Blair P. Houghton wrote:
Giusi wrote:
No, just buy a chunk of Parmigiano Reggiano, use a blade to break flakes
off, add a drop of balsamico and eat.

This gives me the perverse idea to try P-R with grape jelly...

--Blair

I haven't gone that far but it is quite nice to make special marmalades
and preserves specifically for serving with pecorino. I make a peach
and chili one that I serve with balsamico and a conserve of figs and
lemons as well. My friends often make pumpkin jam for this purpose.
It's a whole separate course in the meal and often precedes the
pasta/risotto/soup course, whereas I always think dessert for the same
stuff.

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

Edwin Pawlowski wrote:

"Blair P. Houghton" wrote in message
om...
Giusi wrote:
No, just buy a chunk of Parmigiano Reggiano, use a blade to break flakes
off, add a drop of balsamico and eat.

This gives me the perverse idea to try P-R with grape jelly...

Don't laugh, I did try it with Chianti jelly. Pretty good, actually. I
bought a jar at a winery store in Chianti.

Champagne jelly is easy to find. I bet it works with
lots of cheeses.

--Blair

Victor Sack wrote:

In Modena it should cost between 60 and 90 euros, based on the
producer.

Is the price based on the name only, or does the quality differ
accordingly, given the same age? Which producers are particularly
well regarded?

Usually it's the age range which dictates the price. I don't know the names
used in Modena but in Reggio EMilia the same 3 age ranges are named Aragosta
(), Silver and Gold, and they cost around 30, 60 and 90 euros with minimal
variations between different producers. In Modena there's more variability
in prices, so a top level (25+ years) aceto balsamico tradizionale can cost
between 60 and 90.
--
Vilco
Think pink, drink rose'

Vilco wrote:

Aragosta ()

lobster
--
Vilco
Think pink, drink rose'

Steve Wertz wrote:
Not trying to hijack the thread, but they have complete
downloadable/printable cookbook. "Creative Cooking the CostCo
Way."

Just FYI. I just noticed it as I was following your link.

http://www.costco.com/Browse/Productgroup.aspx?Prodid=11104024&whse=BC&Ne=40000 00&eCat=BC|50129|56451|56460|56496&N=4017469&Mo=21 &pos=6&No=4&Nr=P_CatalogName:BC&cat=56496&Ns=P_Pri ce|1||P_SignDesc1&lang=en-US&Sp=C&ec=BC-EC10601-Cat50129&topnav=

I'm gonna try the lamb kabobs - page 88.

-sw

They were giving away copies of that one weekend when we happened to
stop by. Have yet to make a single thing out of it. Just not where I
think to look when I want a recipe.

On Jul 2, 10:03 pm, zipporah wrote:
Steve Wertz wrote:
Not trying to hijack the thread, but they have complete
downloadable/printable cookbook. "Creative Cooking the CostCo
Way."

Just FYI. I just noticed it as I was following your link.

http://www.costco.com/Browse/Productgroup.aspx?Prodid=11104024&whse=B...50129|5 6451|56460|56496&N=4017469&Mo=21&pos=6&No=4&Nr=P_C atalogName:BC&cat=*56496&Ns=P_Price|1||P_SignDesc1 &lang=en-US&Sp=C&ec=BC-EC10601-Cat50129&topn*av=

I'm gonna try the lamb kabobs - page 88.

-sw

They were giving away copies of that one weekend when we happened to
stop by. Have yet to make a single thing out of it. Just not where I
think to look when I want a recipe.

They were giving away copies of the other book that they have
published one weekend; not this one. Glad it's online. I'd like to
have the choice when I buy books to spend a couple of extra dollars
and get a CD of the book. I'm tired of scanning or photographing
pictures or writing out recipes from a book.

And I don't like to cook with a cookbook open --

Dee Dee