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Thread: Parmigiano-Reggiano

  1. #41
    George M. Middius Guest

    Default Re: Parmigiano-Reggiano

    sqwishy poops on himself again.

    > > 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?


    My mistake -- you claimed $6/lb.

    > > 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?


    duh... sqwishy need help connect dancing dots.

    sqwishy say he never bought "domestic Parmesan". But he did claim to
    buy "Parmesan" regularly for $6.

    <[email protected]>

    Now sqwishy claim it were real Parmesan he pay $6 for. That
    impossible. sqwishy have lost mind. q.e.d.

    > Either you're hoping


    How come you spell all possessive contractions right except "its"?

    > 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.


    Actually, I was thinking your cowardly insistence on using
    X-No-Archive is a way to avoid being accountable for your earlier
    claims. It took me quite a bit of effort to dig up the post that
    proves you lied about never buying domestic parmesan.



  2. #42
    Kalmia Guest

    Default Re: Parmigiano-Reggiano

    On Wednesday, September 12, 2012 4:36:48 PM UTC-4, Gary wrote:
    > 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.


    Same goes for eschewing soda and drinking a better gin or Scotch.

    Sames goes for the wardrobe - skip the fads for seasons, but invest in that 200 buck pair of slacks ( and only if they erase five lb. in derriere.)

  3. #43
    Sqwertz Guest

    Default Re: Parmigiano-Reggiano

    On Sun, 16 Sep 2012 13:53:46 -0400, George M. Middius wrote:

    > sqwishy poops on himself again.
    >
    >>> 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?

    >
    > My mistake -- you claimed $6/lb.
    >
    >>> 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?

    >
    > duh... sqwishy need help connect dancing dots.
    >
    > sqwishy say he never bought "domestic Parmesan". But he did claim to
    > buy "Parmesan" regularly for $6.
    >
    > <[email protected]>
    >
    > Now sqwishy claim it were real Parmesan he pay $6 for. That
    > impossible. sqwishy have lost mind. q.e.d.


    Uh, Mikey - you do know that plenty of countries produce *Parmesan*
    Cheese, don't you? And get this - even ITALY makes and exports
    Parmesan cheese that is not technically reggiano (that is just as good
    as reggiano). Did I ever use the term "Parmigiano-Reggiano"? No, I
    didn't. Dumbass.

    Now go run along. I'm through embarrassing you for the month. It's
    just way too easy.

    > It took me quite a bit of effort to dig up the post that
    > proves you lied about never buying domestic parmesan.


    All that time you wasted just to look like a fool.

    -sw

  4. #44
    George M. Middius Guest

    Default Re: Parmigiano-Reggiano


    sqwishy does yet another slimy little wiggle-dance. Anything rather
    than admit he's full of crap, apparently.

    > > Now sqwishy claim it were real Parmesan he pay $6 for. That
    > > impossible. sqwishy have lost mind. q.e.d.

    >
    > Uh, Mikey[sic] - you do know that plenty of countries produce *Parmesan*
    > Cheese, don't you?


    No, I don't know that. In fact, I *KNOW* that statement is false.
    (Note correct use of asterisks for emphasis rather than whatever
    brain-fart reason you used them.)

    If it's not from Parma, it's not Parmesan, at least to those who know
    a little about the subject. You have often disparaged marketing
    flummery in other products. Why are you so weak on a simple
    distinction like this?

    > And get this - even ITALY makes and exports
    > Parmesan cheese that is not technically reggiano (that is just as good
    > as reggiano). Did I ever use the term "Parmigiano-Reggiano"? No, I
    > didn't. Dumbass.


    Name-calling already? Tsk, tsk.

    If it's not from Parma, it's not Parmesan. It might be a perfectly
    good cheese -- I know of several parmesan-type cheeses that are very
    good. But those cheeses are not Parmesan, and they haven't been
    available for $7 in many years.

    > Now go run along. I'm through embarrassing you for the month. It's
    > just way too easy.


    One common trait I've noticed among egomaniacs is the inability to
    grasp other viewpoints than the ones they've already adopted. I don't
    mean simple stubbornness; I believe it's a personality disorder.

    You love to call people "psycho". Why such harsh judgments? Have you
    ever been wrong about anything, perfect memory notwithstanding? In my
    view, making simplistic or blanket statements that lack qualification
    sufficient to make one's meaning clear is a failure of the writer, not
    of the reader. Do you think that opinion is "psycho"?




  5. #45
    Dave Smith Guest

    Default Re: Parmigiano-Reggiano

    On 16/09/2012 5:19 PM, George M. Middius wrote:




    >> And get this - even ITALY makes and exports
    >> Parmesan cheese that is not technically reggiano (that is just as good
    >> as reggiano). Did I ever use the term "Parmigiano-Reggiano"? No, I
    >> didn't. Dumbass.

    >
    > Name-calling already? Tsk, tsk.
    >
    > If it's not from Parma, it's not Parmesan. It might be a perfectly
    > good cheese -- I know of several parmesan-type cheeses that are very
    > good. But those cheeses are not Parmesan, and they haven't been
    > available for $7 in many years.



    There is a place about 20 miles from here that makes a Parmesan style
    cheese. It sells for less than half the price of Parmagiano Reggiano.
    Since I like freshly grated Parmesan on a number of things I could not
    resist trying it. That was in the days before they were so picky about
    calling it Parmesan if it didn't come from Parma. It just wasn't the
    same. It may have been cheaper, but it wasn't Parmesan.


    >
    >



  6. #46
    pavane Guest

    Default Re: Parmigiano-Reggiano


    "George M. Middius" <[email protected]> wrote in message
    news:[email protected]..
    >
    > sqwishy does yet another slimy little wiggle-dance. Anything rather
    > than admit he's full of crap, apparently.
    >
    >> > Now sqwishy claim it were real Parmesan he pay $6 for. That
    >> > impossible. sqwishy have lost mind. q.e.d.

    >>
    >> Uh, Mikey[sic] - you do know that plenty of countries produce *Parmesan*
    >> Cheese, don't you?

    >
    > No, I don't know that. In fact, I *KNOW* that statement is false.
    > (Note correct use of asterisks for emphasis rather than whatever
    > brain-fart reason you used them.)
    >
    > If it's not from Parma, it's not Parmesan, at least to those who know
    > a little about the subject. You have often disparaged marketing
    > flummery in other products. Why are you so weak on a simple
    > distinction like this?


    Oh stop the utter bull****. "Parmigiano-Reggiano" can legally come
    from Parma, Reggio-Emilia (the best in my opinion: less hard salt,
    more soft-taste milk), Mantova, Modeno and Bologna.

    Learn more, then show off less. Do the world a favor.

    pavane



  7. #47
    Sqwertz Guest

    Default Re: Parmigiano-Reggiano

    On Sun, 16 Sep 2012 17:19:42 -0400, George M. Middius wrote:

    > sqwishy does yet another slimy little wiggle-dance. Anything rather
    > than admit he's full of crap, apparently.
    >
    >>> Now sqwishy claim it were real Parmesan he pay $6 for. That
    >>> impossible. sqwishy have lost mind. q.e.d.

    >>
    >> Uh, Mikey[sic] - you do know that plenty of countries produce *Parmesan*
    >> Cheese, don't you?

    >
    > No, I don't know that. In fact, I *KNOW* that statement is false.


    This is just way too easy to prove, so I'm not even going to bother
    reading the rest of your psychotic rant.

    Thanks for thinking of me, as always!

    -sw

  8. #48
    Sqwertz Guest

    Default Re: Parmigiano-Reggiano

    On Sun, 16 Sep 2012 20:07:33 -0400, pavane wrote:

    > "George M. Middius" <[email protected]> wrote in message
    > news:[email protected]..
    >>
    >> sqwishy does yet another slimy little wiggle-dance. Anything rather
    >> than admit he's full of crap, apparently.
    >>
    >>> > Now sqwishy claim it were real Parmesan he pay $6 for. That
    >>> > impossible. sqwishy have lost mind. q.e.d.
    >>>
    >>> Uh, Mikey[sic] - you do know that plenty of countries produce *Parmesan*
    >>> Cheese, don't you?

    >>
    >> No, I don't know that. In fact, I *KNOW* that statement is false.
    >> (Note correct use of asterisks for emphasis rather than whatever
    >> brain-fart reason you used them.)
    >>
    >> If it's not from Parma, it's not Parmesan, at least to those who know
    >> a little about the subject. You have often disparaged marketing
    >> flummery in other products. Why are you so weak on a simple
    >> distinction like this?

    >
    > Oh stop the utter bull****. "Parmigiano-Reggiano" can legally come
    > from Parma, Reggio-Emilia (the best in my opinion: less hard salt,
    > more soft-taste milk), Mantova, Modeno and Bologna.


    And they don't call it "Parmesan".

    I suppose he thinks only feta (another PDO) comes from Greece and
    bologna from Bologna.

    -sw

  9. #49
    ViLco Guest

    Default Re: Parmigiano-Reggiano

    Janet Bostwick wrote:

    >> 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.


    Just curious: is she spelling the single letters or is she spelling the
    acronym as if it was a word?



  10. #50
    Jim Elbrecht Guest

    Default Re: Parmigiano-Reggiano

    On Mon, 17 Sep 2012 12:11:51 +0200, "ViLco" <[email protected]> wrote:

    >Janet Bostwick wrote:
    >
    >>> 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.

    >
    >Just curious: is she spelling the single letters or is she spelling the
    >acronym as if it was a word?
    >


    She says ee-voo. Over and over again. I like her. She's a local
    country girl and [especially many years ago when she began] her
    quirkiness was endearing.

    But 'ee-voo' even bothers *me*. [especially because I prefer 'OO'<g>]

    Jim

  11. #51
    Nancy Young Guest

    Default Re: Parmigiano-Reggiano

    On 9/17/2012 6:58 AM, Jim Elbrecht wrote:
    > On Mon, 17 Sep 2012 12:11:51 +0200, "ViLco" <[email protected]> wrote:


    >> Just curious: is she spelling the single letters or is she spelling the
    >> acronym as if it was a word?
    >>

    >
    > She says ee-voo. Over and over again.


    Not to mention over again. But what started to grate my last
    nerve was that she said EVOOextravirginoliveoil like it was one
    word, every friggin time.

    nancy

  12. #52
    Janet Bostwick Guest

    Default Re: Parmigiano-Reggiano

    On Mon, 17 Sep 2012 06:58:41 -0400, Jim Elbrecht <[email protected]>
    wrote:

    >On Mon, 17 Sep 2012 12:11:51 +0200, "ViLco" <[email protected]> wrote:
    >
    >>Janet Bostwick wrote:
    >>
    >>>> 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.

    >>
    >>Just curious: is she spelling the single letters or is she spelling the
    >>acronym as if it was a word?
    >>

    >
    >She says ee-voo. Over and over again. I like her. She's a local
    >country girl and [especially many years ago when she began] her
    >quirkiness was endearing.
    >
    >But 'ee-voo' even bothers *me*. [especially because I prefer 'OO'<g>]
    >
    >Jim


    When I hear her she says E-V-O-O, saying each letter. She does not
    make a word of it that almost rhymes with 'evil' as you are
    suggesting.
    Janet US

  13. #53
    Brooklyn1 Guest

    Default Re: Parmigiano-Reggiano

    Nancy Young wrote:

    >On 9/17/2012 6:58 AM, Jim Elbrecht wrote:
    >> On Mon, 17 Sep 2012 12:11:51 +0200, "ViLco" <[email protected]> wrote:

    >
    >>> Just curious: is she spelling the single letters or is she spelling the
    >>> acronym as if it was a word?
    >>>

    >>
    >> She says ee-voo. Over and over again.

    >
    >Not to mention over again. But what started to grate my last
    >nerve was that she said EVOOextravirginoliveoil like it was one
    >word, every friggin time.


    It's all hype. Truth be known she's very likely using the cheapest
    store brand "salad oil"... I've never seen anyone on foodtv pour oil
    from its original bottle, it's always decanted from a nondescript
    container, and to me it looks like corn oil. At most restaurants ask
    for olive oil and they bring you a cruet of mystery oil, even in
    Italy, especially in Italy. The inexpensive EVOO I buy at Walmart is
    far better than any oil I was served in Italy. Italians export all
    the good stuff same as any country does their premium agri crop...
    only the wealthy in Italy can afford quality olive oil, the rest of
    the peasants get the dregs, and the population of Italy is indeed
    mostly peasants. Do you think I really believe folks here are buying
    $25/liter EVOO and using it for cooking, they're full of doodoo...
    most here, when they splurge, are buying Wesson oil.

  14. #54
    Janet Bostwick Guest

    Default Re: Parmigiano-Reggiano

    On Mon, 17 Sep 2012 10:05:02 -0400, Brooklyn1 <Gravesend1> wrote:

    snip
    >
    >It's all hype. Truth be known she's very likely using the cheapest
    >store brand "salad oil"... I've never seen anyone on foodtv pour oil
    >from its original bottle,

    snip
    It doesn't matter what oil they are using. The current topic is the
    acronym that Rachel Ray speaks.
    Janet US

  15. #55
    sf Guest

    Default Re: Parmigiano-Reggiano

    On Mon, 17 Sep 2012 06:58:41 -0400, Jim Elbrecht <[email protected]>
    wrote:

    > On Mon, 17 Sep 2012 12:11:51 +0200, "ViLco" <[email protected]> wrote:
    >
    > >Janet Bostwick wrote:
    > >
    > >>> 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.

    > >
    > >Just curious: is she spelling the single letters or is she spelling the
    > >acronym as if it was a word?
    > >

    >
    > She says ee-voo. Over and over again. I like her. She's a local
    > country girl and [especially many years ago when she began] her
    > quirkiness was endearing.
    >
    > But 'ee-voo' even bothers *me*. [especially because I prefer 'OO'<g>]
    >


    I've only heard her spell out E-V-O-O which annoys me to no end. Of
    course, those are her old shows on FN. I don't watch her daytime talk
    show, so maybe she's caught up with how the rest of us say it. I say
    ee-voo because I saw it in print here long before I ever heard her say
    it and posters here didn't separate the letters with dashes to
    indicate it was supposed to be spelled.


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

  16. #56
    sf Guest

    Default Re: Parmigiano-Reggiano

    On Mon, 17 Sep 2012 07:34:38 -0600, Janet Bostwick
    <[email protected]> wrote:

    > When I hear her she says E-V-O-O, saying each letter. She does not
    > make a word of it that almost rhymes with 'evil' as you are
    > suggesting.
    > Janet US


    Thanks, I was beginning to wonder who I was watching that says E-V-O-O
    and then "extra virgin olive oil".

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

  17. #57
    George M. Middius Guest

    Default Re: Parmigiano-Reggiano

    Janet Bostwick wrote:

    > It doesn't matter what oil they are using. The current topic is the
    > acronym that Rachel Ray speaks.


    Let's go back to sqwishy's blovating ignorance.


  18. #58
    pltrgyst Guest

    Default Re: Parmigiano-Reggiano

    On 9/17/12 10:13 AM, Janet Bostwick wrote:

    > It doesn't matter what oil they are using. The current topic is the
    > acronym that Rachel Ray speaks.


    She always says the letters e-v-o-o, and of course that is not an acronym.

    -- Larry


  19. #59
    Janet Bostwick Guest

    Default Re: Parmigiano-Reggiano

    On Mon, 17 Sep 2012 14:15:50 -0400, pltrgyst <[email protected]>
    wrote:

    >On 9/17/12 10:13 AM, Janet Bostwick wrote:
    >
    >> It doesn't matter what oil they are using. The current topic is the
    >> acronym that Rachel Ray speaks.

    >
    >She always says the letters e-v-o-o, and of course that is not an acronym.
    >
    >-- Larry


    you are the winna!!!
    Janet US

  20. #60
    Jim Elbrecht Guest

    Default Re: Parmigiano-Reggiano

    Janet Bostwick <[email protected]> wrote:

    >On Mon, 17 Sep 2012 06:58:41 -0400, Jim Elbrecht <[email protected]>
    >wrote:

    -snip-
    >>She says ee-voo. Over and over again. I like her. She's a local
    >>country girl and [especially many years ago when she began] her
    >>quirkiness was endearing.
    >>
    >>But 'ee-voo' even bothers *me*. [especially because I prefer 'OO'<g>]
    >>
    >>Jim

    >
    >When I hear her she says E-V-O-O, saying each letter. She does not
    >make a word of it that almost rhymes with 'evil' as you are
    >suggesting.


    I don't see her often, but she was on GMA this morning. And said
    "olive oil". She was cooking with it, so it wasn't evoo.

    I haven't seen her much in the last 5 years or so. What does the
    Oxford American College Dictionary say? That's the one that added it
    in 2007. I remember the hubbub and thought she was saying Ee-voo.

    My memory has failed me before- on more important matters, too.<g>

    Jim

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