Cooking
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FORMAT:
[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
[email protected] - Lemmy.world's home for BBQ.
[email protected] - Showcasing your best culinary creations.
[email protected] - All things sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
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When I’ve tried olive oils, I’ve always been indifferent to them and thought I almost might as well be using soybean oil. And people will say “you’re not buying a fancy enough one”, but it’s hard to imagine it could taste a dollar an ounce worth of wonderful. I did buy a cheap enough one once to think it smelled like acetone. “You have to get it this month of the year from this supplier who will probably send you a new enough batch and maybe nothing will happen to it in shipping” is tiring to think about.
I don't buy a lot of olive oil now because my family isn't into salads, which is pretty much the only thing I'd use the tasty cold press kind for. For refined oil to cook with, it makes no difference--the taste is very mild and I don't think it matters health wise.