Author Topic: Accidental discoveries are the best  (Read 1216 times)

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Offline pythonic

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Accidental discoveries are the best
« on: October 14, 2012, 12:40:58 AM »
Felt like a midnight snack and I had some 48hr old dough in the fridge.  I had some grande cheese but it was frozen and i was too hungry to wait.  Topped my pizza with Costco shredded mozz and my newly aquired Ezzo brand pepperoni.  OMG, the Ezzo worked wonders for the part skim Costco mozz.  I couldn't believe it was the same cheese as I've had it before 100s of times but with boars head pepp instead.   It was excellent.  I would seriously pay money for it.   Pretty sad I know.

So i have a new theory I'd like to share.  Quality meat fats > cheese (except for buffalo mozz).
Pics coming later.

« Last Edit: October 14, 2012, 12:50:40 AM by pythonic »
If you can dodge a wrench you can dodge a ball.


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Re: Accidental discoveries are the best
« Reply #1 on: October 14, 2012, 07:23:54 AM »
Nate, pork fat obviously rules, but any fat will go a very long way in helping lower fat cheese- and this includes lower fat cheeses such as supermarket whole milk mozz, which has a strong tendency to be disappointingly low fat (doesn't melt as well, browns rather than bubbles).

The only exceptions are the grande/grande clones.  These are rich enough to stand up on their own without the help of extra fat.