Olive oil

[Z-Beeblebrox]

I also noticed the tread took a leap from cooking and flavor over to the discussion of olive oils expiration date...

You can also grind up some cannabis and rub on some meat - preferably dark meat - with it, combined with other strong tasting herbs like thyme and garlic. The cannabis should definitely be on the lower side, and the meat should not be cooked very hard, in order to prevent the herbs from burning.

 

[mad librettist]

someone mentioned being italian, and that being the reason. that brought us to a discussion of the oil itself and its place in italian cooking

 

[ChaosCatalunya]

I bet most of them stay in storage and on the shelves of supermarkets for more than an year. best olive oil that I have tasted was bought in bulk in Greece and Turkey, from near olive tree plantations. Not as clear as the expensive bottled ones, but way better taste.

I have a few dozen Olives here struggling for light beneath the canopy of fine Ganga and I make oil as do a number of friends.

Basically, the tree's variety and that year's quality [varies on a 3 year cycle, along with quantity and is weather affected] added to the method of, and time elapsed from harvest, dictate the quality. To simplify, the more you bash them about and the longer they sit around before getting pressed, they degenerate and the acid levels rise, getting you less $$ /KG at the local [un]CoOperative.

Big business brands filter the oil which makes it last longer, locals just leave the tasty sediments in there and make sure they use it within about 6 months. This way you get Olive Oil that actually tastes of Olives...

Many of the expensive Italian brands are actually Spanish Oil blended in with theirs, possibly Greek etc, it is legal under EU labelling regs.


Try using it as a sauce, pour some neat Extra Virgin onto a steak or cut of meat you have just cooked, the Olive Oil mixes with the meat juice and it is really seriously tasty, the best trick I have learned from the local's cooking here.

 

[mad librettist]

Many of the expensive Italian brands are actually Spanish Oil blended in with theirs, possibly Greek etc, it is legal under EU labelling regs.


Try using it as a sauce, pour some neat Extra Virgin onto a steak or cut of meat you have just cooked, the Olive Oil mixes with the meat juice and it is really seriously tasty, the best trick I have learned from the local's cooking he

that's why you have to find a vendor over here that does the legwork. Many of the varieties I can get are unfiltered, single grove kinda thing.


Your advice to treat a steak in the Florentine way after cooking is very good. I would add that the meat will be better if you let it sit like that until lukewarm

 

[ChaosCatalunya]

that's why you have to find a vendor over here that does the legwork. Many of the varieties I can get are unfiltered, single grove kinda thing.

Sadly it is as rare as finding Hens teeth in a Unicorn Shit round here... the Spanish just do not seem to do quality Artesan products like the Italians. I recently had some E40/L oil from Italy that was fantastic and not a blend...

Your advice to treat a steak in the Florentine way after cooking is very good. I would add that the meat will be better if you let it sit like that until lukewarm

I did not realise it was called "the Florentine way" but OMFG is Steak Florentine itself tasty... it makes any other steak seem very bland, can you please write up that recipe for everybody, I do not know the name of the L bone steak cut, if it is 2 ribs thick, etc.. 18 minutes on a wood fire ?


sorry to lurk OT, but this is the tastiest recipe ever...

 

[THC123]

lol godfuckingdammit this thread is totally getting sidetracked

 

[mad librettist]

lol godfuckingdammit this thread is totally getting sidetracked

lol I am blaming Sam the Skunkman and his fucking haze mix freebies. I can't stick to one thing.


for steak florentine this is the best page, just google translate from the french

http://www.italien-pasta.com/BISTECCA A LA FIORENTINA.php

 

[THC123]

lol I am blaming Sam the Skunkman and his fucking haze mix freebies

oh well in that case do carry on



hehehehe dont matter talk about what u want just had to bitch about it for a sec

 

[ChaosCatalunya]

sorry to lurk OT, but this is the tastiest recipe ever...

Outdoor Lemon Skunk, wild Munchie flashbacks, trying not to look too desperate and get caught shaving every last little shred of meat off the bone...

Thanks for being so cool about it... ;-)

 

[mad librettist]

btw I have had some kick-ass olive oils from spain

 

[THC123]

Try using it as a sauce, pour some neat Extra Virgin onto a steak or cut of meat you have just cooked, the Olive Oil mixes with the meat juice and it is really seriously tasty, the best trick I have learned from the local's cooking he

we marinate our meat in a mix of garlic olive oil rozemay thym a hot pepper , 4hours later it makes a real nice BBQ

 

[mad librettist]

we marinate our meat in a mix of garlic olive oil rozemay thym a hot pepper , 4hours later it makes a real nice BBQ

no, no, pay attention to what he is saying.

the "resting period" for meats not slow cooked is probably the most important part of cooking them.


When resting your steaks (not bbq), slather them with high quality olive oil. This is after cooking. You will not regret it.

 

[THC123]

i did pay attention, i just know from experience(old familiy recipe) that the way that i wrote it down it is much tastier


olive oil alone doesnt have that much taste


it is the spices that make the dish , the meat has to be spicy with the taste of garlic and other herbs , only be letting the meat marinate for a few hours or longer will it have the full taste

My father was a chef in an italian restaurant and cooking was his hobby , trust me , i know about cooking

the "resting period" for meats not slow cooked is probably the most important part of cooking them.

spices are the key


but it sems to me you have an olive oil fetisj and i admit i have a spices fetisj i just cant stand food without spices

 

[Herbal extasy]

You make me hungry. Love italian food and discovered joy of Olive oil after visiting Italy. In cooking put some Habanero or Naga powder to pan with olive oil. That way it mellow that chili little bit and divides equally in whole food.

 

[mad librettist]

olive oil alone doesnt have that much taste

I wish I knew you personally, so I could convince you otherwise. I'm afraid you have not tasted good oil, or even ok oil. It is anything but neutral. My favorite ones even have an astringent and tannic component that is not for everyone. There is also a reaction that happens between the oil and the meat that has just come off a very hot grill. It's a crucial bit of advice that applies to any grilled meats - oil it while it rests. You can use butter or whatever you want to replace the oil.

Where I buy my oil there are over a dozen you can try with neutral bread. It's really cool to be there when kids are around, even though they have grubby hands. You hear things like "that cloudy green one tastes fruity!", and you are reminded how much more naturally astute children are about taste.

When you have the best ingredients, you rely less on spices. If I have a rib steak that is prime and dry aged, I am not going anywhere near it with "spices". I use good salt (it matters!), and good oil that's it.

 

[ChaosCatalunya]

i did pay attention, i just know from experience(old familiy recipe) that the way that i wrote it down it is much tastier


olive oil alone doesnt have that much taste


it is the spices that make the dish , the meat has to be spicy with the taste of garlic and other herbs , only be letting the meat marinate for a few hours or longer will it have the full taste

My father was a chef in an italian restaurant and cooking was his hobby , trust me , i know about cooking



spices are the key


but it sems to me you have an olive oil fetisj and i admit i have a spices fetisj i just cant stand food without spices

Hey THC, I am a BIG Curry fan, easy eat it 3x a day, cold from the fridge for breakfast for starters, in my own non curry cooking I tend to overdose most things with garlic, chilli, balsamic, herbs to an almost curry level.. similar to you recipe, often as a marinade......but I have been eating some really good shit here, very plain cooking, but wood grilled meat dressed with plain virgin olive oil when resting, it is just sublime, the flavours of the oil, mixing with those of the meat, mmmm, wow, truly excellent, luckily I have just eaten, apologies to those far from the fridge.

Honestly, just try it, it seemed alien to me, putting raw "Cooking Oil" on freshly cooked meat, but it is just slurptasticly delicious and also very good for you.

 

[mad librettist]

also worth noting - no such thing as italian cooking outside the US and Canada (and some other places with Italian immigrant populations). there is Tuscany, Sicily, Piedmont, Rome, Florence, etc.... not even pasta is universal - the north tends to have polenta instead. If you want to taste simple good ingredients, try the pizza in Rome. Done right, it can make Neapolitan pizza seem a bit overcomplicated and busy. The Roman specialties in the Jewish Ghetto - often based on offal - also tend toward parsimony when it comes to spices. Spices are for winter foods and preserved things.

French cuisine on the other hand, while still having regional specialties, is much more unified. But we are talking about an old country compared to one that took on its present form only after WWII. Or to put it another way, if you meet an Italian today, chances are her parents speak two languages or more: italian, and their local dialect. Sometimes the Italian's parents don't speak italian at all. By contrast, whether he is Basque, Norman, from Languedoc, a Breton, from Provence, or from Paris, a Frenchman's parents probably speak French in the house (there are exceptions).

 

[THC123]

lol dont get me started bout french cuisine yuck

You can use butter or whatever you want to replace the oil.

Now THAT is really sacriligious my belgian friends often bake their meat in butter wth almost makes me puke lol , the germans also do this

not even pasta is universal - the north tends to have polenta instead.

Polenta is just a special dish but they eat mostly pasta in the north

, i was born in piedmont , my parents are from calabria and puglia and my father still lives there , so PLEASE dont try to school my on my own country you arrogant prick

My favorite ones even have an astringent and tannic component that is not for everyone.

there you say it yourself , plus oil has a boring taste it needs a lot extra stop pushing

 

[mad librettist]

Now THAT is really sacriligious my belgian friends often bake their meat in butter wth almost makes me puke lol , the germans also do this

again, this shows you have not tasted good butter either. I gather you live in the South or the mid-West. Correct?

no baking anything involved, this is adding fat to a piee of meat fresh off the grill.

Before grilling, you need to pat the meat dry, not put stuff on it.

 

[THC123]

I have been living in Northern Europe for like 25 years , i was 4 when we moved from italy to belgium

They DO have very good butter here , but i just happen to have a very mediteranean taste and i am afraid nothing will change that.

i just think butter destroys the taste of the meat i always use as little oil as possible cuz even oil changes the taste


Hell i even grilled meat with only water and herbs(no fats) and it was tastyyyyyy

But this is actually a really pointless discussion as tastes just differ

Before grilling, you need to pat the meat dry, not put stuff on it.

no you dont we let it marinate for hours sometimes 12 days and then we put it on the grill(we call that BBQ) and when talking bout grill i meant a grillpan and in that it IS possible to bake with only water and herbs