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Old 05-09-2011, 01:08 AM   #11
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Quote:
Originally Posted by PrincessFiona60 View Post
I said the same thing to Chef Munky in PM...we were discussing the beauty aspects of olive oil...shiny!
Don't use olive oil as suntan lotion. When I was on vacation in Spain in the early 70s, they sold olive oil as suntan lotion. I don't burn easily, but I was getting sunburnt. I didn't use it one day and didn't burn. I used it again after a few days of not burning and sure 'nuff, I burnt again.
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Old 05-09-2011, 01:14 AM   #12
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Don't use olive oil as suntan lotion. When I was on vacation in Spain in the early 70s, they sold olive oil as suntan lotion. I don't burn easily, but I was getting sunburnt. I didn't use it one day and didn't burn. I used it again after a few days of not burning and sure 'nuff, I burnt again.
I learned that one in the 70's too, only it was baby oil...we were talking about it as a moisturizer mayo for hair.

Besides, I never go out in daylight anyway...I slink around in the shadows. If there is a chance sunlight might be a problem, I have my handy-dandy SPF 6000.
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Old 05-09-2011, 01:55 AM   #13
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Originally Posted by PrincessFiona60 View Post
I learned that one in the 70's too, only it was baby oil...we were talking about it as a moisturizer mayo for hair.

Besides, I never go out in daylight anyway...I slink around in the shadows. If there is a chance sunlight might be a problem, I have my handy-dandy SPF 6000.
Olive oil is worse. I used to use mineral oil and never had a problem with that.
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Old 05-09-2011, 01:57 AM   #14
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Olive oil is worse. I used to use mineral oil and never had a problem with that.
I still got par-broiled...of course, at an elevation of over 7000 ft...
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Old 05-09-2011, 08:22 AM   #15
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I tasted the Blood Orange olive oil when I was at The Old Oil Shop in Chicago...but passed it up and went with the Persian lime olive oil instead. On Saturday, I used it as part of a marinade for tiger shrimp (BBQ'd). I added roasted garlic, chipolte chili powder (1/8th tsp), red pepper flakes, fresh chopped chives from the garden, and fresh majoram, and about 2 T of pear wine. The shrimp was YUMMY. I made a dipping sauce for the shrimp using the same and topped the shrimp with a sauce of tomatoes, garlic, majoram, and a drop of habernaro pepper sauce.

I've used the lime olive oil for salad dressing. My discussion with the shop owner was that the citrus-flavored olive oils work well with chicken, seafood, salad, and veggies. The bottle is small, so I'm saving it for special things now--chicken, seafood, and maybe asparagus...

I use EVOO as a moisturizer on my skin (this is my nighttime moisturizer). It works well.
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Old 05-09-2011, 11:11 AM   #16
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I was curious about how to make citrus-fruit infused olive oil. I found this link:

Lemon Infused Olive Oil - How to Make Lemon Infused Olive Oil
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Old 05-09-2011, 03:47 PM   #17
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I tasted the Blood Orange olive oil when I was at The Old Oil Shop in Chicago...but passed it up and went with the Persian lime olive oil instead. On Saturday, I used it as part of a marinade for tiger shrimp (BBQ'd). I added roasted garlic, chipolte chili powder (1/8th tsp), red pepper flakes, fresh chopped chives from the garden, and fresh majoram, and about 2 T of pear wine. The shrimp was YUMMY. I made a dipping sauce for the shrimp using the same and topped the shrimp with a sauce of tomatoes, garlic, majoram, and a drop of habernaro pepper sauce.

I've used the lime olive oil for salad dressing. My discussion with the shop owner was that the citrus-flavored olive oils work well with chicken, seafood, salad, and veggies. The bottle is small, so I'm saving it for special things now--chicken, seafood, and maybe asparagus...

I use EVOO as a moisturizer on my skin (this is my nighttime moisturizer). It works well.
That shrimp marinade sounds great! Thanks! The soba noodle salad was great, I added some greens to it.

I thought of it as a moisturizer because it was gifted to me from the company I purchased my shampoo, facial cleansers, etc from. Yes, blood orange. They were the room amenities at the Lodge we stayed at in Whitefish and I loved how they made my hair smell like oranges. So I looked them up and placed an order.
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Old 05-10-2011, 10:31 AM   #18
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I thought I would prefer the blood orange olive oil but when I tasted the lime, I was sold--it has a more subtle topnote. I'm keeping mine in the fridge now that I opened it--are you? The shrimp was really nice--I did the marinade and sauce by taste except for the chilpolte chili powder. And, I did add some grated lime zest (I prefer lime with seafood instead of lemon) to the tomato sauce (which, the tomatoes were san marizano <sp> that I had seeded and skinned and tossed in the freezer last summer...they tasted as if they'd come out of the garden that morning!) and to the dipping sauce I added a bit of lime zest as well.

When we bbq'd the shrimp, we basted it with the remaining marinade. I find that seafood tends to stick. The shrimp were obviously skwered and we flipped them. It took about 6-7 minutes for the shrimp--I think the DH had the heat at medium.
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Old 05-10-2011, 11:42 AM   #19
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No fridge here...the bottle is too tall and there's no room. It's about a half size fridge for an apartment.

Recipe sounds great, I'll be looking into that. Now I have to go looking for Lime Olive Oil...
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Old 05-11-2011, 07:52 PM   #20
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The marinade recipe I used for the shrimp was inspired by this one from the LCBO Food and Drink Magazine:

Recipe Details

Wish I could claim I was creative enough to come up with it all on my own, but I wasn't. I was pdfing recipes from past issues so I could get rid of the hard copies and this one caught my eye in that issue.
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