the benefits of olive oil
sf
Adding olive oil to your diet may reduce your risk of stroke, a new
study suggests.
Researchers found that older people who used olive oil intensively --
meaning they regularly cooked with it and used it in salad dressing --
were 41 percent less likely to have a stroke than those who rarely
consumed it.
Read more here
<http://health.usnews.com/health-news/family-health/heart/articles/2011/06/15/more-olive-oil-in-diet-could-cut-stroke-risk-study>
or
http://tinyurl.com/3sc6ph3
--
Today's mighty oak is just yesterday's nut that held its ground.
Jerry Avins
> Gleaned from the morning news...
>
> Adding olive oil to your diet may reduce your risk of stroke, a new
> study suggests.
>
> Researchers found that older people who used olive oil intensively --
> meaning they regularly cooked with it and used it in salad dressing --
> were 41 percent less likely to have a stroke than those who rarely
> consumed it.
According to the text, the benefit may be due to a substitution
effect, olive oil replacing more harmful fats. In that case, pills as
a supplement won't work. (The study was done in France. The French eat
lots of butter.)
Jerry
--
Engineering is the art of making what you want from things you can get.
sf
wrote:
> On Jun 16, 9:43 am, sf <s...@geemail.com> wrote:
> > Gleaned from the morning news...
> >
> > Adding olive oil to your diet may reduce your risk of stroke, a new
> > study suggests.
> >
> > Researchers found that older people who used olive oil intensively --
> > meaning they regularly cooked with it and used it in salad dressing --
> > were 41 percent less likely to have a stroke than those who rarely
> > consumed it.
>
> According to the text, the benefit may be due to a substitution
> effect, olive oil replacing more harmful fats. In that case, pills as
> a supplement won't work. (The study was done in France. The French eat
> lots of butter.)
>
Olive oil Pills? This is a cooking news group.
Bryan
> Gleaned from the morning news...
>
> Adding olive oil to your diet may reduce your risk of stroke, a new
> study suggests.
>
> Researchers found that older people who used olive oil intensively --
> meaning they regularly cooked with it and used it in salad dressing --
> were 41 percent less likely to have a stroke than those who rarely
> consumed it.
>
be effective.
--Bryan
sf
I don't see why not. What are they?
Ranee at Arabian Knits
sf <s...@geemail.com> wrote:
> Gleaned from the morning news...
>
> Adding olive oil to your diet may reduce your risk of stroke, a new
> study suggests.
>
> Researchers found that older people who used olive oil intensively --
> meaning they regularly cooked with it and used it in salad dressing --
> were 41 percent less likely to have a stroke than those who rarely
> consumed it.
>
> Read more here
> <http://health.usnews.com/health-news/family-health/heart/articles/2011/06/15/
> more-olive-oil-in-diet-could-cut-stroke-risk-study>
> or
> http://tinyurl.com/3sc6ph3
And this is why I don't eat according to studies. For a while, all
fat was evil, then it was only saturated fats, then it was saturated and
mono-unsaturated, then it was all animal fats, then it was hydrogenated
fats, then is was trans-fatty acids, then... Now we're back to eat as
people used to eat before we did all these studies.
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
sf
<arabia...@gmail.com> wrote:
> And this is why I don't eat according to studies. For a while, all
> fat was evil, then it was only saturated fats, then it was saturated and
> mono-unsaturated, then it was all animal fats, then it was hydrogenated
> fats, then is was trans-fatty acids, then... Now we're back to eat as
> people used to eat before we did all these studies.
You're too young to be concerned and you're not a blimp, so you
shouldn't bother.
Pete C.
Ranee at Arabian Knits wrote:
>
> In article <ei1kv612ubfdi1q2i...@4ax.com>,
> sf <s...@geemail.com> wrote:
>
> > Gleaned from the morning news...
> >
> > Adding olive oil to your diet may reduce your risk of stroke, a new
> > study suggests.
> >
> > Researchers found that older people who used olive oil intensively --
> > meaning they regularly cooked with it and used it in salad dressing --
> > were 41 percent less likely to have a stroke than those who rarely
> > consumed it.
> >
> > Read more here
> > <http://health.usnews.com/health-news/family-health/heart/articles/2011/06/15/
> > more-olive-oil-in-diet-could-cut-stroke-risk-study>
> > or
> > http://tinyurl.com/3sc6ph3
>
> And this is why I don't eat according to studies. For a while, all
> fat was evil, then it was only saturated fats, then it was saturated and
> mono-unsaturated, then it was all animal fats, then it was hydrogenated
> fats, then is was trans-fatty acids, then... Now we're back to eat as
> people used to eat before we did all these studies.
Yep, full circle.
I use real olive oil and real butter mostly, with some occasional
coconut oil for pan frying, and Canola oil for deep frying. I just try
to eat most everything in moderation, avoid deep fried foods for the
most part, and watch portion sizes. What I really need is more exercise
since sitting in front of a computer all day is anti-exercise.
Doug Freyburger
> Bryan <bryang...@gmail.com> wrote:
>> sf <s...@geemail.com> wrote:
>> > Gleaned from the morning news...
>
>> > Adding olive oil to your diet may reduce your risk of stroke, a new
>> > study suggests.
>
>> > Researchers found that older people who used olive oil intensively --
>> > meaning they regularly cooked with it and used it in salad dressing --
>> > were 41 percent less likely to have a stroke than those who rarely
>> > consumed it.
Chosing fats by type of fatty acid is a consideration in several types
of common diet programs. Olive oil is high in monounsaturated fatty
acids. The human body can convert and store saturates. The human body
uses polyunsaturates and can store them. Transfats are bad. The human
body can burn monounsaturates for fuel but can not store them. Any
excess amount gets lost somehow. It's the main reason they are claimed
to be more healthy than other types of fatty acids I think.
>> I imagine that other oils with similar fatty acid profiles would also
>> be effective.
>>
> I don't see why not. What are they?
According to http://curezone.com/foods/fatspercent.asp several types of
nut oils are reasonably similar to olive oil when it comes to the
percentage of monounsaturates. Almond, avocado, macadamia, cashew.
None of those compete with olive oil for price. I've had almond and
avocado oils for the tiny subtle flavor they add.
sf
<dfre...@yahoo.com> wrote:
> Chosing fats by type of fatty acid is a consideration in several types
> of common diet programs. Olive oil is high in monounsaturated fatty
> acids. The human body can convert and store saturates. The human body
> uses polyunsaturates and can store them. Transfats are bad. The human
> body can burn monounsaturates for fuel but can not store them. Any
> excess amount gets lost somehow. It's the main reason they are claimed
> to be more healthy than other types of fatty acids I think.
>
> >> I imagine that other oils with similar fatty acid profiles would also
> >> be effective.
> >>
> > I don't see why not. What are they?
>
> According to http://curezone.com/foods/fatspercent.asp several types of
> nut oils are reasonably similar to olive oil when it comes to the
> percentage of monounsaturates. Almond, avocado, macadamia, cashew.
> None of those compete with olive oil for price. I've had almond and
> avocado oils for the tiny subtle flavor they add.
Thanks, Doug!
Cheryl
> Gleaned from the morning news...
>
> Adding olive oil to your diet may reduce your risk of stroke, a new
> study suggests.
>
> Researchers found that older people who used olive oil intensively --
> meaning they regularly cooked with it and used it in salad dressing --
> were 41 percent less likely to have a stroke than those who rarely
> consumed it.
>
> Read more here
> <http://health.usnews.com/health-news/family-health/heart/articles/2011/06/15/more-olive-oil-in-diet-could-cut-stroke-risk-study>
> or
> http://tinyurl.com/3sc6ph3
>
>
>
another type. Subbing a "healthier" oil for other fats sounds good to
me, and I never would have considered it.
Here's one of the OO cookie recipes. I don't eat cookies often, so I
might try them, or not.
http://picturing-food.livejournal.com/5109542.html
sf
wrote:
> I ran across a cookie recipe yesterday that uses olive oil rather than
> another type. Subbing a "healthier" oil for other fats sounds good to
> me, and I never would have considered it.
>
> Here's one of the OO cookie recipes. I don't eat cookies often, so I
> might try them, or not.
> http://picturing-food.livejournal.com/5109542.html
Thanks, Cheryl... any time you see a dessertish recipe, please shoot
it my way - ping, if necessary! Hubby likes an occasional
treat/sweet, but is very good about avoiding animal fat so he doesn't
get it very often.
Kent
"sf" <s...@geemail.com> wrote in message
news:ei1kv612ubfdi1q2i...@4ax.com...
> Gleaned from the morning news...
>
> Adding olive oil to your diet may reduce your risk of stroke, a new
> study suggests.
>
> Researchers found that older people who used olive oil intensively --
> meaning they regularly cooked with it and used it in salad dressing --
> were 41 percent less likely to have a stroke than those who rarely
> consumed it.
>
> Read more here
> <http://health.usnews.com/health-news/family-health/heart/articles/2011/06/15/more-olive-oil-in-diet-could-cut-stroke-risk-study>
> or
>
absract from PubMed.
We've used olive oil pretty much exclusively for years for that reason. The
beneficial effect of EVO has been in the literature for some time. This is a
good solid study establishing that. Olive oil doesn't take heat well without
breaking down. Saute at high temps with canola, or peanut oil, or whatever.
Olive oil is used, however, for almost everything else
Neurology. 2011 Jun 15. [Epub ahead of print]
"Olive oil consumption, plasma oleic acid, and stroke incidence: The
Three-City Study."
Samieri C, Féart C, Proust-Lima C, Peuchant E, Tzourio C, Stapf C, Berr C,
Barberger-Gateau P.
Abstract
OBJECTIVE:
To determine whether high olive oil consumption, and high plasma oleic acid
as an indirect biological marker of olive oil intake, are associated with
lower incidence of stroke in older subjects.
METHODS:
Among participants from the Three-City Study with no history of stroke at
baseline, we examined the association between olive oil consumption (main
sample, n = 7,625) or plasma oleic acid (secondary sample, n = 1,245) and
incidence of stroke (median follow-up 5.25 years), ascertained according to
a diagnosis validated by an expert committee.
RESULTS:
In the main sample, 148 incident strokes occurred. After adjustment for
sociodemographic and dietary variables, physical activity, body mass index,
and risk factors for stroke, a lower incidence for stroke with higher olive
oil use was observed (p for trend = 0.02). Compared to those who never used
olive oil, those with intensive use had a 41% (95% confidence interval
6%-63%, p = 0.03) lower risk of stroke. In the secondary sample, 27 incident
strokes occurred. After full adjustment, higher plasma oleic acid was
associated with lower stroke incidence (p for trend = 0.03). Compared to
those in the first tertile, participants in the third tertile of plasma
oleic acid had a 73% (95% confidence interval 10%-92%, p = 0.03) reduction
of stroke risk.
CONCLUSIONS:
These results suggest a protective role for high olive oil consumption on
the risk of stroke in older subjects.
Kent
Giusi
"Kent" <keh...@ana.yahoo.com> ha scritto nel messaggio
Olive oil doesn't take heat well without
> breaking down.
Where did you get that misinformation? It isn't true. Where were you when
the graphs showing smoke points were linked right here?
ViLco
>> Adding olive oil to your diet may reduce your risk of stroke, a new
>> study suggests.
>>
>> Researchers found that older people who used olive oil intensively --
>> meaning they regularly cooked with it and used it in salad dressing
>> -- were 41 percent less likely to have a stroke than those who rarely
>> consumed it.
> I imagine that other oils with similar fatty acid profiles would also
> be effective.
There's not just fatty caids in EVO oil: there are also polyphenols and
other antioxidants.
--
ViLco
Let the liquor do the thinking
ViLco
>> Olive oil doesn't take heat well without
>> breaking down.
> Where did you get that misinformation? It isn't true. Where were
> you when the graphs showing smoke points were linked right here?
If those graphs showed olive oil as a high smoke-point oil, it's better to
have missed them totally
ViLco
> I ran across a cookie recipe yesterday that uses olive oil rather than
> another type. Subbing a "healthier" oil for other fats sounds good to
> me, and I never would have considered it.
Nowadays more and more people comes to the italian cooking NG asking for
recipes using EVO oil instead of butter. Many come because EVO oil is
healthier, while others come to ask because they have allergies or such.
Anyway, a good pasta frolla or brisee can not be made with EVO oil, even if
using the best and most expensive oil from Liguria, but many other desserts
come out well, or so they say: I almost don't cook desserts
Falkner
Hey...
Here are some main point of benefits of olive oil for health are...
1 Cancer Prevention
2 High Blood Pressure
3 Alzheimers
--
Falkner
James Silverton
--
James Silverton, Potomac
I'm *not* not.jim....@verizon.net
Giusi
"ViLco" <vill...@tin.spam> ha scritto nel messaggio
> Giusi wrote:
>
>>> Olive oil doesn't take heat well without
>>> breaking down.
>
>> Where did you get that misinformation? It isn't true. Where were
>> you when the graphs showing smoke points were linked right here?
>
> If those graphs showed olive oil as a high smoke-point oil, it's better to
> have missed them totally
Depends which one it seems. there are several charts which apparently all
come from the same info source. Here is one:
http://www.goodeatsfanpage.com/collectedinfo/oilsmokepoints.htm
sf
> Unless there's some beneficial "particle" specific to olives for the
> study, safflower oil is actually better than olive oil where fat is
> concerned. It's also neutral in flavor, making it more suitable in
> cookies or other foods, imho.
>
> Olive Oil (OO not EVOO)
> Fats per 100 grams:
> Saturated: 13.08 grams
> Monounsaturated: 72.961 grams
> Polyunsaturated: 10.523 grams
>
> Safflower oil
> Fats per 100 grams:
> Saturated: 7.541 grams
> Monounsaturated: 75.221 grams
> Polyunsaturated: 12.82 grams
>
> Source: USDA nutrient database
>
Thanks! Hubby already knew OO has more saturated fats than canola and
safflower, but he says it's better than butter so he's okay with it.
sf
wrote:
Not every thread is read by every person, Giusi.
I'm comfortable using EVOO for my purposes, but I don't fry. I'm on
the lookout for dessert recipes now.
Kent
"Giusi" <deco...@gmail.com> wrote in message
news:960shd...@mid.individual.net...
again.
Giusi
"Kent" <keh...@ana.yahoo.com> ha scritto nel messaggio
> If you've ever tried to sear a strip steak in olive oil, you wouldn't do
> it again.
I do everything in olive oil. I just re-submitted the smoke points.
Steve Pope
Interesting. I won't say you're dead wrong, but you're too easily
discouraged. Many olive oils, including some that are extra-virgin, are
perfectly okay for normal sauteeing, including searing a steak. Some
are not. I use non-olive oil for sustained hot frying, or if I don't want
to impart an olive-oil flavor (e.g. for making pancakes).
Steve
ViLco
> Depends which one it seems. there are several charts which apparently all
> come from the same info source. Here is one:
> http://www.goodeatsfanpage.com/collectedinfo/oilsmokepoints.htm
Olive oil has such a wide range of smoking point temperatures, based on
too many factors to list them, that putting it into such tables is plain
nonsense. 190ï¿œC to 240ï¿œC makes sense, but then... it is totally unuseful
since the range is so wide the it covers all of the table's temperature
range, butter apart.
--
Vilco
And the Family Stone
Scartati 'sta banana
Amery
Hi everyone,..
Adding olive oil to your diet may reduce your risk of stroke,..Olives
are the fruits that grow on the olive tree, which comes from the
Oleaceae family. They contain a single pit and their flesh is filled
with oil. The ripe fruits are pressed to extract the oil.
--
Amery
sf
wrote:
> If you've ever tried to sear a strip steak in olive oil, you wouldn't do it
> again.
Turn on the fan, Kent! LOL Some of us like to char the outside of a
steak, so black is good and a decent hood fan takes care of any smoke.
sf
(Steve Pope) wrote:
> Many olive oils, including some that are extra-virgin, are
> perfectly okay for normal sauteeing, including searing a steak.
Remember the brouhaha about most EVOO ( don't remember if regular
olive oil was involved or not) not being as labeled? It turned out
that Kirkland was what it claimed to be and that was my favorite brand
anyway, so I've stuck with it.
> Some are not.
Probably because they've been adulterated with a cheap alternative
that has a lower smoke point.
> I use non-olive oil for sustained hot frying, or if I don't want
> to impart an olive-oil flavor (e.g. for making pancakes).
Me too. I'm not married to EVOO, but I use it a lot.
Kent
> On Fri, 17 Jun 2011 22:44:50 -0700, "Kent" <keh...@ana.yahoo.com>
> wrote:
>
>> If you've ever tried to sear a strip steak in olive oil, you wouldn't do
>> it
>> again.
>
> Turn on the fan, Kent! LOL Some of us like to char the outside of a
> steak, so black is good and a decent hood fan takes care of any smoke.
>
> --
and look at the New York strip. That's what I like to try to accomplish. EVO
won't do that for me. It breaks down at that temp, and lends a taste I don't
care for. Most oils break down at that temp, I think. I try to accomplish
this over charcoal, usually, however, getting the brown ring we are all used
to seeing. I'd like to try sous vide to try to get an edge to edge rare and
sear after.
Kent
John Smythe
Ya think? Oh, foodbanter. That explains it.
dumbforker
sf
wrote:
> Open this Ruth Chris site: http://www.ruthschris.com/Menu/Signature-Steaks
> and look at the New York strip. That's what I like to try to accomplish.
Okay, that one looks like it needs a decent tan to me. :)
I want mine at least twice as dark if not darker on the outside
(charred). It's certainly thick enough to take the heat and not
overcook inside.
Giusi
"sf" <s...@geemail.com> ha scritto nel messaggio
kent" <keh...@ana.yahoo.com>
> wrote:
>
>> Open this Ruth Chris site:
>> http://www.ruthschris.com/Menu/Signature-Steaks
>> and look at the New York strip. That's what I like to try to accomplish.
>
> Okay, that one looks like it needs a decent tan to me. :)
>
> I want mine at least twice as dark if not darker on the outside
> (charred). It's certainly thick enough to take the heat and not
> overcook inside.
But you don't use oil to char steak. If you use oil you are frying it,
surely.
Steve Pope
>On Sat, 18 Jun 2011 06:30:31 +0000 (UTC), spo...@speedymail.org
>> Many olive oils, including some that are extra-virgin, are
>> perfectly okay for normal sauteeing, including searing a steak.
>> Some are not.
>Probably because they've been adulterated with a cheap alternative
>that has a lower smoke point.
Possibly, but I'm not certain of that. It would be interesting to
know for sure.
Steve
sf
I found it.
<http://www.oliveoiltimes.com/olive-oil-basics/report-most-imported-extra-virgin-olive-oils-arent/4316>
<http://olivecenter.ucdavis.edu/news-events/news/files/olive%20oil%20final%20071410%20.pdf>
Says: If any of the samples were adulterated, it is most likely that
the adulterant was refined olive oil rather than refined nut, seed, or
vegetable oils.
So my hypothesis was wrong, unless regular oo has a lower smoke point
than evoo.
sf
wrote:
the pan, I rub the meat (steak) with it if I'm grilling indoors.
Charred is charred and it doesn't look or taste oily when I'm
finished.
Steve Pope
>Says: If any of the samples were adulterated, it is most likely that
>the adulterant was refined olive oil rather than refined nut, seed, or
>vegetable oils.
>
>So my hypothesis was wrong, unless regular oo has a lower smoke point
>than evoo.
My experience is that the most likely OO to have a low smoke point
is a boutique California EVOO. Second most likely is an expensive
European EVOO, and least likely is a less expensive European EVOO.
I have not purchased any non-EV OO's in a long time so don't know
about those.
Steve
John Kuthe
> "sf" <s...@geemail.com> wrote in message
>
> > wrote:
>
> >> If you've ever tried to sear a strip steak in olive oil, you wouldn't do
> >> it
> >> again.
>
> > Turn on the fan, Kent! LOL Some of us like to char the outside of a
> > steak, so black is good and a decent hood fan takes care of any smoke.
>
> > --
>
> Open this Ruth Chris site:http://www.ruthschris.com/Menu/Signature-Steaks
> and look at the New York strip. That's what I like to try to accomplish. EVO
> won't do that for me. It breaks down at that temp, and lends a taste I don't
> care for. Most oils break down at that temp, I think. I try to accomplish
> this over charcoal, usually, however, getting the brown ring we are all used
> to seeing. I'd like to try sous vide to try to get an edge to edge rare and
> sear after.
>
> Kent
And here is why, quoted from the Ruth's Chris website "Our famous
steaks are seared to perfection at 1800 degrees..."
I got close once, when Bryan and I were on a boating trip and on a
fire made with split dried oak found in the woods after a flood
(remember that Bryan? ;-) ) I laid a camping grill directly on the
burning oak embers and the grill it was literally glowing a dull red
in places, and I laid a beef fillet on for about 15 seconds then
flipped it, another 15 seconds then took it off and ate down to the
rarest I chose to, then replaced it and repeated until it was all et
up!! Best beef I ever had, I'll tell ya!
John Kuthe...
Bob Terwilliger
> But you don't use oil to char steak. If you use oil you are frying it,
> surely.
Heat transfers from the pan to the meat faster if a little oil is in between
the two. You want the outside of the meat to cook as quickly as possible.
Bob
Giusi
"John Kuthe" <johnk...@gmail.com> ha scritto nel messaggio And here is
steaks are seared to perfection at 1800 degrees..."
Which is too hot for any oil.
Giusi
"Bob Terwilliger" <virtualgoth@die_spammer.biz> ha scritto nel messaggio
To me that's frying. I use my dad's method. Heat heavy iron skillets until
blazing, sprinkle the bottom with salt, toss in steaks. When seared, flip
steaks. Answer door and explain to firemen why the alarm went off. Run
back to kitchen. When seared, put a glob of butter or compound butter on
top and serve. If there is anyone at the table who wants it more done,
stick in the oven briefly and write their names on the list that's stuck to
the fridge of people you won't invite to eat steak again.
sf
wrote:
I don't think he was endorsing oil.
Giusi
"sf" <s...@geemail.com> ha scritto nel messaggio
"Giusi" <deco...@gmail.com>
> wrote:
>
>>
>> "John Kuthe" <johnk...@gmail.com> ha scritto nel messaggio And here is
>> why, quoted from the Ruth's Chris website "Our famous
>> steaks are seared to perfection at 1800 degrees..."
>> ....................................................
>>
>> Which is too hot for any oil.
>>
> I don't think he was endorsing oil.
No, but Kent was.
sf
wrote:
I don't think he did either. Here are his words:
> EVO
> won't do that for me. It breaks down at that temp, and lends a taste I don't
> care for. Most oils break down at that temp, I think. I try to accomplish
> this over charcoal, usually, however, getting the brown ring we are all used
> to seeing.
I said I have started to coat my beef with oil (to facilitate
charring). I want it to go beyond just breaking down and to burn,
that's the whole point.
Kent
accomplished with a commercial Salamadar infrared gas broiler. I have no
idea what Ruth's Chris puts on the steak, if anything, before it goes
underneath the broiler. Costco had a "for home" Salamandar infrared
broiler. It doesn't get very good reviews; their site indicates it's no
longer available.
Kent
Brooklyn1
wrote:
>
>"Giusi" <deco...@gmail.com> wrote in message
>news:965j5e...@mid.individual.net...
>>
>> "sf" <s...@geemail.com> ha scritto nel messaggio
>>
>> "Giusi" <deco...@gmail.com>
>>> wrote:
>>>
>>>>
>>>> "John Kuthe" <johnk...@gmail.com> ha scritto nel messaggio And here
>>>> is
>>>> why, quoted from the Ruth's Chris website "Our famous
>>>> steaks are seared to perfection at 1800 degrees..."
>>>> ....................................................
>>>>
>>>> Which is too hot for any oil.
>>>>
>>> I don't think he was endorsing oil.
>>
>> No, but Kent was.
>>
>No, I wasn't. The 1800 degree temp at high dollar steakhouses is
>accomplished with a commercial Salamadar infrared gas broiler.
Idiot! At 1800�F parts of an oven would liquify... the oven would not
be able to hold itself up, it would slump into a blob.... that's
hotter than cremation temperature.
Mark Thorson
>
> Kent is right (damn, that hurts). Their ovens are running at 1800F.
>
> http://www.ruthschris.com/Menu
>
> Read the first sentence. You could have easily looked that up in less
> time than it took to refute that fact. Pottery and cermaics kilns
> work at higher temperatures and they don't melt.
I think the only part at 1800F would be the flame
of the gas burner. Everything else would be considerably
cooler. It's like claiming an infrared food warmer is at
6000F when just the filament of the lightbulb is that hot.
ItsJoanNotJoann
> sf <s...@geemail.com> wrote:
> > Thanks! Hubby already knew OO has more saturated fats than canola and
> > safflower, but he says it's better than butter so he's okay with it.
>
> sf,
>
> My post was more of an FYI to the group. I wouldn't use OO for sweets or
> pancake batter, etc. I just pictured odd tasting brownies, if even
> detectable.
>
> Best,
>
> Andy
>
>
I can testify from first hand experience that olive oil in brownies is
naaaaaaasty!
sf
<itsjoan...@webtv.net> wrote:
> I can testify from first hand experience that olive oil in brownies is
> naaaaaaasty!
Maybe you didn't use enough chocolate to cover it up. :)
blake murphy
> Boy, it sure is hard having to side with either one of you but here
> goes:
>
> Kent is right (damn, that hurts). Their ovens are running at 1800F.
>
> http://www.ruthschris.com/Menu
>
> Read the first sentence. You could have easily looked that up in less
> time than it took to refute that fact. Pottery and cermaics kilns
> work at higher temperatures and they don't melt.
>
> -sw
you mean sheldon doesn't know what he's talking about? ohnoes!!!!!!!
your pal,
blake
ItsJoanNotJoann
> On Sun, 19 Jun 2011 23:42:26 -0700 (PDT), ItsJoanNotJoann
>
> > I can testify from first hand experience that olive oil in brownies is
> > naaaaaaasty!
>
> Maybe you didn't use enough chocolate to cover it up. :)
>
>
terrible!
sf
Maybe your EVOO was rancid. OTOH, I doubt I'd ever try that
combination because it doesn't appeal to me. I'd substitute a neutral
flavored oil, if I wanted to try the recipe anyway.
Brooklyn1
>On Sun, 19 Jun 2011 23:06:08 -0500, Sqwertz wrote:
>
>> On Sun, 19 Jun 2011 20:38:27 -0400, Brooklyn1 wrote:
>>
>>> On Sun, 19 Jun 2011 16:45:38 -0700, "Kent" <keh...@ana.yahoo.com>
>>> wrote:
>>>
>>>>No, I wasn't. The 1800 degree temp at high dollar steakhouses is
>>>>accomplished with a commercial Salamadar infrared gas broiler.
>>>
>>> Idiot! At 1800�F parts of an oven would liquify... the oven would not
>>> be able to hold itself up, it would slump into a blob.
>>
>> Boy, it sure is hard having to side with either one of you but here
>> goes:
>>
>> Kent is right (damn, that hurts). Their ovens are running at 1800F.
>>
>> http://www.ruthschris.com/Menu
>>
>> Read the first sentence.
It says no such thing, says nothing about oven temperature... says
their steaks are *seared* at 1800�... that's flame temperature, not
oven temperature, illiterate dwarf. Ruth Chris is obviously resorting
to false/tricky advertizing to impress the lowest common denominator,
that's YOU!
>>You could have easily looked that up
"Combustion temperatures for coals are around 2,200 �C (3,992 �F) (for
inlet air and fuel at ambient temperatures and for ? = 1.0), around
2,150 �C (3,902 �F) for oil and 2,000 �C (3,632 �F) for natural gas."
You look it up.
>> Pottery and cermaics kilns
>> work at higher temperatures and they don't melt.
Firebrick withstands much higher temperatures. You're almost as low
IQ as the mick... no way did either of yoose slimeballs graduate HS.
rosie
> On Sun, 19 Jun 2011 20:38:27 -0400, Brooklyn1 wrote:
> > wrote:
>
> >>No, I wasn't. The 1800 degree temp at high dollar steakhouses is
> >>accomplished with a commercial Salamadar infrared gas broiler.
>
> > be able to hold itself up, it would slump into a blob.
>
> Boy, it sure is hard having to side with either one of you but here
> goes:
>
> Kent is right (damn, that hurts). Their ovens are running at 1800F.
>
> http://www.ruthschris.com/Menu
>
> work at higher temperatures and they don't melt.
>
I was going to mention that- but you beat me to it. I often fired at
2300
Rosie
Zachary
Favorite Olive Oil?
For salads: DeCecco! Hands down the best I have ever tasted
--
Zachary
Ranee at Arabian Knits
sf <s...@geemail.com> wrote:
> On Thu, 16 Jun 2011 10:12:10 -0700, Ranee at Arabian Knits
> <arabia...@gmail.com> wrote:
>
> > And this is why I don't eat according to studies. For a while, all
> > fat was evil, then it was only saturated fats, then it was saturated and
> > mono-unsaturated, then it was all animal fats, then it was hydrogenated
> > fats, then is was trans-fatty acids, then... Now we're back to eat as
> > people used to eat before we did all these studies.
>
> You're too young to be concerned and you're not a blimp, so you
> shouldn't bother.
I think also, we keep somewhat active and go outdoors so we're not
completely sedentary. Both Rich and I are heavier than we ought to be,
though, and are shocked at how much heavier people seem to be even than
us. We see people who are younger, children even, who are just huge.
"Fat" kids when we were growing up looked nothing like the big kids of
today. When I see people who are younger than I am, have had no
children and _still_ are heavier than I am, I do wonder what's going on.
And I don't think it is mostly body type or heredity, because it
wouldn't have increased so much if that were the case. I think it's how
people eat and how little people work with their bodies.
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
sf
<arabia...@gmail.com> wrote:
> I think it's how
> people eat and how little people work with their bodies.
Absolutely!
--
I love cooking with wine.
Sometimes I even put it in the food.
John Smythe
>
> Kent is right (damn, that hurts). Their ovens are
> running at 1800F.
>
Even a blind pig finds an acorn once and a while.
James Post
<johns...@prodigey.com> wrote:
>Even a blind pig finds an acorn once and a while.
And even a stupid motherfucker like you can type! Wonders will never
cease!
blake murphy
are we supposed to find this impressive or witty in some way?
blake