoo.

On 15/08/2012 3:06 PM, Brooklyn1 wrote:
> On Tue, 14 Aug 2012 19:41:29 -0700 (PDT), Tommy Joe
> > wrote:
>
>> On Aug 14, 8:40 pm, James Silverton > wrote:
>>
>>
>>
>>> No olive oil can be worth such a price!
>>
>>
>> I agree, and I use EEVO all the time and have my entire life. I'm
>> sure we'll be hearing opposing views from the likes of George Middius
>> and the other wine expert guy whose name I momentarily forget because
>> it's been awhile since I traded posts with him. But now that I think
>> of it, $35 a liter is is roughly $8 for 8 ounces, which is kind of
>> high but not bad if the taste is really good and used only for certain
>> occasions ala Middius and the other guy with their expensive wines.
>> In other words, at first I agreed with you and still do, but I can see
>> that it's really not that high if it's heads and heels above others
>> and is to be used only for uncooked dishes or maybe even some cooked
>> ones that call for it. Hell, I once said (funny too, it was the same
>> amount - $35.00 - that no "meal" on earth is worth that much money.
>> Of course that was about 30 years ago. But I still believe to a point
>> that some restaurant foods cost so much that no matter how good
>> they're supposed to be, they don't make toilet paper expensive enough
>> to justify the cost of the food. Thank you.
>>
>> TJ
>
> I've paid a lot more than $35 for a liter of olive oil and didn't even
> like it, it smelled like stinky cheese... many of the estate oils can
> be very pricey and all are a crap shoot. I once bought my brother a
> tiny bottle of 50 year old Balsamico for Christmas, found out later he
> poured the entire bottle into his bagged mixed greens salad, with
> generic salad oil... he phoned and told me he thought that vinegar had
> spoiled so he tossed that salad in the trash... that's when I told him
> that vinegar cost a hundred bucks.
>
I understand why they charge for something they've held onto for 50
years but can you tell the difference between an ordinary Balsamic and
an aged one? I've tried, but I admit I haven't experimented up in the
$100 range, only in the "this is $3 and that costs $15" range. Seemed
the same to me.

injipoint wrote:

> I understand why they charge for something they've held onto for 50
> years but can you tell the difference between an ordinary Balsamic and
> an aged one? I've tried, but I admit I haven't experimented up in the
> $100 range, only in the "this is $3 and that costs $15" range. Seemed
> the same to me.

Value is in the esteem of the purchaser. Your idea of "better" or
"more valuable" is your own, based on your needs and expectations. Do
you believe a Lamborghini could be "worth" $1.5 million? How about
$50,000 for a set of luggage that doesn't "get the job done" any
better than $200 set?

On Aug 15, 8:58*am, injipoint > wrote:
> On 15/08/2012 3:06 PM, Brooklyn1 wrote:
>
>
>
>
>
>
>
> > On Tue, 14 Aug 2012 19:41:29 -0700 (PDT), Tommy Joe
> > > wrote:
>
> >> On Aug 14, 8:40 pm, James Silverton > wrote:
>
> >>> No olive oil can be worth such a price!
>
> >> * * I agree, and I use EEVO all the time and have my entire life. *I'm
> >> sure we'll be hearing opposing views from the likes of George Middius
> >> and the other wine expert guy whose name I momentarily forget because
> >> it's been awhile since I traded posts with him. *But now that I think
> >> of it, $35 a liter is is roughly $8 for 8 ounces, which is kind of
> >> high but not bad if the taste is really good and used only for certain
> >> occasions ala Middius and the other guy with their expensive wines.
> >> In other words, at first I agreed with you and still do, but I can see
> >> that it's really not that high if it's heads and heels above others
> >> and is to be used only for uncooked dishes or maybe even some cooked
> >> ones that call for it. *Hell, I once said (funny too, it was the same
> >> amount - $35.00 - that no "meal" on earth is worth that much money.
> >> Of course that was about 30 years ago. *But I still believe to a point
> >> that some restaurant foods cost so much that no matter how good
> >> they're supposed to be, they don't make toilet paper expensive enough
> >> to justify the cost of the food. *Thank you.
>
> >> TJ
>
> > I've paid a lot more than $35 for a liter of olive oil and didn't even
> > like it, it smelled like stinky cheese... many of the estate oils can
> > be very pricey and all are a crap shoot. *I once bought my brother a
> > tiny bottle of 50 year old Balsamico for Christmas, found out later he
> > poured the entire bottle into his bagged mixed greens salad, with
> > generic salad oil... he phoned and told me he thought that vinegar had
> > spoiled so he tossed that salad in the trash... that's when I told him
> > that vinegar cost a hundred bucks.
>
> I understand why they charge for something they've held onto for 50
> years but can you tell the difference between an ordinary Balsamic and
> an aged one? *I've tried, but I admit I haven't experimented up in the
> $100 range, only in the "this is $3 and that costs $15" range. *Seemed
> the same to me.

I bought a bottle of the good stuff when we were in Italy last year,
and it is incredible. It is super thick & syrupy. I bought the most
expensive bottle I could find at the tiny store in the village we were
staying in- think I paid 14 Euros for it...

On Aug 15, 8:58*am, injipoint > wrote:
>
> I understand why they charge for something they've held onto for 50
> years but can you tell the difference between an ordinary Balsamic and
> an aged one? *I've tried, but I admit I haven't experimented up in the
> $100 range, only in the "this is $3 and that costs $15" range. *Seemed
> the same to me.

Ignorance is bliss.

There is an enormous difference between "normal" and long aged
balsamic vinegar that becomes noticeable at around 10 years. At this
age the vinegar starts to lose its acidity and develop very complex
flavors. As the age increase the acidity reduces and the flavor
becomes incredible.

The older vinegar is not for use in salad dressing but for addition to
other food items where only a small amount is needed to add a special
quality. If you have an opportunity to taste balsamic vinegar aged 25
years or more you will be amazed.

http://www.richardfisher.com

On 8/15/2012 1:52 PM, Helpful person wrote:
> On Aug 15, 8:58 am, injipoint > wrote:
>>
>> I understand why they charge for something they've held onto for 50
>> years but can you tell the difference between an ordinary Balsamic and
>> an aged one? I've tried, but I admit I haven't experimented up in the
>> $100 range, only in the "this is $3 and that costs $15" range. Seemed
>> the same to me.
>
> Ignorance is bliss.
>
> There is an enormous difference between "normal" and long aged
> balsamic vinegar that becomes noticeable at around 10 years. At this
> age the vinegar starts to lose its acidity and develop very complex
> flavors. As the age increase the acidity reduces and the flavor
> becomes incredible.
>
> The older vinegar is not for use in salad dressing but for addition to
> other food items where only a small amount is needed to add a special
> quality. If you have an opportunity to taste balsamic vinegar aged 25
> years or more you will be amazed.
>
> http://www.richardfisher.com
>
This is only for interest but would you give an example or two where
long aged balsamic vinegar makes a great difference?

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Aug 15, 11:41*am, James Silverton >
>
> This is only for interest but would you give an example or two where
> long aged balsamic vinegar makes a great difference?
>
> --
> Jim Silverton (Potomac, MD)
>
> Extraneous "not" in Reply To.

Unfortunately I can't afford the price so the following are just from
my imagination. They will not work with the ordinary stuff.

Slice hard boiled eggs and add a drop (or maybe two) on the yolk. The
flavors should mix extremely well

For a caprese salad (sliced tomato, mozzarella and basil) put a small
amount on each piece of mozzarella. The salad should be lightly
dressed with low acidity so as not to spoil the balsamic vinegar.

Blanch some green beans, chill in ice water and drain well. Add some
olive oil to a heated (medium) fry pan, add the beans and toss to
coat. Add raw slivered almonds. Turn out into a serving dish once
the beans are heated (be careful not to burn the almonds) and drizzle
with the balsamic vinegar.

(By the way long aged is just my term because I cannot remember how
long "normal" balsamic vinegar is aged.)

http://www.richardfisher.com

On Aug 14, 5:40*pm, James Silverton > wrote:
>
> No olive oil can be worth such a price!
>
> --
> Jim Silverton (Potomac, MD)
>
Yes it can.

On Aug 15, 11:41*am, James Silverton >
wrote:
> On 8/15/2012 1:52 PM, Helpful person wrote:
>
>
>
>
>
>
>
> > On Aug 15, 8:58 am, injipoint > wrote:
>
> >> I understand why they charge for something they've held onto for 50
> >> years but can you tell the difference between an ordinary Balsamic and
> >> an aged one? *I've tried, but I admit I haven't experimented up in the
> >> $100 range, only in the "this is $3 and that costs $15" range. *Seemed
> >> the same to me.
>
> > Ignorance is bliss.
>
> > There is an enormous difference between "normal" and long aged
> > balsamic vinegar that becomes noticeable at around 10 years. *At this
> > age the vinegar starts to lose its acidity and develop very complex
> > flavors. *As the age increase the acidity reduces and the flavor
> > becomes incredible.
>
> > The older vinegar is not for use in salad dressing but for addition to
> > other food items where only a small amount is needed to add a special
> > quality. *If you have an opportunity to taste balsamic vinegar aged 25
> > years or more you will be amazed.
>
> >http://www.richardfisher.com
>
> This is only for interest but would you give an example or two where
> long aged balsamic vinegar makes a great difference?
>
> --
> Jim Silverton (Potomac, MD)
>
> Extraneous "not" in Reply To.

On a nice piece of Parmesan cheese- just a drop or 2...

"George M. Middius" wrote:
>
> For anybody wondering who's qualified to be an arbiter of taste, it's
> OK to cross Sh-sh-shelley off the list.
>
> > I've paid a lot more than $35 for a liter of olive oil and didn't even
> > like it, it smelled like stinky cheese.
>
> Poor widdle Shewwey. The best stuff in life always disappoints him.
> Boo-hoo-hoo.

Back around 1975 or so, I had a party and we were all drinking the cheap
champagne...Andre champagne. It was only about 2-3 dollars a bottle then
but we liked it. One of my friends was a richie-rich kid and he swiped a
bottle of Dom Perignon from his dad's wine cellar and brought it over. We
were all excited to try the "good stuff." Funny how every one of us liked
the cheap Andre stuff better. heheh

Gary

James Silverton wrote:

> > The older vinegar is not for use in salad dressing but for addition to
> > other food items where only a small amount is needed to add a special
> > quality. If you have an opportunity to taste balsamic vinegar aged 25
> > years or more you will be amazed.

> This is only for interest but would you give an example or two where
> long aged balsamic vinegar makes a great difference?

Mario demonstrated one use on his show. He had a small bottle of the
rare aged balsamico, and he used it to "anoint" shavings of parmesan.

On Tuesday, August 14, 2012 9:37:22 PM UTC-4, George M. Middius wrote:
> James Silverton wrote:
>
>
>
> > > Has anyone tried Olevano EVO? About 35 bucks a liter.
>
> > >
>
> > No olive oil can be worth such a price!
>
>
>
> True varietal EVOO is quite different from mass-market. Your comment
>
> is tantamount to saying no wine could be worth $500 because "regular"
>
> wine costs a small fraction of that.

****ing idiot.

Gary wrote:

> Back around 1975 or so, I had a party and we were all drinking the cheap
> champagne...Andre champagne. It was only about 2-3 dollars a bottle then
> but we liked it. One of my friends was a richie-rich kid and he swiped a
> bottle of Dom Perignon from his dad's wine cellar and brought it over. We
> were all excited to try the "good stuff." Funny how every one of us liked
> the cheap Andre stuff better. heheh

Well, you were still children, so you indulged your sweet tooths.

Tommy Joe > wrote:

>On Aug 14, 8:40*pm, James Silverton > wrote:

>> No olive oil can be worth such a price!

> I agree, and I use EEVO all the time and have my entire life. I'm
>sure we'll be hearing opposing views from the likes of George Middius
>and the other wine expert guy whose name I momentarily forget because
>it's been awhile since I traded posts with him.

Probably me.

I tend to keep an olive oil that is $40/500 ml on hand. It is not
a huge fraction of my food ingredient costs because I only buy two
or three of these per year. But if on a tighter budget, there are
plenty of almost-as-good olive oils in the $10/liter range.

The problem is more the need to sift through the bad ones, than the
good ones not being worth it. There are some amazingly bad olive
oils out there in all price ranges. I suppose many of these are faked.


Steve

injipoint > wrote:

>I understand why they charge for something they've held onto for 50
>years but can you tell the difference between an ordinary Balsamic and
>an aged one? I've tried, but I admit I haven't experimented up in the
>$100 range, only in the "this is $3 and that costs $15" range. Seemed
>the same to me.

Balsamic vinegar has sort-of collapsed into a two-pronged market.
There is the DOP product, all of which is very similar, very syrup-y,
very concentrated, and pretty much all the same (super high) price.

Then there is lesser product, most of which is not very good at all.
This poses a problem because there seems to be no more mid-priced,
non-syrupy, somewhat acidic, good somewhat concentrated Balsamic vinegar
anymore.

The consortium, in this case, may have ruined the availaibility of
good product.

Some restaurants have taken to mixing one part DOP with five parts
random Balsamic vinegar to place on the table.


Steve

On Aug 15, 10:06*am, Brooklyn1 <Gravesend1> wrote:

> I've paid a lot more than $35 for a liter of olive oil and didn't even
> like it, it smelled like stinky cheese... many of the estate oils can
> be very pricey and all are a crap shoot. *I once bought my brother a
> tiny bottle of 50 year old Balsamico for Christmas, found out later he
> poured the entire bottle into his bagged mixed greens salad, with
> generic salad oil... he phoned and told me he thought that vinegar had
> spoiled so he tossed that salad in the trash... that's when I told him
> that vinegar cost a hundred bucks.


It was in L.A. at the Pacific Dining Car with my uncle and a few
of his friends. The steak cost $35. I told my uncle that they don't
make toilet paper expensive enough to justify that cost. He said it
was excellent steak. Ok, so it was, but it wasn't worth $35 -
especially for me as I don't like fine dining anyway - the table
cloth, the waiter constantly stopping by to pour water into everyone's
glasses with the ice tinkling in the pitcher and everyone having to
lean back to make room for the "server". I felt like I was the server
by the time we got through.

Now, as for pricey vinegars and olive oils, I'm sure some are
good and some are not - but I'd love to conduct an experiment on that
issue. Suppose for instance you were to take some average olive oil
and place it in an expensive bottle and then seal it back up to make
it appear that it was never opened. I wonder how many would notice.
Some would I'm sure. But most would not.

However, go the other way - take some really expensive olive oil
and pour and reseal it into a cheap bottle, and I'll bet most of the
experts would notice more readily - because they're more prepared to
taste the cheapness because the bottle is cheap. We've been through
this before - the experts and I - and I know there's no end to the
debate - but I really would love to spring a surprise on some of those
people. Put the good in a cheap bottle, their taste buds will be
looking for cheap. Put it in an expensive bottle, their buds will be
looking for quality. If the difference in quality of oils is drastic,
of course they might tell. Who wouldn't? But using just an average
olive oil and placing that same oil into cheap resealed bottled and
also expensive resealed ones, I think it would throw most into a tizzy
- one I'd like to be there to see.

TJ

On Aug 15, 12:02*pm, George M. Middius > wrote:

> Value is in the esteem of the purchaser. Your idea of "better" or
> "more valuable" is your own, based on your needs and expectations.


Expectations is a good word here. I have an example I think is
funny but also appropriate. I was raised on plain yogurt, it was
always in the fridge, homemade, and I liked it.

One day when I was living in Hollywood I walked a block from where
I lived down to the Blvd and was passing an ice-cream shop when I
peered inside and saw a guy licking a huge vanilla cone and it made me
want some. I walked in and the counter guy asked what I'd like. I
said, "I'll have what he's having", pointing to the guy I'd seen
through the window, still inside licking away. He made me one and I
was off.

I didn't take a lick till I got out the door, and when I did I
nearly puked. It was yogurt. This was back in the 70s when frozen
yogurt was sort of a new thing and still tasted more like yogurt than
ice-cream. Now, as I said before, I like plain yogurt and had eaten
it all my life - but I was not expecting it on a cone. I thought it
was ice cream. I didn't think to ask. My expectations slammed me in
the face. Had I known it was yogurt it might have been a different
story, but expecting ice cream and getting the plain yogurt taste was
an unpleasant shock. Which is fine, because the memory of that day's
misfired expectations has more value than the cone did at the time.

I expect you to answer this,
TJ

On Aug 16, 2:23*am, (Steve Pope) wrote:

> Probably me.
>
> I tend to keep an olive oil that is $40/500 ml on hand. *It is not
> a huge fraction of my food ingredient costs because I only buy two
> or three of these per year. *But if on a tighter budget, there are
> plenty of almost-as-good olive oils in the $10/liter range.
>
> The problem is more the need to sift through the bad ones, than the
> good ones not being worth it. *There are some amazingly bad olive
> oils out there in all price ranges. *I suppose many of these are faked.


It was not you. I'd remember an expert named "POPE". I know
who it was and could even go back and look it up, but I'm too lazy.
I'm also cheap. Not really, I just don't have the cash to experiment
with pricey foods. I do know the difference between ordinary EVOO and
the better stuff because I can smell it as soon as I open the bottle.
I can put on a blindfold and tell if the olive oil is regular or if
it's EVOO. Sometimes the cheaper EVOOs don't have the extra virgin
aroma. So I agree there are some bad ones out there, but I also do
not agree across the board with the old adage, "You get what you pay
for", because it's simply not always true - not by a long shot in my
opinion. What started my exchanges with Middius (Mi Dios - oh my
Lord!), and the other guy (I apologize to him for not remembering his
monicker), were some comments I made about wanting to conduct
blindfold tests on the so-called experts. I'm not saying there aren't
people with time and money who can sit around comparing the taste and
aroma of this and that and do a good job of it, but I am saying that
I'd like to be the one conducting the test and I'd like Middius and
some of the others to be involved in the test - and I'd like to do it
for money. Let's put up the cash and get down.

TJ

On Aug 16, 2:49*am, (Steve Pope) wrote:

> Some restaurants have taken to mixing one part DOP with five parts
> random Balsamic vinegar to place on the table.


There are probably exceptions as always, but I have always
preferred lemon and olive oil to vinegar and olive oil, and I don't
care what kind of vinegar it is. I actually have trouble
understanding how people can prefer vinegar over lemon for a salad
dressing.

TJ

Helpful person > wrote:

> There is an enormous difference between "normal" and long aged
> balsamic vinegar that becomes noticeable at around 10 years. At this
> age the vinegar starts to lose its acidity and develop very complex
> flavors. As the age increase the acidity reduces and the flavor
> becomes incredible.

Except that real traditional "balsamic vinegar" is not vinegar at all.
"Aceto", as in "Aceto Balsamico Tradizionale" is a total misnomer - it
is really an aged reduction of grape must - a completely different
thing.

Victor

Il 15/08/2012 22:29, merryb ha scritto:

>> This is only for interest but would you give an example or two where
>> long aged balsamic vinegar makes a great difference?

> On a nice piece of Parmesan cheese- just a drop or 2...

I second that! And some drops over a cup of cold strawberries, or on a
dollop of ice cream, or on a grated steak, or on a 3mm thick slice of
warm mortadella, or on a dish of risotto al parmigiano reggiano.

Il 16/08/2012 22:09, Victor Sack ha scritto:

>> There is an enormous difference between "normal" and long aged
>> balsamic vinegar that becomes noticeable at around 10 years. At this
>> age the vinegar starts to lose its acidity and develop very complex
>> flavors. As the age increase the acidity reduces and the flavor
>> becomes incredible.

> Except that real traditional "balsamic vinegar" is not vinegar at all.
> "Aceto", as in "Aceto Balsamico Tradizionale" is a total misnomer - it
> is really an aged reduction of grape must - a completely different
> thing.

What's this nonsense? ABT is called Aceto for its acetic acid content
produced by acetobacter and that's what makes it a vinegar:

Alcohol + oxigen = acetic acid + water.

Il 16/08/2012 08:49, Steve Pope ha scritto:

> Some restaurants have taken to mixing one part DOP with five parts
> random Balsamic vinegar to place on the table.

That's sheer folly: if youmix the DOP with the crap you can no more have
it in the DOP bottle, so you're serving a very expensive product hidden
under 4/5 of crap. Restaurant owners just buy that "mid-priced" thing
you were taling about: condimento- There is an endless range of products
falling in theis cathegory, from 3 o 20 euros. No one would ever serve
DOP ABT hidden under the cheap crap, they just buy these condimento like
the ones from many acetaie near here, Cavalieri and Terra del Tuono come
to mind. In the 10 euros range they sell wonderful products.

On Sat, 18 Aug 2012 13:05:51 +0200, ViLco > wrote:

>Il 15/08/2012 22:29, merryb ha scritto:
>
>>> This is only for interest but would you give an example or two where
>>> long aged balsamic vinegar makes a great difference?
>
>> On a nice piece of Parmesan cheese- just a drop or 2...
>
>I second that! And some drops over a cup of cold strawberries, or on a
>dollop of ice cream, or on a grated steak, or on a 3mm thick slice of
>warm mortadella, or on a dish of risotto al parmigiano reggiano.

Or on Sofia Loren's turgid nipples.

Brooklyn1 wrote:
>
> On Sat, 18 Aug 2012 13:05:51 +0200, ViLco > wrote:
>
> >Il 15/08/2012 22:29, merryb ha scritto:
> >
> >>> This is only for interest but would you give an example or two where
> >>> long aged balsamic vinegar makes a great difference?
> >
> >> On a nice piece of Parmesan cheese- just a drop or 2...
> >
> >I second that! And some drops over a cup of cold strawberries, or on a
> >dollop of ice cream, or on a grated steak, or on a 3mm thick slice of
> >warm mortadella, or on a dish of risotto al parmigiano reggiano.
>
> Or on Sofia Loren's turgid nipples.

You wouldn't want her nipples now, Sheldon. ;-0

Il 18/08/2012 17:16, Gary ha scritto:

>>> I second that! And some drops over a cup of cold strawberries, or on a
>>> dollop of ice cream, or on a grated steak, or on a 3mm thick slice of
>>> warm mortadella, or on a dish of risotto al parmigiano reggiano.

>> Or on Sofia Loren's turgid nipples.

> You wouldn't want her nipples now, Sheldon. ;-0

LOL, sad but true

ViLco wrote:
>Gary ha scritto:
>
>>>> I second that! And some drops over a cup of cold strawberries, or on a
>>>> dollop of ice cream, or on a grated steak, or on a 3mm thick slice of
>>>> warm mortadella, or on a dish of risotto al parmigiano reggiano.
>
>>> Or on Sofia Loren's turgid nipples.
>
>> You wouldn't want her nipples now, Sheldon. ;-0

You wouldn't want to put money on that?

>LOL, sad but true

Vilco, what a sad excuse for an Italian you are... all that pot has
rotted your brain, if you ever had one.

I'd do her, I wouldn't need to think about it for a Noo Yawk minute.
Forever hot:
http://en.wikipedia.org/wiki/Sophia_Loren

There's no way Gary and Vilco ain't faggots, no ****in' way... I bet
they'd do each other.

Brooklyn1 wrote:
>
> I'd do her, I wouldn't need to think about it for a Noo Yawk minute.
> Forever hot:
> http://en.wikipedia.org/wiki/Sophia_Loren
>
> There's no way Gary and Vilco ain't faggots, no ****in' way... I bet
> they'd do each other.

I'll skip doing Vilco and also Sophia.
You want a 77 year old woman, there's hope for you yet.
You old pervert. hehehe



G.

On Sun, 19 Aug 2012 10:30:09 -0400, Gary > wrote:

>Brooklyn1 wrote:
>>
>> I'd do her, I wouldn't need to think about it for a Noo Yawk minute.
>> Forever hot:
>> http://en.wikipedia.org/wiki/Sophia_Loren
>>
>> There's no way Gary and Vilco ain't faggots, no ****in' way... I bet
>> they'd do each other.
>
>I'll skip doing Vilco and also Sophia.
>You want a 77 year old woman, there's hope for you yet.
>You old pervert. hehehe

Sofia ain't just any 77 year old woman, she's a Goddess... and ladies
bosoms don't develop right away so they are like 12-13 years
younger... I'm almost 70 so I'd 'bout be robbing the cradle... it's
all in how you think about it.

Brooklyn1 wrote:
>
> On Sun, 19 Aug 2012 10:30:09 -0400, Gary > wrote:
>
> >Brooklyn1 wrote:
> >>
> >> I'd do her, I wouldn't need to think about it for a Noo Yawk minute.
> >> Forever hot:
> >> http://en.wikipedia.org/wiki/Sophia_Loren
> >>
> >> There's no way Gary and Vilco ain't faggots, no ****in' way... I bet
> >> they'd do each other.
> >
> >I'll skip doing Vilco and also Sophia.
> >You want a 77 year old woman, there's hope for you yet.
> >You old pervert. hehehe
>
> Sofia ain't just any 77 year old woman, she's a Goddess... and ladies
> bosoms don't develop right away so they are like 12-13 years
> younger... I'm almost 70 so I'd 'bout be robbing the cradle... it's
> all in how you think about it.

Did you ever see Goldie Hawn's age 60 picture in AARP mag? Oh man!
http://cdn.buzznet.com/assets/users1...0298185853.jpg

Going by that, there's still hope for me. hehehe

G.

On Sun, 19 Aug 2012 11:11:01 -0400, Gary > wrote:

>Brooklyn1 wrote:
>>
>> On Sun, 19 Aug 2012 10:30:09 -0400, Gary > wrote:
>>
>> >Brooklyn1 wrote:
>> >>
>> >> I'd do her, I wouldn't need to think about it for a Noo Yawk minute.
>> >> Forever hot:
>> >> http://en.wikipedia.org/wiki/Sophia_Loren
>> >>
>> >> There's no way Gary and Vilco ain't faggots, no ****in' way... I bet
>> >> they'd do each other.
>> >
>> >I'll skip doing Vilco and also Sophia.
>> >You want a 77 year old woman, there's hope for you yet.
>> >You old pervert. hehehe
>>
>> Sofia ain't just any 77 year old woman, she's a Goddess... and ladies
>> bosoms don't develop right away so they are like 12-13 years
>> younger... I'm almost 70 so I'd 'bout be robbing the cradle... it's
>> all in how you think about it.
>
>Did you ever see Goldie Hawn's age 60 picture in AARP mag? Oh man!
>http://cdn.buzznet.com/assets/users1...0298185853.jpg
>
>Going by that, there's still hope for me. hehehe

Goldie Hawn never did anything for me, I don't think she ever outgrew
a training bra.

On Aug 19, 11:30*am, Brooklyn1 <Gravesend1> wrote:

> Goldie Hawn never did anything for me, I don't think she ever outgrew
> a training bra.


I have a suspicion that guys who sit around comparing the looks of
movie stars who are really not much above average in appearance and
would not stand out in a crowd of college girls coming out of a bar
are guys who never had much first hand experience with women, so to
make up for it they sit around all day talking about this starlet or
that one when in reality if you go to any beach you'll see tons of
women who can stack up and beyond any of the over-rated and often
anorexic movie people.

TJ

"ImStillMags" > wrote in message
...
> There have been other threads about the adulteration of olive oil.
> Here is an article from someone I trust about the subject and his
> recommendations as to how to find the 'real' thing.
>
> http://www.marksdailyapple.com/is-yo...#axzz23Y41ACaI

That was an interesting article which then led me to
<http://www.choice.com.au/reviews-and-tests/food-and-health/food-and-drink/groceries/extra-virgin-olive-oil-2010-review.aspx>
and being Australian based has given me something to look at. I would never
have expected the supermarkets own brand to score as high as they did but I
will be willing to give them a try when next I shop.

Mike