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Buffalo Mozzarella is the $#!t - Page 2

post #16 of 38
Quote:
Originally Posted by sho'nuff View Post
what is evoo

Extra Virgin Olive Oil.
post #17 of 38
Quote:
Originally Posted by Brian278 View Post
Extra Virgin Olive Oil.

thanks.
these days they got to have an acronymn for everything . lame i think
post #18 of 38
Quote:
Originally Posted by sho'nuff View Post
thanks.
these days they got to have an acronymn for everything . lame i think

Thats LIT.

Okay I just made that up.
post #19 of 38
Quote:
Originally Posted by Johnny_5 View Post
I love just some bufula with sliced tomatoes with sea salt, EVOO, good balsamico and fresh basil.

Burratta fucking rocks too. With some freshly fire roasted peppers, EVOO, oregano, and olive oil. Dang.

This is the Caprese Salad, yes?
post #20 of 38
Yes.
post #21 of 38
Quote:
Originally Posted by eg1 View Post
This is the Caprese Salad, yes?

Quote:
Originally Posted by kronik View Post
Yes.

yes. I have a soft spot in my heart for it. I went crazy on some burrata last night. Soo good. Microwaved it for a few seconds so the center was somewhat warm and very creamy and the outside was still cold. I cut it down the center and it dispersed among the tomato and arugula. Delicious.
post #22 of 38
Quote:
Originally Posted by Brian278 View Post
Extra Virgin Olive Oil.

Is non-extra virgin olive oil actually available somewhere? I can't remember ever seeing it in any shop, including the cheapest ones, and I don't live in a country where good food is generally appreciated as much as it should be..
post #23 of 38
Thread Starter 
Quote:
Originally Posted by WN2 View Post
Is non-extra virgin olive oil actually available somewhere? I can't remember ever seeing it in any shop, including the cheapest ones, and I don't live in a country where good food is generally appreciated as much as it should be..

I get different variations here. Extra virgin has the lowest smoking point, so I use others to cook with.

K
post #24 of 38
you can usually tell by color. XVO is green (I would not use it for cooking at all) and "regular" olive oil is yellow. Great for cooking as long as you don't use for ultra hot -- e.g., searing steaks
post #25 of 38
VK Where are you buying good Buffalo Mozzarella in London?
post #26 of 38
Thread Starter 
Quote:
Originally Posted by Bouji View Post
VK Where are you buying good Buffalo Mozzarella in London?

Well, you kind of have to take it when you run across it. The Italian deli in P. Hill gets some occasionally in which case I snap it up. There is also a cheese shop I run across in Marylebone which gets fresh stuff. I've picked up at Whole Foods in Kensington, but it's not convenient and is absurdly priced.

Waitrose and such carry what they call mozzarella di bufala, but when its packaged like that it strikes me as odd. I guess it is Buffalo milk, but it doesnt seem to have the same creamyness combined with the bite of the rind that I get in the deli / cheese shop.

There is supposed to be a cheese shop in the city that gets it fresh and will deliver in central London. Will have to try it sometime

K
post #27 of 38
It's nice too see people who work in finance are able to appreciate Mozzarella di Bufala like some normal folk . Unfortunately in US, it is not readily available outside of metropolises, and even then it tends to be expensive and not easy to find, which is understandable. The real thing from Campana has to be flown in and runs about $10 for 8 ozs. One of the local cheesmongers described the challenges in bringing in this cheese thus: "Couple of days and then it's "squish". Meaning, if he does not sell it quickly, he has to throw it out.
post #28 of 38
whats wrong with using extra virgin olive oil for cooking and frying? it's the only oil we use
post #29 of 38
post #30 of 38
Thread Starter 
Quote:
Originally Posted by sho'nuff View Post
whats wrong with using extra virgin olive oil for cooking and frying? it's the only oil we use

There is nothing wrong with it per say, but it is not suited to all sorts of cooking.

1. It has a lower smoking point than other cooking oils meaning that it is not suited to high temperature cooking.
2. It has a distinctive flavour which you may not want to impart on some dishes.
3. It is not cost effective in some cooking. Imagine the cost of deep frying in good extra virgin.

K
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