Comments on: Burrata & Baby Arugula

By: Nilo

Nilo — Mon, 11 Jul 2011 09:13:22 +0000

Anyone interested in Burrata , can txt or call me 09154934039. Leandro’s Artisanal Buffalo Cheese maker of Buffalo Mozzarella , Burrata .

By: Junb

Junb — Tue, 16 Nov 2010 04:43:57 +0000

Wood fire oven baked thin crust pizza will be good for those burrata then once cooked top it with parma ham and arragula then sprinkle with truffle infuse olive oil

By: don marin

don marin — Tue, 16 Nov 2010 02:12:54 +0000

i noticed that baby arugula has mild taste, good for salads only. i tried using it in my arugula & basil lasagna,didnt give much punch. maybe i shouldnt have blanched it. but in pizzas, isnt better to use to local big ones? generates a better taste combined with parma ham.

By: crabbychef

crabbychef — Mon, 08 Nov 2010 23:52:22 +0000

Mygad, MM. Cheese inside cheese. After that you can just crawl up and go to sleep in your own little corner and not care about waking up. This is stuff of last suppers. :) Speaking of which, knowing you have been where you have been, would this be on your last supper table, MM? Just curious. :P

By: nikita

nikita — Fri, 05 Nov 2010 01:13:18 +0000

i love burrata :) the restaurant i used to work at had a supplier that made it right in her own home and she would customize them for us by adding honey, lavender and chili to the center cheese. When in season we would also have one with figs made. *heaven* Served with a tossed salad and crostini.

By: Marketman

Marketman — Tue, 02 Nov 2010 21:47:06 +0000

ENYA, yes the arugula is local, sorry, forgot to mention that. basic Neessity has a packaging plant on the Silang road up to Tagaytay. You can sometimes stop there and buy whatever they have in at that time.

By: brownedgnat

brownedgnat — Tue, 02 Nov 2010 21:28:50 +0000

Yummy goodness. I grill or toast some artisan bread, rub both sides with fresh garlic, top it with sliced tomatoes and basil, some sea salt and a chunk of mozzarella di bufala.

By: mokongbugoy

mokongbugoy — Tue, 02 Nov 2010 16:58:43 +0000

MM, when you finally are at liberty to mention the source, do let us know, will you? :-) that picture is just absolutely beautiful! i wonder if we can produce it here, with our good ol’ kalabaws.

By: marilen

marilen — Tue, 02 Nov 2010 15:39:54 +0000

Thank you always for bringing the new and the traditional (of other cultures) Always good to learn from you and the readers of this blog.

By: ENYA

ENYA — Tue, 02 Nov 2010 14:09:00 +0000

Basic Necessity Salad Time is a local company. Their salad greens are hydrophonically farmed. Here’s a link to a feature= https://spillsandspiels.com/2010/07/11/a-good-harvest/