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ISO: Buffalo Mozzarella in North-Northwest Suburbs


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ISO: Buffalo Mozzarella in North-Northwest Suburbs

spygrrl | Jul 21, 2004 04:17 AM

Hello all!

I've been dying to have a good Caprese Salad. Finally this year I decided to grow my own basil, and it's wonderful! I'm so excited to be growing my own basil - the dang stuff costs a fortune at the grocery store and it's never any good. My home grown was cheap to do, tasty, and best of all, always right there when you need it. My tomatoes aren't ready yet so I got a few at the farmers' market.

For the buffalo mozzarella, I went to Tony's on Northwest Highway, I think it's Edison Park. I was rather disappointed. Though I've always enjoyed their Parmesan Reggiano, I was not happy with the fresh mozzarella. I know the good fresh rounds have a delicate flavor...but this was really quite insipid. At first I thought it had NO flavor - but that was straight out of the frig. Just out of the cold it tasted like wet paper. After sitting at room temp awhile it got much better, but still not good enough. It was completely overwhelmed by the other ingredients - I got the texture but the not the flavor in my bites. I still enjoyed my salad, but not as much as I should have.

Does anyone know where the good fresh stuff (the big rounds in water, not the processed bricks) is consistently tasty? If so, please share! I can't make the trip to the city so anything in the north or northwest collar suburbs would be great. I'm in Park Ridge.


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