Comments on: Assorted Bruschetta or MM’s “Leftover” Toasts… :)

By: rita

rita — Wed, 18 Jan 2012 20:20:03 +0000

i love making bruschetta. it’s a good way of using left-over bread, meat and other food you may have. a good excuse of not cooking dinner, as well. simply add some cheese, fruits and other antipasti to go with it… open up a bottle of barolo or amarone… you’re good to go! dinner is served ;)

By: Ray

Ray — Tue, 17 Jan 2012 12:44:59 +0000

I will DEFINITELY suggest these ideas here at home. The surplus of food after the holidays is just mind boggling! There is a surplus of wine and booze, too, but those never really last here anyway :P

By: Part Time Homemaker

Part Time Homemaker — Mon, 16 Jan 2012 13:53:01 +0000

Just an update seems they have L’Artizan in Rockwell too beside the supermarket. :) Hooray for sourdough and baguettes anytime. Hehe.

By: Part Time Homemaker

Part Time Homemaker — Sun, 15 Jan 2012 15:26:19 +0000

Looks yummy MM. Good thing I found L’Artizan again in their stall near Rustan’s Supermarket in Makati, I used to stop by Mickey’s Deli just to get their sourdough but then it closed. Do you get your tomatoes from any particular place? I find a lot of our local tomatoes aren’t as tasty as I would like.

By: TF

TF — Sat, 14 Jan 2012 20:19:59 +0000

Thanks for the tip MM, will try L’Artizan indeed!

By: betty q.

betty q. — Sat, 14 Jan 2012 00:01:31 +0000

My, you are a brave soul, Gejo!

By: Gej

Gej — Fri, 13 Jan 2012 23:03:31 +0000

Thank you betty q! Now to buy cacha…

I just recently threw away a little mozarella from the ref that already developed the blue grey veins that can be seen in blue cheese. MM must have been amused (or appalled) when I asked whether they were still edible – ha ha! MM of course said no.

As for the freshly dug carrots – maybe they have beneficial micro-organisms as well – ha! I routinely pick leaves from the farm and eat without even washing them, and have eaten freshly dug and rinsed carrots as well (maybe I was taking chances).

By: marissewalangkaparis

marissewalangkaparis — Fri, 13 Jan 2012 21:30:34 +0000

my children always love bruschetta…just tomatoes,basil leaves,olive oil,salt and a hint of onions…yummm…so easy to make…quick too…

By: betty q.

betty q. — Fri, 13 Jan 2012 17:52:36 +0000

Gejo…something to keep in mind is that the bacteria DOES NOT thrive in an acid environment! Salad dressings generally has acid added in various forms….vinegars, lemon juice and such! Also for it to thrive, it has to have the right conditions. When you make salad dressings, you put it in a blender or whisk it thereby incorporating air into the mixture. I do not claim to be a microbiologist …but I still remember certain aspects of microbiology I took in school! As with anything that is not processed, then it should be refrigerated and but has a shorter shelf life. You can still sell your salad dressings provided you put them in a sterile jar, and keep it refrigerated and stamp a BEST BEFORE DATE! But once you receive your toy, you can process anything in it…it is the same brand as what MM has!…bacon-green tomato chutney, spicy smoked tinapa chutney, etc. This is what is on my to-do list this winter!

Garlic …the ones you generally buy has been cured for a few months and has been exposed to air. Which makes me wonder now…I have seen people in the garden just rinse, clean with their hands freshly dug carrots and eat them?!? But then again, maybe the carrots meet their fate when combined with the gastric juices and the bacteria is skadoosh!

I have never frozen feta before for it gets consumed within 8 hours! Howver, it can be frozen. Maybe wrap in cacha so the moisture will be caught by the cacha and will not get freezer burn? Then put tin zip plock or air tight container. It might turn more crumbly but you will crumble it anyway when you add them to salads and other goodies!

By: Gej

Gej — Fri, 13 Jan 2012 06:39:43 +0000

Thanks betty q for the valuable information. So basic it seems, but I did not know. That’s why I have always been hesitant to consider selling salad dressings, marinated cheese, infused oils, etc. Like you Papa Ethan, I did not think raw garlic posed any bacteria risk.

I buy a fairly large block of feta cheese , which I don’t think the family can finish in 2 – 3 weeks. Is there any other way of prolonging the life of the feta I don’t include in the first batch I marinate? Can feta be stored in the freezer (like I do with mozarella)?