Relax Streak... it's not going anywhere. You going to make it on Wed. 1/23?

 

I'm OK now.

I should be there on the 23rd.

Anyone going to be around tonight or tomorrow night. I'm going to try to practice a little.

Probably later in the evening after kid goes to bed.

 

not gonna make the 23rd if its 6PST or earlier. weekends are better for me.

 

Sorry to hear that Karlooz, but about 5 guys out of 12 possibles are NG for the weekend, had to do what works for the majority...

 

I'm good for the 23rd

 

Gary, are you having server problems? I haven't been able to log on all evening.

 

Sorry Jester, was out seeing if I could change the balance of world Sushi/Sashimi supply. All should be well now.

 

I think you should stick to prosciutto, mozzarella and extra-virgin olive oil..... in my opinion.....

I will be in for the 23rd.......

 

I'm still looking for the Burata / Stracciatella......... and i'll bring one of those hunks of Prosciutto with me back to Boston, get your slicer ready (and open up one of those beautiful olive oil cans you have hidden away)!

 

No problem, the oil from this year's harvest is arriving soon.....

All you got to bring is your appetite........

 

You KNOW I can eat..... sign me up for a gallon!

 

oh well. if you can make next the races on the weekend i'll be there 100%. just can't match up with east coast time on the weekdays... you know, got to make a living .

BTW.... all you guys gotta try sebring 1.0 by "The Lonely" much better than sebring 1.5. it is more realistic with the bumps, has the newer turn 15/16 and has nicer track textures. just a suggestion
http://www.rfactorcentral.com/detail...=Sebring%2012h

 

Thanks Carlos, i'll take a look at it. Maybe i'll toss in a curve ball...

 

gary,

since u and paolo turned this thread into the foodnetwork thread...is this it ?

Stracciatella
A particular kind of mozzarella (soft cheese) is also called stracciatella. Stracciatella is slightly bigger than fresh mozzarella, but looks very similar, with a smooth white spherical exterior. The most noticeable difference between it and fresh mozzarella comes when it is sliced open. The smooth exterior, made of fresh mozzarella, encases a creamy white soft center resembling ricotta cheese, but tasting lighter with buttery flavors. Stracciatella is stored and shipped like fresh mozzarella, refrigerated in brine. Served as an appetizer, the round 2-3 inch ball of stracciatella is presented in the center of a plate surrounded by sliced tomatoes lightly covered in fresh basil, red onions and olive oil.

your eating partner,
vito
p.s. caio paolo, come stai ?

 

Could be, yes...