Lunch - Caprese

In article <[email hidden]>,

Bob (this one) said:

<http://i1.tinypic.com/n1fkvc.jpg>

Nice and simple. Good mozzarella di bufala, ripe tomato halves, fresh
basil chiffonade, wine vinegar and olive oil, salt and pepper. Bread I made.

Satisfying.

Pastorio

Looks good!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Bob (this one) said:

<http://i1.tinypic.com/n1fkvc.jpg>

Nice and simple. Good mozzarella di bufala, ripe tomato halves, fresh
basil chiffonade, wine vinegar and olive oil, salt and pepper. Bread I made.
Satisfying.
Pastorio

Sounds yum- I like my ensalada caprese with all of the aforementioned
minus the vinegar and with some thin sliced white onion and parmesan
reggiano shaved on top. Kev

Bob (this one) said:

<http://i1.tinypic.com/n1fkvc.jpg>

Nice and simple. Good mozzarella di bufala, ripe tomato halves, fresh
basil chiffonade, wine vinegar and olive oil, salt and pepper. Bread I

made.

that looks great bob. i'll bet it would be awesome with some in season
garden fresh
tomatoes. classic combo 🙂

On Wed, 01 Feb 2006 16:14:10 -0500, "Bob (this one)" <[email hidden]>

Quoted message said:

<http://i1.tinypic.com/n1fkvc.jpg>

Nice and simple. Good mozzarella di bufala, ripe tomato halves, fresh
basil chiffonade, wine vinegar and olive oil, salt and pepper. Bread I made.

Satisfying.

You ever think about doing this for a living?

modom

On Wed, 01 Feb 2006 16:14:10 -0500, "Bob (this one)" <[email hidden]>

Quoted message said:

<http://i1.tinypic.com/n1fkvc.jpg>

Nice and simple. Good mozzarella di bufala, ripe tomato halves, fresh
basil chiffonade, wine vinegar and olive oil, salt and pepper. Bread I made.

That's one the most delicious dishes in the world. Where are you
finding good tomatoes this time of year?

Tara

Quoted message said:

Bob (this one) wrote:

Quoted message said:

Nice and simple. Good mozzarella di bufala, ripe tomato halves, fresh
basil chiffonade, wine vinegar and olive oil, salt and pepper. Bread I made.
Satisfying.

I'd call it heaven on a plate. I prefer it light on the oil, no
vinegar, and heavy on the coarse-ground pepper. Vinegar toughens the
proteins in the cheese and makes it rubbery.

gloria p

Puester said:

Quoted message said:

Bob (this one) wrote:

Nice and simple. Good mozzarella di bufala, ripe tomato halves, fresh
basil chiffonade, wine vinegar and olive oil, salt and pepper. Bread I
made.
Satisfying.

I'd call it heaven on a plate. I prefer it light on the oil, no
vinegar, and heavy on the coarse-ground pepper. Vinegar toughens the
proteins in the cheese and makes it rubbery.

<LOL> It has to be in contact a lot longer than it was with this one...

Pastorio

modom said:

On Wed, 01 Feb 2006 16:14:10 -0500, "Bob (this one)" <[email hidden]>

Quoted message said:

<http://i1.tinypic.com/n1fkvc.jpg>

Nice and simple. Good mozzarella di bufala, ripe tomato halves, fresh
basil chiffonade, wine vinegar and olive oil, salt and pepper. Bread I made.

Satisfying.

You ever think about doing this for a living?

Yes. I thought I could maybe open a meatloaf, caprese restaurant that
featured bubble tea. I bet it would make a million. I'd sit in the back,
smoke cigars (kof), drink champagne and count the bucks while the little
people worked...

Pastorio

Tara said:

On Wed, 01 Feb 2006 16:14:10 -0500, "Bob (this one)" <[email hidden]>

Quoted message said:

<http://i1.tinypic.com/n1fkvc.jpg>

Nice and simple. Good mozzarella di bufala, ripe tomato halves, fresh
basil chiffonade, wine vinegar and olive oil, salt and pepper. Bread I made.

That's one the most delicious dishes in the world. Where are you
finding good tomatoes this time of year?

Astonishingly, they were at Kroger as a special purchase. Largish cherry
tomatoes that I left on the counter for a couple days to finish ripening
(just in case) - not the fridge. They were wonderfully acid, very juicy
and full-flavored. Of course when I went looking for more today, there
weren't any.

Pastorio

"Bob (this one)" <[email hidden]> wrote

Quoted message said:

Astonishingly, they were at Kroger as a special purchase. Largish cherry
tomatoes that I left on the counter for a couple days to finish ripening
(just in case) - not the fridge. They were wonderfully acid, very juicy
and full-flavored. Of course when I went looking for more today, there
weren't any.

I've had those, they are terrific. Very nice and tomatoey, pretty
red all the way through. I have seen a big improvement in supermarket
winter tomatoes over the last decade. I look for the Uglies, too,
they're quite good. (I might have spelled Uglies wrong, sorry)

nancy

"Bob (this one)" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

<http://i1.tinypic.com/n1fkvc.jpg>

Nice and simple. Good mozzarella di bufala, ripe tomato halves, fresh
basil chiffonade, wine vinegar and olive oil, salt and pepper. Bread I
made.

Satisfying.

Pastorio

Very nice to see! Artistic!
Ohhhhhhhh! Clever! BTW I wouldn't put vinegar over tomatoes and cheese.
I always season my caprese with black pepper and sometimes oregano (when I
have no basil). The remaining ingredients are like yours.
Cheers
Pandora

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

Quoted message said:

"Bob (this one)" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

<http://i1.tinypic.com/n1fkvc.jpg>

Nice and simple. Good mozzarella di bufala, ripe tomato halves, fresh
basil chiffonade, wine vinegar and olive oil, salt and pepper. Bread I
made.

Satisfying.

Pastorio

Very nice to see! Artistic!
Ohhhhhhhh! Clever! BTW I wouldn't put vinegar over tomatoes and cheese.
I always season my caprese with black pepper and sometimes oregano (when I
have no basil). The remaining ingredients are like yours.
Cheers
Pandora

No balsamic, Pandora?
Thanks,
Dee Dee

Quoted message said:

No balsamic, Pandora?
Thanks,
Dee Dee

Not Italian myself, but I think the Italians approach it as described
here:
http://www.initaly.com/itathome/food/caprese.htm

Kev