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Thread: Parmigiano-Reggiano

  1. #21
    Kalmia Guest

    Default Re: Parmigiano-Reggiano

    On Sep 11, 3:54*pm, Bryan <bryangsimm...@gmail.com> wrote:
    > I've had imported Parmesan before, but never the name brand stuff, until today. *My gosh it's good. *I need to make some stuffed mushrooms with it.
    >
    > Stuffed Mushrooms
    >
    > Take button mushrooms and wiggle out the stems. *Finely mince the stems, and mix them with Parmesan cheese, cracked black pepper and salt. *Put a generous slice of butter into each cap, then fill the caps with the mixture. *Put into 350F oven until the mushrooms have shrunken enough that youknow they're cooked through.



    I agree good cheese is worth the extra money. That's why I scrimp in
    other areas, like making my own bread, yogurt etc. Then my food buck
    can go for a luxury item and I don't feel I'm overspending.


  2. #22
    Gary Guest

    Default Re: Parmigiano-Reggiano

    Kalmia wrote:
    >
    > I agree good cheese is worth the extra money. That's why I scrimp in
    > other areas, like making my own bread, yogurt etc. Then my food buck
    > can go for a luxury item and I don't feel I'm overspending.


    That's a good way to go (and think).

    G.

  3. #23
    Bull Guest

    Default Re: Parmigiano-Reggiano

    In article <[email protected]>,
    Bryan <[email protected]> wrote:

    > I've had imported Parmesan before, but never the name brand stuff, until
    > today. My gosh it's good. I need to make some stuffed mushrooms with it.
    >
    > Stuffed Mushrooms
    >
    > Take button mushrooms and wiggle out the stems. Finely mince the stems, and
    > mix them with Parmesan cheese, cracked black pepper and salt. Put a generous
    > slice of butter into each cap, then fill the caps with the mixture. Put into
    > 350F oven until the mushrooms have shrunken enough that you know they're
    > cooked through.
    >
    > --Bryan


    Are you not the food snob? WFY .. Kuthe?

    BULL

  4. #24
    Sqwertz Guest

    Default Re: Parmigiano-Reggiano

    On Wed, 12 Sep 2012 10:26:18 -0400, George M. Middius wrote:

    > sqwishy snooted:
    >
    >> I don't think I've ever bought domestic Parmesan and probably haven't
    >> eaten it since the Kraft of my childhood. Why would anybody eat
    >> crappy domestic parmesan?

    >
    > A couple of months ago, you claimed you reguarly purchase Parmesan for
    > $4 per lb.


    Never said that. It was second week of May that you're thinking of.
    I remember every day of my life and what I said to whom with 96%
    accuracy. Do you want to challenge that?

    > Are you now claiming that's Reggiano, you compulsive liar?


    Where do you get these petty, off-the-wall arguments? And what do
    they have to do with what I said above?

    Either you're hoping for some sort of pyrrhic victory by my not
    responding because you're such a little pissant, or you plan on
    claiming the infamous Alfie-Malcome XNA defense: that my use of
    X-No-Archive will somehow prove your point by your own inability to
    look it and quote it.

    So what's it going to be? Or you can choose door #3.

    Don't ever challenge me with this petty ****, Mike. You're not the
    first one. Sheldon is the only one who I've seen that can remember
    what he's said as well as I can over the years (and that's what makes
    him psycho, too - I just handle it better).

    -sw

  5. #25
    ViLco Guest

    Default Re: Parmigiano-Reggiano

    Brooklyn1 wrote:

    > little green can. Parmagiano regianno is a table cheese anyway, it's
    > eaten pretty much plain with good crusty bread and a EVOO that you
    > like.


    EVO oil? With parmigiano reggiano? The ****ing esquimese, maybe, ROTFL!
    A pairing like that can only be due to a royal TIAD, and thinking that
    parigiano reggiano was hed with EVO oil shows you don't even know the
    difference between northern and southern Italy.
    A good post, really



  6. #26
    Gary Guest

    Default Re: Parmigiano-Reggiano

    ViLco wrote:
    >
    > Brooklyn1 wrote:
    >
    > > little green can. Parmagiano regianno is a table cheese anyway, it's
    > > eaten pretty much plain with good crusty bread and a EVOO that you
    > > like.

    >
    > EVO oil? With parmigiano reggiano? The ****ing esquimese, maybe, ROTFL!
    > A pairing like that can only be due to a royal TIAD, and thinking that
    > parigiano reggiano was hed with EVO oil shows you don't even know the
    > difference between northern and southern Italy.


    And why would anyone even care about the difference between northern and
    southern Italy?

    Just askin'

    G.

  7. #27
    Tommy Joe Guest

    Default Re: Parmigiano-Reggiano

    On Sep 11, 7:27*pm, Sqwertz <swe...@cluemail.compost> wrote:
    On Tue, 11 Sep 2012 18:59:13 -0400, Gary wrote:
    Sqwertz wrote:



    > >> I don't think I've ever bought domestic Parmesan and probably haven't
    > >> eaten it since the Kraft of my childhood. *Why would anybody eat
    > >> crappy domestic parmesan?





    > > Simple answer, Steve. *It's cheap and not everyone has tons of money to
    > > spend on gourmet food. If cheap Kraft is all you've ever tasted, and you
    > > like it good enough, you won't miss the better brands.





    > It's not cheap. *When you consider all the added ingredients,
    > marketing, packaging that goes into a cylinder of Kraft green chees,
    > and how little of it you use at a time (you really have to pile on
    > that canned cheese), real Parmesan isn't really any cheaper.
    >
    > And you may have missed the "crappy" reference. *That's Bryan's
    > favorite word when he puts down our tastes in food - especially mayo
    > and oil.



    I think there is such a thing as bad food and good food, but
    most of the time it's a matter of taste. I think these arguments over
    what is right and wrong in cooking are funny. There is really only
    one way to determine the truth of the tastes we claim for things - try
    them under the most austere and trying of conditions. Hunger. Pure
    enraging hunger is the answer. Starve a panel of food experts for 3
    days (or whoever long it takes), then present them with an assortment
    of food with quality ranging from bottom of the barrel to sky-high
    expensive. Let's see what they really like. I think I know the
    answer. Any goddamn thing they can get their hands on. No forks, no
    aprons, no napkins, nothing - just hands, mouths, and food. FOOD.

    TJ


  8. #28
    sf Guest

    Default Re: Parmigiano-Reggiano

    On Thu, 13 Sep 2012 16:22:40 -0400, Gary <[email protected]> wrote:

    > ViLco wrote:
    > >
    > >
    > > EVO oil? With parmigiano reggiano? The ****ing esquimese, maybe, ROTFL!
    > > A pairing like that can only be due to a royal TIAD, and thinking that
    > > parigiano reggiano was hed with EVO oil shows you don't even know the
    > > difference between northern and southern Italy.

    >
    > And why would anyone even care about the difference between northern and
    > southern Italy?
    >
    > Just askin'
    >

    Oh, my goodness Gary! Why wouldn't you care? There's a HUGE
    difference between them. You might associate tomato sauce with Italy,
    but it isn't a big component of food in most of the country.

    --
    Food is an important part of a balanced diet.

  9. #29
    ViLco Guest

    Default Re: Parmigiano-Reggiano

    Gary wrote:

    >> EVO oil? With parmigiano reggiano? The ****ing esquimese, maybe,
    >> ROTFL! A pairing like that can only be due to a royal TIAD, and
    >> thinking that parigiano reggiano was hed with EVO oil shows you
    >> don't even know the difference between northern and southern Italy.


    > And why would anyone even care about the difference between northern
    > and southern Italy?
    >
    > Just askin'


    Because parmigiano reggiano comes from the north, where the common fat was
    butter and EVO oil was unheard of until the 50's - 60's, except just the
    very-rich minority, while EVO oil comes from the south where parmigiano
    reggiano was unheard of until circa the same period. So there can be no
    tradition of having the two altogether. Beside that, I never heard of
    someone eating parmigiano reggiano with bread and EVO oil, probably because
    nobody has such a major TIAD
    I'm not saying that they never go together, it happens everytime I put
    grated reggiano on a pasta dish where I used oil in the sauce, I'm saying
    that nobody eats parmigiano reggiano with bread and salt.



  10. #30
    ViLco Guest

    Default Re: Parmigiano-Reggiano

    ViLco wrote:

    > grated reggiano on a pasta dish where I used oil in the sauce, I'm
    > saying that nobody eats parmigiano reggiano with *bread and salt*.


    Pardon me, it should have read *bread and EVO oil*



  11. #31
    Janet Bostwick Guest

    Default Re: Parmigiano-Reggiano

    On Fri, 14 Sep 2012 12:09:05 +0200, "ViLco" <[email protected]> wrote:

    >ViLco wrote:
    >
    >> grated reggiano on a pasta dish where I used oil in the sauce, I'm
    >> saying that nobody eats parmigiano reggiano with *bread and salt*.

    >
    >Pardon me, it should have read *bread and EVO oil*
    >

    I suppose if one were to be a stickler for such things, you would
    either write EVOO or extra virgin olive oil. Just saying. . .
    Janet US

  12. #32
    ViLco Guest

    Default Re: Parmigiano-Reggiano

    Janet Bostwick wrote:

    >> Pardon me, it should have read *bread and EVO oil*


    > I suppose if one were to be a stickler for such things, you would
    > either write EVOO or extra virgin olive oil. Just saying. . .


    Acronyms are used to save time but there's the risk of being too criptic, in
    fact if one reads "oil" then he can guess what EVO stands for, while if one
    reads just EVOO he has nothing to decipher the acronym.



  13. #33
    Janet Bostwick Guest

    Default Re: Parmigiano-Reggiano

    On Fri, 14 Sep 2012 17:01:44 +0200, "ViLco" <[email protected]> wrote:

    >Janet Bostwick wrote:
    >
    >>> Pardon me, it should have read *bread and EVO oil*

    >
    >> I suppose if one were to be a stickler for such things, you would
    >> either write EVOO or extra virgin olive oil. Just saying. . .

    >
    >Acronyms are used to save time but there's the risk of being too criptic, in
    >fact if one reads "oil" then he can guess what EVO stands for, while if one
    >reads just EVOO he has nothing to decipher the acronym.
    >

    that is probably so, but our Rachel Ray TV personality coined the
    annoying EVOO. I've heard it is so much a part of the language now
    that it is in the Webster's New Dictionary. It is most likely a US
    thing. You may certainly use whatever you want.
    Janet US

  14. #34
    Gary Guest

    Default Re: Parmigiano-Reggiano

    Janet Bostwick wrote:
    >
    > that is probably so, but our Rachel Ray TV personality coined the
    > annoying EVOO.


    I don't know if RR coined it, but she sure used it enough to make it
    annoying!

    G.

  15. #35
    Dave Smith Guest

    Default Re: Parmigiano-Reggiano

    On 14/09/2012 6:34 PM, Gary wrote:
    > Janet Bostwick wrote:
    >>
    >> that is probably so, but our Rachel Ray TV personality coined the
    >> annoying EVOO.

    >
    > I don't know if RR coined it, but she sure used it enough to make it
    > annoying!
    >


    Rachel did a lot of things to he point of becoming annoying.



  16. #36
    sf Guest

    Default Re: Parmigiano-Reggiano

    On Fri, 14 Sep 2012 18:34:30 -0400, Gary <[email protected]> wrote:

    > Janet Bostwick wrote:
    > >
    > > that is probably so, but our Rachel Ray TV personality coined the
    > > annoying EVOO.

    >
    > I don't know if RR coined it, but she sure used it enough to make it
    > annoying!
    >

    It was repeated right here adnauseum because it was well known by me
    before I had cable and FN

    --
    Food is an important part of a balanced diet.

  17. #37
    Sqwertz Guest

    Default Re: Parmigiano-Reggiano

    On Fri, 14 Sep 2012 17:01:44 +0200, ViLco wrote:

    > Janet Bostwick wrote:
    >
    >>> Pardon me, it should have read *bread and EVO oil*

    >
    >> I suppose if one were to be a stickler for such things, you would
    >> either write EVOO or extra virgin olive oil. Just saying. . .

    >
    > Acronyms are used to save time but there's the risk of being too criptic, in
    > fact if one reads "oil" then he can guess what EVO stands for, while if one
    > reads just EVOO he has nothing to decipher the acronym.


    <sigh> I hate to say it, but EVOO has been the standard acronym for
    Extra Virgin Olive Oil for decades here in the U.S. Even before Oprah
    gave it to Rachel Ray.

    I could swear that there used to be a "Virgin Olive Oil" here in the
    U.S. back in the 70's.

    -sw

  18. #38
    Sqwertz Guest

    Default Re: Parmigiano-Reggiano

    On Fri, 14 Sep 2012 16:46:48 -0700, sf wrote:

    > On Fri, 14 Sep 2012 18:34:30 -0400, Gary <[email protected]> wrote:
    >
    >> Janet Bostwick wrote:
    >>>
    >>> that is probably so, but our Rachel Ray TV personality coined the
    >>> annoying EVOO.

    >>
    >> I don't know if RR coined it, but she sure used it enough to make it
    >> annoying!
    >>

    > It was repeated right here adnauseum because it was well known by me
    > before I had cable and FN


    This is where we all bow, right?

    -sw

  19. #39
    Sqwertz Guest

    Default Re: Parmigiano-Reggiano

    On Wed, 12 Sep 2012 22:31:44 -0500, Sqwertz wrote:

    > On Wed, 12 Sep 2012 10:26:18 -0400, George M. Middius wrote:
    >
    >> sqwishy snooted:
    >>
    >>> I don't think I've ever bought domestic Parmesan and probably haven't
    >>> eaten it since the Kraft of my childhood. Why would anybody eat
    >>> crappy domestic parmesan?

    >>
    >> A couple of months ago, you claimed you reguarly purchase Parmesan for
    >> $4 per lb.

    >
    > Never said that. It was second week of May that you're thinking of.
    > I remember every day of my life and what I said to whom with 96%
    > accuracy. Do you want to challenge that?
    >
    >> Are you now claiming that's Reggiano, you compulsive liar?

    >
    > Where do you get these petty, off-the-wall arguments? And what do
    > they have to do with what I said above?
    >
    > Either you're hoping for some sort of pyrrhic victory by my not
    > responding because you're such a little pissant, or you plan on
    > claiming the infamous Alfie-Malcome XNA defense: that my use of
    > X-No-Archive will somehow prove your point by your own inability to
    > look it and quote it.
    >
    > So what's it going to be? Or you can choose door #3.
    >
    > Don't ever challenge me with this petty ****, Mike...


    Cat got your tongue, McGeorge? You're so opinionated about everything
    I say and do and you have *nothing* to say this time? You just slink
    away... Just like Penmart01 did all these years when confronted.
    You're not the first or the last.

    -sw

  20. #40
    notbob Guest

    Default Re: Parmigiano-Reggiano

    On 2012-09-14, Dave Smith <[email protected]> wrote:
    > Rachel did a lot of things to he point of becoming annoying.


    Unfortunately, rubbing her nipples against any part of me wasn't one
    of them.

    nb

    --
    Definition of objectivism:
    "Eff you! I got mine."
    http://www.nongmoproject.org/

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