A properly made pizza with a thin base and decent tomato sauce if you want the southern version or not if you want to go northern Italian, can be very simple, very tasty and very nutritious. The horrors start in takeaways, chain restaurants and the USA where they can't help but make thing bigger and fatter and fattier and processed to death.
I have never seen the point of mozzarella - cow, buffalo, organic or not. It's just tasteless and rubbery to me.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
I know the theory @Dovefromabove but it still baffles me. We spent years going to Italy for hols in self-catering apartments and I always explored the local markets and shops for good local ingredients. Tried all sorts but never found a mozzarella worth the candle, or lira or euro.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
I think mozzarella is used for texture rather than taste, it goes stringy when cooked which I believe is the desired effect? Not much flavour to it though I always add a bit of some other cheese.
Mozzarella di Bufala, first home-grown tomatoes, fresh basil, a drizzle of olive oil, a sprinkle of salt and freshly ground pepper. That's summer heaven.
In the 70s I knew a woman who, asa child, was in an internment camp with her mother after the Japanese over-ran Singapore ... like Tenko ... only worse.
One day she was in my kitchen when I was cooking and I dropped some food on the floor ... she grabbed it and stuffed it into her mouth then ran to a corner of the room, turned her back to me and chewed and swallowed and then turned back to me with tears running down her cheeks.
She said that she’d been able to conquer the need to grab food at the table, but still had no choice but to grab food that fell on the floor. She’d had hypnotherapy and other help but couldn’t overcome the compulsion ... it was so ingrained. 😢
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I think I may have cheese blindness. I love a good mature Cheddar or Old Gouda or old Bruges and I love Parmesan for cooking and goat's cheese both raw and cooked and even a Camembert lightly baked with walnuts and Amaretto for a party nibble but I can't cope with blue cheese anymore or the ones that walk out of the fridge on their own when ripe. I have to leave the room when OH gets out his Chaource.
The range of cheeses available here is far more limited than it was in Belgium but I have been working my way thru cheeses like Comté, Emmenthal, Gruyère, Cantal but they don't measure up to a good Cheddar and they don't seem to have any that crumble like Lancashire or Wenleydale.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Posts
I have never seen the point of mozzarella - cow, buffalo, organic or not. It's just tasteless and rubbery to me.
https://www.waitrose.com/ecom/products/garofalo-mozzarella-di-bufala/015928-7620-7621
😋
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I think I may have cheese blindness. I love a good mature Cheddar or Old Gouda or old Bruges and I love Parmesan for cooking and goat's cheese both raw and cooked and even a Camembert lightly baked with walnuts and Amaretto for a party nibble but I can't cope with blue cheese anymore or the ones that walk out of the fridge on their own when ripe. I have to leave the room when OH gets out his Chaource.
The range of cheeses available here is far more limited than it was in Belgium but I have been working my way thru cheeses like Comté, Emmenthal, Gruyère, Cantal but they don't measure up to a good Cheddar and they don't seem to have any that crumble like Lancashire or Wenleydale.