Sunflower oil . Olive oil . Rapeseed oil . Butter .
Better stock up now. Or take the opportunity to go on a diet.
....or use less !
Lard remains plentiful and cheap!
So you put that on your salad, do you?
CHEESE! Here in CH, more than once I've sliced gruyère and added it to salad.
Long ago when I ate lots of proteins for running & cycling, just mixed cheap milk quark and any green leaf still on the fridge.
There's always homemade American ranch dressing or blue cheese, no oil needed. Maybe a bypass surgery later on though ...
Regarding olive oil, I get mine almost exclusively from Italy - are the olive farmers doing OK there? Can't reckon I've seen anything on problems there.
Irrespective of how they are doing, a massive shortage in Spain will drive up the global price.
I think the thread is intended for people with tastebuds.
Brought home several bottles of Portugal's best olive oil, made just up the road from us. It's very floral. Also put a pound of Normandy butter in the freezer. We saw some ruined crops on the way across ES, FR, DE.
Hehe Blue cheese is the bomb ...
Get some Roquefort, crème fraiche, clove of garlic, fresh chives, black pepper and salt and blitz it in a food processor. Thin it out with some cream or milk if you don’t like a thick salad dressing.
Indeed, I forget how lucky I am to have a well paying Swiss job, where inflation doesn’t hit me like it does the rest of the world. Cheers to us all remaining employed and able to scrape by these next years.
Any recipe for the blue cheese sauce?
Walnut, Linseed or Pumpkin seed oil in Autumn/Winter. Olive, Rapeseed, Argon, Sunflower in Spring/Summer.
Fry with groundnut oil or animal fats like beef dripping or lard.
When there's a shortage of something it's good to be able to diversify!
@gata, here's my all-purpose ranch/Roquefort recipe:
1 clove pressed garlic
1-1/2 tsp each dill weed and tarragon (1 tablespoon if fresh)
1/2 tsp paprika
1 tsp Dijon
2 tsp Agrodolce (or white wine vinegar)
1/4 cup each chives and parsley
1/2 cup mayonnaise
1 cup buttermilk
(As is, produces Ranch...add 1/2 cup Roquefort and you get blue cheese dressing. You can mess around with the ratios to your taste.)
Hmm all I generally use is olive oil on salads and vegetables so I guess I may buy a couple of big cans to store in my cupboards and then I should be fine for some months.
What do you think happens when there is a shortage of other oils? Yup you guessed it, people buy the other oils they can get hold of... including Italian olive oil. It all leads to a general shortage if the production can't cover that increased demand.
Please see above comment.
Or here again:
Get some Roquefort, crème fraiche, clove of garlic, fresh chives, black pepper and salt and blitz it in a food processor. Thin it out with some cream or milk (buttermilk too) if you don’t like a thick salad dressing.
Lard on salad - it'd taste baconny, I'd imagine. Yum.
I can't help thinking that this will play out a bit like 'let them eat cake' quote - oh dear.... what is already very highly priced, will become a little more expensive for us - but it will hardly dent our calorie intake.
Whereas for the vast majority of people of the world, who have just one option for cooking oil - whatever is cheapest..... will be very much impacted.
Speaking of which, palm oil production seems to be unaffected by climate change. The irony is not lost on me.
I get my meat direct from the farmer and she gives me kilograms of pork fat that I render, it makes the most amazing fat. I need a super high-fat diet and fry everything in the pork fat. It fries "dry" and one doesn't have a greasy result.
I never use vegetable fats like rape seed or sunflower seed. I've heard the industrial process that is used to render these oils is quite frightening.
Thank you both! Im going to try both recipes and im sure they will taste great!