General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 1,025
Default Lunch - Caprese

<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
  #2 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 3,284
Default Lunch - Caprese

In article >,
"Bob (this one)" > wrote:

> <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-bitch." -Jack Nicholson
  #3 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 70
Default Lunch - Caprese

Bob (this one) wrote:
> <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

  #4 (permalink)   Report Post  
Posted to rec.food.cooking
AC AC is offline
external usenet poster
 
Posts: 58
Default Lunch - Caprese


Bob (this one) wrote:

> <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


  #5 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 382
Default Lunch - Caprese

On Wed, 01 Feb 2006 16:14:10 -0500, "Bob (this one)" >
wrote:

><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


  #6 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 1,927
Default Lunch - Caprese

On Wed, 01 Feb 2006 16:14:10 -0500, "Bob (this one)" >
wrote:

><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
  #7 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 1,879
Default Lunch - Caprese


> 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.

gloria p
  #8 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 1,025
Default Lunch - Caprese

Puester wrote:
>
>> 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
  #9 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 1,025
Default Lunch - Caprese

modom wrote:
> On Wed, 01 Feb 2006 16:14:10 -0500, "Bob (this one)" >
> wrote:
>
>
>><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
  #10 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 1,025
Default Lunch - Caprese

Tara wrote:
> On Wed, 01 Feb 2006 16:14:10 -0500, "Bob (this one)" >
> wrote:
>
>><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


  #11 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 1,734
Default Lunch - Caprese


"Bob (this one)" > wrote

> 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


  #12 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 1,916
Default Lunch - Caprese


"Bob (this one)" > ha scritto nel messaggio
...
> <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


  #13 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 2,313
Default Lunch - Caprese


"Pandora" > wrote in message
...
>
> "Bob (this one)" > ha scritto nel messaggio
> ...
>> <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


  #14 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 70
Default Lunch - Caprese

> No balsamic, Pandora?
> Thanks,
> Dee Dee


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

Kev

Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Caprese Michael Nielsen[_4_] General Cooking 36 29-10-2010 05:00 PM
Lunch - Caprese Paul M. Cook General Cooking 38 17-07-2009 05:56 PM
Caprese Salad [email protected] Recipes 0 31-03-2009 11:47 PM


All times are GMT +1. The time now is 10:12 PM.

Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright 2004-2024 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"