On Monday, July 15, 2019 at 5:05:47 PM UTC-4, Bruce wrote:
> 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.

Contrasting, I think you'll find.

Contrasting the harsh Kraft with the mellow Parm-Reg.

Cindy Hamilton