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I used to use olive oil almost exclusively (a second press, not as fruity tasting one) but the low smoke point just doesn't make it as versatile as I would like.
Noone mentioned sesame oil (I don't think) and most of us probably have that. I have chile oil as well.
So, I have all of those vinegars, a cold pressed canola oil, extra virgin olive oil, regular olive oil.... I only have three honeys. A local one for DH's allergies, one from Mexico in a jar with comb, and one from the grocery store. Not necessarily for flavor differences though the Mexican one is very yummy.
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