Author Topic: Looking for a provolone recommendation for a blend.  (Read 143 times)

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Offline jvp123

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Looking for a provolone recommendation for a blend.
« on: July 17, 2014, 09:32:39 PM »
I've seen many mentions of blending mozzarella and provolone for NY pies.  I've got my mozzarella dialed in, but wondering what type or brand of provolone to try.  Basic provolone or the sharp kind?  Shredded off a block or sliced at the deli?  There seems to be several options and I'm sure some of you have had great success with certain types/brands.

Thanks in advance!
Jeff




Online Chicago Bob

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Re: Looking for a provolone recommendation for a blend.
« Reply #1 on: July 17, 2014, 11:55:40 PM »
cheddah is bettah.   ;)
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Offline scott123

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Re: Looking for a provolone recommendation for a blend.
« Reply #2 on: July 18, 2014, 12:07:43 AM »
cheddah is bettah.   ;)

If, by 'bettah' you mean that cheddar is a tragically misguided attempt to make up for the shortcomings of inferior, flavor deprived mozzarella, then, yes, cheddah is bettah.

Jeff, fwiw, provolone is equally misguided, imo.  For NY.

Online Chicago Bob

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Re: Looking for a provolone recommendation for a blend.
« Reply #3 on: July 18, 2014, 12:16:42 AM »
If, by 'bettah' you mean that cheddar is a tragically misguided attempt to make up for the shortcomings of inferior, flavor deprived mozzarella, then, yes, cheddah is bettah.

Jeff, fwiw, provolone is equally misguided, imo.  For NY.
thank you for reinforcing my statement....we sorta becoming a dynamic duo here scotty.   :o
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Offline jvp123

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Re: Looking for a provolone recommendation for a blend.
« Reply #4 on: July 18, 2014, 01:07:06 AM »
Thanks dynamic duo!   :pizza:

Offline drmatt357

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Re: Looking for a provolone recommendation for a blend.
« Reply #5 on: July 18, 2014, 01:15:28 AM »
I don't know what is right if any for NY but I know I tried some of the 60 day Galbani Provolone in my deep dish from RD and it was the WRONG kind. Gave it a sour flavor.

Online TXCraig1

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Re: Looking for a provolone recommendation for a blend.
« Reply #6 on: July 18, 2014, 02:40:32 AM »
Jeff, fwiw, provolone is equally misguided, imo.  For NY.

Something we agree on! (actually we agree on many things)

IMO2, provolone has no place on pizza.
I love pigs. They convert vegetables into bacon.

Offline jvp123

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Re: Looking for a provolone recommendation for a blend.
« Reply #7 on: July 18, 2014, 10:42:53 AM »
Thanks guys.  You all make common sense.  Not sure where I read it. I thought I saw it come up in many recipes on here.  Maybe I was mistaken.
Perhaps I'm just thinking of that little sprinkle of parm I've seen in pizza making videos on here that some makers put on right before the mozz.
Now I feel silly for mentioning it   ::)

Offline jsaras

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Re: Looking for a provolone recommendation for a blend.
« Reply #8 on: July 18, 2014, 10:54:11 AM »
A litle bit of Spanish majon cheese never hurt anybody.  Yeah, we're crazy out here on the left coast.
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