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[CortJstr]

Roast beef said that italians don't know how to cook pasta and many of youlagreed.  Ray says olive oil is not good and again we have widespread agreement with this sentiment.  I'm now inclined to believe that y'all are full of shit.

~Paul

I like olive oil, I'm just scared to go against the will of the group.

[theinevitable]

the tastiest thing I have ever eaten, possibly:

anything in Italy.

there.

also: this one time, they gave me mashed potatos with olive oil and some other kind of liquid-tasty, and OH My Goodness they were amazing.

[AugustWest]

Why all the hate for olive oil?  It's not like fats are mutually exclusive people!  You can enjoy tasty olive oil, butter, bacon grease, and on and on.  They are not jealous lipids.

[theinevitable]

obviously you've never met my main lipid, then. she gets hell of uptight about me thinking about putting any other option on my foods.

think of popeye and olive oyl.

[wombat]

I'm now inclined to believe that y'all are full of shit.

Um, there was doubt about this previously?

[Ben-San]

Why all the hate for olive oil?  It's not like fats are mutually exclusive people!  You can enjoy tasty olive oil, butter, bacon grease, and on and on.  They are not jealous lipids.

All at once?

[Lister]

Olive oil is good.  I think the sentiment we are seeing expressed here is that butter is also good, and does not deserve to have been replaced so many times in recent years with olive oil.

Why must we fight over two fats when they both taste awesome with garlic and starches?

[wombat]

I'm waiting for lard to make a comeback.

[linnea]

I'm waiting for lard to make a comeback.

Teodor had something about The Larding Needle, and I pulled up an iconic Julia Child book to figure out WTF that was. Turns out it's an actual hollow needle that you thread through a block o' lard, and then draw the needle through meats such as rabbit, thus leaving a thick "thread" of lard sewn throughout the meat.

*HUUURGH*

[Sub_Topical]

In theory it sounds *HUUURGH* but in practice, maybe a lot less so. In a game animal it sounds like doing a 'self marbeling' job to make the dense muscle meat a little more tender tasty.

Y'know what?

No, still *HUUURGH*

[wombat]

Well, if you guys are representative of general opinion, I guess I may still have a long time to wait.

[jough]

I like butter but don't use it much for anything.

Olive Oil is fine for salads and things, but I probably won't buy any here until I have use for it.  I'll be sure to let you know if and when that ever happens.

I like frying in canola oil and maybe stir-frying in peanut oil with a little dash of sesame oil thrown in for good measure.

[jaydub]

Turns out it's an actual hollow needle that you thread through a block o' lard, and then draw the needle through meats such as rabbit, thus leaving a thick "thread" of lard sewn throughout the meat.

*HUUURGH*

You know, every now and then I think about how we have recipes where we put products or pieces of one animal into the flesh of another animal and it gives me "unnatural willies".  Such as wrapping sliced belly of pig around a nice lower back muscle of cow.  Not something you'd find in nature.

Then I remember how tasty animals are and my worries go away.

[pmcd9]

'm waiting for lard to make a comeback.

In some segments of society it never went away.

~Paul

[theinevitable]

my high school latin teacher proclaimed that in the next 10 years they will start putting some kind of anti-cholesterol medicine in Crisco, and "the south will rise again."