tag:blogger.com,1999:blog-20775625.post4031082661467475020..comments2024-03-13T10:25:11.566+01:00Comments on Chez Loulou: Panzanella - A Summer StapleJenniferhttp://www.blogger.com/profile/18245742506531002363noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-20775625.post-75673917855597925822008-07-15T16:21:00.000+02:002008-07-15T16:21:00.000+02:00BettyYes, there is a point where it can get too mu...Betty<BR/>Yes, there is a point where it can get too mushy. I add a bit of oil and vinegar then stir, taste, and repeat. That way I get the texture I want.<BR/><BR/>I use the leftovers for bread pudding too. With whiskey sauce, of course! :)<BR/><BR/>spacedlaw<BR/>Oh dear, I would definitely be categorized as a tourist then! <BR/>Which is true though...I am a tourist when I'm in Italy. :)Jenniferhttps://www.blogger.com/profile/18245742506531002363noreply@blogger.comtag:blogger.com,1999:blog-20775625.post-6498144301165336042008-07-13T17:56:00.000+02:002008-07-13T17:56:00.000+02:00Vinegar is just not used at all on tomatoes actual...Vinegar is just not used at all on tomatoes actually (so much so that the adding of vinegar to insalata caprese is a full proof way to recognize tourists).<BR/>I love vinegar too (I tend to smother other salads in it and in particular beeroot or lentils).spacedlawhttps://www.blogger.com/profile/12462723005560128474noreply@blogger.comtag:blogger.com,1999:blog-20775625.post-62587522832988156692008-07-13T00:01:00.000+02:002008-07-13T00:01:00.000+02:00This salad always looks delicious, but when I trie...This salad always looks delicious, but when I tried to make it, no one really cared for it. It was pretty mushy -- I guess I didn't have the right touch.<BR/><BR/>I freeze bread before "the tipping point" too, and sometimes make the so rightly named "pain perdu" with it.Betty Carlsonhttps://www.blogger.com/profile/17155852272383173880noreply@blogger.comtag:blogger.com,1999:blog-20775625.post-3788683935918677962008-07-12T19:59:00.000+02:002008-07-12T19:59:00.000+02:00wcsI freeze some too and have lots of bags of brea...wcs<BR/>I freeze some too and have lots of bags of breadcrumbs. <BR/>Try this too, it is delicious!<BR/><BR/>spacedlaw<BR/>I have read about the lack of vinegar in traditional Italian bread panzanella. I just love vinegar, so couldn't leave it out! :)Jenniferhttps://www.blogger.com/profile/18245742506531002363noreply@blogger.comtag:blogger.com,1999:blog-20775625.post-44541054441916144512008-07-12T18:08:00.000+02:002008-07-12T18:08:00.000+02:00I love panzanella and its a good way to get rid of...I love panzanella and its a good way to get rid of surplus rock hard bread.<BR/>Here we make it with saltless bread (but that's about living in central Italy) and no vinegar as the natural faint acidity of the tomato is deemed enough to balance olive oil.spacedlawhttps://www.blogger.com/profile/12462723005560128474noreply@blogger.comtag:blogger.com,1999:blog-20775625.post-47328530228316024992008-07-12T08:13:00.001+02:002008-07-12T08:13:00.001+02:00Or panzanella, if you know how to type.Or panzanella, if you know how to type.wcshttps://www.blogger.com/profile/00551283829616757577noreply@blogger.comtag:blogger.com,1999:blog-20775625.post-69179506440166527462008-07-12T08:13:00.000+02:002008-07-12T08:13:00.000+02:00Oh, that's a great idea. We cut up our leftover b...Oh, that's a great idea. We cut up our leftover baguettes/bread and freeze it. The stuff that goes stale before freezing gets put into a "dead bread" ziploc in the fridge for use as breadcrumbs, bread puddings, and now, maybe, panzaella!wcshttps://www.blogger.com/profile/00551283829616757577noreply@blogger.com