dave1949
Super Star Member
Sixdogs,
I like the truck project plan. I wonder if it would be worthwhile to make-up a temporary rigging for your front-end loader to move and stabilize the dual rear axles? You wouldn't have to lift them, just something to roll them back and forth, in and out of position, and keep the partial frame from flopping up and down.
Speaking of olives, my son works in an Italian restaurant that takes their cooking seriously. Each year they get a number of different brands/production runs of olive oil and select the one they think is best, then order enough of that for the whole year to get a consistent flavor and quality. My son says the same as OldMcDonald about the olive oil trade in general. Also, once you open a can or bottle, it begins to oxidize and lose taste quality, like wine but more slowly.
Do you think most people would pick out a real big quality difference when olive oil is incorporated into a dish, unless they have sort of trained their taste palette for that as a chef has? It sure tastes better with a good oil, but it may be that most people don't put their finger on the oil. It is more noticeable when used as a prominent ingredient such as bread dip, or over sliced tomatoes and mozzarella.
I bet most of us here don't know the difference unless we came from S. Europe/Mediterranean roots. I know I don't.
I sure didn't learn anything about olive oil from my Mom. There was vegetable oil and solidified vegetable oil, like Crisco. Those were the cooking and baking choices. She never used lard much at all. And I don't recall ever seeing a bottle of olive oil in the house.
I like the truck project plan. I wonder if it would be worthwhile to make-up a temporary rigging for your front-end loader to move and stabilize the dual rear axles? You wouldn't have to lift them, just something to roll them back and forth, in and out of position, and keep the partial frame from flopping up and down.
Speaking of olives, my son works in an Italian restaurant that takes their cooking seriously. Each year they get a number of different brands/production runs of olive oil and select the one they think is best, then order enough of that for the whole year to get a consistent flavor and quality. My son says the same as OldMcDonald about the olive oil trade in general. Also, once you open a can or bottle, it begins to oxidize and lose taste quality, like wine but more slowly.
Do you think most people would pick out a real big quality difference when olive oil is incorporated into a dish, unless they have sort of trained their taste palette for that as a chef has? It sure tastes better with a good oil, but it may be that most people don't put their finger on the oil. It is more noticeable when used as a prominent ingredient such as bread dip, or over sliced tomatoes and mozzarella.
I bet most of us here don't know the difference unless we came from S. Europe/Mediterranean roots. I know I don't.
I sure didn't learn anything about olive oil from my Mom. There was vegetable oil and solidified vegetable oil, like Crisco. Those were the cooking and baking choices. She never used lard much at all. And I don't recall ever seeing a bottle of olive oil in the house.
