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Thread: Caprese

  1. #1
    Michael Nielsen Guest

    Default Caprese


    arghh. here in the US mozerella (the one in water) is so expensive...
    5$ for a container.

    Caprese was one of my "backup , fast foods that is gratifying and
    refrehsing"

    for those who dont know, its fresh mozerella (not the vacuum
    package) , sliced, with sliced or small cherry tomatoes, and fresh
    basil leaves, torn apart, and olive oil and balsamico ( the darkest
    well aged one you can find) , and a bit of salt.

  2. #2
    critters & me in azusa, ca Guest

    Default Re: Caprese

    On Sep 24, 10:01*pm, Michael Nielsen <sequoiagigan...@gmail.com>
    wrote:
    > arghh. here in the US mozerella (the one in water) is so expensive...
    > 5$ for a container.
    >
    > Caprese was one of my "backup , fast foods that is gratifying and
    > refrehsing"
    >
    > for those who dont know, its fresh mozerella (not the vacuum
    > package) , sliced, with sliced or small cherry tomatoes, and fresh
    > basil leaves, torn apart, *and olive oil and balsamico ( the darkest
    > well aged one you can find) , and a bit of salt.


    this is the place that i go to. gioia cheese company, 1605 Potrero
    Ave
    South El Monte, CA 91733, (626) 444-6015. relatively easy to find,
    and i do believe they will ship. i haven't tried the burrata as yet,
    but give me another couple of weeks until my next trip. oh yeah, the
    price $12.00 for a 3 lb sealed plastic container. I was told that if
    you don't use it all within 10 days then take the cheese balls out of
    the water & put into a freezer ziplock type bag & freeze & defrost in
    the fridge.

    harriet & criters om 100F azusa

  3. #3
    Bob Terwilliger Guest

    Default Re: Caprese

    Archon wrote:

    > Caprese was one of my "backup , fast foods that is gratifying and
    > refrehsing"
    >
    > for those who dont know, its fresh mozerella (not the vacuum package) ,
    > sliced, with sliced or small cherry tomatoes, and fresh basil leaves, torn
    > apart, and olive oil and balsamico ( the darkest well aged one you can
    > find) , and a bit of salt.


    Insalata Caprese isn't supposed to have balsamic vinegar. Vinegar toughens
    the cheese.

    Bob


  4. #4
    Giusi Guest

    Default Re: Caprese


    "Michael Nielsen" <[email protected]> ha scritto nel messaggio
    news:88d8a1a3-5c9d->
    > arghh. here in the US mozerella (the one in water) is so expensive...
    > 5$ for a container.
    >
    > Caprese was one of my "backup , fast foods that is gratifying and
    > refrehsing"
    >
    > for those who dont know, its fresh mozerella (not the vacuum
    > package) , sliced, with sliced or small cherry tomatoes, and fresh
    > basil leaves, torn apart, and olive oil and balsamico ( the darkest
    > well aged one you can find) , and a bit of salt.


    Try it without balsamic, which is a North American addition. If your oil is
    good, the flavors are perfect without it. It's one of those "sum is greater
    than its parts" things. Each of those delicate flavors is exalted.

    I don't know how much cheese you get for that 5 bucks, but that's less than
    3 euro right now. If you can make salad for 2 from that it doesn't sound
    like a lot to me. You'd pay 5 euro for the salad in antipasto size at a
    cafe, more for a meal size or in a better restaurant.

    I bought cow's milk mozzarella yesterday on sale for a little over 10 euro
    per kilo. Add 35%+ to reach dollars.



  5. #5
    Ed Pawlowski Guest

    Default Re: Caprese


    "Michael Nielsen" <[email protected]> wrote in message
    news:[email protected]...
    >
    > arghh. here in the US mozerella (the one in water) is so expensive...
    > 5$ for a container.
    >

    It is really a fair price. We are used to buying second rate food for cheap
    so when confronted with good food at a fair price, we balk. Too much of our
    food comes from factories, rather than farms these days. Or had convenience
    rather than taste, like the seedless watermelon.


  6. #6
    ViLco Guest

    Default Re: Caprese

    Il 25/09/2010 08:38, critters & me in azusa, ca ha scritto:

    > and i do believe they will ship. i haven't tried the burrata as yet,
    > but give me another couple of weeks until my next trip. oh yeah, the


    A freshly made burrata is a preview of paradise.
    Don't ask me how to accompany it, I go at it straigth as it is, with
    nothing else.
    Wine? Burrata can even make me forget my glass
    --
    Vilco
    and the Family Stone

  7. #7
    Paul M. Cook Guest

    Default Re: Caprese


    "ViLco" <[email protected]> wrote in message
    news:i7l8k9$lia$[email protected]..
    > Il 25/09/2010 08:38, critters & me in azusa, ca ha scritto:
    >
    >> and i do believe they will ship. i haven't tried the burrata as yet,
    >> but give me another couple of weeks until my next trip. oh yeah, the

    >
    > A freshly made burrata is a preview of paradise.
    > Don't ask me how to accompany it, I go at it straigth as it is, with
    > nothing else.
    > Wine? Burrata can even make me forget my glass
    > --
    > Vilco
    > and the Family Stone


    Hmmm, burrata makes me gag for some reason. I'm not sure why but it has the
    same effect on me as raw eggs. I adore fresh moz, the fresher the better.
    It's really best eaten the day it's made.

    Paul



  8. #8
    Paul M. Cook Guest

    Default Re: Caprese


    "Michael Nielsen" <[email protected]> wrote in message
    news:[email protected]...
    >
    > arghh. here in the US mozerella (the one in water) is so expensive...
    > 5$ for a container.
    >
    > Caprese was one of my "backup , fast foods that is gratifying and
    > refrehsing"
    >
    > for those who dont know, its fresh mozerella (not the vacuum
    > package) , sliced, with sliced or small cherry tomatoes, and fresh
    > basil leaves, torn apart, and olive oil and balsamico ( the darkest
    > well aged one you can find) , and a bit of salt.



    Fresh black pepper is a must. I like it with balsamic vinegar as well as
    without but the purists here will probably rip you a new one for even
    suggesting it.

    Paul



  9. #9
    Brooklyn1 Guest

    Default Re: Caprese

    On Sat, 25 Sep 2010 10:41:34 -0400, "Ed Pawlowski"
    <[email protected]> wrote:

    >
    >"Michael Nielsen" <[email protected]> wrote in message
    >news:[email protected]...
    >>
    >> arghh. here in the US mozerella (the one in water) is so expensive...
    >> 5$ for a container.
    >>

    >It is really a fair price. We are used to buying second rate food for cheap
    >so when confronted with good food at a fair price, we balk. Too much of our
    >food comes from factories, rather than farms these days. Or had convenience
    >rather than taste, like the seedless watermelon.


    Five dollars is cheap for cheese nowadays... even Velveeta is pricy
    these days:
    http://www.amazon.com/Velveeta-Loaf-...5443556&sr=1-1

  10. #10
    Omelet Guest

    Default Re: Caprese

    In article
    <[email protected]>,
    Michael Nielsen <[email protected]> wrote:

    > arghh. here in the US mozerella (the one in water) is so expensive...
    > 5$ for a container.
    >
    > Caprese was one of my "backup , fast foods that is gratifying and
    > refrehsing"
    >
    > for those who dont know, its fresh mozerella (not the vacuum
    > package) , sliced, with sliced or small cherry tomatoes, and fresh
    > basil leaves, torn apart, and olive oil and balsamico ( the darkest
    > well aged one you can find) , and a bit of salt.


    The fresh Mozarella sold for that around here, at the cheapest, is $6.00
    per lb.

    I'd rather purchase it in logs so I can slice it thinly for that dish,
    and prefer to leave the Basil in whole leaves.

    Cherry tomatoes will do, but slices of garden ripe tomatoes are
    preferable:

    <http://picasaweb.google.com/OMPOmelet/InsalataCaprese111309#>
    --
    Peace! Om

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    *Clothes make the man. Naked people have little or
    no influence on society. -- Mark Twain

  11. #11
    Omelet Guest

    Default Re: Caprese

    In article <[email protected]>,
    Brooklyn1 <Gravesend1> wrote:

    > On Sat, 25 Sep 2010 10:41:34 -0400, "Ed Pawlowski"
    > <[email protected]> wrote:
    >
    > >
    > >"Michael Nielsen" <[email protected]> wrote in message
    > >news:[email protected]...
    > >>
    > >> arghh. here in the US mozerella (the one in water) is so expensive...
    > >> 5$ for a container.
    > >>

    > >It is really a fair price. We are used to buying second rate food for cheap
    > >so when confronted with good food at a fair price, we balk. Too much of our
    > >food comes from factories, rather than farms these days. Or had convenience
    > >rather than taste, like the seedless watermelon.

    >
    > Five dollars is cheap for cheese nowadays... even Velveeta is pricy
    > these days:
    > http://www.amazon.com/Velveeta-Loaf-...ref=sr_1_1?ie=
    > UTF8&s=grocery&qid=1285443556&sr=1-1


    Well, that IS for a 3 pack (6 lbs. of cheese) <g>

    I can still get it locally for under $6.00 for the 32 oz. loaf.

    Maybe I should start selling it on ebay. ;-) It's a non-refrigerated
    item so could easily be shipped!
    Hmmmmmm.....
    --
    Peace! Om

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    Clothes make the man. Naked people have little or
    no influence on society. -- Mark Twain

  12. #12
    sf Guest

    Default Re: Caprese

    On Sat, 25 Sep 2010 10:41:34 -0400, "Ed Pawlowski"
    <[email protected]> wrote:

    >Or had convenience
    >rather than taste, like the seedless watermelon.


    I don't eat much watermelon, but the last two seedless ones I ate had
    fantastic taste.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  13. #13
    Brooklyn1 Guest

    Default Re: Caprese

    sf <[email protected]> wrote:

    >On Sat, 25 Sep 2010 10:41:34 -0400, "Ed Pawlowski"
    ><[email protected]> wrote:
    >
    >>Or had convenience
    >>rather than taste, like the seedless watermelon.

    >
    >I don't eat much watermelon, but the last two seedless ones I ate had
    >fantastic taste.


    The flavor of water melon depends on whether ripe when picked... any
    variety can taste off when harvested unripe. I like the refrigerator
    sized watermelons, I can't eat all of those monster ones before it
    goes off and I don't like to buy cut melon.

  14. #14
    Michael Nielsen Guest

    Default Re: Caprese


    > It is really a fair price. We are used to buying second rate food for cheap
    > so when confronted with good food at a fair price, we balk. *Too much of our
    > food comes from factories, rather than farms these days. *Or had convenience
    > rather than taste, like the seedless watermelon.


    Well, when I am used to get it for 1.5$ in both Denmark and Italy
    supermarkets, 5$ is a lot

  15. #15
    Giusi Guest

    Default Re: Caprese


    "Michael Nielsen" <[email protected]> ha scritto nel messaggio

    > It is really a fair price. We are used to buying second rate food for
    > cheap> so when confronted with good food at a fair price, we balk. Too
    > much of our> food comes from factories, rather than farms these days. Or
    > had convenience
    > rather than taste, like the seedless watermelon.


    Well, when I am used to get it for 1.5$ in both Denmark and Italy
    supermarkets, 5$ is a lot

    I cannot get it here in Italy for that. How much do you get for $1.50 and
    why not euro 1.50?

    $5 for how much?
    $1.50 for how much?



  16. #16
    Michael Nielsen Guest

    Default Re: Caprese


    > I'd rather purchase it in logs so I can slice it thinly for that dish,


    The logs are not meant for caprese. Its more for cooking heated
    dishes , melting it, like pizza, aubergine rolls with mozerella
    inside, etc.

  17. #17
    Catmandy (Sheryl) Guest

    Default Re: Caprese

    On Sep 27, 8:26*pm, Michael Nielsen <sequoiagigan...@gmail.com> wrote:
    > > I'd rather purchase it in logs so I can slice it thinly for that dish,

    >
    > The logs are not meant for caprese. Its more for cooking heated
    > dishes , melting it, like pizza, aubergine rolls with mozerella
    > inside, etc.


    what's the difference? it's the same cheese, isn't it?

  18. #18
    Michael Nielsen Guest

    Default Re: Caprese


    >
    > $5 for how much?


    125 gram
    or 225 gram of the "dry" version for pizza and other melting jobs.

    > $1.50 for how much?


    125 gram

  19. #19
    Michael Nielsen Guest

    Default Re: Caprese

    On Sep 27, 6:06*pm, "Catmandy (Sheryl)" <catma...@optonline.net>
    wrote:
    > On Sep 27, 8:26*pm, Michael Nielsen <sequoiagigan...@gmail.com> wrote:
    >
    > > > I'd rather purchase it in logs so I can slice it thinly for that dish,

    >
    > > The logs are not meant for caprese. Its more for cooking heated
    > > dishes , melting it, like pizza, aubergine rolls with mozerella
    > > inside, etc.

    >
    > what's the difference? it's the same cheese, isn't it?


    Texture is way different, and its too dry and tastes stronger.
    The first one I found over here was the dry kind and I showed it on
    MSN video call to my italian girlfriend who wrinkled her nose and said
    " thats pizza cheese!"
    So I kept searching and finally found the ones floating in water like
    they do in europe.

  20. #20
    Catmandy (Sheryl) Guest

    Default Re: Caprese

    On Sep 27, 9:33*pm, Michael Nielsen <sequoiagigan...@gmail.com> wrote:
    > On Sep 27, 6:06*pm, "Catmandy (Sheryl)" <catma...@optonline.net>
    > wrote:
    >
    > > On Sep 27, 8:26*pm, Michael Nielsen <sequoiagigan...@gmail.com> wrote:

    >
    > > > > I'd rather purchase it in logs so I can slice it thinly for that dish,

    >
    > > > The logs are not meant for caprese. Its more for cooking heated
    > > > dishes , melting it, like pizza, aubergine rolls with mozerella
    > > > inside, etc.

    >
    > > what's the difference? it's the same cheese, isn't it?

    >
    > Texture is way different, and its too dry and tastes stronger.
    > The first one I found over here was the dry kind and I showed it on
    > MSN video call to my italian girlfriend who wrinkled her nose and said
    > " thats pizza cheese!"
    > So I kept searching and finally found the ones floating in water like
    > they do in europe.


    whatever. If she likes to use logs in her caprese salad, what does it
    matter to you?

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