Jenise wrote:Kinda like the others. For dipping and other condiment uses, I buy Tuscan EVOOs from Rare Wine. For cooking, I buy a Tuscan from Costco; I also use their extra light.
Whoever mentioned Trader Joe's, might be the Santini if Joe's still stocks that. Best for the price I've found anywhere.
Factoid: according to something I just received in the mail, a single olive tree only produces one liter of EVOO.
Chef Carey: we on FLDG have been using the term 'EVOO' since long before Rachel had a show. It's safe. Oh, and unfair pounce on Bernard. He was parroting Robin, and I enjoy the fact that he's proud to use the best quality ingredients he can buy.
The expression has been forever co-opted by the omnipresent Ray food machine. She's been drumming it into millions of soggy brains since 2001. It's lost. Happened in the past. Words like "communist," and "capitalist," for instance.
It did not seem to me there was any "parroting" going on. Seemed more like scoffing and suggesting Robin's palate was quotidian and less refined than his. Or, have I lost my ability to read with comprehension? Damn that speed reading teacher!
Factoid: Chef Carey is contentious and confrontational when he sniffs snobbery. Thus it ever was and thus it will be.
Oh, and I edited that post before I sent it, I thought I said a couple of unfair things in my first shot at it.
Maybe you should lock me out of the forum for "unfairness," since I'm sure I'm the first and only offender in that regard.