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<pre>Selamat Pagi Godfrey, and hi folks,
Thank you for your response to my "dumb" question. I am now greatly
encouraged to do more stir-fry with olive oil. (^^)

Maybe sometime in the future, I could end up being an olive grower.
(^^) Just a dream, at least at this moment.

Thanks once again. Terima Kasih!


Victor Yue
----- Original Message -----
From: "Godfrey Fernandez" <godfrey@cat-it.co.nz>
To: <OliveOil@egroups.com>
Sent: Monday, August 14, 2000 5:50 AM
Subject: Re: [OliveOil] RFI: Types of Olive Oil


Selamat Pagi Victor,
There's someone from the nic of the woods I used to come from. Having
grown up in Singapore but been living in New Zealand for a while, we
still cook asian dishes along with other styles of cooking. In the
last few years we have switched over from general vegetable oils to
Olive Oil even with our asian cooking and find that it tastes great.

Besides Olive Oil is far better for you and it also does not break
down as easily in higher heat compared to other oils. This is
particularly the case for deep frying stuff. You should be able to
get Extra Virgin Olive Oil in the supermarket cheaply enough for
every day cooking. I think I saw some there when I was visiting last
year.

From a user to a grower I will be, and early next year will be
planting my own olive trees quite near Wellington. A former
Singaporean city boy going bush!

Cheers
Godfrey
------------------------------------------
Godfrey Fernandez
godfrey@cat-it.co.nz

Catalyst IT Limited
PO Box 10-225
Level 22, Morrison Kent House,
105 The Terrace, Wellington,
New Zealand

Ph: 64 4 499-2267 Fax: 64 4 499-5596
Cell: 021 707 813
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