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Prosciutto and melon - Page 2

post #16 of 152
2/23/09 at 3:14am
Thread Starter 
I just think pepper is too strong for the prosciutto and I don't like prosciutto paired with heated things much. Besides, I can hear my relatives already saying 'mannaggia la miseria!'
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post #17 of 152
2/23/09 at 3:30am
Quote:
Originally Posted by why View Post
Pescara é molto bene. Viaggio a Pescara tutti la volta.

Vorrei visitare, ma non ho soldi


Fuck, my italian is horrible nowadays
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post #18 of 152
2/23/09 at 3:40am
Prosciutto and melon is a combination I've very much enjoyed since being introduced to me by a very good italian friend. Went to an engagement party not too long ago where platters of the stuff were going around and they weren't being touched because all the aussies thought it was weird. Absolutely gorged myself on the stuff.
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post #19 of 152
2/23/09 at 3:51am
Alex, sei Italiano??
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post #20 of 152
2/23/09 at 4:20am
Quote:
Originally Posted by Johnny_5 View Post
Prosciutto with melon is fucking unreal...With a glass of Gavi di Gavi...Unrealer.

Also fresh figs wrapped in prosciutto is nice but I can't enjoy it as often as I like because of terrible allergies to many fruits.

pan seared figs + goat cheese then wrap it in prosciutto.

if figs are not in season, I try asparagus (instead of melon) with a drizzle of balsamic reduction.

yum.
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post #21 of 152
2/23/09 at 12:52pm
If you've got a lot of nice figs (and tire of FWP) try slicing figs in half; put a small cut in each fig half and wedge it lightly open. Into this 'wedge put a small piece of (good) gorganzola and maybe a 1/4 piece from a small mint leaf. Top w/ a toasted pistacchio nut & pop it in your mouth...
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post #22 of 152
2/23/09 at 12:56pm
Prosciut and melon is very good, drizzle just a touch of syrupy thick aged Balsamic and you have food of the gods.
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post #23 of 152
2/23/09 at 12:59pm
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Originally Posted by Connemara View Post
Bacon + egg + cheese=clearly better

Ugh you're such an american fat ass.
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post #24 of 152
2/23/09 at 12:59pm
Quote:
Originally Posted by Piobaire View Post
Prosciut and melon is very good, drizzle just a touch of syrupy thick aged Balsamic and you have food of the gods.

I don't think that's necessary. I'm glad Balsamic vinegar is dying down in its popularity.
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post #25 of 152
2/23/09 at 1:01pm
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Originally Posted by SField View Post
I'm glad Balsamic vinegar is dying down in its popularity.

Plus a million.

I prefer my prosciutto with more prosciutto, not with melon.
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post #26 of 152
2/23/09 at 1:04pm
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Originally Posted by SField View Post
I don't think that's necessary. I'm glad Balsamic vinegar is dying down in its popularity.

I'm glad that cheap Balsamic is dying down too. It was way over used. But on this? Yeah, I'll take some thick, aged, real deal stuff.
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post #27 of 152
2/23/09 at 1:09pm
Quote:
Originally Posted by Piobaire View Post
I'm glad that cheap Balsamic is dying down too. It was way over used. But on this? Yeah, I'll take some thick, aged, real deal stuff.

eww.

Why would you want to destroy the fat and salt of the prosciutto with the acid and sugar (which is why the melon is there) of the vinegar? I don't think it's really a good application for any kind of balsamic vinegar. That's the problem with any kind of sauces, people find something they like then they want to slather everything they eat with it.

You don't really get much better flavor profiles than good melon with prosciutto.
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post #28 of 152
2/23/09 at 1:14pm
Quote:
Originally Posted by Piobaire View Post
Prosciut and melon is very good, drizzle just a touch of syrupy thick aged Balsamic and you have food of the gods.

pio - different strokes for different folks, but i think you're injecting an unneccessary (& possibly objectionable) component here - maybe if your melon is out of season & tasteless...
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post #29 of 152
2/23/09 at 1:21pm
Quote:
Originally Posted by SField View Post
eww.

Why would you want to destroy the fat and salt of the prosciutto with the acid and sugar (which is why the melon is there) of the vinegar? I don't think it's really a good application for any kind of balsamic vinegar. That's the problem with any kind of sauces, people find something they like then they want to slather everything they eat with it.

You don't really get much better flavor profiles than good melon with prosciutto.

De gustibus....

And I don't think I mentioned "slathering" it either, FYI. In fact, I said, "Just a touch." I would titrate per melon sweetness, as there is huge variability.

But really e-peens can be put away. It seriously is a case of de gustibus...

Edit: Roma, just saw your post. Exactly my point. Melons vary.
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post #30 of 152
2/23/09 at 1:30pm
Quote:
Originally Posted by Piobaire View Post
De gustibus....

And I don't think I mentioned "slathering" it either, FYI. In fact, I said, "Just a touch." I would titrate per melon sweetness, as there is huge variability.

But really e-peens can be put away. It seriously is a case of de gustibus...

Edit: Roma, just saw your post. Exactly my point. Melons vary.

Dude it doesn't matter to me. If you want to waste good vinegar in order to destroy good product then go right ahead. If that is what you like eating then who am I to tell you otherwise.
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