10 hours ago, gfweb said:How do you use that much OO.? I'm not a fan of evoo, but even if I were I don't know where I'd use 3 liters in a decent period. Do you fry in it?
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.
