Without starting a war, and acknowledging that for baking purposes it ought to be unsalted...a nice English muffin or piece of toast goes so well with a salted putter, but there's no way I'd ever butter, then do the whole salt bae routine on a single slice of bread.
Seriously. Even a blend. If you need a high smoke point just use 400 degree plus hsp oil, adding extra virgin does like nothing, honestly does less than nothing
this whole oil thing is very white people discourse to me. for indian food I pretty much always use grapeseed, tho safflower or sunflower or other similar ones will also work. and I’m not deep frying.
And I don't see the point?
High oleic safflower and sunflower oils have (slightly) more oleic acid than olive oil with a higher smoke point, and the all nice polyphenols in olive oil will be degraded by the heat.
Good day Mr Roth,
I regret to inform you that over the past one-half hour the phrase "pepper is tellicherry" has been rattling around my brain-case and it is your fault. Please be advised my legal counsel may be reaching out imminently. Thank you
However a genuinely fun thing I have recently learned is that if you are corresponding with someone in Bermuda you are being unspeakably rude if you don't start your email with "Good day, [person]"
Completely pointless even apart from the setting money on fire thing. Less than pointless actually since EVOOs entire point is that it DOES have flavor which is not what you want when deep frying something, and doubly so at 375 degrees of rancidity
I hope they don't still do this, but sometimes cookbooks would say "EVOO" throughout instead of olive oil, like it's a branded concept or a little robot pal
I actually worked once with a dude who said that out loud. Also he said it Eve-ooooh. Dude lasted a week and we never figured out why he said it that way
For a finishing salt, there's a real difference in texture between kosher, flake, fleur de sel, etc. but you're right that the source doesn't make any difference.
