On 3/19/2013 10:47 AM, Janet Bostwick wrote:
> On Tue, 19 Mar 2013 09:22:59 -0400, jmcquown >
> wrote:
>
>> On 3/19/2013 12:47 AM, sf wrote:
>>> On Mon, 18 Mar 2013 22:41:21 -0500, Melba's Jammin'
>>> > wrote:
>>>
>>>> In article >,
>>>> jmcquown > wrote:
>>>>
>>>>> I certainly know what Parmesan cheese is but I don't know what "yellow"
>>>>> cheese she'd like us to use if we don't have any.
>>>>
>>>> It's cheese that is yellow in color - maybe cheddar, maybe colby, maybe
>>>> Velveeta.
>>>
>>> Thank you. It's not *that* had to figure out.
>>>
>> No, it's not hard to figure out. But Parmesan and those yellow cheeses
>> taste very different!
>>
>> Jill
> It's a whatever you have that is yellow will do here. Use what your
> family likes. This is a recipe for cooks. A recipe like this is
> flexible. By indicating yellow, the writer eliminated stuff like
> brick, muenster, parmesan, gouda. They wouldn't have been appropriate
> flavorwise.
> Janet US
>
No, the recipe specified Parmesan then said you may substitute yellow
cheese. They're vastly different in taste, IMHO.

Jill