So, what's cooking tomorrow?

Trust me, whatever it says it is, its not the real thing. I've eaten it many times in Italy and the only place the "real" buffalo comes from is southern Italy and it is difficult to even get in the north of Italy. It might be Buffalo, but not of any quality the Italians would eat, I've not found any here thats as good anyway.
 
Supraphil said:
Trust me, whatever it says it is, its not the real thing. I've eaten it many times in Italy and the only place the "real" buffalo comes from is southern Italy and it is difficult to even get in the north of Italy. It might be Buffalo, but not of any quality the Italians would eat, I've not found any here thats as good anyway.
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So you just said a pack of nonsense then. The only criteria for buffalo mozzarella is that it's made by buffalo (clue is in the name) milk, though some areas have protected name status.

What I posted *is* buffalo mozzarella, it doesn't matter if you don't think it's as tasty as one you had in a tiny Italian commune, it is what it is and you can't dispute that.
 
Spie said:
Tignanello is my favourite Italian wine. I haven't tried the 2005 yet. Usually I prefer the 2007, which is exceptional. We'll see.
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Not tried Tignanello before, what is it like? Never drank much Italian wine until recently (been working there all this year) I find Barbarello is usally good in most restaurants, not seen it here yet though?
 
Ahleckz said:
So you just said a pack of nonsense then. The only criteria for buffalo mozzarella is that it's made by buffalo (clue is in the name) milk, though some areas have protected name status.

What I posted *is* buffalo mozzarella, it doesn't matter if you don't think it's as tasty as one you had in a tiny Italian commune, it is what it is and you can't dispute that.
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I can only quote what I was told in Italy, they are quite snobby about their mozzarella and they say that many are called it, but few are the real deal, I've tried different ones and the real deal, and there was a huge difference. The ones in UK are nothing like it. Shame really, its not far away.
 
Spie said:
No it's not. You are right in saying Aceto Balsamico is the real deal, but "Crema di ..." is superb with mozzarella and tomatoes, and is served in many good Italian restaurants now.
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Agreed, its one of my favourite starters! make it all the time. Looking forward to tomorrow because I'm making it with some balsamico I brought back rather than the stuff I got in UK. Either way, top nosh :)
 
Just put a huuuuge bit of brisket in the oven. 30 mins high temp to crisp, now down to 140c, covered with foil and a glass of wine for at least 5 hours.

Will be good ;)

*edit* And Spie, sounds great. Almost sounds like a Caprese salad you got going on there. I like to pep mine a little with some home-made pesto. Le yum. Enjoy.
 
Would have been a sunday roast but my parents are out on the canal boat till late tonight, so depends whats in the freezer, probably chicken and waffles
 
Not sure yet. I fancy a half a chicken roasted on a bed of veg with gravy and stuffing, but we've got loads of other stuff in that we need to use up. My mum, bless her, brought me up some quail eggs from her local farm shop. A box I could have coped with, but 24 is becoming a mission. Once you've exhausted the soft boiled quail eggs on toast, quail eggs with asparagus, quail egg scotch eggs... then what do you do with the other 12? :eek:

So yeah, not too sure. Got a LOT of veg in from the market visit yesterday. Got around 12 sizeable aubergines (4 for £1) and 20+ red and yellow peppers (around 9 for £1) and a similar number of limes plus a couple of squashes. Might end up being mediterranean flavours tonight, roasted up with lots of garlic and chilli :D
 
Beef bourguignon, herb dumplins and possibly a nice bottle of red, though given that there will already be an entire bottle in the bourguignon, I may skip it :p
 
I'm going to attempt to cook a Victoria sponge as it's my mums birthday, I have never cooked a cake before and I rarely cook so it's going to be fun!
 
I've just finished the first stage of my christmas cake (thread coming :D!), and this afternoon I'm cooking a roast dinner for friends.
 
Roast chicken and veg cooked by my lady. It has dawned on me that I have not had a good roast dinner for ages, so very much looking forwards to it.

Chicken will be rubbed in lemon and salt for half an hour before roasting. Just adds some depth. Will be accompanied with roast potato's (pre-boiled), roast onions, roast carrots and possibly something steamed on the side. With proper gravy as well.
 
Menu in the op sounds great. Simple starter with great flavour. I'll be having leftovers from last night's bonfire festivities- can choose from baked potatoes, chilli, some chicken curry or quite a lot of oven baked salmon that we had left. Decisions, decisions...
 
As I am stuck at work all day. I'm looking forwards to Lamb Shank with Carrot and Swede Mash, roast potatoes, broccoli, garden peas and gravy tonight :)

No mint sauce as that stuff is just horrible
 
What is the difference between buffalo and normal mozzorella? Other than the type of milk used.

To answer the original question I have four braising steaks in the fridge and plenty of root veg so I'll be making a massive stew later on to last me a couple of days. :)
 
Steak, ale and Stilton pie with veg, potatoes and gravy.

Steak is marinading in the fridge as we speak. Tempted to do a write up of the recipe actually if people are interested.....
 
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