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Off Topic TN Forums
Cooking Forum
High priced olive oil.
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<blockquote data-quote="bowriter" data-source="post: 1832921" data-attributes="member: 1518"><p>There is...or use to be an oil made from rape (canola) that was "kinda" spun or pasturized or something. Finest oil in the world for frying. I can't remember what it was called-very expensive.</p><p></p><p>I make a lot of vinagarette salad dressings and hollandaise-the mother sauce and bernaise and stuff like that and I use the best EVOO I can get for that but for everything else, I can't much tell the difference. I use Bertoli and meld with with unsalted butter.</p><p></p><p>To fry fish, you can't beat hog lard. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p><p></p><p>Back when we killed our own hogs, we use to render our own lard and end up with a dozen lard stands and get drunk and eat cracklins till we all puked and fell on the ground.</p><p></p><p>May be more than you want to know.</p></blockquote><p></p>
[QUOTE="bowriter, post: 1832921, member: 1518"] There is...or use to be an oil made from rape (canola) that was "kinda" spun or pasturized or something. Finest oil in the world for frying. I can't remember what it was called-very expensive. I make a lot of vinagarette salad dressings and hollandaise-the mother sauce and bernaise and stuff like that and I use the best EVOO I can get for that but for everything else, I can't much tell the difference. I use Bertoli and meld with with unsalted butter. To fry fish, you can't beat hog lard. :) Back when we killed our own hogs, we use to render our own lard and end up with a dozen lard stands and get drunk and eat cracklins till we all puked and fell on the ground. May be more than you want to know. [/QUOTE]
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High priced olive oil.
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