bufala boner
this little guy cost ten fucking dollars. worth it, it totally blows bocconcini away.
we found two containers last week for 50% off and now we are ruined for it. this was not on sale. sigh.
make your salad however you want. last nite i used arugula, cucumbers, mushrooms, nice olive oil and prosciutto. normally you pair bufala with simply basil and tomato and balsamic.
use your best balsamic if you got it.
i like to delay the cheese part to the very end, i feel like it’s going to be hoovered before i can get my i am going to be eating something insanely delicious face on.
here we go.
i’m going to poke around for a how it’s made video, it’s like magic. so so soft inside it just tears apart so nicely.
if you’ve never had it before then i completely understand how boring it looks to you. no different than feta in pictures when it’s all tore up, or bocc. trust me though once you have it…
epitome of fresh tasting, it just dissolves in your mouth.
ha that bowl of wheat tostitos has been on the counter all week (so classy) i’m gonna throw some to the squirrel.
balsamic time. i don’t like to go crazy with it i don’t like it to overpower the bufala, not fil though he goes to town with balsamic.
yeah salads are pretty boring blog material sorry i’ll come up with some shit talk in a few.
May 1st, 2009 at 1:05 pm
Never apologize for your salad days.
May 1st, 2009 at 1:06 pm
No, it’s not that boring to ME. I have to learn how the stylish and hip live. I call FaceBook the Chronicles of People Having More Fun Than Me, isn’t that sad? My diet has become bland although sometimes I’ll go up to the new Woo Restaurant which is on the same level as the AMC cinemas at Yonge & Dundas and pig out on their buffet $22.95 dinner. But not for the hip people: they told me they stop refreshing their food at 9:30 p.m.
They put veggie sushi in tempura batter and fry it…mmm mmm.
I like how you’re not down with the vegetarian shit and stick some obvious dead mammal flesh in the salad. Nice going!
May 1st, 2009 at 1:08 pm
pierre you’re awesome (and you blog now!) lets croon again soon.
ok red-handed i won’t.
May 1st, 2009 at 4:48 pm
A boring salad wouldn’t have cheese in it!!
May 1st, 2009 at 5:19 pm
I know Terroni can be trying at times however I Highly recommend their appetizer platter with the Buffalo Cheese…next time I’m in T.O. I’d be happy to take you and Phil there.
That cheese is deeply ingrained in my psyche…I’ve even dreamed about it it is that good. After a few experiences of the Buffalo Cheese at Terroni I started to find sources in Toronto for it. At different times of year different cheese shops have various kinds (and prices).
Ciao,
Jason Michael
May 1st, 2009 at 5:23 pm
so I write “Buffalo Cheese” instead of Buffalo Mozzarella…I’ll remedy that in the future:
Production Stages
“The richness of buffalo milk makes it highly suitable for processing [and] [t]o produce 1 kg of cheese, a cheese maker requires 8 kg of cow’s milk but only 5 kg of buffalo milk. To produce 1 kg of butter requires 14 kg of cow’s milk but only 10 kg of buffalo milk. Because of these high yields, processors appreciate the value of buffalo milk.”.[8]
The steps required to produce buffalo mozzarella are the following:[23][24]
Milk storage (raw buffalo milk stored in big steel containers).
Milk heating (thermic treatment to the liquid, then poured into a cream separator).
Curdling (by induction of natural whey).
Curd maturation (the curd lies in tubs in order to reduce the acidification processes and reach a pH value of about 4.95).
Spinning (hot water is poured out on the curd in order to soften it, obtaining pasta filata).
Shaping (with special rotating shaper machines).
Cooling (by immersion in cold water).
Pickling (by immersion in pickling tubs containing the original whey).
Packaging (in special films cut as bags or in small basins and plastic).
May 1st, 2009 at 6:27 pm
That looks like the greatest salad of my life and I haven’t even tasted it.
May 1st, 2009 at 7:35 pm
What’s the last picture of anyway? The taste of the salad transports Raymi to a special nether-world where there is nothing but her taste-buds exploding with pleasure, all else being dark?
May 2nd, 2009 at 10:16 am
good one pierre
May 2nd, 2009 at 10:30 am
please come over and make me that salad.
May 2nd, 2009 at 11:01 am
deal. owe you one anyway after the delish w/ dill and feta salad you made us.
May 2nd, 2009 at 6:21 pm
score!
May 4th, 2009 at 4:04 am
so I’m going to be paying $10 for bufala mozzarella when I’m back in canada? I weep. That one looks way better than the one I used on pizza last night; mine was way more watery than normal. Great looking salad, by the way.
May 5th, 2009 at 3:47 am
Oh my good Lord that looks delicious. I have never before craved salad at 4:46 AM.