AttilaTheMom wrote:Good luck to you. I'm so busy with end of semester papers and carp I haven't looked much. Egad I hate writing boring papers. (I need 4 pages on the effects of altruism on principal-agent models, by tomorrow. Anyone? Anyone??)

But on that only slightly related note, I have a new favorite threadless shirt.

Thanks! A paper on altruism doesn't sound that bad. The poli-sci aspect sounds like a nightmare (but then politics isn't my thing). (assuming google gave me the right answer to what a principal-agent model is)

daj59 wrote:Ahhhhhhhh, got my back cracked over lunch.

cccrrrrrrrrrrrrrrraaaaaaaaaaaaaaaacccccccccccccccckkkkkkkkk

daj59 wrote:

I'm supposed to go to a neighborhood meeting tonight. I think I might bail on it and just hear about it from someone else.

happy nappy tuesday?

I'd like people to share what kind of olive oil they use and why. I've been using ordinary olive oil for grilling and sauteeing, and extra virgin for marinades. But do I want all Italian olives, Greek olives, first press and a bunch of other things on labels that I don't know if it's good or they just want me to pay more.

Any comments, suggestions would be appreciated.

Edit: Also, why do so many recipes call for butter to be added to olive oil for sauteeing?

pooflady wrote:I'd like people to share what kind of olive oil they use and why. I've been using ordinary olive oil for grilling and sauteeing, and extra virgin for marinades. But do I want all Italian olives, Greek olives, first press and a bunch of other things on labels that I don't know if it's good or they just want me to pay more.

Any comments, suggestions would be appreciated.

Edit: Also, why do so many recipes call for butter to be added to olive oil for sauteeing?

The olive oil, heated properly, cooks the food; the butter adds an enriching flavor.

I only use virgin olive oil . . . Greek or Italian is a matter of taste . . . extra virgin olive oil (I think) can tolerate higher cooking temps without scorching, while not over-saturating the foods . . . (speaking from experience, not culinary fact.)

Okay; library time . . . see y'all tomorrey.

AZGman wrote:The olive oil, heated properly, cooks the food; the butter adds an enriching flavor.

I only use virgin olive oil . . . Greek or Italian is a matter of taste . . . extra virgin olive oil (I think) can tolerate higher cooking temps without scorching, while not over-saturating the foods . . . (speaking from experience, not culinary fact.)

"heated properly"?

pooflady wrote:
Edit: Also, why do so many recipes call for butter to be added to olive oil for sauteeing?

butter alone has too high of a smoke point for cooking most foods, but it has extra flavor. So you add the olive oil to increase the smoke point. With a mixture you get optimum cooking and flavor.

If you're allergic to dairy, a dairy-free (tasty) margarine works great in place of the butter. You can also only use olive oil.

pooflady wrote:"heated properly"?

Lady Poof,

I'm guessing he means "careful not to burn the oil." I think extra-virgin olive oil has a lower smoke point than the more slutty olive oils.

Either that, or he means "it's hard to cook with cold oil."

Thanks all for the help with olive oil. If anyone else has anything else to add, I'll be glad to hear it.

daj59 wrote:I have never heard oil referred to as slutty.

Ms. Daj,

How should I have referred to the olive oils which were not as virtuous as "extra virgin?"

no1 wrote:Ms. Daj,

How should I have referred to the olive oils which were not as virtuous as "extra virgin?"

Or even just plain virgin? Used?

Ruffled?

extra non-virgin

Hi folks!

dontwantaname wrote:Hi zea!

Hi D'name! How has your day been?

dontwantaname wrote:Ordered a bunch of stuff from Petco...online sale, and I special code for Mothers Day that gave another 10% and free shipping and a free tote bag (one of those grocry store like bags).
Then went to costco, which had none of the things I went for.
Oh well.
One good shopping experience and one waste of time.
How was your day?

Oh, and I did some chores in the rain, because the weather report said it would rain all day....but it stopped after I got home!

I went shopping Saturday looking for clothes and shoes and found nothing. I went to the mall and to Target. I didn't even see anything to tempt me into trying it on.

zea3 wrote:I went shopping Saturday looking for clothes and shoes and found nothing. I went to the mall and to Target. I didn't even see anything to tempt me into trying it on.

Hi, Zea and D'name. I went to Sam's today and got very little. How come Wal-Mart carries Sam's Club brand but Sam's doesn't?

pooflady wrote:Hi, Zea and D'name. I went to Sam's today and got very little. How come Wal-Mart carries Sam's Club brand but Sam's doesn't?

Hi Poof! That is an interesting question. Hmmm...

EDIT: I think the Sam's club house brand is "Maker's Mark".

dontwantaname wrote:Yeah, I have to bring most of what I got at costco back.

My mom does that a lot, buys stuff w/o trying it on. Then she doesn't want to take it back, so she gives it to me or my sister. I get a lot of my clothes that way!

daj59 wrote:I don't see anything different than the usual scrolls on long sigs. Not yours, mine, zeas, or poofs.

Hi Daj! For me the bottom 2 or 3 sigs were cut in half but no scroll bar. Then it all went back to normal.