fireweaver
Senior Cook
how things change when you move out of your parent's house and go on into the world...
likewise, i was raised on crisco for deep-frying, wesson (some blend of "cooking oils" for pan frying, and margarine to taste. i don't have any of that in my house at all now!
salted butter when the flavor is best with that (i.e., if i'm making baked potatoes, i'll sautee mushrooms, onions, and broccoli in butter to top the potato with), otherwise it's all over the good quality olive oil. i've never noticed a bitter flavor post-cooking, and i use the italian cold-pressed from trader joe's. for whoever wants to try out evoos from different locales, tj's has a bunch of different types for rather reasonable prices.
likewise, i was raised on crisco for deep-frying, wesson (some blend of "cooking oils" for pan frying, and margarine to taste. i don't have any of that in my house at all now!
salted butter when the flavor is best with that (i.e., if i'm making baked potatoes, i'll sautee mushrooms, onions, and broccoli in butter to top the potato with), otherwise it's all over the good quality olive oil. i've never noticed a bitter flavor post-cooking, and i use the italian cold-pressed from trader joe's. for whoever wants to try out evoos from different locales, tj's has a bunch of different types for rather reasonable prices.