Deep frying occurs when the fat in a pot or pan completely envelops the food.

You may have read tips on deep frying that advise against cooking with extra virgin olive oil. The advice is that the smoke point is too low.

But that’s not so, says California Olive Ranch, producers of fine EVOO in “everyday,” single varietals and reserve blends.

Every oil has a temperature at which it begins to break down, referred to as the smoke point. It’s a common myth, says California Oil Ranch, that olive oil has a low smoke point that renders it inadequate to deep fry with.

It’s also a myth, they say, that oil needs to reach extreme temperatures in order to fry food. In many regions around the globe, cooks have long been frying with extra virgin olive oil.

We always fry our morning eggs in EVOO, but that’s not the same as deep frying. So we pass along to you California Olive Ranch’s tips for frying in EVOO.

But first, let’s start with a tip from us.

EVOO is costlier than regular olive oil and other oils used to deep fry: canola, sunflower and vegetable, for example. And single varietal EVOO and reserve blends are even pricier.

We wouldn’t normally recommend that you use a pricey bottle of EVOO to fry.

But there are less expensive “everyday” EVOO blends.

Or you might end up with too much EVOO, or EVOO that’s been on yourself for too long (friends typically gift us with fine olive oil, and sometimes we can’t use it fast enough).

Of course, you want to use it up before it goes rancid (a sniff will tell you if that’s about to happen—or already has happened*).

While different olive cultivars have a longer or shorter freshness timeline, all olive oil should be good for two years from bottling. If your bottle is older than two years, get ready to fry.

And a reminder: All cooking oils should be stored in a cool, dark place, away from light.
 
 
LET THE FRYING BEGIN!

In order to deep fry food, the oil must reach a temperature that:

 
And, EVOO is the most heart-healthy cooking oil.

In sum: Not only does extra virgin olive oil stand up to the task of high heat cooking, it also aids in bringing out the flavors of your dish—in a more healthful way.

TRIVIA: Both olive oil and wine are fruit juice—pressed from fresh fruits.

[1] Use EVOO for tastier sweet potato fries (photo © California Olive Ranch).

[2] Make tastier fried chicken, too, with this recipe from Volpi Foods (photo © Volpi Foods).

[3] A bottle of California Olive Oil’s Everyday Olive Oil, an EVOO for everyday baking, roasting and sautéing (photo © California Olive Ranch)

*How to tell if your olive oil is over the hill: Pour a bit of room temperature oil into a small cup or 1/4 cup measure. Place your hand over the cup to trap the aroma, and sniff. If it smells musty or like fermented fruit, it’s rancid. If it smells normal to you, you can next do a small taste test. Slurp a teaspoon of oil into your mouth and slosh it around. If it tastes good to you, it’s good to use. By the way, if it smells and tastes redolent of olives, it’s fresh.

[1] Nepalese potato salad uses a yogurt binder and a number of South Asian spices (photo © Idaho Potato Commission).

[2] Fingerling potatoes (photo © The Roasted Root, which used them to make these delicious Rosemary Roasted Fingerlings).

Nepalese potato salad? What’s that?

Potatoes, like chicken, provide a neutral canvas that can showcase the seasonings of any global cuisine.

While most of us can’t name a Nepalese* food, we are familiar with the cuisine’s seasonings: cayenne, coriander, cumin, fenugreek and turmeric.

So if you’re feeding a foodie crowd—or want to bring something different to a party—whip up a batch.

Potatoes are a staple all across Nepal, served daily in every home.

Buddhist monks in Nepal and Bhutan began to cultivate them in the 1700s, although it took another 150 years for them to move from the monasteries to the the general population.

Chukauni is a yogurt-based potato salad from the hilly region of Palpa in midwestern Nepal.

The layers of flavor include creaminess from the yogurt, assertive spices and a hint of heat from the cayenne.

The recipe is from the cookbook Smashed, Mashed, Boiled and Baked, by Raghavan Iyer, a continent-by-continent celebration of the versatile potato.
 
 
RECIPE: NEPALESE POTATO SALAD

Ingredients

1. SCRUB the potatoes under cold running water and cut them into 1-inch pieces. Place them in a small or medium-size saucepan and cover them with cold water. Bring to a boil over medium-high heat. Lower the heat to medium-low, partially cover the pan, and gently boil until the potatoes are tender when pierced with a fork or knife but still firm, 10 to 12 minutes. Fish the pieces out of the water (do not discard the water) with a slotted spoon and place them in a medium-size bowl.

2. DROP the peas into the potato cooking water and boil them just to warm them up, 1 to 2 minutes. Drain them in a colander, give them a good shake or two to remove any excess water. Add the peas to the potatoes along with the onion.

3. HEAT the oil in a small skillet over medium-high heat. Once the oil appears to shimmer and smells quite pungent, sprinkle in the coriander, cumin, and fenugreek seeds. Allow them to sizzle and turn reddish brown, about 1 minute. Remove the pan from the heat and sprinkle in the cayenne and turmeric, staining the oil with their sunny dispositions. Pour most of the oil out over the potatoes and peas, holding back the seeds in the skillet as much as you can.

4. SCRAPE the seeds into a mortar and pulverize them into a coarse powder with a pestle. If you don’t have a mortar, transfer the seeds to a spice grinder and grind them. Scrape the blend into the bowl with the potatoes.

5. ADD the yogurt, cilantro and salt to the potatoes and give the mixture a good stir. Serve at room temperature.
 
 
POTATO SALAD HISTORY

Potatoes originated in Peru, where they were a dietary staple. They were brought to Europe in the 16th century by Spanish Explorers.

In Europe, early potato salads were made by boiling potatoes in wine or a mixture of vinegar and spices. The first American potato salads were likely versions of the German potato salad, brought to the U.S. by German emigrants in the mid-19th century.

In those recipes, cooked potatoes were dressed with oil, vinegar and herbs, often blended with coarse mustard and some sugar.

Hot potato salad, made with bacon, onion and an oil and vinegar dressing, became known as German potato salad. Here’s the recipe.

We don’t know the person who created what became the iconic American potato salad with mayonnaise.

Commercial mayonnaise was available in the early 1900s, but it wasn’t until the 1920s and 1930s, with the introduction of brands such as Hellman’s and and Miracle Whip, that mayonnaise-based potato salads achieved popularity [source].

Chopped celery and dried herbs were added to the mix. Our mom added diced red onion and mixed the mayo with a bit of Dijon mustard. Many cooks added their own twists along with the mayo, creating a sea of comfort food recipes.
 
 
CHECK OUT:

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*Nepal is a landlocked country in South Asia. It is located mainly in the Himalayas, and is the home of Mount Everest. The capital is Kathmandu. Nepal is popular for mountaineering, with some of the highest and most challenging mountains in the world. While many people think of Mount Everest as being in Tibet, it spans Nepal and China as well. The southeast ridge on the Nepali side of the mountain is easier to climb, so most climbers prefer to trek to Everest through Nepal. Here’s an overview of Nepalese cuisine.

Mary’s Gone Crackers is a brilliantly-crafted line.

Wheat-free, gluten-free, dairy-free, vegan, non-GMO, with no hydrogenated oils or trans-fats: These delicious crackers are the poster food for everything that is trending in specialty food today.

Yet, the brand dates to 1994, when Mary Waldner discovered that she and her son were allergic to gluten, a protein found in wheat, barley, rye and most oats.

Eliminating those grains from their diet cured the condition.

However, in the food store environment of 25 years ago, it left her with nothing to eat in the area of bread, crackers and baked goods.

A lifelong baker, Mary began to experiment with the alternative gluten-free flours—corn, garbanzo bean, potato and rice flour, tapioca, potato starch and others.

She ultimately created a satisfying gluten-free version of her conventional brownies, cookies, muffins, pancakes and waffles.

But at parties, there wasn’t a cracker or bread stick that she could eat with the cheeses and dips. Mary went back to work using brown rice as a base for crackers.
 
 
MARY’S CRACKER VARIETIES

You don’t have to be gluten-free to become a fan. These whole food, organic crackers are so crunchy and delicious that almost everyone will find them irresistible.

The line is Certified Certified Gluten Free, Certified USDA Organic, Certified Vegan, Certified Whole Grain. It is also Non-GMO and Certified Kosher by OU.

The original four flavors of crackers have expanded to 16:
 
Original Seed Crackers

Original Seed Crackers combine organic, gluten free, whole grain brown rice, quinoa, flax seeds and sesame seeds. The result: a rich, earthy flavor with a great crunch in:

 
Super Seed Crackers

Mary’s Super Seed Crackers are packed with poppy, pumpkin and sunflower seeds. More seeds means more protein—enough to provide an energy boost (5 grams of protein per serving.

 
Real Thin Crackers

Mary’s Real Thin Crackers are made with sustainably sourced palm oil. It helps to create a buttery, toasty-tasting vegan cracker in:

 
Now you have all the crackers you need for cheeses, dips, and what-you-will.

If you have friends who eat gluten-free, surprise them with some boxes of Mary’s. It could be the best gift they get all year.

And now…

It’s time to go crackers!
 
 
Discover more at MarysGoneCrackers.com.

[1] A healthful spread with Mary’s Real Think Crackers (all photos © Mary’s Gone Crackers).

[2] Whatever your favorite dip, Mary’s crackers are at the ready.

[3] The seeds used to make the crackers.

[4] A selection of Super Seed flavors.

[5] You can have it all, with these Everything crackers.

[1] Banana Trio: banana cake, banana ice cream and caramelized fresh banana (photo © Good Food On Montford | Charlotte).

[2] Deconstructed Banana Split with grilled bananas at Sushi Samba (photo © Sushi Samba).

August 27th is National Banana Lover’s Day, and April 21st is Banana Day. Time for a choice of banana recipes!

You won’t believe what the original banana looked like: nothing you’d want to eat! Check out the history of bananas and see the photos.

So how should you celebrate National Banana Day?

Consider this idea (photo #1) from Good Food On Montfort in Charlotte, North Carolina.

 
 
MORE BANANA RECIPES

 
 
> THE HISTORY OF BANANAS

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Add a burger, lettuce and tomato to this week’s products and you can make a different type of bacon cheeseburger.

Vive la différence!
 
 
1. DIESTEL UNCURED TURKEY BACON

Diestel Family Ranch sells turkey in every form imaginable, from the whole turkeys and cuts to ground turkey, hot dogs and sausages.

The birds are sustainably raised with care on family farms, with no antibiotics, growth stimulants, hormones or nitrates.

They eat a wholesome vegetarian diet, get plenty of fresh air, and have room to roam.

The latest in the product line is Uncured Turkey Bacon. Just crisp it in a pan or microwave, to serve with breakfast or to quickly add to a burger or sandwich.

 
Every Diestel product we’ve had has provided juicy turkey goodness, but switching to turkey bacon make us feel good about eating a healthy, lean meat alternative to conventional bacon.

 
Learn more at DiestelTurkey.com, and check out the recipes.
 
 
2. JARLSBERG SLICES

Many people who are lactose-intolerant have given up dairy cheeses for vegan cheeses—or no cheese at all.

But there are two cow’s milk cheeses that are 100% lactose free: Cheddar and Jarlsberg.

The total freedom from lactose—as opposed to other cheeses that have low lactose—is a function of the ripening process, where the remaining lactose is consumed by lactic acid bacteria.

Both are available in slices, ready for your burger.

 
Learn more about this delicious, nutty cheese at Jarlsberg.com.
 
 
3. NANDO’S HOT PERINAISE

Nando’s famous hot Peri-Peri Sauce has been subtly blended with creamy mayonnaise.

The result: fiery mayo for everyone who likes a hit of heat.

Use it:

 
Nando’s adds the fire and flavor of the peri-peri chile pepper to a range of sauces, marinades, spices, rubs and snacks.

The line is all natural, preservative- and MSG-free.

See the entire product line at Nandos.com.

[1] A turkey bacon cheeseburger with Diestel turkey bacon and burger, and slices of Jarlsberg cheese (photo © Diestel).

[2] Diestel Uncured Turkey Bacon is ready for eggs, a burger or other sandwich (photo © Good Eggs).

[3] We’ve long enjoyed Jarlsberg slices on burgers. Now Jarlsberg Cheese Snacks hit the spot for noshing (photo © Creative Pool).

[4] Hot Perinaise will spice up sandwiches, burgers, and much more (photo © Nando’s).