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Melba's Jammin'
 
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Default Fresh Mozz - Lab Results

Pictures just posted to my web page. Da Winnah Is. . . see for yourself.
<www.jamlady.eboard.com>
--
-Barb, <www.jamlady.eboard.com> updated 3-8-04.
Rec.food.cooking's Preserved Fruit Administrator (I've got
the button to prove it!)
"The only difference between a rut and a grave is
the depth of the hole."
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Felice Friese
 
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Default Fresh Mozz - Lab Results


"Melba's Jammin'" > wrote in message
...
> Pictures just posted to my web page. Da Winnah Is. . . see for yourself.
> <www.jamlady.eboard.com>
> --
> -Barb, <www.jamlady.eboard.com> updated 3-8-04.
> Rec.food.cooking's Preserved Fruit Administrator (I've got
> the button to prove it!)
> "The only difference between a rut and a grave is
> the depth of the hole."


Well, OK, I'll give the balsamic a try, but only because you've gone to so
much trouble. (One-upper: Maybe I'll try my Banyuls.)

Felice


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Felice Friese
 
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Default Fresh Mozz - Lab Results


"Melba's Jammin'" > wrote in message
...
> Pictures just posted to my web page. Da Winnah Is. . . see for yourself.
> <www.jamlady.eboard.com>
> --
> -Barb, <www.jamlady.eboard.com> updated 3-8-04.
> Rec.food.cooking's Preserved Fruit Administrator (I've got
> the button to prove it!)
> "The only difference between a rut and a grave is
> the depth of the hole."


Well, OK, I'll give the balsamic a try, but only because you've gone to so
much trouble. (One-upper: Maybe I'll try my Banyuls.)

Felice


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jmcquown
 
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Default Fresh Mozz - Lab Results

Melba's Jammin' wrote:
> Pictures just posted to my web page. Da Winnah Is. . . see for
> yourself. <www.jamlady.eboard.com>


Thanks, Barb! I love a good fresh hunk o' mozz but never thought about
splashing balsamic on it.

Jill


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jmcquown
 
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Default Fresh Mozz - Lab Results

Melba's Jammin' wrote:
> Pictures just posted to my web page. Da Winnah Is. . . see for
> yourself. <www.jamlady.eboard.com>


Thanks, Barb! I love a good fresh hunk o' mozz but never thought about
splashing balsamic on it.

Jill




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Nancy Young
 
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Default Fresh Mozz - Lab Results

jmcquown wrote:
>
> Melba's Jammin' wrote:
> > Pictures just posted to my web page. Da Winnah Is. . . see for
> > yourself. <www.jamlady.eboard.com>

>
> Thanks, Barb! I love a good fresh hunk o' mozz but never thought about
> splashing balsamic on it.


Oh, that's the best. Nice served on Melba (no pun intended) toast
with the tomato and basil. Gotta have the balsamic. Maybe even a
small drizzle of olive oil.

nancy
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Nancy Young
 
Posts: n/a
Default Fresh Mozz - Lab Results

jmcquown wrote:
>
> Melba's Jammin' wrote:
> > Pictures just posted to my web page. Da Winnah Is. . . see for
> > yourself. <www.jamlady.eboard.com>

>
> Thanks, Barb! I love a good fresh hunk o' mozz but never thought about
> splashing balsamic on it.


Oh, that's the best. Nice served on Melba (no pun intended) toast
with the tomato and basil. Gotta have the balsamic. Maybe even a
small drizzle of olive oil.

nancy
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Puester
 
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Default Fresh Mozz - Lab Results

jmcquown wrote:
>
> Melba's Jammin' wrote:
> > Pictures just posted to my web page. Da Winnah Is. . . see for
> > yourself. <www.jamlady.eboard.com>

>
> Thanks, Barb! I love a good fresh hunk o' mozz but never thought about
> splashing balsamic on it.
>
> Jill




If you do use vinegar of any kind on mozzarella, sprinkle
it on just before eating/serving. Vinegar affects the
proteins in mozzarella, making the texture turn very leathery,
chewy and tough if it stands for very long. Have you ever
experienced this if you put small cubes of mozz in a salad?

gloria p
  #9 (permalink)   Report Post  
Puester
 
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Default Fresh Mozz - Lab Results

jmcquown wrote:
>
> Melba's Jammin' wrote:
> > Pictures just posted to my web page. Da Winnah Is. . . see for
> > yourself. <www.jamlady.eboard.com>

>
> Thanks, Barb! I love a good fresh hunk o' mozz but never thought about
> splashing balsamic on it.
>
> Jill




If you do use vinegar of any kind on mozzarella, sprinkle
it on just before eating/serving. Vinegar affects the
proteins in mozzarella, making the texture turn very leathery,
chewy and tough if it stands for very long. Have you ever
experienced this if you put small cubes of mozz in a salad?

gloria p
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