weinoo

And what happens to the larger container the oil comes in from Trader?

Not really much different at the places you'd remember from the old market. Remeber, the city is not charging them more for their rent, per square foot. The new tenants are a different story. But they're also selling stuff you couldn't get at the old market.

Horseradish? @KennethT - I get very nice, fresh cilantro (often with roots and dirt still attached), both on Grand St. and at Essex Market.

Simple answer - no room when stocked up with my usual purchases.

Oh, that's what was wrong! I prefer menus that only show prices. And you have to guess what you're getting, for say...$24.

Pretty sure that the freshness is of prime importance. Especially once a jar (or can) of oil is opened. This is a warm kitchen/apartment, which only hastens the decline.

American Pickers wants to see that!

For some reason, I have no guilt about anything I eat. Maybe about other things...

I uses Spectrum for many of the oils I buy. Their organics are expeller pressed, or at least claim to be.

This guy claims to be an expert... https://www.hsph.harvard.edu/nutritionsource/2015/04/13/ask-the-expert-concerns-about-canola-oil/ just a bit more... http://www.centrafoods.com/blog/the-meaning-of-expeller-pressed-vs-cold-pressed

Nor would I! How do you cook green beans in 30 seconds? (that's the setup!).

Three (or four) tomato penne, with shallots, asparagus, chives and Parmigiano. Had 4 leftover shrimp from the night before. Put 2 on each plate and started pouring some of the leftover sauce (olive oil, garlic, sherry, paprika, lemon) (from the takeout container they were stored in in the fridge) over. And it was dropping into these nice droplets until those last few. I'm a pro! Something I didn't expect though - the shrimp were almost tastier than the night before after sitting in their cooking juices for a day. Should've called them something fancy, like shrimp escabèche.

That's the one. There are a lot of oils in this here kitchen. A few olive oils, avocado oil, sunflower and safflower, grapeseed, peanut, hazelnut and more (without getting up and looking). No canola though. A few fats too...pork, duck, bacon. Once most of these oils are opened, however, they need to get used; without refrigerating them, they go off pretty darn quickly,.

Both of those cooks would really tell us to “cook them till they’re done.”

But Supermarket Italy is so great...

As some/many French cooks have been doing and telling us about for a long time. Perfectly cooked being the operative phrase. As Jacques mentions...

Yeah, maybe.

The whole Spain vs. France thing? Aren't there canola oils which are quite high quality, compared to say, Wesson?

Adding the wine we drank with the above, since it's delicious. Natural, organic, yada...a juicy red from Spain, slightly chilled... Opened because...tomatoes? Actually was planning on making a pasta with tomatoes and shrimp. Then the wine got opened. Didn't want to make pasta any more. That's the story I'm sticking with.

Tomato, feta, roasted piquillo pepper, olive, and three-herb salad. Gambas al ajillo. Baguette.

If Sokolov can write "How to Cook," Eric can write "Vegetable Simple." I wonder if canola oil is the oil of choice at Le Bernardin the restaurant? It appears to be such a simple book, he may be making it as easy as possible for people easing into cooking vegetables. In the 1998 Le Bernardin Cookbook (eG-friendly Amazon.com link), for sautéing "thin pieces of fish," corn oil is used. Not butter nor olive oil. In 2010, however, Avec Eric (eG-friendly Amazon.com link) proposes the use of canola. In this video, he uses "vegetable" oil; once again, no butter nor olive oil.

I do believe you've been well-answered. I also keep a bunch of plastic stoppers and speed pourers on hand; often used on wonky bottles.

Good! As can be seen, real varietals, not just plonk.

When we were in Paris last year (right before the shutdown), I wanted to check out a wine bar I'd heard about...Bibovino, right on rue Charlot, in the 3rd. And this was one of the main reasons I wanted to see it... 2 Liter and 3 Liter boxes. And obviously makes it easy to taste anything before you buy it! I think 1 liter are probably superfluous. If I only need a glass of wine for cooking, a small airline bottle works. Or a glass from the wine we're drinking, unless that's a fancy-dancy wine.

Potato and leek soup. As Julia and Richard Olney prefer. Leeks, potatoes, water, salt, pepper, chives to garnish. Maybe some olive oil and butter? (Close to vegan). Steamed giant artichokes alongside with a nice dip of mayo, horseradish, Dijon, tarragon vinegar, olive oil, s & p.