What did you eat last night for dinner? - Page 1348

Burrata is like the panko of 2006, while panko was like the panko of 1998. I don't love burrata, or at least I don't love it like I love buffalo mozzarella straight from the maker in Naples, or better yet Paestum. It is a good filling, though, since it is really just filling itself.

Some things are really good, so it is a benefit when they become trendy and available, some not so much.

i just really enjoy coffee. my knowledge base of coffee is less than my knowledge of wine (which is abysmal and more book type knowledge) and beer (which is graduate noob level). i did put myself on the waiting list for the august intro sommelier class. can't wait. hope i get in. there's like 4 classes in new york per year

ay usually puts me to shame

all the better to get the tomato juices. yes matt, i too prefer buffalo mozzarella fresh from the maker in paestum. i also prefer white truffles in november eaten egg pasta on a hillside in alba (preferably with a well-aged barolo. back to your lozenges.

Nothing beats mozzarella with tomato, basil, and a nice olive oil.  You can throw it on pasta or by itself with a dash of acid(lemon or you choose vinegar).

Is there anyone that likes a nicely aged balsamic along with mozarella, tomato, basil and olive oil? I can enjoy it very much without and I know that it's a big nono, but I enjoy a small(!) amount of balsamic with it, too.

I don't love fior di latte, and buffalo changes so quickly after it is made. I still prefer mozzarella to burrata, and black truffles to white.

Matt,  You must go to Italy for truffle season.  End of story. Outside of Cuñeo in a small village up against the mountains called Boves, there is a restaurant, Al Rododendro.  You can stay there as well.  Truffles with egg, pasta, on top of stuffed zucchini blossoms, you name it.  The best female chef in Italy.  Heaven.

there's no arguing with him. i've tried. though i'd still hold out for belvedere at la morra. or, be still my heart, felicin!

Sometimes it's just the whole package.  The day, the night, the meal, the wine , the company...  Once in a while it all comes together.

I love it with balsamic, and not even in a small amount!

Had panko-crusted burrata with balsamic reduction. Forgot to take a picture.

Did it come with a seared scallop and foie foam?

Yes. It also had himalayan pink salt.

I think I've had that as a cupcake.

charcoal and ramps are the panko of 2011. Charcoal made from ramps is the panko of 2012.