Check your math Sween....68 oz is about 2 quarts....and for $11 something, pleanty cheap...but then so are a lot of other things at Sam's...like Bombay gin and basamati rice. Buying in quantity tends to reduce the price per oz or per item.....this same oil costs a lot more by the 8 oz bottle at the grocery store. Yes...it IS EVOO....green and fruity. They have several brands at about the same price. The bottle I currently have is Bertoli...it gets pretty firm and cloudy at refrigerator temps. I bought it to make a boat load of pesto ( incidentally using Parmaganio Reggiano I bought at Sams for about $12 a pound) and found I liked it a lot. Incidentally I also know my way around a kitchen....and spent a lot of years feeding my family dinner like they might eat at a fine resturaunt on a daily basis. Ever been to a fancy food show? The display of olive oils is amazing, displayed in footed wine glasses, with a dish and bread cubes for sampling....and about every color of yellow, amber, green and olive....all of them very pricey EVOOs. There are the Greeks, and the Italians, Spanish, Portuguese, Isralis etc....all with their tables set out showing their oils. Olive oil is rather like wine....experts can tell where and when the fruit was grown.....and price doesn't always equate with the best taste. And I fry things in EVOO....as well as in butter....and a mix of the two......and unless I get a phone call and am distracted, things sautee well and never burn! Linda C

1. You can drain your extra plain yogurt and make yogurt cheese. Add your favorite spices/herbs and make a fat-free cheeseball or cheese log. 2. Mix it 50/50 with 100% grape juice for a yummy "grape cow" (or any flavor of juice - we like blueberry pomegranate). 3. Add some when cooking oatmeal or farina for a creamy texture. 4. Plain yogurt and homemade granola is one of my favorites (breakfast, snack, or dessert with some dried fruit added in)!!! 5. You can freeze it in user-friendly amounts, but the pudding-like texture will be compromised. Plan on cooking/baking with it after it's been frozen. Defrost overnight in the refrigerator. -Grainlady FLUFFY PANCAKES (Source: Yogurt Cookery - by Sophie Kay) 1 egg 1 c. plain yogurt, room temperature 2 T. vegetable oil 1 c. all-purpose flour 2 T. sugar 1 t. baking powder 1/2 t. baking soda 1/4 t. salt Melted butter Syrup Preheat griddle to 375°F (190°C). In a medium bowl, beat egg until thick. Gradually add yogurt, beating constantly. Drizzle oil into egg-yogurt mixture, beating well. Add flour, sugar, baking powder, baking soda and salt. Beat well. Lightly oil hot griddle. Pour about 1/4 c. batter onto griddle. Turn when pancakes are puffy and covered with bubbles. Brown second side 1-2 minutes. Serve with melted butter and syrup. Makes about 10 pancakes. YOGURT CREPES 1 c. plain yogurt 1/2 c. water 3 eggs, slightly beaten 2 T. vegetable oil 1 c. all-purpose flour 1 T. sugar 1/8 t. salt Butter or margarine for frying In a medium bowl, stir yogurt until creamy. Add water and eggs. Beat well. Drizzle oil into yogurt mixture. Stir in flour, sugar and salt. Use immediately or refrigerate for several hours. Brush an 8-inch crepe pan or skillet with butter or margarine. Place pan over medium-high heat until hot enough to sizzle a drop of water. For each crepe, pour 3-4 T. batter into pan, rotating pan as batter is poured. Cook until lightly browned on bottom. Turn to brown other side, if desired. Brush crepe pan with more butter or margarine if necessary. Stack crepes between paper towels or wax paper until ready to use. Fill warm crepes as desired. Makes about 14 crepes.

Hey wolfgang..no problem . The remodel was 4 yrs ago so of course things will be different but it is a wonderful setup. I love the Tradewind quality and after 4 years it is just as good as it was at the beginning. The baffles are very easy to clean and the efficiency plus quiet are worth the cost. Also no matter what the dealer says all blowers that are 1200 cfm and up are Thermador made. They may rebrand them but only Thermador makes the large blowers. I have the 1400 cfm. Ok here are the prices: damper- fits 10" round pipe $50 noise reduction mounting clamp $39 duct silencer for 10" duct- $220 Thermador 1400 cfm ventilator - $669 3 speed control switch - $109 PSL754BFSS ( this is the 54" stainless steel pro liner with baffles ) - $950 so $2037 for the whole set up. The actual 10" duct is cheap and the install was $35 hr and they took maybe 1/2 day to do it. My cab guy built the wooden frame. Let me know if I can help with anyother questions. And THANK YOU ! Allora let me know what you decide about colors. c

It's hard to make generalities about over 1 billion people, lol. But I have found that there are many, many Chinese families who don't stir-fry at all, or do it very seldom. Not every American family eats burgers and hot dogs, either, for a local analogy. I guess if others judged American culture by TV ads and billboards, they would think we all lived on a daily diet of McDonald's Big Macs! But in general, many Asian cuisines do have a "triple path". There is home cooking; there is restaurant cooking; and there is banquet, or feast, food. I was talking to my Hong Kong-born Chinese-Portugese DH a few weeks ago, and he (finally) remembered to tell me a story about one of his uncles who died over 15 yrs ago. This uncle was famous in the family for making the Chinese broccoli with oyster sauce, or ho yau gai lan as it used to be spelled (I'm terrible with the new spellings, sorry). I've done this dish, and it seems very simple. Blanch the gai lan, stir-fry it quickly, drizzle it with oyster sauce. What's so hard about it? DH told me his uncle was so meticulous and painstaking about doing this dish, it was intimidating even to just watch him. Every cut had to be a precise size, the water had to be just the right temperature, the timing was down to the second. The wok had to be heated for XX number of minutes with just enough oil but not too much; the tossing and last-minute steaming done always the same way. In six decades of eating, DH says his uncle's gai lan remains the best. And every time, because he was so exacting about it, it was always perfect. But it was a lot of work, done to ensure that nothing was left to chance. He very seldom made it, in fact. Just the news that there was going to be a party and that Uncle had promised to make his gai lan, was enough to make everybody, even reluctant-to-socialize teenagers, show up for dinner! Oh, and outside of the gai lan, hardly anyone in DH's family, all 200+ members in Vancouver BC, stir-fries. Most of them don't even own a wok, which is interesting because otherwise they've kept their HK culture intact very assiduously. Unlike the American relatives, all of whom by the second generation barely remember their Cantonese, all the Canadian relatives speak Cantonese at home, so that even the fourth generation little kids are bi-lingual.