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[Sappho]

There is definitely a difference, but I don't have the know-how to give too many specifics. The smoking points are different, for one thing, and they don't all heat at the same rate. I find that vegetable/sunflower oil heats up much faster than olive oil, but as you say, things cook less evenly (eggs being a notable example). It helps to heat it slowly, but that takes away the advantage of faster heating/cooking. Certainly the taste is different, and I find that almost everything tastes better with olive oil (except for the things that taste better with sesame oil). For a happy medium I often use peanut oil, which has almost no flavor, heats quickly, has a high smoking point (so you can get it really hot and keep it that way, particularly useful for deep-frying), and is cheaper than olive oil.

Olive oil is definitely "watered down" with other types of oil, but I'm pretty sure it's something like at least 50% actual olive oil, which is indeed healthier. Something about more proteins or something, and different types of fat... Lots of chemistry. Anyway, the taste alone is a good enough reason for me to use it for most things.

Regarding wine, as I think about it, there are a couple of red wines that I actually do like the taste of. They are Bulgarian, and they are very sweet. Same with svařák - it's loaded with sugar and citrus and cinnamon and cloves. Sweet. But any red wine which is not sweet, especially those which are called "dry," taste like guzzling vinegar to me.

[VerdantSF]

Olive oil isn't generally mixed with other plant oils, unless it's a specific oil blend stated on the bottle (like an olive & macadamia blend).  However different types of olive oil are often mixed, like virgin olive oil mixed with refined olive oil.  Here's a page that explains the differences.  I only use extra virgin.  I really like green Italian olive oil, but I mostly consume Californian olive oil, which is cheaper and local for me.

http://recipes.howstuffworks.com/how-olive-oil-works2.htm

[Levi]

I'm told this is a good one, but after my first sip, I remembered why I never drink red wine (unless spiced and hot): it tastes like crap.

I get headaches from drinking even a little red wine.  That is fine though, because I don't like the taste of wine anyway.  More of a rum and vodka man. 

[MaximumZero]

How to drink wine:

Step 1 - Get the biggest, most ridiculous, pretentious glass you can find. Pour three drops of wine into this glass.
Step 2 - Swirl the wine around until it has the consistency of a fine mist. Watch for trails on the sides of the glass. If it leaves trails, it's too sweet, and considered to be a children's drink.
Step 3 - Take two drops of wine into your mouth, swish it between your teeth, under your tongue, and into your nasal passages. Dribble the wine back into the glass.
Step 4 - Dump that shit out and make a Rum'n'Coke.

[Bauglir]

>Wine
>Too sweet

I'm not sure I follow.

[Sappho]

Olive oil isn't generally mixed with other plant oils, unless it's a specific oil blend stated on the bottle (like an olive & macadamia blend).  However different types of olive oil are often mixed, like virgin olive oil mixed with refined olive oil.  Here's a page that explains the differences.  I only use extra virgin.  I really like green Italian olive oil, but I mostly consume Californian olive oil, which is cheaper and local for me.

http://recipes.howstuffworks.com/how-olive-oil-works2.htm

Olive oil isn't officially diluted. Apparently the producers of olive oil (mafia-related) sneakily dilute it by, like, some ridiculous amount, to save money. None of us have ever really had pure olive oil, unless we live on an olive farm, and when people taste real olive oil for the first time, they think something is wrong with it.
http://www.theguardian.com/lifeandstyle/2012/jan/04/olive-oil-real-thing

A new random question: is ginger in any way bad for your teeth? I've got a really horrible cold and I haven't been able to sleep much for a week. I wake up constantly with a raw throat and horrible cough, no matter how much I elevate my head and drink lots of water. Last night, out of desperation, I grabbed a big slice of raw ginger and stuck it in my mouth. I chewed some of it, which relieved my throat, then stuck it in my cheek (pressed right against my teeth) as I fell asleep. Every time I woke up, I chewed off another little bit of it until I was able to sleep again.

It helped a lot, but I woke up this morning with extra-fuzzy teeth. I'm concerned that I'm going to rot my teeth out this way, from the acid in the ginger. Does anyone know if it's safe or not? Google is only turning up crazy raw food web sites that claim ginger is a miracle food that will make you live 200 years and prevent all disease, and that its "astringent" qualities are good for your teeth. (I eat a ridiculous amount of ginger, by the way. If it really improved your health that much, I would never get sick.)

[scrdest]

Olive oil isn't generally mixed with other plant oils, unless it's a specific oil blend stated on the bottle (like an olive & macadamia blend).  However different types of olive oil are often mixed, like virgin olive oil mixed with refined olive oil.  Here's a page that explains the differences.  I only use extra virgin.  I really like green Italian olive oil, but I mostly consume Californian olive oil, which is cheaper and local for me.

http://recipes.howstuffworks.com/how-olive-oil-works2.htm

Olive oil isn't officially diluted. Apparently the producers of olive oil (mafia-related) sneakily dilute it by, like, some ridiculous amount, to save money. None of us have ever really had pure olive oil, unless we live on an olive farm, and when people taste real olive oil for the first time, they think something is wrong with it.
http://www.theguardian.com/lifeandstyle/2012/jan/04/olive-oil-real-thing

A new random question: is ginger in any way bad for your teeth? I've got a really horrible cold and I haven't been able to sleep much for a week. I wake up constantly with a raw throat and horrible cough, no matter how much I elevate my head and drink lots of water. Last night, out of desperation, I grabbed a big slice of raw ginger and stuck it in my mouth. I chewed some of it, which relieved my throat, then stuck it in my cheek (pressed right against my teeth) as I fell asleep. Every time I woke up, I chewed off another little bit of it until I was able to sleep again.

It helped a lot, but I woke up this morning with extra-fuzzy teeth. I'm concerned that I'm going to rot my teeth out this way, from the acid in the ginger. Does anyone know if it's safe or not? Google is only turning up crazy raw food web sites that claim ginger is a miracle food that will make you live 200 years and prevent all disease, and that its "astringent" qualities are good for your teeth. (I eat a ridiculous amount of ginger, by the way. If it really improved your health that much, I would never get sick.)

No, not really, the fuzzy teeth may be due to the infection, actually. Ginger is not particularly acidic - you can tell since it's not sour, actually (well, it doesn't to apply to acids with long alkyl chains, like fatty acids, but those are very, very, very weak). Neither does it have any digestive enzymes like pineapple or kiwi, and FDA quoth 'Should be safe. -ish.'

[Sappho]

Well that's reassuring, thanks. I still worry a little bit, because it's one thing to eat something and another to have it resting against your teeth all night. Hopefully it doesn't do any harm.

[scrdest]

Well that's reassuring, thanks. I still worry a little bit, because it's one thing to eat something and another to have it resting against your teeth all night. Hopefully it doesn't do any harm.

Oh yeah, depending on what you mean by 'extra-fuzzy', it might also just be that you had small amounts of the oils that make it spicy on your gums, and in small amounts instead of burning it made them feel tingly.

[Sappho]

I mean fuzzy as in I could scrape the icky white plaque off my teeth with a fingernail. I've been sick over a week and haven't had any more of that than usual, so I have to assume it was from the ginger, which can't be a great sign...

[scrdest]

I mean fuzzy as in I could scrape the icky white plaque off my teeth with a fingernail. I've been sick over a week and haven't had any more of that than usual, so I have to assume it was from the ginger, which can't be a great sign...

Oh, that, that's a bacterial film. Presumably because, despite the antibacterial properties of ginger (that's presumably why you got sick - cold is a viral disease, ginger is anti-bacterial) some of them made a kamikaze charge for the free nutrients.

It is not, in itself, a sign of teeth going bad, although it might lead to that, but that's more calculus (not the math one, hardened plaque) developing and if you have a ton lead to periodontitis, but that would take a long time of not brushing teeth. And even then can be removed by a dentist.

[VerdantSF]

Olive oil isn't officially diluted. Apparently the producers of olive oil (mafia-related) sneakily dilute it by, like, some ridiculous amount, to save money. None of us have ever really had pure olive oil, unless we live on an olive farm, and when people taste real olive oil for the first time, they think something is wrong with it.
http://www.theguardian.com/lifeandstyle/2012/jan/04/olive-oil-real-thing

Wow, that's nuts!  It's a real shame this happens, though I'm happy to see that this isn't as common with Californian olive oil.  Speaking of which, you've inspired me to try one of those olive oil ranch tours (not sure why, but olive oil farms in Cali are all called ranches).  Now I want to see what "first press" olive oil really tastes like before it's shipped to stores. 

[Mesa]

As it turns out, scrambled eggs with cheese and oregano are surprisingly tasty and fairly creamy.
(and hey, I finally used some sort of spice)
Had an Italian sort of vibe to it.

Speaking of Italian food, swordfish is one hell of a good fish.
Well, it's not strictly Italian, but I ate it when I was in Italy ~four years ago, and the simplest way to describe it is salmon+1. Grilled swordfish steaks, shame I don't have any means to acquire them again.

[MorleyDev]

Recently discovered the joy of using a little bailey's (Irish Cream) instead of Coffee in milk. I do love me some Irish Cream, great drink for relaxing, and just a little bit of it in coffee combines two of my vices into one mug of yummy.

[Sappho]

Does Bailey's have actual dairy in it? I am so frequently stymied by my lactose intolerance...

I do love a good coffee with Jameson in it, though. And some soy milk, of course.