mborsetti's Profile
Creminelli Salami
Couldn't agree more (and they're salame, BTW).
The only other big negative is that they're often found old and hard as a rock (more like a jerky instead of the supple, moist salame they're supposed to be), which really detracts from eating them. Before you buy, make sure you squeeze them between your fingers: if the meat isn't soft and doesn't give, leave the salame at the store (as you said, they're expensive!)
Creminelli Salami, is it any good?[moved from Home Cooking board]
It is the best salame bar none you can find in the States -- by far. The US is running protectionism and won't allow any imports.
The website has a nice story about the founder, Cristiano Creminelli, who is fresh out of Italy from a family of salumai (salame makers); I bet his ancestors they were making salame in the middle ages!
Finding young Italian basil in SF (not overgrown)
I'm having a heck of a hard time finding in San Francisco some Italian basil that's not overgrown.
Basil loses its fragrance (and acquires some bitterness) starting 2-3 days before it flowers, as the plant concentrates on flowering and producing seeds. This typically happens when it reaches the 6th pair of leaves.
All the basil I can find locally is way overgrown, some even with full flowers!! Needless to say, the resulting pesto is "schifoso" (not that great).
I've hit Whole Foods, Bi-Rite, and even the Farmer's market, where the only stall that had basil, Chue, looked at me weirdly when I asked if they had basil that was not overgrown.
Anyone has any pointers? I am growing some on the windowsill (and it's delicious), but it's hardly enough!!
