-=> Quoting Janis Kracht to Jim Weller <=-

 JK> I grew up with olive oil

I grew up with butter, bacon fat, lard and Crisco oil. I don't
recall my mom ever using olive oil at all.Her cooking style was very
English. Today my main oil is canola but I also keep on hand olive,
peanut, coconut and sesame oil. Butter and bacon fat remain
important too as does rendered chicken schmaltz. I still use lard
for pie crust and some types of biscuits. I like to cook a large
variety of styles and they all need their own fat. Having said that
I'd love to get my hands on some mustard oil for indian dishes, but
it's not sold here.

Combining 2 threads, here's something with chicken broth, pork and
sesame oil:
           
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apricot-Glazed Pork Tenderloin
 Categories: Pork, Fruit, Wine
      Yield: 4 Servings
 
      1 x  1 lb pork tenderloin
    1/4 c  All-purpose flour
      4 ts Vegetable oil; divided
    1/4 c  Shallots; minced
      2 tb Grated peeled fresh ginger
    3/4 c  Apricot nectar
    1/4 c  Dry sherry
      1 x  3 inch cinnamon stick
      2 tb Low-sodium soy sauce
      2 ts Cornstarch
    3/4 c  Low-salt chicken broth
    1/2 ts Lemon juice
    1/2 ts Dark sesame oil
    1/4 ts Salt
    1/8 ts Pepper
 
  Trim fat from pork; cut crosswise into 1/4-inch-thick slices.
  Combine pork and flour in a large zip-top plastic bag.  Seal and
  shake to coat; set aside.
  
  Heat a 10-inch cast iron skillet over medium high heat; add 1 1/2
  tsp vegetable oil; swirl to coat bottom of pan.  Add half of pork
  to skillet; cook 2 minutes on each side or until done. Remove from
  skillet; set aside.  Repeat procedure with remaining pork and 1
  1/2 tsp vegetable oil.  Let skillet cool slightly.
  
  Heat skillet over medium heat.  Add 1 tsp vegetable oil to
  skillet, swirling to coat.  Add shallots and ginger; saute 30
  seconds.  Stir in apricot nectar, sherry and cinnamon stick,
  scraping skillet to loosen browned bits.  Combine soy sauce and
  cornstarch in a small bowl; stir well. add cornstarch mixture to
  skillet.  Stir in broth and lemon juice. Bring to a boil; cook 1
  minute, stirring constantly.  Return pork to skillet; reduce heat
  and simmer 3 minutes or until thoroughly heated. Stir in remaining
  ingredients.  Discard cinnamon stick.
  
  Recipe by: Cooking Light - March 1997
  
  From: The Taillons  To: Eat-L List
 
MMMMM    


Cheers

Jim


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___ Blue Wave/QWK v2.20