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Buffalo Mozzarella is the $#!t - Page 3

post #31 of 38
9/10/08 at 5:51pm
Quote:
Originally Posted by VKK3450 View Post
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

i see. yeah i knew about number2 and 3. when we need to deep fry we just go get a bottle of canola oil.

i thought there was some health hazard i was unaware of .

thanks!
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post #32 of 38
9/10/08 at 7:00pm
Quote:
Originally Posted by VKK3450 View Post
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

The stuff from Waitrose is pretty decent. There are also a couple of extremely good Italian delis in Clerkenwell (the traditional Little Italy in London) - Gazzano's on Farringdon Road near the Guardian offices is excellent.
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post #33 of 38
9/11/08 at 6:31am
Thread Starter 
Quote:
Originally Posted by Trilby View Post
The stuff from Waitrose is pretty decent. There are also a couple of extremely good Italian delis in Clerkenwell (the traditional Little Italy in London) - Gazzano's on Farringdon Road near the Guardian offices is excellent.

I dont know for sure, but I would guess that the issue with the stuff from Waitrose is that it's packaged for some sort of longer shelf life. Usually the buffalo mozz that I see in good delis is to be used immediately.

To me, the packaged stuff that I have gotten is not all that much better than the usual mozzerella ball.

K
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post #34 of 38
9/11/08 at 11:38am
Which is the shop you refer to in Marylebone?

Marylebone and Primrose Hill are very convenient to me, Clerkenwell, not so much.
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post #35 of 38
9/11/08 at 3:07pm
Thread Starter 
Quote:
Originally Posted by Bouji View Post
Which is the shop you refer to in Marylebone?

Marylebone and Primrose Hill are very convenient to me, Clerkenwell, not so much.

I cant remember the name, but its on a small side road off of Marylebone High St. If you are walking north from Waitrose, its one of the first few streets on the left. Nice shop with lots of cheeses and other things.

I only see it in the P. Hill Deli occasionally, so I wouldn't count on finding it if you popped in randomly.

K
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post #36 of 38
9/12/08 at 7:44am
Quote:
Originally Posted by VKK3450 View Post
I cant remember the name, but its on a small side road off of Marylebone High St. If you are walking north from Waitrose, its one of the first few streets on the left. Nice shop with lots of cheeses and other things.

I only see it in the P. Hill Deli occasionally, so I wouldn't count on finding it if you popped in randomly.

K

Thanks.
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post #37 of 38
9/12/08 at 3:45pm
Thread Starter 
Quote:
Originally Posted by Bouji View Post
Thanks.

This is it. Check it out.

http://www.lafromagerie.co.uk/

K
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post #38 of 38
9/15/08 at 11:15am
Quote:
Originally Posted by Brian278 View Post
Extra Virgin Olive Oil.

You gotta be kidding me - EVOO?
Last night a buddy of mine was talking about his childhood days and was quoting a friend of his, "Yo man, you P.O. is here to see you!" I asked what the hell "P.O." was and he said "parole officer".

I've been eating a lot of buratta recently. I've only been using ripe tomatoes, olive oil and sea salt. The sweetness and acidity of the tomatoes make the balsamic redundant.
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