On Tue, 16 Jul 2019 02:57:13 -0700 (PDT), Cindy Hamilton
> wrote:

>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.

It's a crazy, American comparison.