What's for dinner?
Jun 10, 2020 | 1:26 pm
#1396
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Jun 10, 2020 | 1:34 pm
#1397
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I assume you drain and towel dry the fresh mozzarella? I only rarely use it for pizza, and don't have an issue if I dry it first. But I completely agree that the different types of mozzarella are good for different things. Like you, I wouldn't use the fresh on stuffed peppers. I most often buy the standard grocery store pre-shredded stuff, usually the whole milk, and it works well for most of what I like to cook. I prefer it on pizza to the fresh stuff, because I like that gooey, stringy, mess!
By the way, both dishes you described sound fantastic. We do fish or shrimp tacos a couple times a month, and experiment with different slaws. Sometimes just a little lime juice mayo on the cabbage & red onion slaw is perfect.
By the way, both dishes you described sound fantastic. We do fish or shrimp tacos a couple times a month, and experiment with different slaws. Sometimes just a little lime juice mayo on the cabbage & red onion slaw is perfect.
And thank you for the nice comment. Shrimp tacos are great. Our supermarket recently started stocking "street taco" size tortillas, both flour and corn. They are the perfect size. And simple toppings are best.
Jun 10, 2020 | 2:35 pm
#1398
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Jun 10, 2020 | 2:57 pm
#1399
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). I agree the "street" size are perfect, especially for fish and shrimp. They allow me to cut fish fillets into "fish stick" size, which fit perfectly in the tortilla with the slaw.
Jun 10, 2020 | 5:58 pm
#1400
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theyre great sizes but I still use big tortillas for cheese quesadillas. I have the corn taco size for my own grilled tacos that I hope to one day cook - I want to make queso Birria tacos and fear that I’m not making it occur.
Jun 10, 2020 | 8:59 pm
#1401
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Green salad
grilled shrimp with cilantro pesto
asparagus and Gruyere tart.
grilled shrimp with cilantro pesto
asparagus and Gruyere tart.
Jun 11, 2020 | 12:58 pm
#1402
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The tart, especially, made my mouth water.
Jun 11, 2020 | 4:19 pm
#1403
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Jun 11, 2020 | 5:41 pm
#1404
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Jun 11, 2020 | 8:29 pm
#1405
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Jun 11, 2020 | 9:15 pm
#1406
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Yes, we make souffles with gruyere periodically or buy a baguette and have a ham and cheese with beurre and pretend we're in Paris. It's a great cheese.
Or PM it to special people. At least I know I'd get it then and I could send it to you.
Or PM it to special people. At least I know I'd get it then and I could send it to you.
Jun 11, 2020 | 9:48 pm
#1407
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https://www.monpetitfour.com/asparag...egHfmckAULB1zE
Trader Joe didn't have puff pastry (seasonal
) and I didn't want to run all over town so I used crescent rolls. And it was hot yesterday and I didn't want to heat my oven so I made it in the toaster oven. And because I always have to tweak, I added a little minced garlic and some lemon zest.
Trader Joe didn't have puff pastry (seasonal
) and I didn't want to run all over town so I used crescent rolls. And it was hot yesterday and I didn't want to heat my oven so I made it in the toaster oven. And because I always have to tweak, I added a little minced garlic and some lemon zest.
Jun 11, 2020 | 9:50 pm
#1408
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You are assuming I wouldn't get it.
Jun 11, 2020 | 9:56 pm
#1409
Original Poster
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Homemade pizza with delicious uncured pepperoni from Vermont's Hogback Mountain Country Store.
Jun 11, 2020 | 10:05 pm
#1410
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