Simple Dinner

GWguy

GWguy

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Sometimes a very simple dinner is the best.

Sliced Kumato tomatoes, fresh mozzarella and Scamorza cheese, white balsamic vinegar, EVOO, oregano and a touch of salt.

I'm thinking desert is Brusters.... :yum:
 
Lilypad

Lilypad

Well-Known Member
Mater sammich, white corn & sweet tea :drool: for me; fresh out of Scamorza cheese, white balsamic vinegar, and EVOO.
 
Vince

Vince

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I don't have fancy Kumato tomatoes. I have to use plain old Beefmasters. Love to put soy sauce on my Romas with a little Feta cheese thrown in and stick them in the frig.
 
GWguy

GWguy

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Vince said:
I don't have fancy Kumato tomatoes. I have to use plain old Beefmasters. Love to put soy sauce on my Romas with a little Feta cheese thrown in and stick them in the frig.
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I'd much prefer the beefeater/beefsteak, but haven't gotten any decent ones yet, and will not buy them from the grocery. If I can get my butt out of bed early enough, I'll go the Farmer's Market tomorrow.

Sliced red-ripe beefsteak with some mayo on the side. :yum:
 
Vince

Vince

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GWguy said:
I'd much prefer the beefeater/beefsteak, but haven't gotten any decent ones yet, and will not buy them from the grocery. If I can get my butt out of bed early enough, I'll go the Farmer's Market tomorrow.

Sliced red-ripe beefsteak with some mayo on the side. :yum:
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I do it that way also. No bread. Low carbs. :banghead: Or I'll slice em thick, top with mozarella cheese and rosemary, put them under the broiler or on the grill and ...:yum:
 
GWguy

GWguy

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BadGirl said:
What does scamorza cheese taste like? I've never had it.
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Looks like aged mozzarella, but firmer. Has a 'nuttier' flavor, kind of a very mild provolone flavor with a hint of Ementaller swiss. At least to me that's how it tastes.

Made a french bread pizza with some last night, good substitute for aged mozzarella.

In Giant, it's in the refrigerated display with the the fresh mozzarella near the deli counter.
 
Vince

Vince

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GWguy said:
Looks like aged mozzarella, but firmer. Has a 'nuttier' flavor, kind of a very mild provolone flavor with a hint of Ementaller swiss. At least to me that's how it tastes.

Made a french bread pizza with some last night, good substitute for aged mozzarella.

In Giant, it's in the refrigerated display with the the fresh mozzarella near the deli counter.
Click to expand...
Italian pronunciation with the "a" almost silent. At least that's the way my folks pronounced it. I think they used scamorza to describe mozarella too. My brother in Pa. still goes to this place where they make cheese. He gets fresh mozarella, provolone, etc. :yum: We can sit around and make a meal on that stuff along with some red wine.
 
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