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Cooking Equipment (rec.food.equipment) Discussion of food-related equipment. Includes items used in food preparation and storage, including major and minor appliances, gadgets and utensils, infrastructure, and food- and recipe-related software. |
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In article >,
foodie > wrote: > What you are talking about (and what you need to get) is good > mozzarella. The 'real deal' moz. is made from water buffalo milk > or sometimes simply referred to as buffalo milk. It is high fat > and this is the mozzarella that has a distinct flavor much better > than any junky dairy cow pedestrian grade mozzarella or any provolone. <snip> The problem for me is that this high end mozzarella is just too good to waste on pizza. I prefer to enjoy it in a way where the cheese itself IS the highlight. As to the "cheap" mozz, I find it to be very good on pizza, where there are many flavors in concert, and subtleties like that in the high end mozzarella could be lost. It's like Emeril was saying recently on an Emeril live, you don't have to use expensive wines when cooking, but you still need to use a wine you can drink (because half the wine ends up in the food, and the other half in the chef). jt |
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