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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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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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![]() "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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![]() "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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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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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 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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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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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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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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