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An Oil Thread!

Discussion in '24-7 Lounge' started by Roblatt, Dec 21, 2011.

  1. Roblatt

    Roblatt High Miler

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    OK. I'm having a barbeque Christmas Eve with friends, and fish is on the menu.
    Do I use peanut oil because it takes more heat, or olive oil for flavour? Or maybe just plain old canola?

    Ocean fish only snapper, flathead, whiting etc. Oh don't forget the prawns (shrimps to those across the pond).

    Merry Christmas to all.

    Have a safe and relaxed break.

    Robert
     
  2. Tel

    Tel Just got it firing!

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    Go Canola. Merry Christmas :D
     
  3. draidt

    draidt GT Reference GT Contributor

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    +1 on the Canola
     
  4. gstallons

    gstallons Tuned and Synch'ed

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    If you fry game fish such as bass,crappie,etc. peanut oil is THE way to go!
     
  5. contractor20

    contractor20 Cruisin' Guzzisti

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    Is it SG(Special Grill) rated and don't over tighten the filter on the drip tray :lol: :lol: I'm coming past on my way to Red Hill, so if I see smoke over you way I'll know you got the oil too hot!!!

    Merry Christmas to all B) Kym
     
  6. Roblatt

    Roblatt High Miler

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    Kym,

    My computer screen is now sporting a glass of red. I was dumb enough to have a swig while reading your post!!!

    thanks to all for the replies. Canola it is.

    Merry Christmas.

    Robert
     
  7. gstallons

    gstallons Tuned and Synch'ed

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    I forgot about running synthetic oil on a BBQ grille. I assume you are using a Roper plate on this set-up ?
     
  8. DanPez

    DanPez Cruisin' Guzzisti

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    Think Italian ..... (EVOO) Extra Virgin Olive Oil all the way!!! :)

    For a +/- 500 gram filet

    50 ml extra virgin olive oil
    2 tbsp lemon juice
    1 pod garlic, minced
    A few sprigs of rosemary or oregano
    Salt and pepper to season

    Mix all the ingredients for the marinade and add the cleaned fish fillet soaking it for a couple of hours keeping it cool.
    The longer you soak ..... more the flavour sinks into the fish.

    Grill the fish on a medium flame in a non-stick pan, basting regularly with the marinade. Allow 2-3 minutes for each side, depending on the thickness of the fillet. Eat right away with a squeeze of lemon and a big salad.

    Happy Holiday everyone :cool:
     
  9. Mi_ka

    Mi_ka High Miler

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    And do not forget that the best olive oil comes from Crete or Eastern Peloponnesus (Kranidi area), Greece.
     
  10. Holt

    Holt High Miler GT Contributor

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    Any Italian would claim for Toscana. Or Calabria. Or Puglia. Or Marche. Or from wherever he was born and mothers kitchen still running... :mrgreen: :mrgreen: :mrgreen:
     
  11. Mi_ka

    Mi_ka High Miler

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    BUAHAHAHA! NOW WE ARE GETTING A REAL OIL THREAD, YEAAAAHH! :twisted:
    NO!!! OURS IS BETTER THAN YOURS!! :evil:
    :lol: :lol: :lol:

    Nevertheless, my (eating) experience from olive oils from all around Greece is that there is a very wide differentiation based on olive tree race, the different climate between places of origin as well as the oil extraction process & pass # , from the moderately light and sweet Cretan olive oil to the heavy and thick Pyrgos (Peloponisus) oil or the finely thin oil of Corfu and so on...

    (Well, a sad fact has been that for decades the Italian mafia has been getting thousands of tons of Cretan olive oil to Italy, rebadging it and selling it as Italian olive oil due to the straaaange corrupted inability of the Greek state and society to properly set standardizing processes to have our own oil up to the EU bottling standards - For the past 2 years this has abruptly stopped as the Chinese have been buying Cretan oil en masse importing it to Asia).
     
  12. Holt

    Holt High Miler GT Contributor

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    ... just waiting for the Spaniards to call in here... and maybe a Frenchman or two... :lol:
     
  13. contractor20

    contractor20 Cruisin' Guzzisti

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    Just reporting in that there was no pall of smoke from over Rob's direction (or flottilla of fire trucks and attendant police)as I passed by on the highway, so one assumes that the guests retired sated with a grin from ear to ear ;)

    I've just arrived home from a four day trip to Adelaide and back, visiting me old Mum and belting around the hills of me ol' home town with my youngest son. Had a front tyre fitted by Dave and Marylou at Garage motor cycles in Strathalbyn. Was some early confusion but they opened up on their day off to help me out and sold a jacket to boot. They're Guzzi and Aprilia dealers.
    http://www.garagemotorcycles.com.au/html/cafe.htm
    :) Top marks to them :)
     
  14. Series4

    Series4 Cruisin' Guzzisti

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    Having deliberately avoided this thread because it was OIL I now wish I'd joined in earlier.

    Put nothing on the fish. Lightly brush the cooking surface with melted butter and cook. You shouldn't need a very hot plate/grille for fish so butter is fine. Drizzle cooked fish with EVOO for flavour and aroma and scatter fresh chopped herbs (parsley, coriander, dill etc). Lemon juice or, even better, verjus to taste. Verjus is much better with wine than citrus.

    Or, cook the fish whole in a foil envelope with herbs etc.

    Scoff.

    Pierre
     
  15. ItalianSpiderman

    ItalianSpiderman Just got it firing!

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    Here's my 2 lira -

    Peanut oil can take the highest heat - good for turkey frying.
    Canola oil is best for you Omega-3 & 6 wise, but has a certain taste to it, especially if it has been around a while.
    Olive oil is great for mediterranian dishes - good for you, but lots of taste to it.

    For just pan frying fish and shrimp I prefer...plain ole Wesson vegetable oil (don't know what's in it). Peace out!
     
  16. Roblatt

    Roblatt High Miler

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    Okie dokie, since this has become an oil thread of some interest, I thought I'd better post a "debrief".

    The prawns were marinated in a sweet chilli sauce and grilled on the grill part of the BBQ, No one complained and they all went. The calamari were lightly floured and deep fried in canola oil, same result.

    The fish was done on a lightly oiled (canola) hot plate with light heat and just lemon, salt and diced chives from the garden. I don't like too many flavours on fish, it's my belief that too many flavours is a cover for poor quality fish.

    It was a good feed complimented by, you guessed it Kym, home made sauvignon blanc.

    And Kym, we know the only reason you were looking for smoke is so you could follow it to get a free feed!

    cheers and thanks to all contributors

    Robert
     
  17. contractor20

    contractor20 Cruisin' Guzzisti

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    :lol: :lol: Damn he's onto me
    Tho I did wish I had your phone # on me yesterday as I was on my way past and needed a good excuse to rain in the griso. I was bloody hot and had been riding since before sun up, we left Mt Gambier about 5:30 and it was around 11:30 at the Langwarry servo. I was a little frazzled as there were hot strong cross winds since Hamilton and I was heartily sink of the constant stream of A/C'd happy campers hogging the outside (read dedicated motorcycle) lane.

    Honest I would have just ratted through the bins and licked the foil and tipped up the empties for a drizzle of sav B or maybe gone hunting for Watervale Reisling empty to suck on the cork Cork! OK! :blush: :blush:
    Truly you would have hardly noticed I was there as I've learnt from an early age not to 'chink' the bottles

    True I pretty much have no shame re: bikes, riding, or plonk!! :oops: :oops: :oops:
     

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