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Date: | Wed, 1 Aug 2007 09:29:52 -0400 |
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Hi. Sry if this subject has already been recently broached. I'm
fighting my disease (RSD) and I don't always get to read everything.
Anyhow, yesterday I made a new paleo-friendly mayonnaise, a version of
my standard one which uses half coconut oil/half olive oil. I made
new kind with half coconut oil/half avocado oil. The avocado oil was
found bottled at my local Harry's farmer's market.
It's pretty good. I'd originally gone from an all-extra virgin olive
oil to the half coconut/half olive because I'm not big on the strong
taste from the olive oil. So I'd been taste-testing the avocado oil
for a week or so, using it in salad dressings, in sauted spinach, etc.
It's not tasteless, but I find the taste preferrable over straight
EVOO. So I tried it yesterday in my mayo recipe. It still has the
greeny color, and a pronounced taste, which I found palatable. More
so than the version with olive oil.
Note: I've only tasted it warm so far. I'll find out at lunch how it
tastes made made up into a cold chicken salad.
Thus ends my report from the paleo front.
Ro
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