SLB

Yes, Frantoi Cutrera. Good stuff.

Yeah. Especially when the actual food actually looks like that.

The one on the left, which isn't their unfiltered oil; maybe I'll try it. I'm going back for the refund this evening. [ The oil on the right is my very favorite finishing/dressing olive oil. This may be my last bottle of it, though, because it is too damn high.

Oh, I like peppery oils. I don't think of it as "mild", though; it comes through stronger than I'm looking for. And I agree that I don't actually need extra-virgin for these purposes, although I don't want a totally neutral oil; I just like the taste of the Fairway house blend. It was pretty mild. The suggestions are really helpful, thank you.

I don't true-fry, but I sautee in it regularly. It's the oil I would use to slick up veggies for roasting. I will use that mild oil for dressing if the other flavors in the dressing are going to be extremely prominent. I don't think one needs extra-virgin for these purposes, but I liked the mild taste of the Fairway one (until recently), and it was available in bulk. For real frying, I use mass produced corn oil or lard. I read somewhere on eG that this was akin to an old-wives-tale, but I'd thought olive oils wouldn't take the extended heat of frying. Not that I'd want the taste of it in my fried foods. It's true, though; I do use a lot of oil, all the oils. I'm kind of a high-fat eater, honestly. Thanks to all of you for the suggestions. I was feeling kind of crazed with the thought of having to taste my way back to an old-standby.

For a decade, my basic mild olive oil, not for dressing or finishing, was Fairway Market's blend. I'd buy the 3-liter cans, and be very happy. Well. Something Has Happened. I bought a can last week that was so bitter I thought it might be rancid. I tried to give it peppery -- I've had Sicilian oils that pack some serious bite. But no. Ultimately I decided it was just bitter, after trying to cook with it (I know this is idiotic, to try to cook the bitter out of oil . . . but WHO HAS TIME TO LUG OLIVE OIL BACK TO THE STORE???). Sigh. I found the time, complained to the store, and exchanged it for a new can. Unfortunately , it's giving the same bitter. I mean, this stuff is nasty. I sent a detailed email back to the store manager, and will be taking it back for a refund. So now I need a recommendation a decently priced genuinely mild-flavored olive oil that I can get in larger volumes. I know the oils I like for finishing, and don't have any interest in purchasing them in large quantities. I'm hoping to short-cut the ole' trial and error method, sigh. You guys got any recs?

Awww. Chile'. I understand.

Thanks, that is useful. Beyond the lime pickle, I've found this thread inspiring, and also stunning. I stumbled in here because I was researching a freezing method for something or other, which led me to preserving generally. Now I'm trying to locate some space in my apartment kitchen for some new gear . . . .

Thanks for chiming in, @sartoric. And just to clarify -- you store in the cupboard without additional processing, just with the vinegar-plus pack?

Thank you so much!

Sartoric, this is from several months back, but could you post the exact recipe for these? If anyone else has an Indian-style lime pickle, I'd love to have their recipe.

I ran across this on a thread here recently (I don't remember if the actual post was in fact recent), but Jane Grigson's "The Mushroom Feast". Oh man. Grigson will make a person reconsider all her life's choices.

Seconding the ask for the recipe.

Thanks!

Not to mention, not vegetarian, a requirement I missed the first time through. I got nuthin'.

One issue is that so many of these adult-targeted bars are variants on good ole' trail mix -- i.e. easy-to-digest foods that can be consumed in the midst of strenuous physical activity. So even the "protein" ones are pretty carb-y, and when you don't have much of an actual appetite, for some reason it's easier to get down the sweeter carbs. I hate the dominance of the super-sweet (and find even Kind's protein bars to be intolerably sweet), but there aren't a lot out there with no sweet in them at all. The least sweet one I've come across so far in a store are by "Epic". Epic is meaty, though, meaning relatively difficult to digest. Fine in a casual snack bar, but this can cause all kinds of complications as an exercise snack. Anyway, I have several recipes for DIY bars, and this is the least sweet one: https://www.outsideonline.com/1897931/best-energy-bar-ever It is not exactly delicious. One might reasonably be afraid that it's going to be revolting. But it's ok. Also -- it is very, very effective. And it's a lot less sweet than any edible commercial bar I've tried. You could pull out the raisins and the cashews (which to me are sweet). There's a cookbook cited in there you could try. Do report back.

Stealing a 16 quart pot is BOLD. I mean, dang. Meanwhile, still twiddling my thumbs waiting on Ruhlman. I was thinking those soup spoons as a signature holiday gift this year. But we're heading into the crunch zone on holiday delivery.

I hear you. I had a reasonable year on my day-job, but the cost on that baby is, well, staggering. @boilsover, Thanks. It sounds like whatever difference, if any, between the pan Mauviel is designating a "splayed saute pan" and the Windsor/slant-sided sauteuse evasee is insignificant. I appreciate the responses.

I totally see the equating of the sauteuse evasee with the Windsor; my question, though, is whether the splayed saute pan is the same as a sautesuse evassee/Windsor. The section of Sam's article which gave rise to my query and [perhaps misguided] distinction was this: "Sauté Pan (Sauteuse; also Curved Sauté Pan and Slant-Sided Sauté Pan): This pan has a large cooking surface and short straight sides that are approximately one quarter the diameter of the pan. The large cooking surface provides ample contact with the heat and the straight sides help contain ingredients as they are flipped around inside the pan to brown them evenly on all sides. A long, high handle helps the cook agitate the pan for even more movement. This is what it is to sauté. The French verb “sauter” means “to jump” -- so foods that are “sauté” are “jumped around in the pan.” A lid allows the addition of liquids to sautéed items for a quick braising. The Curved Sauté Pan and Slant-Sided Sauté Pan are similar, with the refinements implied by their names." Later in the lecture he describes a different pan as the "sauteuse evasee", noting both the slant-sided version and the curved-sided version. I was thinking that the saute pan and the sauteuse evasee had different side-heights, and had noted that Mauviel describes both the pan in rotuts's original post and my link as a splayed sautee pan, and not as a sauteuse evasee. So then I got confused by your seeming to equate them.

boilsover, I just want to double check that the splayed sauté pan is the same as the sauteuse évasée? In other words, this pan here is actually a traditional Windsor: http://www.abt.com/product/115701/Mauviel-M250c-3.7-Qt.-Copper-And-Stainless-Steel-Splayed-Saute-Pan-654324.html?utm_source=google&utm_medium=sc&utm_campaign=654324&camptype=cpcUSGooglePLA&pt_source=google&pt_medium=sc&pt_campaign=[PLA] [US] Manufacturer&pt_adgroup=[PMX] [PLA] [US] Manufacturer&pt_keyword= I'm asking because per the slkinsey article from wayback, they are different pans with different traditional functions. Specifically, the splayed sauté pan would have higher sides than the sauteuse. I'm not trying to be challenging, I'm just trying to clarify my understanding.

Thankful for (among other things) this thread. I am about to invest in a new pan -- I had a decent year on my day-job, and am feeling a little reckless -- and was just about to post a query about windsor versus the "saucier" .

Could this work? http://www.leevalley.com/us/garden/page.aspx?p=46941&cat=2,40733,44734,46941

Intriguing. Cause Ruhlman sure hasn't posted anything about a Black Friday sale.

I can't tell the difference between tap water and bottled water, as a rule. I can tell when I'm drinking water with minerals in it (sometimes), but that's true whether it comes out of the tap or the bottle. I can tell when I'm drinking Evian, which I don't like. I definitely cannot detect a thing from a Nalgene bottle. I can sometimes taste something unpleasant in water from metal water bottles, but it may be psychosomatic, as I am prejudiced against them because I think they are more difficult to keep clean than the average person is really keeping up with. I'm definitely not a supertaster, though. I used to be jealous, but then a friend who was one explained to me how hard it was to be around people after lunch. Her specific quote was: "I can tell if someone across the room had garlic with their lunch. It doesn't smell like they ate garlic, it smells like they were rolling around in it." A whole lot of food, she really couldn't eat. It sounded like it would make a lot of fun stuff . . . less fun.

One thing you can do for sure, though, is write. Me -- I cannot make an omelet that you would serve to another person. Really. I have read the experts and watched videos and followed instructions. But I always end up with something that is Grade E-Edible.