What did you eat last night for dinner? - Page 1342

They are definitely crunchier from the light dusting of starch.

It's a Sauce Choron (béarnaise with tomato) charged in a whipped cream canister. Same taste, just a lighter consistency.

That looks really lovely.

Thanks! How do you like burrata? I've had it the first time today and the consistency is similar to traditional mozarella (i.e. soft core). Different taste and I can't say I prefer mozarella di bufala over burrata and vice versa. They both deserve their praise.

Hampton, do you do the plating? I think your plates would often benefit from a cleaner look, i.e. in that case no yellow sauce, green-ish sauce, red sauce, pistacchios, currants, blackberry and crumble but just one or two of those.

Indeed. I think that's a meal that anyone here would be happy to sit down to.

they're different, but i would eat burrata all day any day every day, but not so with mozarella di bufala.

Hm, yeah, burrata isn't as strong in taste. However, I personally would eat mozzarella di bufala all day any day every day, too.

love the creaminess of burrata and combo of different textures. so bad for you but so good for you. also they're a little pricey here.

the buffalo part has an odd quality to it that i like sparingly.

I like both, as well. I grew up on mozzarella.

I believe foodguy linked an article that described "Burrata is to mozzarella as foie gras is to chicken liver".

Looks super good! Wifey must be glad to have you around :D

there's a weird story behind burrata. until about 15 years ago, it was a very obscure cheese, found only in a little corner of apulia. a guy started making it here in LA and it's totally taken off. i was up in lake como this spring and they were selling burrata there! it's basically a mozzarella skin wrapped around scraps of mozzarella curd and cream. here's a piece i did several years ago on the la cheesemaker.

I'm not even close to call someone wife, yet.

@indessertum: The mozzarella I've had today was, according to the cheesemonger, not as mechanically produced (which extracts most water and leads to a homogenous mass) like most are. This one had a different texture inside (not as creamy as the Burrata, but close enough). And yeah, the Burrata was like 2,90€/100g..

@fg: One year ago a restaurant opened in Hamburg that's called "Burrata". They feature Burrata in every dish.

We made a burrata salad at the restaurant I worked at. What a mess it would leave on the cutting board.

Well who ever that eats with you are lucky, invite me :D!