Paco's Tacos wrote:
"Giusi" wrote in message
.. .
Steve Pope wrote:
Dave Smith wrote:

Interestingly, there are a lot of immigrants in the US and Canada. Both
countries have huge Italian populations. Every city with a significant
Italian community have grocery stores full of Italian products. It
beats
me why people think that they can't make a lot of the stuff that is
common
in the old country, though my Italian neighbour regrets being unable to
buy
good fresh Mozzarella.
I don't see a lot of water buffalos wandering around the countryside
in the U.S. or Canada. (I recently learned the buffalos they have
up in Montana and Canada are not the right species for making
mozzarella, nor would you ever want to try milking one.)

There are pretty good cow mozzarellas; I had one (raw, imported
from Italy... not sure how they managed that) at an Italian
restaurant last night, but to be truthful it was probably on
day three of the three-day window in which the stuff is in
good shape. Still very good.

I strongly recommend going to a buffalo agriturismo if in Campania,
to sample the real thing.

Steve
There is a company in, I believe Vermont?, that has bufala, not American
bison, and provides milk and cheese. I Googled for it for a transplanted
Neapolitan friend who was desperate. She is used to eating it within
hours of the making. She felt that a day old was too old, and the shops
in Baltimore couldn't sell it younger than that.

--
Posted via a free Usenet account from http://www.teranews.com


http://www.woodstockwaterbuffalo.com



That's the one I was thinking of!

--
"All of those faeries and duels and mad queens and so on, and no one
quoted old Billy Shakespeare. Not even once."
- Billy the Werewolf, The Dresden Files

On Thu, 3 May 2007 08:49:59 -0400, "cybercat"
wrote:
What? Italian white wines suck, when compared with white wines
from around the world. It's a fact. Reds are a different story. Proof
that Italian whites cannot compete internationally is as close as the
local market--anywhere in the world. How many Italian whites does
one see in any wine market, when compared with reds? I didn't pull
this out of my ass, "ravenlynne."

There are loads of extremely good Italian white wines. Examples:
Pinot grigio, Gewurztraminer, Muller Thurgau, Sylvaner, Pinot bianco,
all from Alto Adige
Chardonnay from Piemonte (Gaja makes some, amongst others, and he's a
*great* winemaker)
Petite Arvine, Blanc de la Salle et de Morgex, Vin des Glaciers, etc
from Val d'Aosta (at the Swiss border)
Tocai, Ribolla Gialla from Friuli
Frascati from near Rome (not a *great* wine, but can be very
satisfying)
Tusco bianco, Vernaccia di San Gimignano, from Tuscany
Verdicchio dei Castelli di Jesi, from Le Marche
Vermentino di Sardegna
Chardonnay from Sicily
And I'm forgetting many others....

Of course you may or may not find them in the US, but that doesn't
mean they don't exist...

Nathalie in Switzerland

On 2007-05-04, Nathalie Chiva wrote:

There are loads of extremely good Italian white wines. Examples:
Pinot grigio......

I've begun exploring long ignored ...by me... Italian wine. I always
loved a good chianti classico, but have totally ignored Italian white
wines. A recent chance run in with pinot grigio has changed all that.
I love that wine. I look forward to more.

nb

"notbob" wrote in message
. ..
On 2007-05-04, Nathalie Chiva
wrote:

There are loads of extremely good Italian white wines. Examples:
Pinot grigio......

I've begun exploring long ignored ...by me... Italian wine. I always
loved a good chianti classico, but have totally ignored Italian white
wines. A recent chance run in with pinot grigio has changed all that.
I love that wine. I look forward to more.


Pinot Grigio was the only white I found palatable, and it was very nice.



--
Posted via a free Usenet account from http://www.teranews.com

"Nathalie Chiva" wrote in message
news
On Thu, 3 May 2007 08:49:59 -0400, "cybercat"
wrote:
What? Italian white wines suck, when compared with white wines
from around the world. It's a fact. Reds are a different story. Proof
that Italian whites cannot compete internationally is as close as the
local market--anywhere in the world. How many Italian whites does
one see in any wine market, when compared with reds? I didn't pull
this out of my ass, "ravenlynne."

There are loads of extremely good Italian white wines. Examples:
Pinot grigio, Gewurztraminer, Muller Thurgau, Sylvaner, Pinot bianco,
all from Alto Adige
Chardonnay from Piemonte (Gaja makes some, amongst others, and he's a
*great* winemaker)
Petite Arvine, Blanc de la Salle et de Morgex, Vin des Glaciers, etc
from Val d'Aosta (at the Swiss border)
Tocai, Ribolla Gialla from Friuli
Frascati from near Rome (not a *great* wine, but can be very
satisfying)
Tusco bianco, Vernaccia di San Gimignano, from Tuscany
Verdicchio dei Castelli di Jesi, from Le Marche
Vermentino di Sardegna
Chardonnay from Sicily
And I'm forgetting many others....

Of course you may or may not find them in the US, but that doesn't
mean they don't exist...

Nathalie in Switzerland


Thank you for the recommendations, Nathalie. I strongly dislike Frascati and
Italian renditions of the sweet German wines such as Gewurtztraminer, and
had some particularly heinous alleged chardonnays while in Italy. I don't
recall the winemakers, and might look for Gaja, if you really think this
chardonnay compares favorable with the average California chardonnay.
I'm not familiar with several of the wines you mentioned, and will keep
my eyes open for them.



--
Posted via a free Usenet account from http://www.teranews.com

On May 3, 10:25 am, Scott wrote:
Food Snob wrote:
On May 1, 9:40 am, "jmcquown" wrote:
Pan Ohco wrote:
Hey Domino's is good if you've been drinking and nothing else is
open.
Didn't you ever hear of White Castle, or am I showing my age?
Down south, the alternative to White Castle is Krystal's. Not identical but
the idea is the same - small burgers, square buns That was the place to
go after a night on the town!

There's a town called Murfreesboro in TN that has both Krystal and
White Castle. It's the only town I've seen that has both.
Jill

--Bryan

Here in Eastern Iowa we have neither But I do have WC's recipe. One
day I'll try it out and see how close the recipe is.

You can't make a WC burger at home. You just can't. If you live in E
Iowa, I imagine you go to either STL or CHI, at least occasionally,
Right?

I won't go into all the great things for visitors to do in CHI, though
the best thing, IMO, is the innumerable mom&pop burrito joints all
over town, where you can get a steak, bean and sliced avocado burrito
for 4-5 bucks or so.
This place is in the NW suburbs, on the way into town from your
direction, and the Mexican food is top notch, though the pizza is
barely edible.
http://ylunch.com/ylunch(89)(48)(69)...mainmenu1.html

Here in STL, our world class zoo is FREE. Grant's Farm is free:
http://www.grantsfarm.com/ Parking is $8, but each adult gets two free
A-B beers in their beer garden.
The MO botanical garden: http://mobot.org/ is not too expensive.
If you come in the season (Sept.-May), our symphony is awesome, and
tickets can be had for $20 each! http://slso.org/

For WC, I would suggest 5 hamburgers and 5 cheeseburgers, all with
extra pickle. They're small. DO NOTE, that you may want to take a
double dose of Beano with your meal. http://www.beanogas.com/
Otherwise you might end up producing great volumes of noxious gasses.

Also, while in STL, don't order anything called "St. Louis Style
Pizza." It is slimy, which is not surprising since it's made with
process cheese.

--Bryan

Food Snob wrote:
On May 3, 10:25 am, Scott wrote:
Food Snob wrote:
On May 1, 9:40 am, "jmcquown" wrote:
Pan Ohco wrote:
Hey Domino's is good if you've been drinking and nothing else is
open.
Didn't you ever hear of White Castle, or am I showing my age?
Down south, the alternative to White Castle is Krystal's. Not identical but
the idea is the same - small burgers, square buns That was the place to
go after a night on the town!
There's a town called Murfreesboro in TN that has both Krystal and
White Castle. It's the only town I've seen that has both.
Jill
--Bryan
Here in Eastern Iowa we have neither But I do have WC's recipe. One
day I'll try it out and see how close the recipe is.

You can't make a WC burger at home. You just can't. If you live in E
Iowa, I imagine you go to either STL or CHI, at least occasionally,
Right?

I won't go into all the great things for visitors to do in CHI, though
the best thing, IMO, is the innumerable mom&pop burrito joints all
over town, where you can get a steak, bean and sliced avocado burrito
for 4-5 bucks or so.
This place is in the NW suburbs, on the way into town from your
direction, and the Mexican food is top notch, though the pizza is
barely edible.
http://ylunch.com/ylunch(89)(48)(69)...mainmenu1.html

Here in STL, our world class zoo is FREE. Grant's Farm is free:
http://www.grantsfarm.com/ Parking is $8, but each adult gets two free
A-B beers in their beer garden.
The MO botanical garden: http://mobot.org/ is not too expensive.
If you come in the season (Sept.-May), our symphony is awesome, and
tickets can be had for $20 each! http://slso.org/

For WC, I would suggest 5 hamburgers and 5 cheeseburgers, all with
extra pickle. They're small. DO NOTE, that you may want to take a
double dose of Beano with your meal. http://www.beanogas.com/
Otherwise you might end up producing great volumes of noxious gasses.

Also, while in STL, don't order anything called "St. Louis Style
Pizza." It is slimy, which is not surprising since it's made with
process cheese.

--Bryan

I've visited both cities before (even ate at Michael Jordon's
restaurant). I plan on going to Chicago sometime soon so I will
definitely take your advice on the above suggestions.

Steve Pope wrote:

"Victor Sack" wrote in message

Try Arneis by the likes of Bruno Giacosa, Cortese di Gavi
from the likes of Pio Cesare, Gavi from the likes of La Scolca,
Traminer from the likes of Poderi Bertelli, a Collio Tocai
from the likes of Schiopetto or Jermann (Vintage Tunina), a
Terre di Franciacorta white from the likes of Ca' del Bosco,
a Campanian Fiano di Avellino or Greco di Tufo, both by Feudi
di San Gregorio, a Sicilian Regaleali white, or Michelangelo's
favourite wine, Vernaccia di San Gimignano from the likes
of Falchini.

Or a Vermentino (a white from Sardinia), or any of the
Sicilian white wines from Donnafugata.

Agree on both counts. A small correction... you mean Vermentino di
Gallura, a very nice Sardinian wine. Vermentino is a nice, but somewhat
lesser white wine, mostly produced in Liguria, though there is at least
one superb Vermentino from Bolgheri (Tuscany), produced by Antinori.

Victor

Giusi wrote:

There is a company in, I believe Vermont?, that has bufala, not American
bison, and provides milk and cheese. I Googled for it for a
transplanted Neapolitan friend who was desperate. She is used to eating
it within hours of the making. She felt that a day old was too old, and
the shops in Baltimore couldn't sell it younger than that.

Yes, a lot of Italians feel like that, not just Neapolitans. In Milan,
mozzarella fanatics congregate at five in the morning at the via
Mecenate market, to meet the refrigerator trucks with mozzarella after
their all-night journey from Campania.

Victor

Giusi wrote:

Do you recall a Sicilian white (maybe duca something?) that must be aged
8 years minimum before selling? I bought two expensive bottles for a
wino friend and he was gobsmacked by it, but I found it really
strong-tasting and didn't care for it. The point was to bring him
something very unusual and impressive, so that worked.

Duca di Salaparuta? They produce Corvo wines, both white and red. They
are nice, but nothing really special. They also produce Duca Enrico
(red) and Valguarnera (white), both excellent. I do not think that any
of their wines are aged for longer than two years, though.

Victor

Victor Sack wrote:

Giusi wrote:

Do you recall a Sicilian white (maybe duca something?) that must be aged
8 years minimum before selling? I bought two expensive bottles for a
wino friend and he was gobsmacked by it, but I found it really
strong-tasting and didn't care for it. The point was to bring him
something very unusual and impressive, so that worked.

Duca di Salaparuta? They produce Corvo wines, both white and red. They
are nice, but nothing really special. They also produce Duca Enrico
(red) and Valguarnera (white), both excellent. I do not think that any
of their wines are aged for longer than two years, though.

They seem to be the only Sicilian producer listed in Gambero Rosso
whose name begins with "Duca".

Steve

Victor Sack wrote:

Steve Pope wrote:

Or a Vermentino (a white from Sardinia), or any of the
Sicilian white wines from Donnafugata.

Agree on both counts. A small correction... you mean Vermentino di
Gallura, a very nice Sardinian wine. Vermentino is a nice, but somewhat
lesser white wine, mostly produced in Liguria, though there is at least
one superb Vermentino from Bolgheri (Tuscany), produced by Antinori.

Thanks. Having only seen Sardinian Vermentinos, I didn't know
about the Ligurian ones.

Steve

Victor Sack wrote:
Giusi wrote:

Do you recall a Sicilian white (maybe duca something?) that must be aged
8 years minimum before selling? I bought two expensive bottles for a
wino friend and he was gobsmacked by it, but I found it really
strong-tasting and didn't care for it. The point was to bring him
something very unusual and impressive, so that worked.

Duca di Salaparuta? They produce Corvo wines, both white and red. They
are nice, but nothing really special. They also produce Duca Enrico
(red) and Valguarnera (white), both excellent. I do not think that any
of their wines are aged for longer than two years, though.

Victor

No, that is certainly not it. It may not have anything to do with duca.
The odd thing was that it could not be sold until a minimum of 8 years
aging.

--
Posted via a free Usenet account from http://www.teranews.com