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Mmm - lotsa pasta! (Reply to this comment)
by megugrrrl
From one pastaholic to another:
What a review! Your keen memory and even keener descriptions of obeservations & reactions made this review a delight...
M
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Aug 23 '05
11:07 am PDT
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Some musings on Margaret's foods (Reply to this comment)
by prfstars
Margaret, a couple of things...
I'm a big fan of fresh mozzarella. I'll always take real bufalina if I can get it, but in its absence, I even love the Belgioso Fior di Late from Costco. It needs some fleur de sel and freshly ground pepper for flavor and crunch, but I'm your opposite in this regard-- very rarely disappointed. My neighbors, a cooking, wine-drinking, brilliant retired couple, agree with you-- run of the mill fresh mozzarella is "icky." To enjoy the bounty of tomatoes this time of year, they substitute a surprisingly rich fontina that they buy from a local cheesemaker. It's firm and assertive, but it's actually a great match.
If you make creme brulee at home, panna cotta is a breeze by comparison. No tempering the eggs, no sieving the mixture, no water bath. I've seen recipes that really run the spectrum from very light (buttermilk) to intensely flavored (goat cheese) and decadently rich (creme fraiche.) Personally, I prefer the very light, tangy buttermilk version that Steve likens to "yogurt jello."
http://www.epicurious.com/recipes/recipe_views/views/107662
I used fresh berries instead of tropical fruit, though.
Margaret, if you and I lived in the same neighborhood, we'd be 500 pounds each.
-Melissa
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Aug 24 '05
8:55 am PDT
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Re: Mmm - lotsa pasta! (Reply to this comment)
by Penguinlady
Well, I gotta confess that I've gotten into the habit or asking for a paper menu to take home, so I don't have to rely on my memory for all that detail. But thanks anyway, and thanks again for your speedy help!
Margaret
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Aug 24 '05
10:16 am PDT
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Re: Some musings on Margaret's foods (Reply to this comment)
by Penguinlady
I agree with Steve - I much prefer the light version. This one was wonderful, but terribly rich - almost like a solid block of creme fraiche. I'll have to try the Epicurious version. Thanks for the resource.
I've had fresh mozzarella here and in Italy, and while I appreciate the freshness and texture, it just doesn't have enough flavor - sort of like edible vodka. But I'll try fontina next time. I have several basil plants and some tomatoes on the bush, so this would be a good time.
And I absolutely agree about weighing 500 lbs. - I'm on my way even as we speak!
Margaret
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Aug 24 '05
10:24 am PDT
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