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Evo

post #1 of 20
Thread Starter 
Geez, consider myself a really good cook, never been intimated until I joined this forum, lol. You guys really blow my mind sometimes with your ingenuity> Now for the stupid question of the day....what the heck is EVO? I keep seeing it in your recipes and I honestly don't know what it is. If someone could tell me, I sure would appreciate it..I feel like I'm missing something, lol. Thanks.
post #2 of 20

Evo

EVO, EVOO - Extra Virgin Olive Oil. Some feel the acronym is used to impress, others believe it's legitimately used as a shortened form of the full description. But you'll see it quite often on this and other forums, in recipes and in culinary discussions. Don't let it overwhelm you. EVO isn't, IHMO, as vital to the culinary arts as some would have you believe. Besides offering a special (and quite wonderful) flavor to some prepared dishes and having a relatively low smoking point for frying, it is often over-rated.
My failures in life are few. The most blatant of these is my attempts at retirement. I've studied the process carefully but cannot begin to understand how it is done.
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My failures in life are few. The most blatant of these is my attempts at retirement. I've studied the process carefully but cannot begin to understand how it is done.
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post #3 of 20
Thread Starter 
Thanks Culprit for your response...well, duh, I should have known what this is, (I'm Italian, lol). I just didn't know that it was abbreviated like this. Thanks again.
post #4 of 20

Thanks

nofifi, you took the words right out of my mouth. hah i had no clue until now what that meant either. hah good times :lol:
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post #5 of 20
Racheal Ray, in her shows she uses the acrynom EVOO for olive oil.


I didn't know what it was for awhile till I caught on.
post #6 of 20
Blame Rachel Ray-- LOL apparently just saying "oil" or "olive oil" isn't trendy enough...... she has to call it EVOO (sounds stupid to me, but I guess is her "hook")
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Bon Vive' !
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post #7 of 20
I hate acronyms, in any field, but saying "oil" is not the same, and even saying "olive oil" is not the same. It does have a different taste, and also has different qualities, being the without chemicals used to "wash" other oils, leaving their traces in the oil and becoming toxic when heated.

I alswyas say "extra virgin" because i was also clueless at first what everyone was talking about with this evo stuff. There are so many acronyms around to remember that we might as well be writing in hieroglyphics (is that spelled right?). I learned the difference when i moved to italy and my inlaws (who have never been anything like what you might call trendy!) were using only olive oil and only from a person they knew who made his own! It was "genuino". They also, by the way, only ate free-range chickens, again not because of any trend, just because they were old-fashioned country people who didn't believe in feeding animals all that new-fangled stuff.

Anyway, (in my humble opinion), it's not a question of trendy, there is a difference. Like you might specify real vanilla over artificial, or freshly ground pepper over pre-ground or kraft grated parmesan over real parmigiano reggiano (if you can;t taste the difference it doesn;t make a difference, but i certainly can taste it and it does change the final result.)
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #8 of 20
What's a Rachel Ray?

:)

doc
post #9 of 20
I'd never seen or heard of her until I visited various American 'foodie' sites. EVOO has been a 'shorthand' way of saying extra virgin olive oil in the UK for many years, and I don't think Ms Ray is the person who introduced it, this side of the pond :smiles:
post #10 of 20
Ming Tsai's done it a few times in his show too.

Phil
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #11 of 20
In the FWIW Dep't., I started using the acronym about 20 years ago. It was so much easier to write EVOO than "Extra Virgin ...."

Rachael pays me royalties <LOL>

Shel
post #12 of 20
Thread Starter 
Yeah, Shel...I bet you have some ocean front property in Arizona for sale too, huh? LOL
post #13 of 20
I honestly don't care if anyone uses the term evoo or not, but for Christmas's sake, don't say evoo and then follow it up with "extra virgin olive oil" EVERY TIME. Annoying.
post #14 of 20
Sid- sorry, perhaps I should clarify.... definately "oil" is too generic in listing ingredients- but when you (in the generic sense) (or Ray) specifies that she is using Extra Virgin Olive Oil in a recipe, each time she refers to it after that, it would be acceptable to just say olive oil. You wouldn't have to say EVOO or Extra virgin.... (tough part of online, sometimes part of the thought or meaning gets lost in the typing) And I agree about the taste differance, here in CA, there was a huge push for everything to be "light" awhile back- so everything was "extra light olive oil", was not a substitute for extra virgin..

And it just cracked me up the other night in the grocery store- Rachel Ray has her own brand of oil- has her picture on the bottle and big capital letters across the top of the label "EVOO" by Rachel Ray, a 1 pt. bottle for $9.95 (guess you have some more royalities coming Shel.....LOL):smiles:
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Bon Vive' !
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post #15 of 20
This is very good to know as I'm planning to get a new stock pot and a new sauté pan :lol:

It seems that RR's picture is on boxes of Nabisco crackers, too :-))
post #16 of 20
OMG Shel- SHE is EVERYWHERE!!!! AAAHHHHH her own TV show, her own magazine, line of cookbooks, line of cookware, Nabisco spokesperson, and now her own oil. She may not be a chef....but she has a h#%L of a marketing team!!!!
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Bon Vive' !
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post #17 of 20
You left out Rachael Ray Music and CDs, T-shirts, and i don't know what all else. Check out this site: http://www.shoprachaelray.com/

She has three TV shows, unless I've miseed some - 30-minutes, $40.00 a day, Travels with ..., and I believe someone said she has a talk show as well, so that makes four shows. Oh, she did some spots for Burger King.

Shel
post #18 of 20
AHHHHHH run!! Invasion!!! Could you imagine her income??
Burger King?????? LOL LOL I didn't know they used EVOO at Burger King...(you don't think she would endorse a place that didn't use EVOO, would she??):crazy: :crazy: :crazy:
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Bon Vive' !
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post #19 of 20
I don't want to appear to be bashing RR - there are a number of things I like about her and her show, although, overall, I do think she's become a bit much.

She clearly has a sense of humor that I like. Here's an excerpt from an interview that she did. She was asked about a product called Go-gurt, something put out by Danon or Yoplait:

"Are you pro-Go-gurt or anti-Go-gurt?

Rachael Ray: If this is that fruity yogurt stuff that you suck out of a plastic tube, I really don't need to see that sort of thing in public. What you suck at home is your business."

ROTFLMAO,

Shel
post #20 of 20
LOL Shel- that is too funny!! I actually saw a few minutes of her show this afternoon for the first time- she was doing "shimey and shake" chicken and salad 3 ways- it was interesting. Not bad ideas- at least it wasn't all processed foods. But her energy level..... a little high. I guess I'm just more reserved with my cooking presentations. I have to do one next week that involves flambe'- my energy level may be a bit higher for that one! LOL (now if I could just get a promoter on board.....?)
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Bon Vive' !
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