Over at 101 Cookbooks, Wayne Bremser recently did a great post about his experiences tasting olive oils at this
year's San Francisco Fancy Foods Show. I was glad to hear that I'm not the only one that over-uses the word
"grassy" to describe olive oil. Wayne goes over some tasting techniques used by exhibitors at the show to get
beyond "the 'G' word." Along with some humorous talk about lots of people making strange slurping noises,
there's a good list of imported and domestic olive oils, including several rising Australian producers.[Photo: The Cook's Thesaurus]
Chocolate-stuffed bananas on the grill
Tyler Florence welcomes new daughter
Beware kids' menus!
