As long as she chops up some onions with the cabbage, it sounds like a
good side to me! I prefer it tossed with boiled buttered noodles after.
Tonight we had a family size pack of Aldi brand tortellini stuffed with
a cheese filling. Side of frozen garlic bread. I made a quick pasta
sauce with some anchovy paste for the tortellini, and it was a hit.
There were a few wide eyes at the table when I asked everyone how they
liked the anchovies, hahaha.
Michael Trew <michael.trew@att.net> posted:Anchovy is the secret umammi in any good shrimp scampi. https://food52.com/recipes/5654-shrimp-scampi-with-linguine
As long as she chops up some onions with the cabbage, it sounds
like a good side to me! I prefer it tossed with boiled buttered
noodles after.
Tonight we had a family size pack of Aldi brand tortellini stuffed
with a cheese filling. Side of frozen garlic bread. I made a
quick pasta sauce with some anchovy paste for the tortellini, and
it was a hit. There were a few wide eyes at the table when I asked
everyone how they liked the anchovies, hahaha.
My daughter brought me back 3 tins of anchovies from Trader Joe's in
Las Vegas. She said they were $1.99 each. "They're 5 dollars a can
each over here." I did not know that. Boy, were they tasty. You
should continue to make sauce with anchovies but don't tell the clan.
Also, use more. Further on down the road, you can start using fish
sauce.
On Tue, 02 Dec 2025 01:25:58 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:
Michael Trew <michael.trew@att.net> posted:
As long as she chops up some onions with the cabbage, it sounds
like a good side to me! I prefer it tossed with boiled buttered
noodles after.
Tonight we had a family size pack of Aldi brand tortellini stuffed
with a cheese filling. Side of frozen garlic bread. I made a
quick pasta sauce with some anchovy paste for the tortellini, and
it was a hit. There were a few wide eyes at the table when I asked
everyone how they liked the anchovies, hahaha.
My daughter brought me back 3 tins of anchovies from Trader Joe's in
Las Vegas. She said they were $1.99 each. "They're 5 dollars a can
each over here." I did not know that. Boy, were they tasty. You
should continue to make sauce with anchovies but don't tell the clan.
Also, use more. Further on down the road, you can start using fish
sauce.
Anchovy is the secret umammi in any good shrimp scampi.
On Tue, 2 Dec 2025 09:29:36 -0700, lomonosov <bubbles@in.valid> wrote:
On Tue, 02 Dec 2025 01:25:58 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:
Michael Trew <michael.trew@att.net> posted:
As long as she chops up some onions with the cabbage, it sounds
like a good side to me! I prefer it tossed with boiled buttered
noodles after.
Tonight we had a family size pack of Aldi brand tortellini
stuffed with a cheese filling. Side of frozen garlic bread. I
made a quick pasta sauce with some anchovy paste for the
tortellini, and it was a hit. There were a few wide eyes at the
table when I asked everyone how they liked the anchovies,
hahaha.
My daughter brought me back 3 tins of anchovies from Trader Joe's
in Las Vegas. She said they were $1.99 each. "They're 5 dollars a
can each over here." I did not know that. Boy, were they tasty. You
should continue to make sauce with anchovies but don't tell the
clan. Also, use more. Further on down the road, you can start
using fish sauce.
Anchovy is the secret umammi in any good shrimp scampi.
What about a chicken turkeys?
On Wed, 03 Dec 2025 03:44:22 +1100
Bruce <Bruce@invalid.invalid> wrote:
On Tue, 2 Dec 2025 09:29:36 -0700, lomonosov <bubbles@in.valid> wrote:
On Tue, 02 Dec 2025 01:25:58 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:
Michael Trew <michael.trew@att.net> posted:
As long as she chops up some onions with the cabbage, it sounds
like a good side to me! I prefer it tossed with boiled buttered
noodles after.
Tonight we had a family size pack of Aldi brand tortellini
stuffed with a cheese filling. Side of frozen garlic bread. I
made a quick pasta sauce with some anchovy paste for the
tortellini, and it was a hit. There were a few wide eyes at the
table when I asked everyone how they liked the anchovies,
hahaha.
My daughter brought me back 3 tins of anchovies from Trader Joe's
in Las Vegas. She said they were $1.99 each. "They're 5 dollars a
can each over here." I did not know that. Boy, were they tasty. You
should continue to make sauce with anchovies but don't tell the
clan. Also, use more. Further on down the road, you can start
using fish sauce.
Anchovy is the secret umammi in any good shrimp scampi.
What about a chicken turkeys?
You meant a turducken perhaps?
On Tue, 2 Dec 2025 11:01:00 -0700, lomonosov <bubbles@in.valid> wrote:
On Wed, 03 Dec 2025 03:44:22 +1100
Bruce <Bruce@invalid.invalid> wrote:
On Tue, 2 Dec 2025 09:29:36 -0700, lomonosov <bubbles@in.valid>
wrote:
On Tue, 02 Dec 2025 01:25:58 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:
Michael Trew <michael.trew@att.net> posted:
As long as she chops up some onions with the cabbage, it
sounds like a good side to me! I prefer it tossed with
boiled buttered noodles after.
Tonight we had a family size pack of Aldi brand tortellini
stuffed with a cheese filling. Side of frozen garlic bread.
I made a quick pasta sauce with some anchovy paste for the
tortellini, and it was a hit. There were a few wide eyes at
the table when I asked everyone how they liked the anchovies,
hahaha.
My daughter brought me back 3 tins of anchovies from Trader
Joe's in Las Vegas. She said they were $1.99 each. "They're 5
dollars a can each over here." I did not know that. Boy, were
they tasty. You should continue to make sauce with anchovies
but don't tell the clan. Also, use more. Further on down the
road, you can start using fish sauce.
Anchovy is the secret umammi in any good shrimp scampi.
What about a chicken turkeys?
You meant a turducken perhaps?
Or a pig rabbits.
On Tue, 02 Dec 2025 01:25:58 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:
Michael Trew <michael.trew@att.net> posted:
quick pasta sauce with some anchovy paste for the tortellini, and
it was a hit. There were a few wide eyes at the table when I asked
everyone how they liked the anchovies, hahaha.
My daughter brought me back 3 tins of anchovies from Trader Joe's in
Las Vegas. She said they were $1.99 each. "They're 5 dollars a can
each over here." I did not know that. Boy, were they tasty. You
should continue to make sauce with anchovies but don't tell the clan.
Also, use more. Further on down the road, you can start using fish
sauce.
Anchovy is the secret umammi in any good shrimp scampi.
https://food52.com/recipes/5654-shrimp-scampi-with-linguine
The scampi sauce is the star of the show in this dish. The extra-virgin
olive oil is infused with anchovies, garlic, and crushed red pepper. Sautéing the anchovies causes them to melt and develop a somewhat nutty flavor-not a fishy taste at all. Fresh basil and parsley add a herbal
aroma. and red pepper flakes give mild warmth. Finishing off the scampi
sauce with white wine and butter makes it creamy.
On 12/2/2025 11:29 AM, lomonosov wrote:Nice thing is they dissolve when sauteed leaving only the flavor.
On Tue, 02 Dec 2025 01:25:58 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:
Michael Trew <michael.trew@att.net> posted:
quick pasta sauce with some anchovy paste for the tortellini, and
it was a hit. There were a few wide eyes at the table when I asked
everyone how they liked the anchovies, hahaha.
My daughter brought me back 3 tins of anchovies from Trader Joe's
in Las Vegas. She said they were $1.99 each. "They're 5 dollars a
can each over here." I did not know that. Boy, were they tasty. You
should continue to make sauce with anchovies but don't tell the
clan. Also, use more. Further on down the road, you can start
using fish sauce.
Fish sauce sounds like advanced level. I think I will double the
anchovy next time, and I won't tell them either.
Like garlic paste in a tube it's a time saver.Anchovy is the secret umammi in any good shrimp scampi.
https://food52.com/recipes/5654-shrimp-scampi-with-linguine
The scampi sauce is the star of the show in this dish. The
extra-virgin olive oil is infused with anchovies, garlic, and
crushed red pepper. Sautéing the anchovies causes them to melt and
develop a somewhat nutty flavor-not a fishy taste at all. Fresh
basil and parsley add a herbal aroma. and red pepper flakes give
mild warmth. Finishing off the scampi sauce with white wine and
butter makes it creamy.
Thanks for that, anchovy paste is new to me, but I will try that the
next time I make the dish.
The family complains if I put more than a couple shakes of crushedSame here, a shaker of red pepper flakes and one of fresh parmesan is mandatory.
red pepper, so I have to go light on it. I just douse it on top of
my bowl at serving time.
On Thu, 4 Dec 2025 15:16:52 -0500
Michael Trew <michael.trew@att.net> wrote:
On 12/2/2025 11:29 AM, lomonosov wrote:
On Tue, 02 Dec 2025 01:25:58 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:
Michael Trew <michael.trew@att.net> posted:
quick pasta sauce with some anchovy paste for the tortellini, and
it was a hit. There were a few wide eyes at the table when I asked
everyone how they liked the anchovies, hahaha.
My daughter brought me back 3 tins of anchovies from Trader Joe's
in Las Vegas. She said they were $1.99 each. "They're 5 dollars a
can each over here." I did not know that. Boy, were they tasty. You
should continue to make sauce with anchovies but don't tell the
clan. Also, use more. Further on down the road, you can start
using fish sauce.
Fish sauce sounds like advanced level. I think I will double the
anchovy next time, and I won't tell them either.
Nice thing is they dissolve when sauteed leaving only the flavor.
Anchovy is the secret umammi in any good shrimp scampi.
https://food52.com/recipes/5654-shrimp-scampi-with-linguine
The scampi sauce is the star of the show in this dish. The
extra-virgin olive oil is infused with anchovies, garlic, and
crushed red pepper. Sautéing the anchovies causes them to melt and
develop a somewhat nutty flavor-not a fishy taste at all. Fresh
basil and parsley add a herbal aroma. and red pepper flakes give
mild warmth. Finishing off the scampi sauce with white wine and
butter makes it creamy.
Thanks for that, anchovy paste is new to me, but I will try that the
next time I make the dish.
Like garlic paste in a tube it's a time saver.
The family complains if I put more than a couple shakes of crushed
red pepper, so I have to go light on it. I just douse it on top of
my bowl at serving time.
Same here, a shaker of red pepper flakes and one of fresh parmesan is mandatory.
On 12/4/2025 3:27 PM, lomonosov wrote:
On Thu, 4 Dec 2025 15:16:52 -0500
Michael Trew <michael.trew@att.net> wrote:
The family complains if I put more than a couple shakes of crushed
red pepper, so I have to go light on it. I just douse it on top of
my bowl at serving time.
Same here, a shaker of red pepper flakes and one of fresh parmesan is
mandatory.
Parmesan in a shaker it dried out junk. Only takes a few seconds to
grate as needed for full flavor.
On 12/4/2025 3:27 PM, lomonosov wrote:The word "fresh" was your clue.
On Thu, 4 Dec 2025 15:16:52 -0500
Michael Trew <michael.trew@att.net> wrote:
On 12/2/2025 11:29 AM, lomonosov wrote:
On Tue, 02 Dec 2025 01:25:58 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:
Michael Trew <michael.trew@att.net> posted:
quick pasta sauce with some anchovy paste for the tortellini,
and it was a hit. There were a few wide eyes at the table when
I asked everyone how they liked the anchovies, hahaha.
My daughter brought me back 3 tins of anchovies from Trader Joe's
in Las Vegas. She said they were $1.99 each. "They're 5 dollars a
can each over here." I did not know that. Boy, were they tasty.
You should continue to make sauce with anchovies but don't tell
the clan. Also, use more. Further on down the road, you can start
using fish sauce.
Fish sauce sounds like advanced level. I think I will double the
anchovy next time, and I won't tell them either.
Nice thing is they dissolve when sauteed leaving only the flavor.
Anchovy is the secret umammi in any good shrimp scampi.
https://food52.com/recipes/5654-shrimp-scampi-with-linguine
The scampi sauce is the star of the show in this dish. The
extra-virgin olive oil is infused with anchovies, garlic, and
crushed red pepper. Sautéing the anchovies causes them to melt and
develop a somewhat nutty flavor-not a fishy taste at all. Fresh
basil and parsley add a herbal aroma. and red pepper flakes give
mild warmth. Finishing off the scampi sauce with white wine and
butter makes it creamy.
Thanks for that, anchovy paste is new to me, but I will try that
the next time I make the dish.
Like garlic paste in a tube it's a time saver.
The family complains if I put more than a couple shakes of crushed
red pepper, so I have to go light on it. I just douse it on top of
my bowl at serving time.
Same here, a shaker of red pepper flakes and one of fresh parmesan
is mandatory.
Parmesan in a shaker it dried out junk. Only takes a few seconds to
grate as needed for full flavor.
On Thu, 4 Dec 2025 17:17:22 -0500, Ed P <esp@snet.n> wrote:
On 12/4/2025 3:27 PM, lomonosov wrote:
On Thu, 4 Dec 2025 15:16:52 -0500
Michael Trew <michael.trew@att.net> wrote:
The family complains if I put more than a couple shakes of crushed
red pepper, so I have to go light on it. I just douse it on top
of my bowl at serving time.
Same here, a shaker of red pepper flakes and one of fresh parmesan
is mandatory.
Parmesan in a shaker it dried out junk. Only takes a few seconds to
grate as needed for full flavor.
Floor sweepings, Popeye would probably have said.
On 12/4/2025 3:27 PM, lomonosov wrote:my bowl at serving time.
Same here, a shaker of red pepper flakes and one of fresh parmesan is
mandatory.
Parmesan in a shaker it dried out junk. Only takes a few seconds to
grate as needed for full flavor.
BTW, it isn't good enough just to have fresh grated cheese. It should
be the real Parmegiano Reggiano.
On 12/2/2025 11:29 AM, lomonosov wrote:
On Tue, 02 Dec 2025 01:25:58 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:
Michael Trew <michael.trew@att.net> posted:
quick pasta sauce with some anchovy paste for the tortellini, and
it was a hit. There were a few wide eyes at the table when I asked
everyone how they liked the anchovies, hahaha.
My daughter brought me back 3 tins of anchovies from Trader Joe's in
Las Vegas. She said they were $1.99 each. "They're 5 dollars a can
each over here." I did not know that. Boy, were they tasty. You
should continue to make sauce with anchovies but don't tell the clan.
Also, use more. Further on down the road, you can start using fish
sauce.
Fish sauce sounds like advanced level. I think I will double the
anchovy next time, and I won't tell them either.
Anchovy is the secret umammi in any good shrimp scampi.
https://food52.com/recipes/5654-shrimp-scampi-with-linguine
The scampi sauce is the star of the show in this dish. The extra-virgin
olive oil is infused with anchovies, garlic, and crushed red pepper.
Sautéing the anchovies causes them to melt and develop a somewhat nutty
flavor-not a fishy taste at all. Fresh basil and parsley add a herbal
aroma. and red pepper flakes give mild warmth. Finishing off the scampi
sauce with white wine and butter makes it creamy.
Thanks for that, anchovy paste is new to me, but I will try that the
next time I make the dish.
The family complains if I put more than a couple shakes of crushed red pepper, so I have to go light on it. I just douse it on top of my bowl
at serving time.
On Thu, 4 Dec 2025 17:37:07 -0500
Dave Smith <adavid.smith@sympatico.ca> wrote:
BTW, it isn't good enough just to have fresh grated cheese. It should
be the real Parmegiano Reggiano.
Depends, the Stella brand ain't bad.
https://shop.frankferd.com/parmesan-wedge-stella-8oz.html
PARMESAN, WEDGE Stella 8oz
$5.95
Sure is a lot cheaper than Eyetalian:
https://fortunasausage.com/auricchio-parmigiano-reggiano-club-wedge/ Auricchio Parmigiano Reggiano Club Wedge
$32.95
Of course both Bryan and Trump will agree with me.
Bryan for the lower cost, and Trump because Stella's is 'Murican made.
So is Frigo:
https://www.frigocheese.com/en/products/parmesan/parmesan-wedge
Michael Trew wrote on 12/4/2025 2:16 PM:
Thanks for that, anchovy paste is new to me, but I will try that the
next time I make the dish.
The family complains if I put more than a couple shakes of crushed red
pepper, so I have to go light on it. I just douse it on top of my bowl
at serving time.
I've had better luck with a few anchovies as opposed to paste. Don't
use too much. You can up it if need be.
The asian rotted fish sauce can work too, but I've seen some that was so >putrefied I had the toss it. And some are so weak to be little more
than soy sauce (or shoyu as Uncle Tojo calls it)
And it's a good idea to not divulge your ingredients to squeamish family >members.
On 2025-12-04 5:17 p.m., Ed P wrote:
On 12/4/2025 3:27 PM, lomonosov wrote:my bowl at serving time.
Same here, a shaker of red pepper flakes and one of fresh parmesan is
mandatory.
Parmesan in a shaker it dried out junk. Only takes a few seconds to
grate as needed for full flavor.
There is nothing like the real thing. When I was young the stuff on the
can was all we knew. Shortly after we married we lived in an Italian community and were right next door to an Italian grocery. I once went
there to get the ingredients for lasagna. The cashier made me put almost everything back and loaded me up with the real stuff. She had the
butcher grate some Parmesan and Mozzerella. There was no going back.
BTW, it isn't good enough just to have fresh grated cheese. It should be
the real Parmegiano Reggiano. I once cheaped out when I found a locally
made Pamesan cheese. It was about half the price of the imported stuff.
It was better than the stuff in a sprinkle can but it was nothing like
the Reggiano. A little of that goes a long way.
On 12/4/2025 5:53 PM, lomonosov wrote:
On Thu, 4 Dec 2025 17:37:07 -0500
Dave Smith <adavid.smith@sympatico.ca> wrote:
BTW, it isn't good enough just to have fresh grated cheese. It should
be the real Parmegiano Reggiano.
Depends, the Stella brand ain't bad.
https://shop.frankferd.com/parmesan-wedge-stella-8oz.html
PARMESAN, WEDGE Stella 8oz
$5.95
Sure is a lot cheaper than Eyetalian:
https://fortunasausage.com/auricchio-parmigiano-reggiano-club-wedge/ Auricchio Parmigiano Reggiano Club Wedge
$32.95
Of course both Bryan and Trump will agree with me.
Bryan for the lower cost, and Trump because Stella's is 'Murican made.
So is Frigo:
https://www.frigocheese.com/en/products/parmesan/parmesan-wedge
OK, so you are willing to compromise good quality for cost. I
understand, people do that. Sadly, many have never had and appreciated
great tasting Parm.
I prefer the good stuff and grate as needed
https://www.parmashop.com/en/
https://www.parmashop.com/en/collections/parmigiano-reggiano-pdo
Ed P <esp@snet.n> posted:
OK, so you are willing to compromise good quality for cost. I
understand, people do that. Sadly, many have never had and appreciated
great tasting Parm.
I prefer the good stuff and grate as needed
https://www.parmashop.com/en/
https://www.parmashop.com/en/collections/parmigiano-reggiano-pdo
I can definitely taste the difference in American made cow's milk
parmesan and Italian sheep's milk parmesan. The sheep's milk has
more twang to it. Good stuff.
On Fri, 05 Dec 2025 00:57:18 GMT, ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:
Ed P <esp@snet.n> posted:
OK, so you are willing to compromise good quality for cost. I
understand, people do that. Sadly, many have never had and appreciated
great tasting Parm.
I prefer the good stuff and grate as needed
https://www.parmashop.com/en/
https://www.parmashop.com/en/collections/parmigiano-reggiano-pdo
I can definitely taste the difference in American made cow's milk
parmesan and Italian sheep's milk parmesan. The sheep's milk has
more twang to it. Good stuff.
Parmesan is cow's milk cheese.
Bruce <Bruce@invalid.invalid> posted:
Parmesan is cow's milk cheese.
Why is some parmesan cheese made with sheep's milk?? It definitely
has a sharper taste and it was more expensive than the cow's milk
stuff. We did a taste test at work; most all liked the sheep's milk
better, but some thought it too strong for them. I liked it a /lot/.
Bruce <Bruce@invalid.invalid> posted:
On Fri, 05 Dec 2025 00:57:18 GMT, ItsJoanNotJoAnn@webtv.net
<user4742@newsgrouper.org.invalid> wrote:
Ed P <esp@snet.n> posted:
OK, so you are willing to compromise good quality for cost. I
understand, people do that. Sadly, many have never had and appreciated >>>> great tasting Parm.
I prefer the good stuff and grate as needed
https://www.parmashop.com/en/
https://www.parmashop.com/en/collections/parmigiano-reggiano-pdo
I can definitely taste the difference in American made cow's milk
parmesan and Italian sheep's milk parmesan. The sheep's milk has
more twang to it. Good stuff.
Parmesan is cow's milk cheese.
Why is some parmesan cheese made with sheep's milk?? It definitelyIt couldn't be Parmigiano Reggiano, or Parmesan if made with sheep's
has a sharper taste and it was more expensive than the cow's milk
stuff. We did a taste test at work; most all liked the sheep's milk
better, but some thought it too strong for them. I liked it a /lot/.
~
On 12/4/2025 5:53 PM, lomonosov wrote:
On Thu, 4 Dec 2025 17:37:07 -0500
Dave Smith <adavid.smith@sympatico.ca> wrote:
BTW, it isn't good enough just to have fresh grated cheese. It
should be the real Parmegiano Reggiano.
Depends, the Stella brand ain't bad.
https://shop.frankferd.com/parmesan-wedge-stella-8oz.html
PARMESAN, WEDGE Stella 8oz
$5.95
Sure is a lot cheaper than Eyetalian:
https://fortunasausage.com/auricchio-parmigiano-reggiano-club-wedge/ Auricchio Parmigiano Reggiano Club Wedge
$32.95
Of course both Bryan and Trump will agree with me.
Bryan for the lower cost, and Trump because Stella's is 'Murican
made.
So is Frigo:
https://www.frigocheese.com/en/products/parmesan/parmesan-wedge
OK, so you are willing to compromise good quality for cost.
I
understand, people do that. Sadly, many have never had and
appreciated great tasting Parm.
I prefer the good stuff and grate as needed
https://www.parmashop.com/en/
https://www.parmashop.com/en/collections/parmigiano-reggiano-pdo
On 2025-12-04 8:24 p.m., ItsJoanNotJoAnn@webtv.net wrote:
Bruce <Bruce@invalid.invalid> posted:
I can definitely taste the difference in American made cow's milk
parmesan and Italian sheep's milk parmesan. The sheep's milk has
more twang to it. Good stuff.
Parmesan is cow's milk cheese.
Why is some parmesan cheese made with sheep's milk?? It definitely
has a sharper taste and it was more expensive than the cow's milk
stuff. We did a taste test at work; most all liked the sheep's milk better, but some thought it too strong for them. I liked it a /lot/.
It couldn't be Parmigiano Reggiano, or Parmesan if made with sheep's
milk. The regulations governing the name, area in which it is made
and a host of other factors are very strict. Europeans take these
rules very seriously.
Graham <g.stereo@shaw.ca> posted:
On 2025-12-04 8:24 p.m., ItsJoanNotJoAnn@webtv.net wrote:
It couldn't be Parmigiano Reggiano, or Parmesan if made with sheep's
Bruce <Bruce@invalid.invalid> posted:
I can definitely taste the difference in American made cow's milk
parmesan and Italian sheep's milk parmesan. The sheep's milk has
more twang to it. Good stuff.
Parmesan is cow's milk cheese.
Why is some parmesan cheese made with sheep's milk?? It definitely
has a sharper taste and it was more expensive than the cow's milk
stuff. We did a taste test at work; most all liked the sheep's milk
better, but some thought it too strong for them. I liked it a /lot/.
milk. The regulations governing the name, area in which it is made
and a host of other factors are very strict. Europeans take these
rules very seriously.
Maybe this stuff that I tasted was 'Murikan cheese and they decidedAs Dave suggested, perhaps it was Pecorino Romano rather than Parmesan.
to package it as parmesan. Anyway, it was still good and had a
pleasant sharpness to it.
~
On Thu, 4 Dec 2025 17:37:07 -0500
Dave Smith <adavid.smith@sympatico.ca> wrote:
BTW, it isn't good enough just to have fresh grated cheese. It should
be the real Parmegiano Reggiano.
Depends, the Stella brand ain't bad.
https://shop.frankferd.com/parmesan-wedge-stella-8oz.html
PARMESAN, WEDGE Stella 8oz
$5.95
Sure is a lot cheaper than Eyetalian:
https://fortunasausage.com/auricchio-parmigiano-reggiano-club-wedge/ Auricchio Parmigiano Reggiano Club Wedge
$32.95
Of course both Bryan and Trump will agree with me.
Bryan for the lower cost, and Trump because Stella's is 'Murican made.
So is Frigo:
https://www.frigocheese.com/en/products/parmesan/parmesan-wedge
Bruce <Bruce@invalid.invalid> posted:
On Fri, 05 Dec 2025 00:57:18 GMT, ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:
Ed P <esp@snet.n> posted:
OK, so you are willing to compromise good quality for cost. I
understand, people do that. Sadly, many have never had and appreciated >> great tasting Parm.
I prefer the good stuff and grate as needed
https://www.parmashop.com/en/
https://www.parmashop.com/en/collections/parmigiano-reggiano-pdo
I can definitely taste the difference in American made cow's milk >parmesan and Italian sheep's milk parmesan. The sheep's milk has
more twang to it. Good stuff.
Parmesan is cow's milk cheese.
Why is some parmesan cheese made with sheep's milk??
On 12/4/2025 4:53 PM, lomonosov wrote:
On Thu, 4 Dec 2025 17:37:07 -0500
Dave Smith <adavid.smith@sympatico.ca> wrote:
BTW, it isn't good enough just to have fresh grated cheese. It
should be the real Parmegiano Reggiano.
Depends, the Stella brand ain't bad.
https://shop.frankferd.com/parmesan-wedge-stella-8oz.html
PARMESAN, WEDGE Stella 8oz
$5.95
Sure is a lot cheaper than Eyetalian:
https://fortunasausage.com/auricchio-parmigiano-reggiano-club-wedge/ Auricchio Parmigiano Reggiano Club Wedge
$32.95
And when he pulls that on older, wiser marks: https://www.irishstar.com/news/us-news/trump-mcdonalds-rfk-big-mac-34132793Of course both Bryan and Trump will agree with me.
Bryan for the lower cost, and Trump because Stella's is 'MuricanIt's not just the lower cost. I don't want to exclusively use
made.
Reggiano nor Grana Padano. Variety counts for something too. Trump is
more the pasteurized process American cheese that they put on McD's cheeseburgers type. https://abcnews.go.com/Politics/president-donald-trump-serves-fast-food-college-athletes/story?id=61460255
Obviously, those burgers were very old--though not *Joan old*. https://www.mcdonalds.com/gb/en-gb/help/faq/how-long-should-restaurants-keep-their-cooked-products-before-discarding-them.html>I like Bel Gioso too, nothing wrong with it at all.
So is Frigo:
https://www.frigocheese.com/en/products/parmesan/parmesan-wedgeWe have several wedges of Bel Gioioso Romano in the fridge. Tell you
my current go to cheese, and while it's not a grana, it's worth
mentioning. https://cabotcreamery.com/products/cheese-alpine-bar-dairy?variant=40898727477305
They also make this, which is great for making cheese sauce. https://cabotcreamery.com/products/cheese-mac-and-cheese-shredded?variant=40898729639993Thx, that's worth a look too.
We're very into dairy. Yesterday I went to the foodservice supplyI do the euro style as well, from Wal Mart: https://www.walmart.com/browse/0?facet=brand:Plugra https://www.walmart.com/c/brand/danish-creamery
store and bought 3 pounds of unsalted butter, one pound of salted
butter, one pound of unsalted Euro style (82%) butter and one quart
of 40% cream. That was it.
We have several wedges of Bel Gioioso Romano in the fridge. Tell you my current go to cheese, and while it's not a grana, it's worth mentioning. https://cabotcreamery.com/products/cheese-alpine-bar-dairy?variant=40898727477305
They also make this, which is great for making cheese sauce. https://cabotcreamery.com/products/cheese-mac-and-cheese-shredded?variant=40898729639993
We're very into dairy. Yesterday I went to the foodservice supply store
and bought 3 pounds of unsalted butter, one pound of salted butter, one pound of unsalted Euro style (82%) butter and one quart of 40% cream.
That was it.
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