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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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milkflowers wrote:
> In China,most of baking lovers have known that Anchor from New > Zealanders and MG from Australia both are very hight level > manufacturer of milk products. > > I always use Anchor butter,wipping cream and MG mozzarella. > I wonder if their products are the same familiar in your company? Never heard of them, but I'm in Italy so there's some good reason: some thousands miles between me and NZ ![]() How do you use mozzarella in china? It's a product who got there recently, I guess. Here it is a staple in many ways: shredded with tomatoes over pasta or dumplings ("alla sorrentina"), sliced with fresh tomatoes and olive oil, melt over pizza, melt over oven-broiled slices of bread, inside sandwiches which then get baked/grilled... Mozzarella is a very nice ingredient, IMHO -- ViLco Let the liquor do the thinking |
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Janet wrote:
>> Never heard of them, but I'm in Italy so there's some good reason: >> some thousands miles between me and NZ ![]() > Anchor butter is a very well known imported brand in the UK (every > supermarket stocks it). However it's not as good as fresh butters from > Britain and Europe and is regarded more as a "utility butter" for > baking and sandwiches etc, (not one of the top-drawer table brands). Surprising, here in Italy I have never seen butter from out of Europe. The farthest-coming I can buy is Lurpak, from Denmark. -- ViLco Let the liquor do the thinking |
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