Oh, garlic salt. I must ask Alan if he used that. He did tell me they made it all from basic ingredients. Maybe he just chopped garlic, parsley and added them plus salt to the butter before refrigerating...
"Maybe he just chopped garlic, parsley and added them plus salt to the butter before refrigerating..." This is even better.
Haha.. He used to work for Dave's Deli, a local deli chain. Everything was about cutting cost to the minimum!
My first contribution to this fascinating thread Boxing Day 2007 - steak, salad and braised potatoes with La Lagune '82 Season's Greetings to all Miles
Looks great! Lots of cheese! Hmm.. Jenny tried making some seafood+chicken olio just yesterday. Pretty good actually but didn't take the pictures because it was only a trial! Olive oil really goes well. We have just started switching to extra-virgin olive oil for most of our foods. Expensive though.
actually what are the considerations of buying extra virgin olive oil? the more exp the better? i have seen some selling at 100+ for like 500ml or 1L. or just any extra virgin oil will do?
I read up a bit on olive oil. Olive oil has many grades. Extra virgin means the oil was extracted purely by mechanical means (crushing + squeezing). The lower grades require the use of chemicals to further extract the oil = not so good. Hence, I would recommend buying extra virgin olive oil. Yeah, it's more expensive but it's better. Incidentally, olive oil is only expensive here. Over in England, my aunt says Tesco's extra-virgin olive oil goes for less than 3 pounds. It's cheaper in Spain or Greece where they produce the oil
Well, it should because plants do not have cholesterol. So, it is stupid and pretty misleading for companies to keep hawking that their cooking oils are cholesterol-free. It's like mineral water companies advertising that their mineral water does not contain any sugar.
