tag:blogger.com,1999:blog-4286362003366840691.post176421634140562447..comments2023-12-20T09:34:04.989+01:00Comments on Three Cookies: Not so Virgin and Thousand Layer CakeThree-Cookieshttp://www.blogger.com/profile/01616627712817566828noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-4286362003366840691.post-24477794383474803912012-01-17T19:40:20.789+01:002012-01-17T19:40:20.789+01:00yes would love the recipe for the pork confit too!...yes would love the recipe for the pork confit too!<br /><br />I knew about his whole virgin olive oil situation...but lamp-oil? ewwwEvelyne CulturEatzhttps://www.blogger.com/profile/10890603061291102395noreply@blogger.comtag:blogger.com,1999:blog-4286362003366840691.post-58596995803194404482012-01-15T23:48:17.052+01:002012-01-15T23:48:17.052+01:00Sorry, no recipe yet but I will do something about...Sorry, no recipe yet but I will do something about this!<br />Lets hope so!Three-Cookieshttps://www.blogger.com/profile/01616627712817566828noreply@blogger.comtag:blogger.com,1999:blog-4286362003366840691.post-44497518701556041442012-01-15T23:47:50.930+01:002012-01-15T23:47:50.930+01:00It does, I want to attempt making it somedayIt does, I want to attempt making it somedayThree-Cookieshttps://www.blogger.com/profile/01616627712817566828noreply@blogger.comtag:blogger.com,1999:blog-4286362003366840691.post-74088944638381737962012-01-15T23:47:18.367+01:002012-01-15T23:47:18.367+01:00I haven't tasted different oils side by side b...I haven't tasted different oils side by side but I am sure there are differences.Three-Cookieshttps://www.blogger.com/profile/01616627712817566828noreply@blogger.comtag:blogger.com,1999:blog-4286362003366840691.post-19478651031435202392012-01-15T23:46:31.635+01:002012-01-15T23:46:31.635+01:00Pork confit was excellent, thanks.
Re oil, if its...Pork confit was excellent, thanks. <br />Re oil, if its expensive and bought from a speciality store I suppose its almost certain to be real. Sorry, no lamp oil for you:)<br />Once long time ago I bought olive oil which was a mixture of extra virgin and I think ordinary or light olive oil, or maybe lampante (can't remember). It was suitable for frying. At least the label specifically said it had other oil. I haven't seen that product since.Three-Cookieshttps://www.blogger.com/profile/01616627712817566828noreply@blogger.comtag:blogger.com,1999:blog-4286362003366840691.post-43249490665554938352012-01-15T23:42:07.113+01:002012-01-15T23:42:07.113+01:00We will never know the truth. Lets hope that green...We will never know the truth. Lets hope that green tinge is all natural:)<br />Sorry, no recipe yet but I will do something about this!Three-Cookieshttps://www.blogger.com/profile/01616627712817566828noreply@blogger.comtag:blogger.com,1999:blog-4286362003366840691.post-15401877764202227202012-01-15T21:30:00.116+01:002012-01-15T21:30:00.116+01:00the pork confit looks yummilicious! recipe please?...the pork confit looks yummilicious! recipe please?<br /><br />hmmm, i guess for now, we'll just have to hope that what we buy is authentic and that this practise will be clamp down upon soon.sylvia@peachesanddonutshttp://peachesanddonuts.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-4286362003366840691.post-73766445900132450722012-01-15T20:53:19.363+01:002012-01-15T20:53:19.363+01:00Jebus! That thousand layer cake looks great!Jebus! That thousand layer cake looks great!yummychunklethttp://yummychunklet.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-4286362003366840691.post-24546213271330106002012-01-15T15:00:35.099+01:002012-01-15T15:00:35.099+01:00I've read about the evoo issue too. I think it...I've read about the evoo issue too. I think italian evoos are a bit overrated sometimes, the spanish and greek and apparently turkish olive oils are amazing too. they all have a slight difference in flavour though, so i would say just go with your gut feeling! and definitely buy one you feel comfortable with and like the taste of, and maybe do a bit of research into its background too. I would hate to discover that I've been generously drizzling sunflower oil onto my food instead of olive oil, shudder!Shu Hanhttps://www.blogger.com/profile/00248873228185558472noreply@blogger.comtag:blogger.com,1999:blog-4286362003366840691.post-83798765210453250002012-01-15T13:03:15.568+01:002012-01-15T13:03:15.568+01:00The pork confit must have been excellent. I have m...The pork confit must have been excellent. I have made only duck confit, but now I think I should try with pork next time.<br />The article sounds really scary. I am wondering if the expensive oil I buy at Vom Fass (Ping also does her shopping there sometimes ;-) ) is good quality... Anyway, I don't use olive oil apart from salads because it's simply impossible to find ordinary olive oil. Extra virgin is not good for frying and all the supermarket oils are called "extra virgin" as you say. One more case of brainwashing: everyone thinks extra virgin is better (which is not true in case of frying) so everything is called "extra virgin". I know many people who fry every day in extra virgin olive oil and when I told it to an Italian friend, she was shocked.Sissihttp://www.withaglass.comnoreply@blogger.comtag:blogger.com,1999:blog-4286362003366840691.post-36415389252872720232012-01-15T02:47:54.545+01:002012-01-15T02:47:54.545+01:00Sigh ... what is the truth these days. And with no...Sigh ... what is the truth these days. And with no professional tastebuds to tell if it's real oil or lamp oil, I can only believe the labels. Sometimes I wonder if the green tinge in the supposedly extra virgin oils is just coloring. Eww, that's criminal.<br />The pork confit looks good! No recipe?pinghttps://www.blogger.com/profile/03425142391134523753noreply@blogger.com