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Sep. 27th, 2003 04:21 pmI went to Whole Foods to buy a small sample of fresh-ground peanut butter.
I came back with about 30 pounds of groceries, including a jar of tomato sauce and a six-pack of pumpkin ale.
I bought three kinds of cheese: Mozzarella, Parmegiano Reggiano, and Campo Montalban, the latter of which is made from cow, goat, AND sheep milk, and I'm going to use it in quesadillas.
Parmegiano Reggiano was recommended to me by a fellow shopper whom I asked what might be good for pizza. And she told me that I could just use plain mozarella, and all I needed to do was sprinkle a teeny bit of this stuff on top and it would bring out all the flavors in everything. So I got home all eager to try it out but it turns out I'm out of Boboli pizza shells. Oh well. I remember hearing about Reggiano somewhere, or some other incredibly impressive variation of parmeson. But the variation I heard of was only widely available in Italy, and even in New York City you had to really know where to look to find any at all. Sounds like the kind of thing I'm not likely to find just by accident in Tempe.
I also got three varieties of bulk pasta -- a few scoops of Szechuan Spirals, some rainbow-colored spirals of another kind, and some elbow macaroni made entirely from corn. I wonder what's wrong with regular pasta made from durham wheat? But I'll try it anyway, and a box or Organic 365 mac-and-cheese for when I'm lazy.
I came back with about 30 pounds of groceries, including a jar of tomato sauce and a six-pack of pumpkin ale.
I bought three kinds of cheese: Mozzarella, Parmegiano Reggiano, and Campo Montalban, the latter of which is made from cow, goat, AND sheep milk, and I'm going to use it in quesadillas.
Parmegiano Reggiano was recommended to me by a fellow shopper whom I asked what might be good for pizza. And she told me that I could just use plain mozarella, and all I needed to do was sprinkle a teeny bit of this stuff on top and it would bring out all the flavors in everything. So I got home all eager to try it out but it turns out I'm out of Boboli pizza shells. Oh well. I remember hearing about Reggiano somewhere, or some other incredibly impressive variation of parmeson. But the variation I heard of was only widely available in Italy, and even in New York City you had to really know where to look to find any at all. Sounds like the kind of thing I'm not likely to find just by accident in Tempe.
I also got three varieties of bulk pasta -- a few scoops of Szechuan Spirals, some rainbow-colored spirals of another kind, and some elbow macaroni made entirely from corn. I wonder what's wrong with regular pasta made from durham wheat? But I'll try it anyway, and a box or Organic 365 mac-and-cheese for when I'm lazy.
