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Quote:

Originally Posted by gaobest (Post 32445206)

I use basic low moisture skim mozza from Albertson’s Safeway (Lucerne house brand) when making pizza. It’s great!!

I'm not judging, but I would have assumed that you were an organic dairy person.

Quote:

Originally Posted by JBord (Post 32445631)

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.

Yeah, I've done that, but I still find it is too moist. I suppose I could squeeze it harder, but then it just starts to resemble the grocery store blocks. I tend to shy away from pre-shredded cheese as it has some type of substance added to keep the cheese from clumping together. My old fashioned box grater is the perfect tool for grating cheese. That said, for mozzarella, I typically just slice the cheese.

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.

Quote:

Originally Posted by work2fly (Post 32445727)

I'm not judging, but I would have assumed that you were an organic dairy person.

Same.

Quote:

Originally Posted by PresRDC (Post 32445748)

Our supermarket recently started stocking "street taco" size tortillas, both flour and corn. They are the perfect size. And simple toppings are best.

We usually use the small corn tortillas for fish and shrimp. Flour for other...although I think we're having chicken tacos tonight on corn (my wife is cooking and I saw both in the pantry, but the corn are new :)). 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.

Quote:

Originally Posted by work2fly (Post 32445727)

I'm not judging, but I would have assumed that you were an organic dairy person.

organic dairy white cream and milk, yes. But I have to be lenient regarding ice cream, pizza cheese, and other cheeses. Plus the Fairlight brands preferred by our child and my spouse are definitely not organic.

Quote:

Originally Posted by PresRDC (Post 32445748)

... Our supermarket recently started stocking "street taco" size tortillas, both flour and corn. They are the perfect size. And simple toppings are best.

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.

Green salad
grilled shrimp with cilantro pesto
asparagus and Gruyere tart.
https://cimg4.ibsrv.net/gimg/www.fly...7fb93be6a8.jpg
https://cimg4.ibsrv.net/gimg/www.fly...4665b659ab.jpg

The tart, especially, made my mouth water.

Quote:

Originally Posted by corky (Post 32443510)

You used regular rice instead of arborio and it turned into risotto?? It got creamy?

Sushi rice is an acceptable substitute for arborio and I had lots available. It had enough creaminess to consider it more risotto than regular rice.https://www.thespruceeats.com/arbori...titute-1665830

Quote:

Originally Posted by ILuvParis (Post 32448738)

The tart, especially, made my mouth water.

It was heavenly...I had forgotten how much I like gruyere.

Quote:

Originally Posted by ILuvParis (Post 32448738)

The tart, especially, made my mouth water.

Same. I think corky should post the recipe.

Quote:

Originally Posted by corky (Post 32449372)

It was heavenly...I had forgotten how much I like gruyere.

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.

Quote:

Originally Posted by kipper (Post 32449624)

Same. I think corky should post the recipe.

Or PM it to special people. At least I know I'd get it then and I could send it to you. :D

https://www.monpetitfour.com/asparag...egHfmckAULB1zE

Trader Joe didn't have puff pastry (seasonal :rolleyes:) 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.

Quote:

Originally Posted by ILuvParis (Post 32449694)

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. :D

:D You are assuming I wouldn't get it.

Homemade pizza with delicious uncured pepperoni from Vermont's Hogback Mountain Country Store.

Quote:

Originally Posted by kipper (Post 32449731)

:D You are assuming I wouldn't get it.

The PM or my little joke? ;)