Culinary, Arts, Thread.

#26,079
#26,079
joevol33 said:
Tom Hardy is a good actor
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He became one of my favorites after I watched Lawless. Shia LeBouff (sp) earned my respect as an actor after that too. I already thought Jessica Chastain was good. That was just a great movie.

Another one is The Drop. Really good movie and Noomi Rapace was excellent. She's good in certain roles, like playing someone "extraordinary" for lack of a better word. She was awesome as the Girl with the Dragon tattoo, but not so much as an ordinary police detective.

If you haven't seen those two, I highly recommend.
 
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#26,080
#26,080
My opinion that no one asked for nor cares about:
olive oil- doesn’t taste like olives
Ketchup- tastes like tomatoes and sugar
Peanut butter- Regretfully I agree with TFG. I buy good peanut butter so it tastes like peanuts
Grape juice- sugar, sugar, sugar, grapes, and sugar
No idea if wine tastes like grapes.
 
#26,081
#26,081
I drink two-three Dr Enufs a week. It’s a carbonated Beverage from Johnson City. Kinda if seven up and ginger ale had a baby.

I’ll drink maybe two orange sodas a year. On the occasion I settle for fast food, I’ll get Sprite, but rarely get halfway through it. With the virus, I’m not eating inside, so I just come home and drink water which is my usual drink. Might have two small glasses of OJ a week.
 
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#26,083
#26,083
volfanbill said:
My opinion that no one asked for nor cares about:
olive oil- doesn’t taste like olives
Ketchup- tastes like tomatoes and sugar
Peanut butter- Regretfully I agree with TFG. I buy good peanut butter so it tastes like peanuts
Grape juice- sugar, sugar, sugar, grapes, and sugar
No idea if wine tastes like grapes.
Click to expand...
It's one of those things that was taken way too literal and completely misunderstood. I even added the milk to cow comparison to lighten it up. You know, I never liked hops and barley, but......lulz.

Whether anything is added (sugar, salt etc) to juice, oils or sauces like ketchup, as soon as it is introduce to air, it's flavor changes. It's a fact. Some not so much as others. Peanut butter, even the best in the world doesn't taste exactly like a peanut, it's chemically impossible.

I was just using what I thought was a humorous analogy to tell H that just because he doesn't care for olives won't mean he wouldn't like scallops or whatever, cooked with olive oil.
 
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#26,085
#26,085
volfanbill said:
I’m not a fan of olives, but extra virgin olive oil is my primary go to for pan cooking.
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I like some olives, and we use a lot of the oil as well. I like to cut squash and zucchini super thin with the mandoline and coat with ev olive oil and sprinkle parm on it and cook it in the oven, too--last couple of minutes turn on the broiler and get em a little crispy so not slimy.
Sometimes the Ingle's here has the Bertolli buy-one-get-one-free, and I stock up when they do.
 
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#26,086
#26,086
volfanbill said:
I’m not a fan of olives, but extra virgin olive oil is my primary go to for pan cooking.
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I love both.

But like I was saying last night, olive oil and wine are so much alike in the way of how many different "flavors" there are. It's beyond overwhelming. I bought a book years ago and decided to become an expert in olive oil. I didn't because there was just so much more to it than I imagined, but I did learn that I didn't have to be an expert to appreciate it. And I very much do.
 
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#26,087
#26,087
Behr said:
I love both.

But like I was saying last night, olive oil and wine are so much alike in the way of how many different "flavors" there are. It's beyond overwhelming. I bought a book years ago and decided to become an expert in olive oil. I didn't because there was just so much more to it than I imagined, but I did learn that I didn't have to be an expert to appreciate it. And I very much do.
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You’re an expert compared to me, but I definitely notice a difference in the flavors and quality. Store brand just won’t do for olive oil. There’s a reason it’s so much cheaper imo. Pompeian Robust is my favorite but that’s because most my pan cooked dishes are loaded with spice and a little heat. I’ll use lighter stuff when I’m cooking fish or something similar
 
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#26,088
#26,088
volfanbill said:
You’re an expert compared to me, but I definitely notice a difference in the flavors and quality. Store brand just won’t do for olive oil. There’s a reason it’s so much cheaper imo. Pompeian Robust is my favorite but that’s because most my pan cooked dishes are loaded with spice and a little heat. I’ll use lighter stuff when I’m cooking fish or something similar
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Pompeian is a solid choice for inexpensive everyday olive oil, that and Colavita are my go to olive oils for most everything that involves heat.
 
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#26,089
#26,089
Behr said:
I love both.

But like I was saying last night, olive oil and wine are so much alike in the way of how many different "flavors" there are. It's beyond overwhelming. I bought a book years ago and decided to become an expert in olive oil. I didn't because there was just so much more to it than I imagined, but I did learn that I didn't have to be an expert to appreciate it. And I very much do.
Click to expand...

I’ve always loved olive oil, but my ex got me into really good olive oil. There is an olive festival in Sonoma every year and that was one of her clients. Was able to go to several feast of the olive dinners where various local chefs prepared a course.

I know quite a bit about wine, but yet I know almost nothing.
 
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#26,090
#26,090
Behr said:
He became one of my favorites after I watched Lawless. Shia LeBouff (sp) earned my respect as an actor after that too. I already thought Jessica Chastain was good. That was just a great movie.

Another one is The Drop. Really good movie and Noomi Rapace was excellent. She's good in certain roles, like playing someone "extraordinary" for lack of a better word. She was awesome as the Girl with the Dragon tattoo, but not so much as an ordinary police detective.

If you haven't seen those two, I highly recommend.
Click to expand...
I watched Lawless last night, and loved it. Figured I'd fall asleep, but into it too much. Girl with the Dragon tattoo was good, but I haven't seen The Drop. I remember previews for it, I'll have to watch it.
 
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#26,091
#26,091
NorCalVol67 said:
I’ve always loved olive oil, but my ex got me into really good olive oil. There is an olive festival in Sonoma every year and that was one of her clients. Was able to go to several feast of the olive dinners where various local chefs prepared a course.

I know quite a bit about wine, but yet I know almost nothing.
Click to expand...

I've got a couple of really nice bottles I got from Mario's through special order that can't be explained, but I can't afford, and wouldn't waste it if I could, on using it for most of what I use it for anyway.

I understand what you mean about the wine. Olive oils ain't far from it.
 
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#26,092
#26,092
joevol33 said:
I watched Lawless last night, and loved it. Figured I'd fall asleep, but into it too much. Girl with the Dragon tattoo was good, but I haven't seen The Drop. I remember previews for it, I'll have to watch it.
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The Drop isn't action packed, but it will keep your attention.
 
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#26,094
#26,094
volfanbill said:
My opinion that no one asked for nor cares about:
olive oil- doesn’t taste like olives
Ketchup- tastes like tomatoes and sugar
Peanut butter- Regretfully I agree with TFG. I buy good peanut butter so it tastes like peanuts
Grape juice- sugar, sugar, sugar, grapes, and sugar
No idea if wine tastes like grapes.
Click to expand...
i feel like i should be offended but then i remembered u don't use sour cream on a baked tater and now i just feel sorry 4 u
 
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#26,095
#26,095
volfanbill said:
So what’s a really really good olive oil and what should I cook to notice the difference?
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I won't "cook" a really good olive oil. And like wine it depends on what you're pairing it with. I like a Spanish olive oil if I'm using Avocado. A Mediterranean blend if I'm using a hard Italian cheese like Parmigiano Reggiano. You can't find the type of oil at the grocery store for me to tell you a "good" one and it's not all in a name either. Williams Sonoma has a nice selection, Tenuta Di Capezzana is a nice $20 bottle from Tuscany and Bona Furtuna is a nice Sicilian $50 bottle. Thing about it...just like wine, neither may suit your taste. But!! You'd know they weren't your ordinary olive oil.
 
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#26,096
#26,096
Behr said:
It's one of those things that was taken way too literal and completely misunderstood. I even added the milk to cow comparison to lighten it up. You know, I never liked hops and barley, but......lulz.

Whether anything is added (sugar, salt etc) to juice, oils or sauces like ketchup, as soon as it is introduce to air, it's flavor changes. It's a fact. Some not so much as others. Peanut butter, even the best in the world doesn't taste exactly like a peanut, it's chemically impossible.

I was just using what I thought was a humorous analogy to tell H that just because he doesn't care for olives won't mean he wouldn't like scallops or whatever, cooked with olive oil.
Click to expand...
Of course I never said I wouldn’t like scallops or whatever cooked in olive oil, I said I didn’t like olives added to other food and axed if olive oil tastes like olives. This song is the story of my life......

 
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#26,097
#26,097
hmanvolfan said:
Of course I never said I wouldn’t like scallops or whatever cooked in olive oil, I said I didn’t like olives added to other food and axed if olive oil tastes like olives. This song is the story of my life......

Click to expand...

Same here because I know you didn't say that about the scallops, I was just using scallops as an example. Lol, sometimes I just need to keep quiet.
 
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