On Mon, 15 Jul 2019 09:53:45 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, July 15, 2019 at 11:16:01 AM UTC-4, Gary wrote:
>> Cindy Hamilton wrote:
>> >
>> > On Monday, July 15, 2019 at 9:49:26 AM UTC-4, Sheldon wrote:
>> > > Hula Hula Hawaiian Deep Dish Pizza - from Tops Market
>> > > Yield: 15 squares
>> > >
>> > > Ingredients
>> > > 3 cups biscuit baking mix
>> > > 3/4 cup cold water
>> > > 15 ounces chunky marinara sauce
>> > > 3 cups (12 oz) part skim shredded Mozzarella cheese
>> > > 8 ounces deli ham Save
>> > > 1 green bell pepper, coarsely chopped
>> > > 1 can (8 oz.) pineapple tidbits, well drained or
>> > > fresh pineapple bits
>> > > 1/4 cup (1 oz) parmesan cheese, shredded
>> >
>> > This recipe cries out for Kraft green-cylinder parmesan. Or a generic
>> > knockoff.
>>
>> Sheldon has never made that. No picture. I'm with you on the
>> Kraft (or generic) dried parmesan. I use it all the time. Much
>> more concentrated taste and I love it.
>
>To each their own. I find Kraft harsh, although I use a bit in onion
>soup because it just doesn't taste right without it. For dishes like
>pasta and Caesar salad, where the cheese is a large part of the flavor
>profile, I strongly prefer Parmagiano Reggiano.

You're comparing a generic supermarket thing to a real, regional type
of cheese. Chalk and cheese kinda thing.