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[quote author=Fshaw link=topic=42976.msg174531#msg174531 date=1507224618]
You're so pedestrian. All of that can be obtained at the local Stop and Shop. Come back with something more befitting a man of your stature...  :gotcha:
[/quote]
Wait a second, isn't Marc about the size of a crouton ? ;D

[quote author=tksamtec link=topic=42976.msg174532#msg174532 date=1507225366]
Wait a second, isn't Marc about the size of a crouton ? ;D
[/quote]

Physically, yes. But his ego knows no bounds... :)

(just kidding bro)

LOL Good stuff

Ryan, I'm happy to oblige on the crouton. If I send the fresh crouton via USPS Priority, the transit should deliver the crouton perfectly on time for toasting. As for you Mike, my croutons have become much more polished and perfected in the years of iterations performed.

PS - I am disappointed that no one caught the Molto Mario reference.

[quote author=mk05 link=topic=42976.msg174515#msg174515 date=1507180387]
Let's go back to the issue of croutons and dressings, because everything discussed in this thread is rather irrelevant.

[b]Personally, I like to make my own croutons from thickly sliced Italian paisano bread..[/b].but I am particular you see. I demand that my bread from my local baker, where I pre-season when freshly cut the day of, air-dry for two days, then finally, toast under a salamander at 400F for 10 minutes. As for the dressing, the base must be of the highest quality extra virgin olive oil that you may find, with a quarter part of aged balsamic from the only place that you can find such a worthy balsamic, that is to be Modena of Italy. To emulsify, I add a little bit of honey, like so, with dash of freshly cracked black pepper from Tellicherry - a subsection of Malabar off the coast of India - and finally, finish it off with generous heaps from the undisputed king of cheeses...yes, that is correct, Parmigiano-Reggiano.

Cin cin motherfuckers
[/quote]

Do you have a factory / box code for those, I'll like to find some!

[quote author=mk05 link=topic=42976.msg174536#msg174536 date=1507228829]
Ryan, I'm happy to oblige on the crouton. If I send the fresh crouton via USPS Priority, the transit should deliver the crouton perfectly on time for toasting. As for you Mike, my croutons have become much more polished and perfected in the years of iterations performed.

PS - I am disappointed that no one caught the Molto Mario reference.
[/quote]

Maybe they don’t have Vinceland


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