Puester wrote:
>
>> Bob (this one) wrote:
>>
>> Nice and simple. Good mozzarella di bufala, ripe tomato halves, fresh
>> basil chiffonade, wine vinegar and olive oil, salt and pepper. Bread I
>> made.
>> Satisfying.
>
> I'd call it heaven on a plate. I prefer it light on the oil, no
> vinegar, and heavy on the coarse-ground pepper. Vinegar toughens the
> proteins in the cheese and makes it rubbery.

<LOL> It has to be in contact a lot longer than it was with this one...

Pastorio