How about a RL Sim Racing Forum?
#392
Perfect Angel
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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.
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.
#395
Ironman 140.6
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#398
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#399
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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)!
Last edited by Gary R.; 01-20-2008 at 06:01 PM.
#400
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All you got to bring is your appetite........
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#402
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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
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http://www.rfactorcentral.com/detail...=Sebring%2012h
Last edited by karlooz; 01-20-2008 at 12:22 AM.
#404
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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 ?
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 ?