GD Italians - need antipasto recommendations UPDATE PARTY, PICS, w/dinner pic! 56K NO - Page 2

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[ARCHIVED THREAD] - GD Italians - need antipasto recommendations UPDATE PARTY, PICS, w/dinner pic! 56K NO (Page 2 of 2)

Posted: 9/6/2010 4:14:20 PM EDT

[#1]

Quoted:
So what exactly do you feed that launcher? Any of the good stuff?

Everything I feed it, it spits out.

ETA I own my own page 2.

Posted: 9/6/2010 4:18:22 PM EDT

[#2]

Quoted:

Quoted:

Huh? Why didn't I see this thread before?

Not too shabby, anyway... not too shabby.

For all of it, I know you Americans are accustomed to different flavors than us - we would scream to someone puttin tomato ketchup on our pasta -

but what I liked more was your research for genuine Italian beverages.

You did even find some Sanbittèr.

You didn't find some Birra Moretti for your pleasure, didn't you?

We have a little family owned italian store (those are always the best) that stocks the pellegrino sodas along with great capicola, prosciutto, and genevetta. I've never seen the san pellegrino sodas anywhere else, though.

that's great. How do you manage fresh food shipping? Did you ever try getting your hands on Mozzarella di Bufala, or something along those lines?

I've never had mozzrella di bufala. I'm guessing mozzarella made from the milk of buffalo? My grandmother grows all of her own peppers, tomatoes, etc. so that's where all of the fresh foods come from. Other than that, the lunchmeats come from the store, along with some other italian produce that's imported. I'll have to see if I can find some of that mozzarella.

The "Mozzarella di Bufala Campana" is a DOP food. It means it's a "copyrighted" kind of mozzarella that has to stand to some rules to bear such a name.

It's namely a mozzarella only made from buffalos milk, Only in Campania ( region of southern Italy ), only in farms that will allow their cows to roam and eat freely from the ground.

Not only the animals are due for quality tests, but all of the farm: grass quality, space for the animals, how they are treated, and milk processing.

Most of those farms are very small entities, mostly family-run, this gives a basically much more "country" feeling to the mozzarella.

If anyone in your family knows the meaning of the word "ruspante", that's basically it.

What's special about that?

the flavour, consistency of the mozzarella and the fact that it's absolutely NOT a factory, mass-produced food. it's mostly home-grown.

Flavour is much more intense, consistency is superior ( it's not squishy like regular mozzarella, yet it's so.. "milky"?

(gratuitous food porn )

We have our own here in Northern Italy delivered through a "broker", a guy we knew and that makes just that:

He connects all these small farms and takes orders - based on what you ask.

Posted: 9/6/2010 4:29:08 PM EDT

[#3]

I have always liked you Ities and your food! 10/10!

Posted: 9/6/2010 4:32:44 PM EDT

[#4]

Looks like a winnar to me.

Posted: 9/6/2010 4:36:15 PM EDT

[#5]

Quoted:

Quoted:
Huh? Why didn't I see this thread before?

Not too shabby, anyway... not too shabby.

For all of it, I know you Americans are accustomed to different flavors than us - we would scream to someone puttin tomato ketchup on our pasta -
but what I liked more was your research for genuine Italian beverages.
You did even find some Sanbittèr.

You didn't find some Birra Moretti for your pleasure, didn't you?

We have a little family owned italian store (those are always the best) that stocks the pellegrino sodas along with great capicola, prosciutto, and genevetta. I've never seen the san pellegrino sodas anywhere else, though.

that's great. How do you manage fresh food shipping? Did you ever try getting your hands on Mozzarella di Bufala, or something along those lines?

I've never had mozzrella di bufala. I'm guessing mozzarella made from the milk of buffalo? My grandmother grows all of her own peppers, tomatoes, etc. so that's where all of the fresh foods come from. Other than that, the lunchmeats come from the store, along with some other italian produce that's imported. I'll have to see if I can find some of that mozzarella.

The "Mozzarella di Bufala Campana" is a DOP food. It means it's a "copyrighted" kind of mozzarella that has to stand to some rules to bear such a name.
It's namely a mozzarella only made from buffalos milk, Only in Campania ( region of southern Italy ), only in farms that will allow their cows to roam and eat freely from the ground.
Not only the animals are due for quality tests, but all of the farm: grass quality, space for the animals, how they are treated, and milk processing.

Most of those farms are very small entities, mostly family-run, this gives a basically much more "country" feeling to the mozzarella.
If anyone in your family knows the meaning of the word "ruspante", that's basically it.

What's special about that?
the flavour, consistency of the mozzarella and the fact that it's absolutely NOT a factory, mass-produced food. it's mostly home-grown.
Flavour is much more intense, consistency is superior ( it's not squishy like regular mozzarella, yet it's so.. "milky"?

http://www.ecoo.it/img/mozzarella-bufala-dop.jpg

(gratuitous food porn )

We have our own here in Northern Italy delivered through a "broker", a guy we knew and that makes just that:
He connects all these small farms and takes orders - based on what you ask.

I'll have to look out for that. I won't get my hopes up though.

Posted: 9/6/2010 4:48:56 PM EDT

[#6]

very nice

Posted: 9/6/2010 5:04:59 PM EDT

[#7]

Quoted:

Quoted:

Huh? Why didn't I see this thread before?

Not too shabby, anyway... not too shabby.

For all of it, I know you Americans are accustomed to different flavors than us - we would scream to someone puttin tomato ketchup on our pasta -

but what I liked more was your research for genuine Italian beverages.

You did even find some Sanbittèr.

You didn't find some Birra Moretti for your pleasure, didn't you?

We have a little family owned italian store (those are always the best) that stocks the pellegrino sodas along with great capicola, prosciutto, and genevetta. I've never seen the san pellegrino sodas anywhere else, though.

that's great. How do you manage fresh food shipping? Did you ever try getting your hands on Mozzarella di Bufala, or something along those lines?

I've never had mozzrella di bufala. I'm guessing mozzarella made from the milk of buffalo? My grandmother grows all of her own peppers, tomatoes, etc. so that's where all of the fresh foods come from. Other than that, the lunchmeats come from the store, along with some other italian produce that's imported. I'll have to see if I can find some of that mozzarella.

The "Mozzarella di Bufala Campana" is a DOP food. It means it's a "copyrighted" kind of mozzarella that has to stand to some rules to bear such a name.

It's namely a mozzarella only made from buffalos milk, Only in Campania ( region of southern Italy ), only in farms that will allow their cows to roam and eat freely from the ground.

Not only the animals are due for quality tests, but all of the farm: grass quality, space for the animals, how they are treated, and milk processing.

Most of those farms are very small entities, mostly family-run, this gives a basically much more "country" feeling to the mozzarella.

If anyone in your family knows the meaning of the word "ruspante", that's basically it.

What's special about that?

the flavour, consistency of the mozzarella and the fact that it's absolutely NOT a factory, mass-produced food. it's mostly home-grown.

Flavour is much more intense, consistency is superior ( it's not squishy like regular mozzarella, yet it's so.. "milky"?

http://www.ecoo.it/img/mozzarella-bufala-dop.jpg

(gratuitous food porn )

We have our own here in Northern Italy delivered through a "broker", a guy we knew and that makes just that:

He connects all these small farms and takes orders - based on what you ask.

I'll have to look out for that. I won't get my hopes up though.

Yeah. I want. Bad.

I'm guessing its not going to be easy to find here.

Posted: 9/6/2010 6:32:30 PM EDT

[#8]

ok i give this "more then a dinner pic""

12/10

only thing i really wish to have seen was a live 40mm grenade.

this thread is really beyond most of arfcom GD.
not to be a dick.......

i still love you guys

Posted: 9/6/2010 7:35:54 PM EDT

[#9]

should have maybe put and old italian rifle in the pic

or your gumar

Posted: 9/7/2010 4:07:24 AM EDT

[#10]

Quoted:

Quoted:

Huh? Why didn't I see this thread before?

Not too shabby, anyway... not too shabby.

For all of it, I know you Americans are accustomed to different flavors than us - we would scream to someone puttin tomato ketchup on our pasta -

but what I liked more was your research for genuine Italian beverages.

You did even find some Sanbittèr.

You didn't find some Birra Moretti for your pleasure, didn't you?

We have a little family owned italian store (those are always the best) that stocks the pellegrino sodas along with great capicola, prosciutto, and genevetta. I've never seen the san pellegrino sodas anywhere else, though.

that's great. How do you manage fresh food shipping? Did you ever try getting your hands on Mozzarella di Bufala, or something along those lines?

I've never had mozzrella di bufala. I'm guessing mozzarella made from the milk of buffalo? My grandmother grows all of her own peppers, tomatoes, etc. so that's where all of the fresh foods come from. Other than that, the lunchmeats come from the store, along with some other italian produce that's imported. I'll have to see if I can find some of that mozzarella.

The "Mozzarella di Bufala Campana" is a DOP food. It means it's a "copyrighted" kind of mozzarella that has to stand to some rules to bear such a name.

It's namely a mozzarella only made from buffalos milk, Only in Campania ( region of southern Italy ), only in farms that will allow their cows to roam and eat freely from the ground.

Not only the animals are due for quality tests, but all of the farm: grass quality, space for the animals, how they are treated, and milk processing.

Most of those farms are very small entities, mostly family-run, this gives a basically much more "country" feeling to the mozzarella.

If anyone in your family knows the meaning of the word "ruspante", that's basically it.

What's special about that?

the flavour, consistency of the mozzarella and the fact that it's absolutely NOT a factory, mass-produced food. it's mostly home-grown.

Flavour is much more intense, consistency is superior ( it's not squishy like regular mozzarella, yet it's so.. "milky"?

http://www.ecoo.it/img/mozzarella-bufala-dop.jpg

(gratuitous food porn )

We have our own here in Northern Italy delivered through a "broker", a guy we knew and that makes just that:

He connects all these small farms and takes orders - based on what you ask.

I'll have to look out for that. I won't get my hopes up though.

well that's fresh food. Consider that as you buy one here, it's a maximum of ten days before the product starts degrading.

If you can stock a 747 full of 'em, it may even be worth..

Posted: 9/7/2010 4:34:43 AM EDT

[#11]

Very nice!

[ARCHIVED THREAD] - GD Italians - need antipasto recommendations UPDATE PARTY, PICS, w/dinner pic! 56K NO (Page 2 of 2)

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