Yep, like me. I normally like my food spicy, and can usually tell whether a dish needs pepper or not.
Also, at the nicer restaurants, the waiter offering it to you is part of the tradition and experience. It can be seen as the restaurant being attentive to the diner. It’s not just pepper, they may offer to grate cheese as well, and I guess customers have come to expect such service as those restaurants.
I think you should be fine, in fact, it’s probably preferable to use EVOO over other oils even at higher temperatures.
From this study from 2020:
The team noted that at 120 °C there was a 40 percent decline in the polyphenol content and a 75 percent decline at 170 °C when compared to unheated raw EVOO. The team wrote in conclusion; however, “Cooked EVOO still meets the parameters of the EU’s health claim.” […] “Despite the decrease in concentration of polyphenols during the cooking process, this oil has a polyphenol level that reaches the declaration of health in accordance to the European regulation, which means it has properties that protect oxidation of LDL cholesterol particles.”
From this study from 2018:
In the Acta Scientific Nutritional Health study, 10 of the most commonly used cooking oils were selected from the supermarket and heated in two different trials. In the first, the oils were heated for about 20 minutes until they reached 464 degrees. In the second trial, the oils were heated in a deep fryer to 356 degrees, the highest temperature recommended for deep-frying foods, for six hours.
In both tests, extra-virgin olive oil displayed the greatest oxidative stability, producing lower levels of polar compounds, trans fats and other byproducts when compared with other oils that had higher smoke points.
I also found this Stove Top Temperature Chart handy to know what temperatures the knob levels translate to.
It’s not a big mystery. Green tea has the most amount flavanols. Fresh leaves also have more compared to aged leaves. Also, powered forms of tea release them more quickly compared to loose leaf. However, you could just steep regular leaf tea for longer as well. The key thing to remember is to not use boiling water, as that may degrade the flavanols, so select a temperature just-below boiling (80-90C / 175-195F).
Oh no! Better watch out for the lemon stealing whores!
Garlic chilly powder. An Indian mate of mine introduced it to me recently, and I reckon anyone who loves spicy food should have this in their pantry. You could use it as a spice in your stir-fries and curries, or sprinkle it on your fries/roasted veggies/pizza/pasta, add it to your favorite sauce or salsa, or just add some to whatever dish your making to give it a spicy garlicy boost. You can find this ingredient in Indian stores, if not, it’s simple enough to make it at home.
That was a fun read, cheers for sharing!
I just wish more places offered beans as an alternative protein option. I ordered a burger yesterday from this new restaurant, and their only veggie option was a “plant-based patty”. And as it turns out, it was a fake meat patty, which tasted gross. I don’t understand why they don’t just offer a bean patty instead - it’d be cheaper, healthier and tastier.