"Zesty marinated hand-crafted braided mozzarella cheese." It was on
sale at Aldi and I bought one 8-oz. package.

It's mozz cheese with olive oil, vinegar, garlic, red pepper,
parsley, and salt.

Is this for dicing into a salad, or melting and eating with french
bread, or use it for pizza? Or something else?

Bob

On 11/13/2010 11:04 AM, zxcvbob wrote:
> "Zesty marinated hand-crafted braided mozzarella cheese." It was on
> sale at Aldi and I bought one 8-oz. package.
>
> It's mozz cheese with olive oil, vinegar, garlic, red pepper, parsley,
> and salt.
>
> Is this for dicing into a salad, or melting and eating with french
> bread, or use it for pizza? Or something else?
>
> Bob

I'd add it to a salad or as part of antipasti platter with some olive
and salami if I were to actually buy it. Normally I prefer my cheese
plain. Let us know how it tastes.

--
Currently reading: the thirteenth tale by Diane Setterfield

On Sat, 13 Nov 2010 10:04:26 -0600, zxcvbob >
wrote:

>"Zesty marinated hand-crafted braided mozzarella cheese." It was on
>sale at Aldi and I bought one 8-oz. package.
>
>It's mozz cheese with olive oil, vinegar, garlic, red pepper,
>parsley, and salt.
>
>Is this for dicing into a salad, or melting and eating with french
>bread, or use it for pizza? Or something else?

All of that will work. I like it just sliced and served on crackers
or all my itself. If you diced it fine I'll bet it would be good in
bread.

Lou

"zxcvbob" > wrote
> It's mozz cheese with olive oil, vinegar, garlic, red pepper, parsley, and
> salt.
>
> Is this for dicing into a salad, or melting and eating with french bread,
> or use it for pizza? Or something else?
>
> Bob

Yes, any of the above. I'd probably have it with Italian rather than French
bread and cause some type of international incident though. No need to get
diplomats involved in a snack. Be sure to sip an Italian wine too!

Ed wrote on Sat, 13 Nov 2010 12:21:34 -0500:


> "zxcvbob" > wrote
>> It's mozz cheese with olive oil, vinegar, garlic, red pepper,
>> parsley, and salt.
>>
>> Is this for dicing into a salad, or melting and eating with
>> french bread, or use it for pizza? Or something else?
>>
>> Bob

>Yes, any of the above. I'd probably have it with Italian rather than
>French bread and cause some type of international incident though. No
>need to get diplomats involved in a snack. Be sure to sip an Italian
>wine too!

I'm reminded of the French litigiousness about champagne. Just before
they recently greatly increased the size of the growing area
(appellation) the following article appeared.
http://www.fermentarium.com/industry...e-appellation/

or http://tinyurl.com/23fnuem

This emphasizes "The true purpose of this appellation is money and
greed. A grape grown on one side of the line does not guarantee the
flavor is any better than a grape grown on the wrong side of the
appellation line.The true purpose of this appellation is money and
greed. A grape grown on one side of the line does not guarantee the
flavor is any better than a grape grown on the wrong side of the
appellation line."

Me, I drink Korbel "California Champagne"!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

> On 11/13/2010 11:04 AM, zxcvbob wrote:
>> "Zesty marinated hand-crafted braided mozzarella cheese." It was on
>> sale at Aldi and I bought one 8-oz. package.
>>
>> It's mozz cheese with olive oil, vinegar, garlic, red pepper, parsley,
>> and salt.
>>
>> Is this for dicing into a salad, or melting and eating with french
>> bread, or use it for pizza? Or something else?
>>



I'd say yes to all of the above. Are there serving suggestions on the
wrapper?

It sounds good diced and mixed with some kind of hot pasta, and whatever
sauce you choose to use.

gloria p

In article >,
zxcvbob > wrote:

> "Zesty marinated hand-crafted braided mozzarella cheese." It was on
> sale at Aldi and I bought one 8-oz. package.
>
> It's mozz cheese with olive oil, vinegar, garlic, red pepper,
> parsley, and salt.
>
> Is this for dicing into a salad, or melting and eating with french
> bread, or use it for pizza? Or something else?
>
> Bob

Whatever floats your boat but I wouldn't melt it. Slice it and put it
on a cracker.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Apple pie posted 10-31-2010; http://web.me.com/barbschaller

"James Silverton" schrieb :
> Ed wrote on Sat, 13 Nov 2010 12:21:34 -0500:
>
>
>> "zxcvbob" > wrote
>>> It's mozz cheese with olive oil, vinegar, garlic, red pepper,
>>> parsley, and salt.
>>>
>>> Is this for dicing into a salad, or melting and eating with
>>> french bread, or use it for pizza? Or something else?
>>>
No, it's simply an Antipasta. Serve with a baguette.

> I'm reminded of the French litigiousness about champagne. Just before they
> recently greatly increased the size of the growing area (appellation) the
> following article appeared.
> http://www.fermentarium.com/industry...e-appellation/
>
> or http://tinyurl.com/23fnuem
>
> This emphasizes "The true purpose of this appellation is money and greed.
> A grape grown on one side of the line does not guarantee the flavor is any
> better than a grape grown on the wrong side of the appellation line.The
> true purpose of this appellation is money and greed. A grape grown on one
> side of the line does not guarantee the flavor is any better than a grape
> grown on the wrong side of the appellation line."
>
> Me, I drink Korbel "California Champagne"!
>
How typically USAn. "I want trademark protection and copyright
protection, as long as it doesn't apply to me."

The good thing : If I want Champagne, I get the real thing
instead of USAn junk.

Cheers,

Michael Kuettner

zxcvbob > wrote in :

> "Zesty marinated hand-crafted braided mozzarella cheese." It was on
> sale at Aldi and I bought one 8-oz. package.
>
> It's mozz cheese with olive oil, vinegar, garlic, red pepper,
> parsley, and salt.
>
> Is this for dicing into a salad, or melting and eating with french
> bread, or use it for pizza? Or something else?
>
> Bob



http://www.charitycheeseonline.com/cheese.php


# Shred into tomato sauce for spicy, zesty pasta
# Slice or cube for any cheese and fruit platter

Wine pairing: Chianti, Cabernet Sauvignon



--
Peter Lucas
Hobart
Tasmania


On the seventh day God rested.
But on the 8th day the Gates of Hell were opened
and God brought forth the Airborne Infantry.
And the Devil stood at attention.

Michael wrote on Sat, 13 Nov 2010 21:08:07 +0100:

> "James Silverton" schrieb :
>> Ed wrote on Sat, 13 Nov 2010 12:21:34 -0500:
>>
>>> "zxcvbob" > wrote
>>>> It's mozz cheese with olive oil, vinegar, garlic, red
>>>> pepper, parsley, and salt.
>>>>
>>>> Is this for dicing into a salad, or melting and eating with
>>>> french bread, or use it for pizza? Or something else?
>>>>
> No, it's simply an Antipasta. Serve with a baguette.

>> I'm reminded of the French litigiousness about champagne.
>> Just before they recently greatly increased the size of the
>> growing area (appellation) the following article
>> appeared. http://www.fermentarium.com/industry/wine-industry/
>> french-plan-to-expand-champagne-appellation/
>>
>> or http://tinyurl.com/23fnuem
>>
>> This emphasizes "The true purpose of this appellation is
>> money and greed. A grape grown on one side of the line does
>> not guarantee the flavor is any better than a grape grown on the
>> wrong side of the appellation line.The true purpose of
>> this appellation is money and greed. A grape grown on one
>> side of the line does not guarantee the flavor is any better than a
>> grape grown on the wrong side of the appellation
>> line."
>>
>> Me, I drink Korbel "California Champagne"!
>>
> How typically USAn. "I want trademark protection and copyright
> protection, as long as it doesn't apply to me."

> The good thing : If I want Champagne, I get the real thing
> instead of USAn junk.

The whole point of the post is that what was not champagne 2 years ago
has now become champagne in order to increase the profits of growers.
Incidentally, the article also mentions the increase in the *real*
champagne area in 1927. There is all sorts of nebulous historical
justification that is hard to believe. It reminds me somewhat of
announcements from the Vatican promulgating massive changes in doctrine,
which usually begin "As the Church has always said".


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Melba's Jammin' wrote:
> In article >,
> zxcvbob > wrote:
>
>> "Zesty marinated hand-crafted braided mozzarella cheese." It was on
>> sale at Aldi and I bought one 8-oz. package.
>>
>> It's mozz cheese with olive oil, vinegar, garlic, red pepper,
>> parsley, and salt.
>>
>> Is this for dicing into a salad, or melting and eating with french
>> bread, or use it for pizza? Or something else?
>>
>> Bob
>
> Whatever floats your boat but I wouldn't melt it. Slice it and put it
> on a cracker.
>


I like the antipasto idea. Gotta go get some salami, artichoke
hearts, peppers, etc. And crackers :-)

Bob

zxcvbob wrote:

> "Zesty marinated hand-crafted braided mozzarella cheese." It was on sale
> at Aldi and I bought one 8-oz. package.
>
> It's mozz cheese with olive oil, vinegar, garlic, red pepper, parsley, and
> salt.
>
> Is this for dicing into a salad, or melting and eating with french bread,
> or use it for pizza? Or something else?

One of my coworkers likes to put chunks into hot pasta and let the residual
heat partially melt it, so that you have little nuggets of cheese-lava in
the pasta.

My own choice would be to put chunks of it into a sandwich roll with
sun-dried tomatoes and crisp-broiled pepperoni.

(Note: the fact that it's braided makes it pretty easy to break off chunks
along the braid-line.)

Bob

>
> All of that will work. *I like it just sliced and served on crackers
> or all my itself. *If you diced it fine I'll bet it would be good in
> bread.
>

I was thinking crackers myself, but if you sliced it into thin slices
and butterfly a chicken breast and stuff some inside and bread them
and bake it that would be tasty too. Whenever I shop at Publix or
Sam's in the specialty cheeses they have those pinwheel rolls of
provolone and salami or prosciutto (I think Smithfield makes those)
and I slice it thin and eat on crackers or stuff them into chicken
breasts.

On Nov 13, 12:08*pm, "Michael Kuettner" >
wrote:
> "James Silverton" schrieb :> Ed *wrote *on Sat, 13 Nov 2010 12:21:34 -0500:
>
> >> "zxcvbob" > wrote
> >>> It's mozz cheese with olive oil, vinegar, garlic, red pepper,
> >>> parsley, and salt.
>
> >>> Is this for dicing into a salad, or melting and eating with
> >>> french bread, or use it for pizza? *Or something else?
>
> No, it's simply an Antipasta. Serve with a baguette.
>
>
>
> > I'm reminded of the French litigiousness about champagne. Just before they
> > recently greatly increased the size of the growing area (appellation) the
> > following article appeared.
> >http://www.fermentarium.com/industry...ch-plan-to-exp...
>
> > orhttp://tinyurl.com/23fnuem
>
> > This emphasizes "The true purpose of this appellation is money and greed.
> > A grape grown on one side of the line does not guarantee the flavor is any
> > better than a grape grown on the wrong side of the appellation line.The
> > true purpose of this appellation is money and greed. *A grape grown on one
> > side of the line does not guarantee the flavor is any better than a grape
> > grown on the wrong side of the appellation line."
>
> > Me, I drink Korbel "California Champagne"!
>
> How typically USAn. "I want trademark protection and copyright
> protection, as long as it doesn't apply to me."

Can you trademark the name of a village? Who owns the trademark? In
the broader sense of an indication of source used to eliminate
customer confusion, don't you agree that "California champagne" would
prevent customers from thinking it came from Rheims or Epernay?

Do you rail against all the fragrance makers who claim to sell eau-de-
Cologne, because it's not echt Koelnischwasser? Or you just pick on
Americans?

Realize if the word "Champagne" were copyrighted, Kuettner would owe
the author royalties. Again, who was the author?

>
> The good thing : If I want Champagne, I get the real thing
> instead of USAn junk.
>
> Cheers,
>
> Michael Kuettner

You don't drink Sekt? (A corruption of the French word for "dry.") How
unpatriotic.

"spamtrap1888" schrieb :
> "Michael Kuettner" wrote:
>> How typically USAn. "I want trademark protection and copyright
>> protection, as long as it doesn't apply to me."

> Can you trademark the name of a village?

It's a region, not a village ...

> Who owns the trademark?

The wineries in the Champagne.

> In the broader sense of an indication of source used to eliminate
> customer confusion, don't you agree that "California champagne" would
> prevent customers from thinking it came from Rheims or Epernay?

Why not simply write sparkling wine ?
Otherwise, I have no problems with "California champagne".

> Do you rail against all the fragrance makers who claim to sell eau-de-
> Cologne, because it's not echt Koelnischwasser? Or you just pick on
> Americans?

I picked on the Americans here because I remember the stink they
raised when "Champagne" was protected ...
(It prohibited the vineries to use faux labels with a big "Champagne"
on it and "made in CA" in microscopic print somewhere on the label.
Lobbyism at its finest...)

> Realize if the word "Champagne" were copyrighted, Kuettner would owe
> the author royalties. Again, who was the author?

A nice strawman.
This is about producer _and_ consumer protection.
It's about correct labelling.

>
>> The good thing : If I want Champagne, I get the real thing
>> instead of USAn junk.
>

> You don't drink Sekt? (A corruption of the French word for "dry.") How
> unpatriotic.

Of course I drink Sekt (a good Mumm or a dry Schlumberger aren't bad).
But they label their bottles "Sekt".
I also drink (Pro)secco. They also label their bottles thusly.
I also drink Champagne.
I've also tried Californian sparkly wines.

We could argue whether Champagne is worth the higher price.
I don't think so, in most cases - but, well ...

Now for "unpatriotic" : We are shockingly unpatriotic. We don't salute
our flag, we don't swear funny oaths. We also don't have schmalzy
renditions of the national anthem at every ****ing soccer game.
The only time that thing is sung is when our national team get's clobbered
by^W^W^W plays against another country. And even then half of the players
don't know the text.
OTOH, we don't invade foreign countries ...

Now, before you ask : Yes, I was in the army.

Cheers,

Michael "lalahmhmlahmhmhmla or something like that" Kuettner

On Tue, 16 Nov 2010 16:43:05 +0100, "Michael Kuettner"
> wrote:

>"spamtrap1888" schrieb :
>> "Michael Kuettner" wrote:
>>> How typically USAn. "I want trademark protection and copyright
>>> protection, as long as it doesn't apply to me."
>
>> Can you trademark the name of a village?
>
>It's a region, not a village ...
>
>> Who owns the trademark?
>
>The wineries in the Champagne.
>
>> In the broader sense of an indication of source used to eliminate
>> customer confusion, don't you agree that "California champagne" would
>> prevent customers from thinking it came from Rheims or Epernay?
>
>Why not simply write sparkling wine ?
>Otherwise, I have no problems with "California champagne".
>
>> Do you rail against all the fragrance makers who claim to sell eau-de-
>> Cologne, because it's not echt Koelnischwasser? Or you just pick on
>> Americans?
>
>I picked on the Americans here because I remember the stink they
>raised when "Champagne" was protected ...
>(It prohibited the vineries to use faux labels with a big "Champagne"
>on it and "made in CA" in microscopic print somewhere on the label.
>Lobbyism at its finest...)
>
>> Realize if the word "Champagne" were copyrighted, Kuettner would owe
>> the author royalties. Again, who was the author?
>
>A nice strawman.
>This is about producer _and_ consumer protection.
>It's about correct labelling.
>
>>
>>> The good thing : If I want Champagne, I get the real thing
>>> instead of USAn junk.
>>
>
>> You don't drink Sekt? (A corruption of the French word for "dry.") How
>> unpatriotic.
>
>Of course I drink Sekt (a good Mumm or a dry Schlumberger aren't bad).
>But they label their bottles "Sekt".
>I also drink (Pro)secco. They also label their bottles thusly.
>I also drink Champagne.
>I've also tried Californian sparkly wines.
>
>We could argue whether Champagne is worth the higher price.
>I don't think so, in most cases - but, well ...
>
>Now for "unpatriotic" : We are shockingly unpatriotic. We don't salute
>our flag, we don't swear funny oaths. We also don't have schmalzy
>renditions of the national anthem at every ****ing soccer game.
>The only time that thing is sung is when our national team get's clobbered
>by^W^W^W plays against another country. And even then half of the players
>don't know the text.
>OTOH, we don't invade foreign countries ...
>
>Now, before you ask : Yes, I was in the army.
>
>Cheers,
>
>Michael "lalahmhmlahmhmhmla or something like that" Kuettner
>
>

Hey Michael you in Canada?

On Tue, 16 Nov 2010 16:43:05 +0100, "Michael Kuettner"
> wrote:

> I picked on the Americans here because I remember the stink they
> raised when "Champagne" was protected ...

The stink was made by the French.

--

Never trust a dog to watch your food.

Michael Kuettner wrote:
> Now for "unpatriotic" : We

WHo are "we"? Canadians?

> are shockingly unpatriotic. We don't salute
> our flag, we don't swear funny oaths. We also don't have schmalzy
> renditions of the national anthem at every ****ing soccer game.
> The only time that thing is sung is when our national team get's clobbered
> by^W^W^W plays against another country. And even then half of the players
> don't know the text.
> OTOH, we don't invade foreign countries ...
>
> Now, before you ask : Yes, I was in the army.
> Cheers,
>
> Michael "lalahmhmlahmhmhmla or something like that" Kuettner

The Swiss?

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

"JL" schrieb :
>
>
> Michael Kuettner wrote:
>> Now for "unpatriotic" : We
>
> WHo are "we"? Canadians?
>
My email-address gives the first clue ...
<snip>
> The Swiss?
>
Nearly there.
2nd hint : The music of our anthem as written by Mozart.

Cheers,

Michael "although, sadly, not the words" Kuettner