Fresh Mozz - Lab Results

"Melba's Jammin'" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Pictures just posted to my web page. Da Winnah Is. . . see
for yourself. <www.jamlady.eboard.com>
--
-Barb, <www.jamlady.eboard.com> updated 3-8-04.
Rec.food.cooking's Preserved Fruit Administrator (I've got
the button to prove it!) "The only difference between a
rut and a grave is the depth of the hole."

Well, OK, I'll give the balsamic a try, but only because
you've gone to so much trouble. (One-upper: Maybe I'll try
my Banyuls.)

Felice

Melba's Jammin said:

Pictures just posted to my web page. Da Winnah Is. . . see
for yourself. <www.jamlady.eboard.com>

Thanks, Barb! I love a good fresh hunk o' mozz but never
thought about splashing balsamic on it.

Jill

jmcquown said:

Melba's Jammin said:

Pictures just posted to my web page. Da Winnah Is. . .
see for yourself. <www.jamlady.eboard.com>

Thanks, Barb! I love a good fresh hunk o' mozz but never
thought about splashing balsamic on it.

Oh, that's the best. Nice served on Melba (no pun intended)
toast with the tomato and basil. Gotta have the balsamic.
Maybe even a small drizzle of olive oil.

nancy

jmcquown said:

Melba's Jammin said:

Pictures just posted to my web page. Da Winnah Is. . .
see for yourself. <www.jamlady.eboard.com>

Thanks, Barb! I love a good fresh hunk o' mozz but never
thought about splashing balsamic on it.

Jill

If you do use vinegar of any kind on mozzarella, sprinkle it
on just before eating/serving. Vinegar affects the proteins
in mozzarella, making the texture turn very leathery, chewy
and tough if it stands for very long. Have you ever
experienced this if you put small cubes of mozz in a salad?

gloria p