To: | "Spridget List" <spridgets@autox.team.net> |
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Subject: | Re: Speaking of Rubber . . . |
Date: | Fri, 27 Feb 2004 07:59:28 -0600 |
References: | <5.2.1.1.0.20040225184613.00bbd6b8@email.mtu.edu> <403D4558.4060207@exit109.com> <403ECC36.80506@verizon.net> |
Oh! You wanted real information? I was enjoying the conjectures much more, but I will add that the categories of olive oil are also tied to the order in which they show up in the pressing process and how much pressure was applied at that stage. Extra virgin oil is the first stuff out of the tap, obtained with minimal pressure on the olives. The rest follows logically from there. The stuff that has really been cranked down on is suitable for oil lamps, but not ideal for cooking. David Lieb Oops, I forgot about LBC content! None of it is suitable for use in your LBC engine ;-) Castor oil, on the other hand ... |
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