Re: Kirkland Toscano Extra Virgin Olive Oil
Janet Bostwick
wrote:
>Does the current batch (2010 harvest) seem a little weaker than last
>years harvest? Usually they don't have it this late in the year, so
>they must have produced more of it (or sold much less). It started
>out at $13/liter here, and gradually went down to $10 which is when I
>snagged my first of the 2010 batch.
>
>Or have I just been spoiled by my domestic Arbosana (California Olive
>Ranch) olive oil since my last taste of the 2009 batch? The
>California-grown arbosana olive oil is better than the Toscano, IMO.
>But I was very happy with the 2009 Kirkland batch - before I
>discovered the Arbosana.
>
>-sw
I got mine at least a month ago, probably longer. It seems nicely
sweet to me -- if sweet is the correct word.
I don't think all things get to all Costco stores at the same time. It
must be a major headache moving all the incoming stuff out to all the
locations.
Janet US
Brooklyn1
If a particular olive oil tastes exactly the same year after year it's
a blend, and not a very good one, certainly not at $10/liter.
Veritas
My wife tastes the same year after year. Are you suggesting that she's not
a very good wife?
Janet Bostwick
wrote:
>On Mon, 22 Aug 2011 06:29:19 -0600, Janet Bostwick wrote:
>
>> I don't think all things get to all Costco stores at the same time. It
>> must be a major headache moving all the incoming stuff out to all the
>> locations.
>> Janet US
>
>That's why they have people like Dave Bugg!
>
>-sw
?? Don't know what Dave Bugg does.
Janet US
sf
> If a particular olive oil tastes exactly the same year after year it's
> a blend, and not a very good one, certainly not at $10/liter.
Get real. If you're going to use it for cooking, you don't want to
pay any more than $10 a liter for a decent EVOO.
--
I take life with a grain of salt, a slice of lemon and a shot of tequila
sf
He's owns a BBQ joint and posts to the BBQ ng.
Giusi
"sf" <s...@geemail.com> ha scritto nel messaggio
news:o735575qi6l35mcsk...@4ax.com...
, Brooklyn1 <Gravesend1> wrote:
>
>> If a particular olive oil tastes exactly the same year after year it's
>> a blend, and not a very good one, certainly not at $10/liter.
>
> Get real. If you're going to use it for cooking, you don't want to
> pay any more than $10 a liter for a decent EVOO.
We do.
sf
wrote:
You're richer than I am then. I only pay more for dipping oil, not
cooking oil.
Dave Smith
> On Mon, 22 Aug 2011 09:14:52 -0400, Brooklyn1<Gravesend1> wrote:
>
>> If a particular olive oil tastes exactly the same year after year it's
>> a blend, and not a very good one, certainly not at $10/liter.
>
> Get real. If you're going to use it for cooking, you don't want to
> pay any more than $10 a liter for a decent EVOO.
>
Sort of like getting premium liquors and adding mixers.
sf
Not really. Kirkland EVOO is pure, first press and tastes great.
Anyone who says otherwise hasn't done the research, doesn't like EVOO
and wouldn't know a good one if it slapped them in the face.
Steve Pope
>"sf" <s...@geemail.com> ha scritto nel messaggio
>> Get real. If you're going to use it for cooking, you don't want to
>> pay any more than $10 a liter for a decent EVOO.
>We do.
Depends what is meant by "cooking". For sauteeing, I tend to
agree with s.f. For finishing a dish (either hot or cold) I
use the expensive stuff.
I have not baked with or poached using olive oil, so I'm not
sure about those applications.
Steve
Boron Elgar
wrote:
>
But you do not always have too. We do, at times, spend more than the
$10 for dipping oil, but I have some fabulous middle eastern markets
near me that offer up great EVOOs for less.
I do a lot of shopping at ethnic markets and find that the ethnicity's
food basics are often much, much cheaper there than comparable items
in standard US groceries. Nuts, legumes, spices, teas...all seem
cheaper, yet of high quality at these stores.
Yes, there are 2nd tier products at these stores, too, One must always
shop carefully, no matter where one shops.
Boron
Steve Pope
>I wouldn't call the Kirkland Toscana EVOO a "cooking" oil. You'd use
>much cheaper stuff for that.
I use the TJ's "President's Reserve" for sauteeing. There are
cheaper olive oils but I don't really see the point in going cheaper
because we only go through a liter about every 7 weeks.
Steve
sf
I bought TJ's Spanish EVOO the other week to see what JL was talking
about, but I haven't cracked it open yet because I'm still finishing
off my 1.5 liter bottle of Kirkland Tuscan EVOO. I'm thinking about
doing a home version OO tasting because I have 5 kinds right now... 2
imported and 3 California.
gloria.p
We found a few olive-oil tasting bars in shops in Greece. Some of the
oils were delicious, but we didn't buy. You can't carry them on the
plane, and if you pack them in a suitcase and the bottle breaks, you
have a real mess on your hands.
gloria p
Brooklyn1
>On Mon, 22 Aug 2011 09:14:52 -0400, Brooklyn1 <Gravesend1> wrote:
>
>> If a particular olive oil tastes exactly the same year after year it's
>> a blend, and not a very good one, certainly not at $10/liter.
>
>Get real. If you're going to use it for cooking, you don't want to
>pay any more than $10 a liter for a decent EVOO.
Only imbeciles (sf) use EVOO for cooking... same as the imbeciles who
use premium booze for mixed drinks.
Janet Bostwick
>On Mon, 22 Aug 2011 10:35:00 -0600, Janet Bostwick
><nos...@cableone.net> wrote:
>
>> On Mon, 22 Aug 2011 10:11:00 -0500, Sqwertz <swe...@cluemail.compost>
>> wrote:
>>
>> >On Mon, 22 Aug 2011 06:29:19 -0600, Janet Bostwick wrote:
>> >
>> >> I don't think all things get to all Costco stores at the same time. It
>> >> must be a major headache moving all the incoming stuff out to all the
>> >> locations.
>> >> Janet US
>> >
>> >That's why they have people like Dave Bugg!
>> >
>> >-sw
>>
>> ?? Don't know what Dave Bugg does.
>
>He's owns a BBQ joint and posts to the BBQ ng.
Yes. But what does that have to do with stocking all Costco stores?
Janet US
sf
<nos...@cableone.net> wrote:
> On Mon, 22 Aug 2011 10:18:55 -0700, sf <s...@geemail.com> wrote:
>
> >On Mon, 22 Aug 2011 10:35:00 -0600, Janet Bostwick
> ><nos...@cableone.net> wrote:
> >
> >> On Mon, 22 Aug 2011 10:11:00 -0500, Sqwertz <swe...@cluemail.compost>
> >> wrote:
> >>
> >> >On Mon, 22 Aug 2011 06:29:19 -0600, Janet Bostwick wrote:
> >> >
> >> >> I don't think all things get to all Costco stores at the same time. It
> >> >> must be a major headache moving all the incoming stuff out to all the
> >> >> locations.
> >> >> Janet US
> >> >
> >> >That's why they have people like Dave Bugg!
> >> >
> >> >-sw
> >>
> >> ?? Don't know what Dave Bugg does.
> >
> >He's owns a BBQ joint and posts to the BBQ ng.
>
> Yes. But what does that have to do with stocking all Costco stores?
> Janet US
No idea. I don't read sw so the only context was your quote.
Christine Dabney
Dave Bugg is now a truck driver... I think he does long distance
driving...
Christine
--
http://nightstirrings.blogspot.com
Boron Elgar
wrote:
My son bought me a can of oil from his recent trip to Greece. I didn't
even ask how he did it. The other son brought me some from Italy on
his last trip. Their mom is easy to shop for.
Boron
Janet Bostwick
Ah-h-h-h, now I see. Thank you
Janet US
Janet Bostwick
wrote:
>On Mon, 22 Aug 2011 10:35:00 -0600, Janet Bostwick wrote:
>
>> On Mon, 22 Aug 2011 10:11:00 -0500, Sqwertz <swe...@cluemail.compost>
>> wrote:
>>
>>>On Mon, 22 Aug 2011 06:29:19 -0600, Janet Bostwick wrote:
>>>
>>>> I don't think all things get to all Costco stores at the same time. It
>>>> must be a major headache moving all the incoming stuff out to all the
>>>> locations.
>>>> Janet US
>>>
>>>That's why they have people like Dave Bugg!
>>
>> ?? Don't know what Dave Bugg does.
>
>Dave is a medium-long haul trucker based near Kirkland, WA and hauls a
>lot of CostCo stuff.
>
>But you didn't hear it from me.
>
>-sw
O.k., got it now. Thanks.
Janet US
merryb
My mom and her husband had that happen on a return trip from Italy-
the bottle broke in their suitcase. They also had a bottle of Grappa
that broke in there, but it must have worked as a cleaning fluid as
nothing was stained!
ViLco
>> Get real. If you're going to use it for cooking, you don't want to
>> pay any more than $10 a liter for a decent EVOO.
> Sort of like getting premium liquors and adding mixers.
If you use it for frying then yes, it's total nonsense. Other than frying,
what can one be "cooking" with EVO oil? Oil on fishes whio then go in the
oven is not oil for cooking, its' oil for dressing, and the same is for many
other dishes, like a roast: I do use good EVO oil for roasts, but it's not
cooking with EVO oil, again it's dressing. So, shallow or deep frying with
good EVO oil is a total waste of money. I know two restaurant owners who use
lots of very good EVO oil, they're both in Liguria, but when they need it to
cook they use cheaper EVO oils, oils that cost one third of the IGP Liguria
oil they use on salads, roasts, fishes and such. 20 a liter for the good
one, 6-7 a liter for cooking
--
ViLco
Let the liquor do the thinking
Steve Pope
>I know two restaurant owners who use
>lots of very good EVO oil, they're both in Liguria, but when they need it to
>cook they use cheaper EVO oils, oils that cost one third of the IGP Liguria
>oil they use on salads, roasts, fishes and such. 20 a liter for the good
>one, 6-7 a liter for cooking
That's basically what I do. Except that I have to pay more like 40
Euro/liter for the good stuff, and about 5 euro/liter for the lesser
EVOO for cooking.
For many years a particular Ligurian oil was our standard "good"
EVOO in the house, but it is no longer available to us, and
we've switched to the best available Sicilians.
Steve
Brooklyn1
<nos...@cableone.net> wrote:
>On Mon, 22 Aug 2011 16:52:19 -0700, Christine Dabney
><arti...@ix.netcom.com> wrote:
>
>>On Mon, 22 Aug 2011 16:27:29 -0700, sf <s...@geemail.com> wrote:
>>
>>>On Mon, 22 Aug 2011 16:25:42 -0600, Janet Bostwick
>>><nos...@cableone.net> wrote:
>>
>>>> >> >That's why they have people like Dave Bugg!
>>>> >> >
>>>> >> >-sw
>>>> >>
>>>> >> ?? Don't know what Dave Bugg does.
>>>> >
>>>> >He's owns a BBQ joint and posts to the BBQ ng.
>>>>
>>>> Yes. But what does that have to do with stocking all Costco stores?
>>>> Janet US
>>>
>>>No idea. I don't read sw so the only context was your quote.
>>
>>Dave Bugg is now a truck driver... I think he does long distance
>>driving...
>>
>>Christine
>
>Ah-h-h-h, now I see. Thank you
Last I read in his posting about his trucking job Dave Bugg quit due
to physical problems, he never did say what he'd do next and then he
dropped out of sight for a couple three years.
ViLco
>> oil they use on salads, roasts, fishes and such. 20 a liter for the good
>> one, 6-7 a liter for cooking
> That's basically what I do. Except that I have to pay more like 40
> Euro/liter for the good stuff, and about 5 euro/liter for the lesser
> EVOO for cooking.
>
> For many years a particular Ligurian oil was our standard "good"
> EVOO in the house, but it is no longer available to us, and
> we've switched to the best available Sicilians.
Sicilian olive oil has improved a lot in the last decades, as did wine.
I sometimes try some sicilians and they're now way "softer" than what
they were in the mid 90's.
--
Vilco
And the Family Stone
Scartati 'sta banana
Brooklyn1
I'm not sure what you mean by using olive oil for dressing roasts... I
often oil a roast (beef and chicken) prior to cooking, but if the oil
is heated it's cooked. It's plain stupid to heat EVOO, the whole idea
of EVOO is that the oil is extracted without heating, it's *cold*
pressed (that's what makes it EVOO), that's why you're paying that
premium price. I have EVOO for salads, dipping, and such but for all
cooking I use an ordinary olive oil. In fact I cut back on the
variety of oils I stock, I keep only EVOO, OO, sunflower oil, toasted
sesame oil, Crisco, and of course butter. Actually even seasoning
ruins EVOO... it's good on fresh ripe tomatoes with a little s n'p but
using EVOO to make garlic bread is a waste. To put it into
perspective that yoose will comprehend, cooking with EVOO is
tantamount to how dago wimen dab themselves all over with parfume
instead of bathing.
There are many grades of olive oil. Commercial establishments do not
use EVOO or even VOO for cooking, they use a better grade of pomace
olive oil.
http://www.amazingoliveoil.com/olive-oil-grades-and-ratings.html
Most restaurants don't even stock EVOO, one it's too costly, two the
employees would steal it, and three olive oil has a rather short shelf
life, barely a year. The typical dago restaurant/pizzaria usually
has oil cruets on table, but rarely is it decent olive oil, often it's
ordinary salad oil.
sf
I use it any time I need oil in the pan. I don't shallow or deep fry.
"Fry" is an all purpose word for me that means "cooked in a skillet".