Raise your hand if you hate this term as much as I do. The coinage comes from a television personality who said that extra virgin just means it's unfiltered. Which isn't even remotely close to being accurate. And then of course she has her own label. Hey what happened to her cutlery line with fancy orange handles?
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I always kinda wished that the fridge on 30 minute meals or whatever that show was called looked like mine... filled with random condiments and stacked to the gills with leftovers.
Well said. I know you addressed that to Pierino but here's my take for what it's worth: It's all good. We all got to vent a little frustration, whether it be with EVOO and giggly cooks or with people who get frustrated by EVOO and giggly cooks. In the process, the thread touched on some more serious issues, like if EVOO is really the best choice for every application, not to mention giving you the opportunity to point out the benefits of RR's approach to cooking. Judging from the answer voted as best, maybe I'm in the minority here, but I think the beauty of this site (aside from the incredible depth of knowledge and willingness to help others) is that all aspects of food are up for discussion.
To address susan g and sstiavetti's questions about sautéing in olive oil:
Smoke = Bad The products of partially burned fat are carcinogenic. Smoke is also an indication the oil is breaking down, leaving behind free radicals (not to mention a wretched polymerized mess everywhere).
Unrefined oils smoke at relatively low temperatures. The smoke point of less expensive extra virgin olive oils can be lower than 320F, well below optimum frying temperature. The best can get you above 400F but since rapid oxidation of nutrients found in extra virgin olive oil occurs above the 300°F mark, you lose the benefits of the expensive oil.
Personally, I fry in peanut and flavor with olive oil (where appropriate).
Clever title. Apparently the book is a continuation of this article:
That "celebrity food nitwit", as you've tagged her, is making a shit ton of money. More power to the businesswomen in the world.
Do you use "EVOO" in conversation or just in writing?
Regardless, I hate to see a discussion here devolve into a litany of targets for ridicule or contempt. Fish in a barrel. Tedious, unnecessary, and most of all, counter to the spirit of this place.
(Not to mention that since many here use 'EVOO' in their comments/recipes, the ridicule extends - hopefully unintentionally - to our own ranks, which is more offensive than any dopey acronym.) JMHO on EVOO.
You're right, it's not the abbreviation itself; there's something about the way Rachael says it, like the stuff's magic or something.
Hey, pierino, is it just RR or does "Bam!" drive you nuts too?
But you remind me of a question that keeps coming up for me --
I see a good number of recipes calling for extra virgin olive oil for sautes. I thought it was best used uncooked, dipping, garnishing, dressing. Input??
I'm beginning to suspect pierino has a little crush on Rachel Ray, that's what I think.
The term grates at me too, a distant contender, however, to "foodie". Gag me.
For a different perspective on RR (whom I have never seen on TV because I don't have cable) you all should check out Kim Severson's book "Spoon Fed". I don't think she liked RR either...until she met her.
Nothing personal I assure you. I haven't read the book but I did happen on a documentary about her some years ago. My take was maybe similar, that what we see is perhaps a made-for-TV personality.
Voted the Best Reply!
Not clear on this question. Don't know the television personality you are referring to. Do know friends bring me olive oil from Italy and gift me with that and it gives me a sense of the joy of olive oil.
Totally lost on the orange handles.
Please share what you see and are looking at. Need the education before the vote.