Bookworm

Extra virgin olive oil

"Nobody should have to face the olive oil aisle alone, so here's my cheat sheet, collected from various sources including the International Olive Oil Council:

    * Extra virgin olive oil comes from the first pressing of the fruit of the olive tree, using solely mechanical or other physical means in conditions, particularly thermal conditions, which do not alter the oil in any way. It has not undergone any treatment other than washing, decanting, centrifuging and filtering. It must have less than 1% acidity. Most expensive; best for salads and drizzling on finished dishes.
    * Virgin olive oil, made in the same way as extra virgin, has an acidity less than 2%, and has a good taste. There can be no refined oil in virgin olive oil. Good for cooking, and fine for salad dressings, in a pinch.
    * Olive oil is a blend of virgin oil and refined virgin oil, containing at most 1% acidity. Mild flavor; for cooking only.
    * Refined olive oil, also called pure oil, is a lesser grade than virgin. No real good use for this. [The Perfect Pantry: Extra virgin olive oil]

Hmmmm.  Rachael Ray cooks everything with EVOO.  I always just figured "extra virgin" was a shortcut to picking the best oil. . . except maybe not for cooking?  The above writer (and the International Olive Oil Council) says perhaps not. . .

In Defense of Rachael Ray

. . . not that she needs it. . . I visited the Boston Globe page today to check out a work-related article, and saw a link to an article about R.R.  It talks about a LiveJournal community dedicated to their dislike of Ray.  (I tried to post a comment there, but it's set to "friends only" commenting.) 

I can understand creating a fan site because you like someone or something, but it seems like a lot of generation of negative energy to continually look for bad things to say about someone you don't know.  [Editor's note: Complete disclosure: I do occasionally post negative things about people here (often someone with the initials GWB, who, frankly, deserves it) -- I'm no angel -- but I don't base the whole site on that.]

I really like Rachael Ray.  I'm not inspired by each and every show, but I always learn something I didn't know and I have incorporated a few of her recipes into my regular routine this year. I like her on-air personality because she seems down-to-earth and talks about how certain foods or ingredients remind her of special occasions or family members.  Of course she has some shtick -- tell me anyone who's on television for the number of hours she has been who hasn't repeated themselves or who doesn't have a catch phrase or two that drives you a bit nuts. 

To the folks who have nothing better to do than post negative things, I challenge you to find someone or something to praise and write about that.  Create an "alternatives for people who aren't inspired by R.R." site or something.  Tell us what chefs you think are talented.  Write about your favorite recipes.  Generate something positive.