Re: Olive oil secrets/salad dressings

[Guest guest]

Walford recommends buying an expensive extra-virgin on pg 220 of " Beyond "

and mixing with an expensive balsamic vinegar to taste. Personally, I wait

for the extra virgin to go on sale, and then I stock up. I buy the cheapest

extra virgin I can find (I expect the olive oil aficianados to pipe up about

that). Once opened, definitely refrigerate or it can go rancid (and becomes

unhealthy).

Another idea is to mix the olive oil with some salsa for an easy, healthy,

tasty dressing. Expecially if you want a nice spice/taste. (BTW try adding

some radish/onion to your salad for a bit more interest) .

Also see the Recipe folder/file under " salads " for other salad dressing

ideas.

on 9/12/2002 12:44 PM, ran7972002 at Jammer7@... wrote:

> Which name brands are the best prepared/most healthy and tastey?

>

> Does olive oil become bad easily? Does it have to be refrigerated or

> can you leave it at room temperature for long periods of time without

> a problem.

>

> What should I mix it with to make a healthy salad dressing?

>

> I can't eat this rabbit food without some fat and taste on it. :- )

>

>

>

>

>

>

[Guest guest]

> > I can't eat this rabbit food without some fat and taste on it. :- )

I had to add this: one reason i have steered away from oils and fats is i

don't

like their effect on my " surface " . I don't like having oily hair, and eating

oiled

foods, even grains such as oatmeal, gives my hair a greasy tone in about 6 -

8

hours, and lingering a little past quitting using the fatty substance. I

noticed

years back, when i ate sardines in soy oil, that after eating a can, i could

in

minutes feel the oil at my finger tips, minute quantities exuding. No, i do

NOT

think it's just my imagination - i suspect this is a more common phenom than

known, among thin and thin-skinned folk. ( That skin exudes, of course, is

fact.

I am thinking anecdotally now, not fats-related, but someone whom my brother

and i know, who you do not dare let touch your guitar - whatever he exudes

rusts the guitar strings right out. )

I have trended away from " hard fat "

containing foods over the past 30 years, after experimenting proved

conclusively for me, that these fats plugged the pores of the skin, giving

poor

skin quality. I mean such foods normally thought of as good, such as eggs,

nuts, dairy. Presently, i use only occasional partial teaspoon of light oil,

such

as flax oil, or cod liver oil ( the orange flavored emulsified modern kind -

nothing like the product you may remember from your youth - which was a

torture to get down ), which includes the valuable marine fats.

So call me oleophobic. But eating salads alone, you practically don't have

to count its calories - and it's salad dressings, among other things, that

help

keep America tubby.

I can eat prodigious lbs. of rabbit food - as long as it's not touched by

oil. :-))

Hue

[Guest guest]

OTOH, when some of us go too low on our fats and oils, our skin gets too dry

and cracks . So we all have to find our oily " sweet spot " . You seem to be

especially sensitive, Hue.

on 9/13/2002 6:30 AM, Hue at kargo_cult@... wrote:

> I had to add this: one reason i have steered away from oils and fats is i

> don't

> like their effect on my " surface " . I don't like having oily hair, and eating

> oiled

> foods, even grains such as oatmeal, gives my hair a greasy tone in about 6 -

> 8

> hours, and lingering a little past quitting using the fatty substance. I

> noticed

> years back,