Cooking & Baking

bucolic_frolic

(54,926 posts)

7. Thanks for the pointers to Move My Cheese!

Mon May 25, 2020, 08:19 AM

May 2020

30 years and I'm still experimenting!

Maybe the taste buds don't react the way they did back then, or the olive oil ain't what it used to be, or it's a subtlety of tomato sauce. My sauces are on the salty side, and it's possible way back when it was a bland subset of ingredients with just a hint of sugar. Subtracting spices and salt can lead to cheese that emerges rather than being smothered.

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Pizza Cheese Combos and Choices [View all] bucolic_frolic May 2020 OP

Based on what I've seen on YouTube and no real-world experience making pizza in NYC... RockRaven May 2020 #1

Will give it a go. "The" flavor never did hit the palate first. bucolic_frolic May 2020 #4

This is a bit too close to some reviews from my job interviews The Polack MSgt May 2020 #2

It's an interesting idea because Provolone was always in a mix of others, not bucolic_frolic May 2020 #5

Heh. The Polack MSgt May 2020 #9

Have you gone full obsessive and tried Kali May 2020 #3

Now THIS is an original idea bucolic_frolic May 2020 #6

if I'm not mistaken Kali May 2020 #8

Thanks for the pointers to Move My Cheese! bucolic_frolic May 2020 #7

As a native of the "pizza corridor" (NYC to New Haven Ct) flotsam May 2020 #10

That's a new one on me bucolic_frolic May 2020 #11

I expect it would be VERY pricy flotsam May 2020 #12

Try Velveeta trof May 2020 #13

Fresh Mozzarella and parmesan dem in texas May 2020 #14

My first ever job was washing dishes in an Italian kitchen Saviolo May 2020 #15