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Old 11-13-2006, 09:39 AM   #31
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Making roux with rendered fats for stews/braises/sauces is a common practice by me. For the "Traditional" thanksgiving meal, I use it in a 50/50 proportion with butter as the fat for my stuffing, and use it exclusively as the fat for making a roux for the gravy. Leaving a bit in a pan sauce makes for an amazing baked potato topper too.
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Old 11-13-2006, 09:51 AM   #32
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I shop at Whole Foods for odds and ends. They charge a lot of money for any store-processed foods. But buying raw products is quite cheap. I buy whole haddock for $2.99-$3.99lb there. Their bins of grains are very high quality and reasonable priced as well. Seasonal vegetables are also well priced (ears of corn were $0.25/ea this past summer/fall). The meat is a bit more than a supermarket, but again, if you buy whole and do your own processing it's not that much more. 75% of my shopping is done at a local Hannaford Super Market day-to-day, but I make special trips 2-3 times a month for items I can't normally source at Hannaford.

Yesterday I went for Valrhona chocolate, bulk "grains" (sushi rice, polenta, french couscous, and arborio rice), some bags of plain salted kettle chips, kaffir lime leaves, a hunk of Gruyere, and a pair of lamb shanks. Except for expensive boxed grains, my local Hannaford doesn't offer any of these things.

I do think their deli is terrible though. I haven't tasted a single prepared salad that tastes good which is unacceptable at $6/lb.

Hannaford "Inspirations" french baguettes are amazing. I have the bakery schedule on my 'fridge (I'm sick), and always head over when they come outof the ovens around 9:00am. Some day I want to learn how to make a "perfect" baguette.

Rambling...
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Old 11-13-2006, 11:47 AM   #33
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Quote:
Originally Posted by Andy M.
You're absolutely right! I use sesame oil as a flavoring agent rather than as a cooking fat. Heat destroys the sesame flavor of the oil.

My partner is asian and sautees with sesame oil all the time when making Korean dishes. The flavor is lovely.

I use extra virgin olive oil for just about everything but stir frying -- then i use peanut oil or peanut/canola blend. I do keep some canola oil around, as well as nut oils and grapeseed oil for special salad dressings.
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Old 11-13-2006, 12:48 PM   #34
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Quote:
Originally Posted by jennyema
My partner is asian and sautees with sesame oil all the time when making Korean dishes. The flavor is lovely.

I use extra virgin olive oil for just about everything but stir frying -- then i use peanut oil or peanut/canola blend. I do keep some canola oil around, as well as nut oils and grapeseed oil for special salad dressings.
Gosh, Andy, I didn't know you are Asian. If I may deviate a little, which part of the world do you come from?
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Old 11-13-2006, 09:42 PM   #35
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Originally Posted by boufa06
Gosh, Andy, I didn't know you are Asian. If I may deviate a little, which part of the world do you come from?
Man, are you ever confused!
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Old 11-14-2006, 10:44 AM   #36
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EVOO and peanut oil for cooking, and usually veggie/canola for frying.
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Old 11-14-2006, 11:07 AM   #37
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For general cooking, a generic brand of EVOO. We save our best quality EVOO (either from Sardinia or Toscana) for drizzling uncooked, as some of you mentioned, they tend to lose the distinctive aroma and flavour with heat.

for certain dishes we like to use butter (I am not sure if it is classified as "cooking oil" though), for its rich and creamy flavour.

For deep frying, we get a "frying oil", mixture of sunflower, sufflower, peanut. (if I remember the mixture correctly... we just finished it a couple of days ago making some falafels and quibe, so I can't check to verify my memory at this moment...)

for some baking, especially for pie crusts, lard.

for certain middle eastern or oriental cooking, sesame oil for a finishing touch. (like good olive oil, it tends to lose the flavour when cooked too much. Better added at the last minute.)
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