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Unread 09-16-2012, 06:29 PM   #6
buccaneer
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Quote:
Originally Posted by tish View Post
Actually, I'm wanting to find a good one to use on an appetizer of cantaloupe balls and basil leaves wrapped in Proscuitto di Parma. I'm thinking that I'd be looking for a fairly mild-flavored one.
You are right.
Go for a longer aged one for sure tish, 15 yrs +
Then you can use it on lots of dishes like that, for finished dishes rather than cooking IMExperience
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