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Thread: Polenta for single

  1. #1
    Pandora Guest

    Default Polenta for single

    I have made it with "Polenta Taragna" flour. Do you know it? I think
    you name buckwheat flour.
    And some pecorinocheese on top. Very good!

    http://img833.imageshack.us/img833/6596/cimg0059e.jpg
    Cheers
    Pandora

  2. #2
    Giusi Guest

    Default Re: Polenta for single


    "Pandora" <[email protected]> ha scritto nel messaggio

    >I have made it with "Polenta Taragna" flour. Do you know it? I think
    > you name buckwheat flour.
    > And some pecorinocheese on top. Very good!
    >
    > http://img833.imageshack.us/img833/6596/cimg0059e.jpg
    > Cheers
    > Pandora


    Buckwheat is grano saraceno. Not a favorite of mine.



  3. #3
    sf Guest

    Default Re: Polenta for single

    On Sun, 18 Dec 2011 11:51:50 +0100, "Giusi" <[email protected]>
    wrote:

    >
    > "Pandora" <[email protected]> ha scritto nel messaggio
    >
    > >I have made it with "Polenta Taragna" flour. Do you know it? I think
    > > you name buckwheat flour.
    > > And some pecorinocheese on top. Very good!
    > >
    > > http://img833.imageshack.us/img833/6596/cimg0059e.jpg
    > > Cheers
    > > Pandora

    >
    > Buckwheat is grano saraceno. Not a favorite of mine.
    >

    So, what did she use?
    --

    Ham and eggs.
    A day's work for a chicken, a lifetime commitment for a pig.

  4. #4
    Giusi Guest

    Default Re: Polenta for single


    "sf" <[email protected]> ha scritto nel messaggio
    "Giusi" <[email protected]>
    > wrote:
    >>
    >> "Pandora" <[email protected]> ha scritto nel messaggio
    >>
    >> >I have made it with "Polenta Taragna" flour. Do you know it? I think
    >> > you name buckwheat flour.
    >> > And some pecorinocheese on top. Very good!
    >> >
    >> > http://img833.imageshack.us/img833/6596/cimg0059e.jpg
    >> > Cheers
    >> > Pandora

    >>
    >> Buckwheat is grano saraceno. Not a favorite of mine.
    >>

    > So, what did she use?


    A mix of corn and buckwheat, as reported on FB.



  5. #5
    sf Guest

    Default Re: Polenta for single

    On Sun, 18 Dec 2011 14:50:05 +0100, "Giusi" <[email protected]>
    wrote:

    >
    > "sf" <[email protected]> ha scritto nel messaggio
    > "Giusi" <[email protected]>
    > > wrote:
    > >>
    > >> "Pandora" <[email protected]> ha scritto nel messaggio
    > >>
    > >> >I have made it with "Polenta Taragna" flour. Do you know it? I think
    > >> > you name buckwheat flour.
    > >> > And some pecorinocheese on top. Very good!
    > >> >
    > >> > http://img833.imageshack.us/img833/6596/cimg0059e.jpg
    > >> > Cheers
    > >> > Pandora
    > >>
    > >> Buckwheat is grano saraceno. Not a favorite of mine.
    > >>

    > > So, what did she use?

    >
    > A mix of corn and buckwheat, as reported on FB.
    >

    Okay. I haven't been to FB yet.
    --

    Ham and eggs.
    A day's work for a chicken, a lifetime commitment for a pig.

  6. #6
    merryb Guest

    Default Re: Polenta for single

    On Dec 18, 2:51*am, "Giusi" <decob...@gmail.com> wrote:
    > "Pandora" <pan...@hotmail.it> ha scritto nel messaggio
    >
    > >I have made it with "Polenta Taragna" flour. Do you know it? I think
    > > you name buckwheat flour.
    > > And some pecorinocheese on top. Very good!

    >
    > >http://img833.imageshack.us/img833/6596/cimg0059e.jpg
    > > Cheers
    > > Pandora

    >
    > Buckwheat is grano saraceno. *Not a favorite of mine.


    Is this the same as Storio?

  7. #7
    Giusi Guest

    Default Re: Polenta for single


    "merryb" <[email protected]> ha scritto nel messaggio

    > Buckwheat is grano saraceno. Not a favorite of mine.


    Is this the same as Storio?

    Guess not since when I Googled it I got everything but food. Is that a
    brand name perhaps?



  8. #8
    ViLco Guest

    Default Re: Polenta for single

    Pandora wrote:

    > I have made it with "Polenta Taragna" flour. Do you know it? I think
    > you name buckwheat flour.
    > And some pecorinocheese on top. Very good!


    LOL, you know you are cheating!
    You sure know that polenta taragna calls for Bagoss cheese... which is
    indeed very expensive (50+ euros/kg), but I've found people producing
    bagoss-like cheese here in my area and it's totally worth the money (12
    euros/kg).
    I still have to find some buckwheat flour to try in a polenta, I'll have to
    check for it at christmas markets




  9. #9
    Pandora Guest

    Default Re: Polenta for single

    On 19 Dic, 05:22, merryb <msg...@juno.com> wrote:

    > Is this the same as Storio?


    I don't know. What is "Storio"?
    cheers
    Pandora


  10. #10
    Pandora Guest

    Default Re: Polenta for single

    On 19 Dic, 09:42, "Giusi" <decob...@gmail.com> wrote:

    > Guess not since when I Googled it I got everything but food. *Is that a
    > brand name perhaps?


    It is true!!!! everything but food on google!!!
    cheers
    Pandora


  11. #11
    Pandora Guest

    Default Re: Polenta for single

    On 19 Dic, 12:14, "ViLco" <villi...@tin.it> wrote:
    > Pandora wrote:
    > > I have made it with "Polenta Taragna" flour. Do you know it? I think
    > > you name buckwheat flour.
    > > And some pecorinocheese on top. Very good!

    >
    > LOL, you know you are cheating!
    > You sure know that polenta taragna calls for Bagoss cheese... which is
    > indeed very expensive (50+ euros/kg), but I've found people producing
    > bagoss-like cheese here in my area and it's totally worth the money (12
    > euros/kg).
    > I still have to find some buckwheat flour to try in a polenta, I'll have to
    > check for it at christmas markets


    I have never heard of Bagoss!!!!! And I've never seen it in super or
    iper market. I googled and found it is a lumbard cheese. It seems
    good
    but it is golden!b perhaps like Castelmagno cheese!
    I had to be content with my poor pecorino cheese and I sure it was a
    good coupling. You will forgive me!
    I have buyed buckwheat in Valdaosta, but recently I have seen in
    Bennet ipermarket they sell the precoocked one. Only 7 minutes asnd
    ready. I'll have to try.
    cheers
    Pandora

  12. #12
    Andy Guest

    Default Re: Polenta for single

    Pandora <[email protected]> wrote:

    > I have made it with "Polenta Taragna" flour. Do you know it? I think
    > you name buckwheat flour.
    > And some pecorinocheese on top. Very good!
    >
    > http://img833.imageshack.us/img833/6596/cimg0059e.jpg
    > Cheers



    Pandora,

    Where are my manners?!

    I'd eat that!!!

    Best,

    Andy


  13. #13
    ViLco Guest

    Default Re: Polenta for single

    Pandora wrote:

    >> You sure know that polenta taragna calls for Bagoss cheese... which
    >> is indeed very expensive (50+ euros/kg), but I've found people
    >> producing bagoss-like cheese here in my area and it's totally worth
    >> the money (12 euros/kg).


    > I have never heard of Bagoss!!!!! And I've never seen it in super or
    > iper market. I googled and found it is a lumbard cheese. It seems
    > good
    > but it is golden!b perhaps like Castelmagno cheese!


    It's very pungent, perfect for a mix with polenta

    > I had to be content with my poor pecorino cheese and I sure it was a
    > good coupling. You will forgive me!


    Obviously
    A good and not too aged pecorino can do a good job there

    > I have buyed buckwheat in Valdaosta, but recently I have seen in
    > Bennet ipermarket they sell the precoocked one. Only 7 minutes asnd
    > ready. I'll have to try.


    Here in emilia I only find classic corn flour for polenta, I never found
    buckwkeat flour.




  14. #14
    ViLco Guest

    Default Re: Polenta for single

    merryb wrote:

    >> Buckwheat is grano saraceno. Not a favorite of mine.


    > Is this the same as Storio?


    You probably meant "storo", which is an integrale corn flour, where
    integrale means that no parts were discarded, they work the whole grains.
    What's the correct term for "integrale": "whole grain"?




  15. #15
    spamtrap1888 Guest

    Default Re: Polenta for single

    On Dec 19, 6:57*am, "ViLco" <villi...@tin.it> wrote:
    > Pandora wrote:
    > >> You sure know that polenta taragna calls for Bagoss cheese... which
    > >> is indeed very expensive (50+ euros/kg), but I've found people
    > >> producing bagoss-like cheese here in my area and it's totally worth
    > >> the money (12 euros/kg).

    > > I have never heard of Bagoss!!!!! And I've never seen it in super or
    > > iper market. I googled and found it is a lumbard cheese. It seems
    > > good
    > > but it is golden!b perhaps like Castelmagno cheese!

    >
    > It's very pungent, perfect for a mix with polenta


    the italian wikipedia says it smells like walnuts or chestnuts -- I
    can't square that with "pungent."

    > > I had to be content with my poor pecorino cheese and I sure it was a
    > > good coupling. You will forgive me!

    >
    > Obviously
    > A good and not too aged pecorino can do a good job there


    But supposedly Bagoss is made from raw cow's milk, aged up to two
    years.

    I'm so confused.


  16. #16
    Pandora Guest

    Default Re: Polenta for single

    On 19 Dic, 15:57, "ViLco" <villi...@tin.it> wrote:
    > Pandora wrote:
    > >> You sure know that polenta taragna calls for Bagoss cheese... which
    > >> is indeed very expensive (50+ euros/kg), but I've found people
    > >> producing bagoss-like cheese here in my area and it's totally worth
    > >> the money (12 euros/kg).

    > > I have never heard of Bagoss!!!!! And I've never seen it in super or
    > > iper market. I googled and found it is a lumbard cheese. It seems
    > > good
    > > but it is golden!b perhaps like Castelmagno cheese!

    >
    > It's very pungent, perfect for a mix with polenta
    >
    > > I had to be content with my poor pecorino cheese and I sure it was a
    > > good coupling. You will forgive me!

    >
    > Obviously
    > A good and not too aged pecorino can do a good job there
    >
    > > I have buyed buckwheat in Valdaosta, but recently I have seen in
    > > Bennet ipermarket they sell the precoocked one. Only 7 minutes asnd
    > > ready. I'll have to try.

    >
    > Here in emilia I only find classic corn flour for polenta, I never found
    > buckwkeat flour.


    Do you mean the mix or the whole?. If you want I can send you a
    package.
    cheers
    Pandora

  17. #17
    Pandora Guest

    Default Re: Polenta for single

    On 19 Dic, 15:59, "ViLco" <villi...@tin.it> wrote:
    > merryb wrote:
    > >> Buckwheat is grano saraceno. Not a favorite of mine.

    > > Is this the same as Storio?

    >
    > You probably meant "storo", which is an integrale corn flour, where
    > integrale means that no parts were discarded, they work the whole grains.
    > What's the correct term for "integrale": "whole grain"?


    penso che si dica solo whole. Perchè grains è grano, ma se pensi al
    farro integrale.....

  18. #18
    sf Guest

    Default Re: Polenta for single

    On Mon, 19 Dec 2011 15:59:30 +0100, "ViLco" <[email protected]> wrote:

    > merryb wrote:
    >
    > >> Buckwheat is grano saraceno. Not a favorite of mine.

    >
    > > Is this the same as Storio?

    >
    > You probably meant "storo", which is an integrale corn flour, where
    > integrale means that no parts were discarded, they work the whole grains.
    > What's the correct term for "integrale": "whole grain"?
    >


    We have cornmeal here, most of it is degerminated but we can buy Stone
    Ground Whole Grain Cornmeal at a premium price. I'm not a diabetic,
    so I just buy the cheap stuff. I'll try whole grain sometime and see
    if there's an appreciable taste difference.

    I can also buy a very finely ground form of corn (not cornstarch) that
    for all intents and purposes *is* a flour.

    --

    Ham and eggs.
    A day's work for a chicken, a lifetime commitment for a pig.

  19. #19
    ViLco Guest

    Default Re: Polenta for single

    spamtrap1888 wrote:

    >> It's very pungent, perfect for a mix with polenta


    > the italian wikipedia says it smells like walnuts or chestnuts -- I
    > can't square that with "pungent."


    Imagine finding the chestnut aroma and the walnut aroma in the oldest and
    most pungent cheddar you ever had, that's how it works with bagoss. And if a
    guide about bagoss doesn't mention it's strong aroma/taste and lets you even
    think that Bagoss is a mild cheese, well, then it's another article written
    by someone who knows much less than what he thinks.

    >> Obviously
    >> A good and not too aged pecorino can do a good job there


    > But supposedly Bagoss is made from raw cow's milk, aged up to two
    > years.
    > I'm so confused.


    Polenta taragna needs a pungent cheese but also a fat cheese and bagoss is
    both pungent and fat, then a not too aged pecorino can be pungent and fat
    too so it would work in polenta taragna.




  20. #20
    ViLco Guest

    Default Re: Polenta for single

    Pandora wrote:

    >> Here in emilia I only find classic corn flour for polenta, I never
    >> found buckwkeat flour.


    > Do you mean the mix or the whole?. If you want I can send you a
    > package.


    The buckwheat flour, it is non-àexistant here in Reggio Emilia. Let's move
    this to facebook, I'm writing you as soon as I get home




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