a starter with mozzarella?

-L. said:

I-zheet M'drurz wrote😄o

Quoted message said:

orientals even -use- cheese of any type?

"orientals"?!? Sheesh!

Yeah, it's Asians now. 🙂

Carol

--
Coming at you live, from beautiful Lake Woebegon

I-zheet M'drurz Jul 5, 6:39 pm show options

Newsgroups: rec.food.cooking
From: "I-zheet M'drurz" <[email hidden]> - Find messages
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Date: Tue, 5 Jul 2005 22:39:38 +0000 (UTC)
Local: Tues,Jul 5 2005 6:39 pm
Subject: Re: a starter with mozzarella?
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Bob (this one) spaketh thusly:

I-zheet M'drurz said:

Quoted message said:

Pandora spaketh thusly:

Quoted message said:

I think the orientals doesen't eat mozzarella because they use
other type of cheese (tofu or seitan)

Quoted message said:

Quoted message said:

Tofu being considered a 'cheese'. Something is just *so*
wrong there! :-) "

---------------------------------------------
Tofu is not a cheese. It is a bean product.
Mozzarella, of course, is a milk product.
Regards,
Nancree

"I would kill for some more of the cheese gyozas I ate in Japan.
--

-Jeff B. (who doesn't remember what type of cheese was used)
zoomie at fastmail fm "
---------------------------------------------------------
Gyozas are filled with meat and vegetables--not cheese. Cheese is very
rare, really non-existent, in
asian cooking.
Nancree

Nancree said:

Gyozas are filled with meat and vegetables--not cheese. Cheese is very
rare, really non-existent, in asian cooking.

Well, what would YOU call a gyoza wrapper filled with cheese and cooked like
a gyoza? Maybe cheese isn't TRADITIONAL, but it certainly exists in
contemporary Asian cooking. The first time I went to Korea, ramen with
cheese was all the rage where I was working.

Bob

nancree said:

Tofu is not a cheese. It is a bean product.
Mozzarella, of course, is a milk product.
Regards,
Nancree

I love the Roman "Mozzarella in carrozza":
http://www.italianmade.com/recipes/recipe362.cfm

Nathalie in Switzerland

yAro said:

Any nice recipes for a starter with mozzarella?
I know some classics but I'd love to try something
unusual maybe oriental.
yAro

Asians aren't noted for a fondness for cheese, in general.

How about French-fried mozzarella sticks? That "Everyday Italian" chef
on FoodTV did those last week.

There is an Italian recipe called variations of "suppli di riso" which
are cooked rice, formed into small balls around a cube of mozzarella,
rolled in fine bread crumbs and deep fried. They are wonderful.

N.

<[email hidden]> ha scritto nel messaggio
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Quoted message said:

yAro said:

Any nice recipes for a starter with mozzarella?
I know some classics but I'd love to try something
unusual maybe oriental.
yAro

Asians aren't noted for a fondness for cheese, in general.

How about French-fried mozzarella sticks? That "Everyday Italian" chef
on FoodTV did those last week.

There is an Italian recipe called variations of "suppli di riso" which
are cooked rice, formed into small balls around a cube of mozzarella,
rolled in fine bread crumbs and deep fried. They are wonderful.

Yes they are very very good. i often make supplì.
It is a typical roman dish. They use to eat supplì before eat pizza.
Another thing: the supplì with mozzarella inside are called "Supplì al
telefono" supplì on the telephone because when you eat the fili of melted
cheese become very long. Supplì al telefono are different from the "arancini
di riso" (little oranges of riso) that make in Sicily. They full them with
beans and meat and the rice is without tomato sauce (I don't like).
Ciao
Pandora

"yAro" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Any nice recipes for a starter with mozzarella?
I know some classics but I'd love to try something
unusual maybe oriental.
yAro

I can't quite get my mind to come up with an Asian mozzarella dish but I
came up with the following yummy Italian appetizer over the Fourth of July
weekend. This is a variation on a recipe in Patricia Well's Trattoria
cookbook called Individual Eggplant Parmesan. I devised this to use up
some of my slow cooked tomatoes. These are fresh tomatoes, peeled,
seeded and quartered, drizzled with olive oil, fresh thyme leaves, salt &
pepper and a slice of fresh garlic baked in a low (about 225F) oven for 3 or
so hours. I turn them once during the backing process. They still have
some moisture but are fairly wrinkled. Once cooled I coursley chop them and
store in EV olive oil and keep in the fridge tightly covered. They make a
great addition to anything calling for fresh tomatoes except they are more
intensely tomatoey and flavored by the herb and garlic. They are great on
pizza and make tomato [censored] that don't get soggy as quickly.

I large, firm, unpeeled egg plant sliced 1/2 inch thick
EV olive oil , to taste (about three tbl.)
chopped fresh herbs of your choosing (basil, thyme, Italian parsly etc.)
1/2 cup chopped slow oven cooked tomatoes (drained of oil)
4 oz fresh bufalo mozzarella, thinly sliced
1/4 cup freshly grated reggiano parmesan cheese

Preheat the broiler. Position oven rack about 5 inches from the heat
element. Cover a broiler pan with foil (eases cleanup). Place eggplant
slices on pan, brush with olive oil and season with sea salt to taste.
Broil until evenly browned, about 5 minutes. Remove from the oven and turn.
Brush the side now facing up with olive oil and sprinkle with chopped fresh
herbs and sea salt.. Broil this side for about three minutes or until
evenly browned. Remove pan from the oven and top each eggplant round with
tomato, a thin slice of mozzarella and a sprinkling of parmesan and a bit of
dried oregano (optional). Return to oven and broil until the cheese is
bubbly. Serve immediately.

These were very tastey!

Kate

Pandora said:

<[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

yAro said:

Any nice recipes for a starter with mozzarella?
I know some classics but I'd love to try something
unusual maybe oriental.
yAro

Asians aren't noted for a fondness for cheese, in general.

How about French-fried mozzarella sticks? That "Everyday Italian" chef
on FoodTV did those last week.

There is an Italian recipe called variations of "suppli di riso" which
are cooked rice, formed into small balls around a cube of mozzarella,
rolled in fine bread crumbs and deep fried. They are wonderful.

Yes they are very very good. i often make supplì.
It is a typical roman dish. They use to eat supplì before eat pizza.
Another thing: the supplì with mozzarella inside are called "Supplì al
telefono" supplì on the telephone because when you eat the fili of melted
cheese become very long. Supplì al telefono are different from the "arancini
di riso" (little oranges of riso) that make in Sicily. They full them with
beans and meat and the rice is without tomato sauce (I don't like).
Ciao
Pandora

Thank you for the little explanation, Pandora (your English is very
good!) - we had suppli when we traveled in Italy back in the early
1970's, and I've always remembered those little rice balls. I found a
recipe once in a Tupperware "Around the World" recipe book, but it's
the only one I've ever used. The ones we had in Rome didn't have
tomato sauce.

N.

<[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Pandora said:

<[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

yAro said:

Any nice recipes for a starter with mozzarella?
I know some classics but I'd love to try something
unusual maybe oriental.
yAro

Asians aren't noted for a fondness for cheese, in general.

How about French-fried mozzarella sticks? That "Everyday Italian" chef
on FoodTV did those last week.

There is an Italian recipe called variations of "suppli di riso" which
are cooked rice, formed into small balls around a cube of mozzarella,
rolled in fine bread crumbs and deep fried. They are wonderful.

Yes they are very very good. i often make supplì.
It is a typical roman dish. They use to eat supplì before eat pizza.
Another thing: the supplì with mozzarella inside are called "Supplì al
telefono" supplì on the telephone because when you eat the fili of melted
cheese become very long. Supplì al telefono are different from the
"arancini
di riso" (little oranges of riso) that make in Sicily. They full them with
beans and meat and the rice is without tomato sauce (I don't like).
Ciao
Pandora

Thank you for the little explanation, Pandora (your English is very
good!) - we had suppli when we traveled in Italy back in the early
1970's, and I've always remembered those little rice balls. I found a
recipe once in a Tupperware "Around the World" recipe book, but it's
the only one I've ever used. The ones we had in Rome didn't have
tomato sauce.

Well! I must say that in many italian rotisserie sell both.
You can distinguish them only for there shape and dimension: "Supplì" has an
extended shape while "Arancino" is completely round and it's diameter is
slightly
inferior to a tennis - ball one.
In two or three days I will make and I will send you a Photo.
Ps. to make supplì you can't boil the rice and the rice must be white rice.
Then you make a Risotto adding water and a cube few at a time.
I will explain better next time.
This evening I eat a lemon chicken breast. Then I send you the photo.
Cheers and many thanks
Pandora.

N.