Chez LeCour…
I love to cook. I particularly enjoy making unusual or ethnic dishes, partially to educate my kids that “American” meals don’t always consist of hot dogs, spaghetti, and sandwiches (none of which originated in the US anyway!) and also just because I love different foods — part of the reason I’m about 10% overweight!
So, here I am, looking in my well-stocked larder out in the garage, trying to find ingredients for an Australian-flavor dish known as Chicken Riggies (although my version is called Chicken Pennies, mainly due to the fact that I only have penne pasta as opposed to the more traditional rigatoni.) At hand, I have walnut oil, avocado oil, apricot kernel oil, grapeseed oil, hazelnut oil, almond oil, two kinds of peanut oil, cottonseed oil, canola oil, garlic oil, sesame seed oil, chili oil, and various types of vegetable shortening — not to mention thirteen different kinds of vinegars, and umpteen salts and sugars!
Where the heck is the basic extra virgin olive oil?! Looks like I have to go shopping…
Are serious?! We have that many “oil’s”(and maybe more?)That’s a lot o’ “oil’s”! LOL!