[Sca-cooks] Couple of quick questions for the list....
selene at earthlink.net
Sun Oct 5 18:33:04 PDT 2008
So who won? Why this is on topic: I'm entering the West's siege
cookery contest at GWW next week and am doing market research on the
> Hi, i'm just back from October Crown, so i'm getting in a little late.
> Maire wrote:
>> 1. I'm trying to track down a particular kind of cheese I had in
>> this astonishing salad in Santa Monica this past summer. I suspect,
>> but have not verified, that they may have been using a really fresh
>> buffalo mozarella. It had a fresh taste, was fairly pale, and had a
>> texture unlike any cheese I've ever eaten--a bit like a cow's milk
>> mozarella, but somehow creamier? like a cross between a mozarella and
>> a cream cheese? Definitely not chewy or crumbly....It was served as
>> part of a caprese salad, made with heirloom tomatoes, organic evoo,
>> and baby arugula....mmm......
> Sounds like a recently fashionable cheese call Burata, which one
> website described as "like a mozzarella truffle" - the outer layer is
> a fresh mozzarella, the inside is a mozzarella cream.
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