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I had 2 lbs. beef stew meat in the freezer, so I made Vegetable Beef Soup. I've made this for decades. The last time I pulled a quart of it out of the freezer, the taste fell flat. I thought I was tiring of the soup. Today, I added half of a large jalapeno (fine dice) to the simmering beef, herbs, and onions. I wasn't sure if I should put in the jalapeno then, or wait until I added the carrots. I also put the usual pearl barley in the soup, even though I wasn't sure jalapeno would go good with barley. The finished product tasted only slightly different, but a pleasant heat lingered on the tongue after eating, so I declared the experiment a success. The heat is not so intense that I'd refrain from giving away this soup to people who don't normally eat jalapenos.
Rascals, I guess I should post this information, but you may already know it. Maybe it will help someone else.
There is more than one type of olive oil. I keep 2 types in my pantry. They have different flavors. Extra Virgin Olive oil has a distinct flavor in the brand I buy, compared to plain olive oil. There's also a light olive oil, and there may be other types. For pancakes, I prefer to use extra virgin olive oil. It adds a fruity hint to the pancakes. For delicate baked goods, I lean toward plain olive oil, because it has less flavor. I've never used the light olive oil, so I don't know what makes it light -- calories or flavor.
I buy cans of Fillipo Berio for both types I use. That's the brand my mother-in-law used, so I figure if it worked for her and her large family, it's good enough for me. The cans are over 3 quarts, so maybe it's economical. I've never price-checked it. I think, but am not certain, that both types are available in bottles. The cans are awkward to handle to measure out ingredients, so I have oil pour bottles on the counter for ease while cooking or baking. There are, of course, other brands of olive oil.
