Vicky Park
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- Thread starter
- #551
Looks like we've achieved detente on the yoghurt wars.
Butter - salted or unsalted? Dont even bring margerine into this conversation, or I might have to wield the little used banhammer.
Olive oil - do you cook with the good stuff (extra virgin, cold pressed) or use it only on salads? In recent years we've resorted to buying two litre tins of olive oil - its pretty good oil, but not top line variety. We use it for cooking and salads, and no complaints. Is it true that the freshest and most expensive oil has to be used quickly, before it looses its zing?
Butter - salted or unsalted? Dont even bring margerine into this conversation, or I might have to wield the little used banhammer.
Olive oil - do you cook with the good stuff (extra virgin, cold pressed) or use it only on salads? In recent years we've resorted to buying two litre tins of olive oil - its pretty good oil, but not top line variety. We use it for cooking and salads, and no complaints. Is it true that the freshest and most expensive oil has to be used quickly, before it looses its zing?