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Prosciutto and melon - Page 3

post #31 of 152
2/23/09 at 1:31pm
I like melon as well as figs, each in season.


in general, preserved meat as an apatizer, and cheese as a dessert really makes a meal for me.
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post #32 of 152
2/23/09 at 1:44pm
Quote:
Originally Posted by globetrotter View Post
I like melon as well as figs, each in season.


in general, preserved meat as an apatizer, and cheese as a dessert really makes a meal for me.

A proper fig straight off the tree is one of the nicest things in all of creation. I like the green ones that almost look like bananas when you open them up.
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post #33 of 152
2/23/09 at 1:46pm
Quote:
Originally Posted by SField View Post
A proper fig straight off the tree is one of the nicest things in all of creation. I like the green ones that almost look like bananas when you open them up.

I'm ashamed to say I have never had a fresh fig. I've had them preserved bottle/or dried on many occasions but never fresh.
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post #34 of 152
2/23/09 at 1:51pm
Even though Prosciutto + melon is supposed to be some classic dish, I prefer my prosciutto as is, with an assortment of cheeses (gotta have Parmiaggian Reg.) and bottles of Riesling.
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post #35 of 152
2/23/09 at 1:51pm
Quote:
Originally Posted by jpeirpont View Post
I'm ashamed to say I have never had a fresh fig. I've had them preserved bottle/or dried on many occasions but never fresh.

olive, fig, grape - ftw
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post #36 of 152
2/23/09 at 2:03pm
Quote:
Originally Posted by jpeirpont View Post
I'm ashamed to say I have never had a fresh fig. I've had them preserved bottle/or dried on many occasions but never fresh.

Preserved or dried... yea... nothing like the real thing. It's a totally different taste, for all varieties. It's a freshness and taste that is totally different from what you'd eat from one that isn't just picked.
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post #37 of 152
2/23/09 at 2:05pm
Quote:
Originally Posted by romafan View Post
olive, fig, grape - ftw
Don't eat the white olives.
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post #38 of 152
2/23/09 at 2:08pm
Quote:
Originally Posted by jpeirpont View Post
I'm ashamed to say I have never had a fresh fig. I've had them preserved bottle/or dried on many occasions but never fresh.

fresh figs in the states are a fortune, and only available for a short time. my boss recently had one for the first time on a trip, I found it mildly amusing that she had been all over the world, is well educated and successful and had never seena fresh fig. I grew up with them - you could buy a kilo for less than a bottle of coke during season.
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post #39 of 152
2/23/09 at 2:09pm
Quote:
Originally Posted by SField View Post
A proper fig straight off the tree is one of the nicest things in all of creation. I like the green ones that almost look like bananas when you open them up.

yeah, the green ones are nice. I like the dark purple ones.
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post #40 of 152
2/23/09 at 2:17pm
Quote:
Originally Posted by globetrotter View Post
yeah, the green ones are nice. I like the dark purple ones.

They tend to get overipe too fast and get too mushy. It's all about preference though. Obviously I won't see a damn fig here at all, and it just isn't the same if you're used to just taking them off a tree.
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post #41 of 152
2/23/09 at 2:25pm
Quote:
Originally Posted by iammatt View Post
Don't eat the white olives.

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post #42 of 152
2/23/09 at 2:25pm
Thread Starter 
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.

Late to the party on this, but you ruin the beauty of prosciutto by putting stuff on it. Like I said before, I'm pretty sure putting dairy on seafood and anything on prosciutto is one of the only laws in Italy with actual consequences.
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post #43 of 152
2/23/09 at 2:27pm
Thread Starter 
Quote:
Originally Posted by SField View Post
Obviously I won't see a damn fig here at all, and it just isn't the same if you're used to just taking them off a tree.

Where do you live? Mio zio grows figs in his 500sq/ft back yard in Cleveland.
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post #44 of 152
2/23/09 at 2:28pm
Quote:
Originally Posted by romafan View Post
In Italy oliveti bianchi are just green olives. In France, at least in some parts, they are duck testicles.
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post #45 of 152
2/23/09 at 2:29pm
Quote:
Originally Posted by SField View Post
They tend to get overipe too fast and get too mushy. It's all about preference though. Obviously I won't see a damn fig here at all, and it just isn't the same if you're used to just taking them off a tree.

I bought some purple ones last year, I think that they were over 5 bucks a piece, they were all wrapped up to keep them from getting hurt. but I'm not going to make that a food staple.
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