Text 25440, 68 rader
Skriven 2012-05-28 05:36:40 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: OLIVE OIL
=================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> If you don't cotton to olive oil ... try linseed oil.   (BADA-BING
 DD> BADA-BOOM)

 GJ> And what is wrong with olive oil?  Well may you ask.  There has been a
 GJ> lot of discussion here recently about olive oil, as most of the oil

 DD> Nice rant snipped - but, you might want to try parsing the exchange to
 DD> try and understand what was really being said, old thing.   Bv)=

 GJ> Following on my oily rant, I read in the local paper an editorial in
 GJ> defence of South Australian olive oil producers, headed, "Overseas
 GJ> olive oil cheats leave a bitter taste".  There was a half page photo
 GJ> of SA olive grower, Richard Whiting, sitting in a bath of oil on the
 GJ> front lawn of parliament house in Canberra.  Fortunately the oil is
 GJ> properly cloudy, as he appears to be naked apart from hat and
 GJ> sunglasses.  He was representing the 400 SA growers, who are compliant
 GJ> to labelling rules, while substandard, incorrectly labelled European
 GJ> oil is still being imported by the large supermarket chains.

What is he doing about the non-compliant Australian
growers/pressers/processors? If you believe that all your countrymen are
following the standards then you need to change your name to Pollyanna.
 
 GJ> I don't know whether your olive growers are similarly affected by the
 GJ> import of inferior, cut-price Euro-oil, or if anyone cares, but a
 GJ> quality extra virgin olive oil, poured over a salad, or eaten on bread
 GJ> with a dip into the dukka is delightful flavour - and good for you.

They don't affect our market that much. We have our own home-grown crooks and
don't need the Euro-crooks to cheapen things up.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Habanero Olives
 Categories: Five, Chile-heads, Appetizers, Chilies
      Yield: 4 Servings
 
      1    Jar Cannonball olives;
           - pitted, w/pimento
      6    Fresh habaneros
      2 tb Minced garlic
      1 tb Thai chile paste; (opt)
 
  Strain the brine from the olives and reserve it. Remove
  each pimento from each olive. I use the blunt end of a
  bamboo skewer, but any way you do it, it is going to be
  labor intensive. Cut habaneros into rings about 1/4" in
  width. Fold the rings and insert into the olives. Pack the
  olives back into the jar. Add the garlic and Thai chile
  paste to the brine and pour back into the jar with the
  olives. If you can wait, allow this to 'cure' for about a
  week in the refrigerator. It is really very simple and you
  could almost say that it isn't a recipe, but rather a
  technique, but there it is for whoever wants it.
  
  FROM: George J. Goslowsky - Chile-heads List
  
  MM Format by Dave Drum - 12 November 1999
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A judge is a law student who marks his own examination papers-H. L. Mencken
--- MultiMail/Win32 v0.49
 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)