I've had imported Parmesan before, but never the name brand stuff, until today. My gosh it's good. I need to make some stuffed mushrooms with it.

Stuffed Mushrooms

Take button mushrooms and wiggle out the stems. Finely mince the stems, and mix them with Parmesan cheese, cracked black pepper and salt. Put a generous slice of butter into each cap, then fill the caps with the mixture. Put into 350F oven until the mushrooms have shrunken enough that you know they're cooked through.

--Bryan

Bryan wrote:
> I've had imported Parmesan before, but never the name brand stuff, until today. My gosh it's good. I need to make some stuffed mushrooms with it.
>
> Stuffed Mushrooms
>
> Take button mushrooms and wiggle out the stems. Finely mince the stems, and mix them with Parmesan cheese, cracked black pepper and salt. Put a generous slice of butter into each cap, then fill the caps with the mixture. Put into 350F oven until the mushrooms have shrunken enough that you know they're cooked through.
>
> --Bryan


I saw something curious at the store the other day ... Pasteurized Process
Gruyere ... so I bought some and made mac n cheese with it. Not bad.

On Sep 11, 12:54*pm, Bryan > wrote:
> I've had imported Parmesan before, but never the name brand stuff, until today. *My gosh it's good. *I need to make some stuffed mushrooms with it.
>
> Stuffed Mushrooms
>
> Take button mushrooms and wiggle out the stems. *Finely mince the stems, and mix them with Parmesan cheese, cracked black pepper and salt. *Put a generous slice of butter into each cap, then fill the caps with the mixture. *Put into 350F oven until the mushrooms have shrunken enough that you know they're cooked through.
>
> --Bryan

Try Grana Padano- a little cheaper, but very similar.

Il 11/09/2012 21:54, Bryan ha scritto:

> I've had imported Parmesan before, but never the name brand stuff, until today. My gosh it's good. I need to make some stuffed mushrooms with it.

If I may suggest, try it on a very basic pasta with a tomato and (oli or
butter as you prefer) sauce. It freakin' rocks. You like to add garlic
to your pasta sauce? Do it. You like other ingredients? Add them. Unòess
it's fish, and this is not always trur, add some grated parmigiano
reggiano and enjoy.
--
Vilco
And the Family Stone
Mi devo ubriacare per spiegartelo?

Sqwertz wrote:
>
> I don't think I've ever bought domestic Parmesan and probably haven't
> eaten it since the Kraft of my childhood. Why would anybody eat
> crappy domestic parmesan?

Simple answer, Steve. It's cheap and not everyone has tons of money to
spend on gourmet food. If cheap Kraft is all you've ever tasted, and you
like it good enough, you won't miss the better brands.

G.

Gary > wrote:

>Sqwertz wrote:

>> I don't think I've ever bought domestic Parmesan and probably haven't
>> eaten it since the Kraft of my childhood. Why would anybody eat
>> crappy domestic parmesan?

>Simple answer, Steve. It's cheap and not everyone has tons of money to
>spend on gourmet food.

Country Cheese, a local food store, carries various types of domestic
and Italian parmesan and they all seem to sell pretty well.

My own impression is some of the domestic table parmesans are pretty
good, but of the aged parmesans used for grating, only the Reggiano
is any good.

Steve

"Gary" > wrote in message ...
> Sqwertz wrote:
>>
>> I don't think I've ever bought domestic Parmesan and probably haven't
>> eaten it since the Kraft of my childhood. Why would anybody eat
>> crappy domestic parmesan?
>
> Simple answer, Steve. It's cheap and not everyone has tons of money to
> spend on gourmet food. If cheap Kraft is all you've ever tasted, and you
> like it good enough, you won't miss the better brands.

My husband is an Italian American and he grew up on Kraft and stuff of that
ilk. Perhaps that is why he prefers it. My daughter seems to prefer it as
well but in her case I think it is because it has a much milder or perhaps
more bland flavor? She doesn't like strong tasting cheeses.

I remember the first time I found the real stuff. That was in Boston in the
late 90's. These days in this country it seems to be available pretty much
everywhere now.

I do use it in recipes. Both my husband and daughter will eat it in stuff.
But they still want to sprinkle the Kraft on top of their food.

"Sqwertz" > wrote in message
...
> On Tue, 11 Sep 2012 18:59:13 -0400, Gary wrote:
>
>> Sqwertz wrote:
>>>
>>> I don't think I've ever bought domestic Parmesan and probably haven't
>>> eaten it since the Kraft of my childhood. Why would anybody eat
>>> crappy domestic parmesan?
>>
>> Simple answer, Steve. It's cheap and not everyone has tons of money to
>> spend on gourmet food. If cheap Kraft is all you've ever tasted, and you
>> like it good enough, you won't miss the better brands.
>
> It's not cheap. When you consider all the added ingredients,
> marketing, packaging that goes into a cylinder of Kraft green chees,
> and how little of it you use at a time (you really have to pile on
> that canned cheese), real Parmesan isn't really any cheaper.
>
> And you may have missed the "crappy" reference. That's Bryan's
> favorite word when he puts down our tastes in food - especially mayo
> and oil.

I have gotten Kraft for free using coupons. That doesn't happen very often.
Have also gotten a similar store brand for free using a coupon. We don't
use a lot of that stuff in this house, but yes, we do use it. So when I can
get it for free, I donate it to the food bank unless we happen to need it.

On Tue, 11 Sep 2012 12:54:51 -0700 (PDT), Bryan
> wrote:

>I've had imported Parmesan before, but never the name brand stuff, until today. My gosh it's good...

Well, look who just caught up! ROFL!!!

John Kuthe...

Gary wrote:
>
>Simple answer, Steve. It's cheap and not everyone has tons of money to
>spend on gourmet food. If cheap Kraft is all you've ever tasted, and you
>like it good enough, you won't miss the better brands.

Don't be concerned, these imbeciles mix the good stuff with so much
strong flavored crap you can literally feed them dog shit and they'd
think it's wonderful. If you're going to stuff 'shrooms with spicey
saw-seege and seasoned bread crumbs you'd be much wiser to use that
little green can. Parmagiano regianno is a table cheese anyway, it's
eaten pretty much plain with good crusty bread and a EVOO that you
like. The parmagianno regianno that's grated is so old and dried out
it's actually spoiled, grating is how it's salvaged, it's not really
much different from what's in that green can.

"Julie Bove" wrote:
>
>I have gotten Kraft for free using coupons. That doesn't happen very often.
>Have also gotten a similar store brand for free using a coupon. We don't
>use a lot of that stuff in this house, but yes, we do use it. So when I can
>get it for free, I donate it to the food bank unless we happen to need it.

A certain dwarf never buys grated parm, he lifts the cheese shaker off
the pizzaria table.

Brooklyn1 wrote:
> "Julie Bove" wrote:
>>
>> I have gotten Kraft for free using coupons. That doesn't happen
>> very often. Have also gotten a similar store brand for free using a
>> coupon. We don't use a lot of that stuff in this house, but yes, we
>> do use it. So when I can get it for free, I donate it to the food
>> bank unless we happen to need it.
>
> A certain dwarf never buys grated parm, he lifts the cheese shaker off
> the pizzaria table.

Oh my. I once had a BF who gave me crystal salt and pepper shakers, filled,
wrapped in a napkin. I was like... Really? He expected me to believe that
he bought them that way. Also once gave me a floral arrangement that looked
to have been stolen from a funeral. And a huge thing of makeup that looked
to be like a department store tester. All sorts of blushes, lip glosses and
eye shadows. He was a cop. And it was a short lived relationship.

merryb wrote:

>> I've had imported Parmesan before, but never the name brand stuff,
>> until today. My gosh it's good. I need to make some stuffed
>> mushrooms with it.

> Try Grana Padano- a little cheaper, but very similar.

Grana Padano can be very good indeed, and the same is true for grana
trentino, or trentingrana, one of the best grana around. One thing that many
do not know also here in Italy, is that Grana is the family which includes
Parmigiano Reggiano (PR-RE) among its members, thus PR-RE is just one kind
of Grana, along with grana padano and grana trentino. In the town of Lodi,
near Milano, the local grana padano is so peculiar that they are now calling
it "grana lodigiano" and have their own consorzio as do parmigiano reggiano
and the other grana production areas. Lodigiano is less pressed so it
remains moister, some zafferano is added too and it has a minimum aging of
24 months while for other grana cheeses the minimum is usually one year for
the so called "giovane" (young).
What makes parmigiano reggiano so important is a set of things: it has been
the first grana cheese ever made, to the point that the name "formaggio"
(and all its translations such as fromage) comes from the "forme" (kind of
"moulds") where it got shaped in, before PR-RE there was only "cacio" shaped
in straw-made "fascere". The production disciplinary of PR-RE is remained
the same since the first tracks of this cheese in history around AD 1100.
Moreover, it is one of the best in quality thanks to many local bovine
breeds (expecially reggiana rossa and modenese bianca) who give incredible
results and thanks to the hillside pastures. Another plus is that the
disciplinary forbids to feed fermented corn to the cows, thusly allowing the
use of milk and rennet only and no preserving agents since the fermented
corn is what makes other grana (as padano) explode unless they use
preserving agents.
Someone in sardegna started to use the technique of grana cheeses with goat
milk: Gransardo di Capra is a very interesting product. I once had a wedge
which was 14 months old, I didn't even believe goat cheese could stand such
an ageing time, and it was complex without being too stingy.

sqwishy snooted:

> I don't think I've ever bought domestic Parmesan and probably haven't
> eaten it since the Kraft of my childhood. Why would anybody eat
> crappy domestic parmesan?

A couple of months ago, you claimed you reguarly purchase Parmesan for
$4 per lb. Are you now claiming that's Reggiano, you compulsive liar?

On Wed, 12 Sep 2012 10:44:42 +0200, "ViLco" > wrote:

>merryb wrote:
>
>>> I've had imported Parmesan before, but never the name brand stuff,
>>> until today. My gosh it's good. I need to make some stuffed
>>> mushrooms with it.
>
>> Try Grana Padano- a little cheaper, but very similar.
>
>Grana Padano can be very good indeed, and the same is true for grana
>trentino, or trentingrana, one of the best grana around. One thing that many
>do not know also here in Italy, is that Grana is the family which includes
>Parmigiano Reggiano (PR-RE) among its members, thus PR-RE is just one kind
>of Grana, along with grana padano and grana trentino. In the town of Lodi,
>near Milano, the local grana padano is so peculiar that they are now calling
>it "grana lodigiano" and have their own consorzio as do parmigiano reggiano
>and the other grana production areas. Lodigiano is less pressed so it
>remains moister, some zafferano is added too and it has a minimum aging of
>24 months while for other grana cheeses the minimum is usually one year for
>the so called "giovane" (young).
>What makes parmigiano reggiano so important is a set of things: it has been
>the first grana cheese ever made, to the point that the name "formaggio"
>(and all its translations such as fromage) comes from the "forme" (kind of
>"moulds") where it got shaped in, before PR-RE there was only "cacio" shaped
>in straw-made "fascere". The production disciplinary of PR-RE is remained
>the same since the first tracks of this cheese in history around AD 1100.
>Moreover, it is one of the best in quality thanks to many local bovine
>breeds (expecially reggiana rossa and modenese bianca) who give incredible
>results and thanks to the hillside pastures. Another plus is that the
>disciplinary forbids to feed fermented corn to the cows, thusly allowing the
>use of milk and rennet only and no preserving agents since the fermented
>corn is what makes other grana (as padano) explode unless they use
>preserving agents.
>Someone in sardegna started to use the technique of grana cheeses with goat
>milk: Gransardo di Capra is a very interesting product. I once had a wedge
>which was 14 months old, I didn't even believe goat cheese could stand such
>an ageing time, and it was complex without being too stingy.
>
Thank you very much for that amount of information. I had no idea of
the relationships. I had thought that Grana Padano was the same as
Parmigiano Reggiano except for the producing region. I appreciate
the time you took to explain the cheeses.
Janet US

"ViLco" > wrote in message
...
> merryb wrote:
>
>>> I've had imported Parmesan before, but never the name brand stuff,
>>> until today. My gosh it's good. I need to make some stuffed
>>> mushrooms with it.
>
>> Try Grana Padano- a little cheaper, but very similar.
>
> Grana Padano can be very good indeed, and the same is true for grana
> trentino, or trentingrana, one of the best grana around. One thing that
> many do not know also here in Italy, is that Grana is the family which
> includes Parmigiano Reggiano (PR-RE) among its members, thus PR-RE is just
> one kind of Grana, along with grana padano and grana trentino. In the town
> of Lodi, near Milano, the local grana padano is so peculiar that they are
> now calling it "grana lodigiano" and have their own consorzio as do
> parmigiano reggiano and the other grana production areas. Lodigiano is
> less pressed so it remains moister, some zafferano is added too and it has
> a minimum aging of 24 months while for other grana cheeses the minimum is
> usually one year for the so called "giovane" (young).
> What makes parmigiano reggiano so important is a set of things: it has
> been the first grana cheese ever made, to the point that the name
> "formaggio" (and all its translations such as fromage) comes from the
> "forme" (kind of "moulds") where it got shaped in, before PR-RE there was
> only "cacio" shaped in straw-made "fascere". The production disciplinary
> of PR-RE is remained the same since the first tracks of this cheese in
> history around AD 1100. Moreover, it is one of the best in quality thanks
> to many local bovine breeds (expecially reggiana rossa and modenese
> bianca) who give incredible results and thanks to the hillside pastures.
> Another plus is that the disciplinary forbids to feed fermented corn to
> the cows, thusly allowing the use of milk and rennet only and no
> preserving agents since the fermented corn is what makes other grana (as
> padano) explode unless they use preserving agents.
> Someone in sardegna started to use the technique of grana cheeses with
> goat milk: Gransardo di Capra is a very interesting product. I once had a
> wedge which was 14 months old, I didn't even believe goat cheese could
> stand such an ageing time, and it was complex without being too stingy.

Thank you, that is a tremendous history of the grana cheeses. I have
never heard of the Lodigiano and Zafferano, and you point out some
very interesting differences in the various cheeses.

I have also never seen the Gransardo di Capra, although I've had
Peccorino Sardo, of course a sheep's milk aged and hard cheese.
In case you have any interest, the Cypress Grove cheese company
makes a nice variety of aged, ripened and fresh chevre and goat
cheeses in the US, although a couple of their bigger cheeses are
imported from Europe. Excellent quality all around, particularly
noteworthy are their Humboldt Fog and the Midnight Moon which
is released at 6 months ageing and can stand a fair bit more.
http://www.cypressgrovechevre.com/cheeses.html

pavane

On Sep 12, 1:44*am, "ViLco" > wrote:
> merryb wrote:
> >> I've had imported Parmesan before, but never the name brand stuff,
> >> until today. My gosh it's good. I need to make some stuffed
> >> mushrooms with it.
> > Try Grana Padano- a little cheaper, but very similar.
>
> Grana Padano can be very good indeed, and the same is true for grana
> trentino, or trentingrana, one of the best grana around. One thing that many
> do not know also here in Italy, is that Grana is the family which includes
> Parmigiano Reggiano (PR-RE) among its members, thus PR-RE is just one kind
> of Grana, along with grana padano and grana trentino. In the town of Lodi,
> near Milano, the local grana padano is so peculiar that they are now calling
> it "grana lodigiano" and have their own consorzio as do parmigiano reggiano
> and the other grana production areas. Lodigiano is less pressed so it
> remains moister, some zafferano is added too and it has a minimum aging of
> 24 months while for other grana cheeses the minimum is usually one year for
> the so called "giovane" (young).
> What makes parmigiano reggiano so important is a set of things: it has been
> the first grana cheese ever made, to the point that the name "formaggio"
> (and all its translations such as fromage) comes from the "forme" (kind of
> "moulds") where it got shaped in, before PR-RE there was only "cacio" shaped
> in straw-made "fascere". The production disciplinary of PR-RE is remained
> the same since the first tracks of this cheese in history around AD 1100.
> Moreover, it is one of the best in quality thanks to many local bovine
> breeds (expecially reggiana rossa and modenese bianca) who give incredible
> results and thanks to the hillside pastures. Another plus is that the
> disciplinary forbids to feed fermented corn to the cows, thusly allowing the
> use of milk and rennet only and no preserving agents since the fermented
> corn is what makes other grana (as padano) explode unless they use
> preserving agents.
> Someone in sardegna started to use the technique of grana cheeses with goat
> milk: Gransardo di Capra is a very interesting product. I once had a wedge
> which was 14 months old, I didn't even believe goat cheese could stand such
> an ageing time, and it was complex without being too stingy.

Wow- thanks for your informative post!

On Sep 11, 3:54*pm, Bryan > wrote:
> I've had imported Parmesan before, but never the name brand stuff, until today. *My gosh it's good. *I need to make some stuffed mushrooms with it.
>
> Stuffed Mushrooms
>
> Take button mushrooms and wiggle out the stems. *Finely mince the stems, and mix them with Parmesan cheese, cracked black pepper and salt. *Put a generous slice of butter into each cap, then fill the caps with the mixture. *Put into 350F oven until the mushrooms have shrunken enough that you know they're cooked through.


I agree good cheese is worth the extra money. That's why I scrimp in
other areas, like making my own bread, yogurt etc. Then my food buck
can go for a luxury item and I don't feel I'm overspending.

Kalmia wrote:
>
> I agree good cheese is worth the extra money. That's why I scrimp in
> other areas, like making my own bread, yogurt etc. Then my food buck
> can go for a luxury item and I don't feel I'm overspending.

That's a good way to go (and think).

G.

Brooklyn1 wrote:

> little green can. Parmagiano regianno is a table cheese anyway, it's
> eaten pretty much plain with good crusty bread and a EVOO that you
> like.

EVO oil? With parmigiano reggiano? The ****ing esquimese, maybe, ROTFL!
A pairing like that can only be due to a royal TIAD, and thinking that
parigiano reggiano was hed with EVO oil shows you don't even know the
difference between northern and southern Italy.
A good post, really

ViLco wrote:
>
> Brooklyn1 wrote:
>
> > little green can. Parmagiano regianno is a table cheese anyway, it's
> > eaten pretty much plain with good crusty bread and a EVOO that you
> > like.
>
> EVO oil? With parmigiano reggiano? The ****ing esquimese, maybe, ROTFL!
> A pairing like that can only be due to a royal TIAD, and thinking that
> parigiano reggiano was hed with EVO oil shows you don't even know the
> difference between northern and southern Italy.

And why would anyone even care about the difference between northern and
southern Italy?

Just askin'

G.

On Sep 11, 7:27*pm, Sqwertz > wrote:
On Tue, 11 Sep 2012 18:59:13 -0400, Gary wrote:
Sqwertz wrote:



> >> I don't think I've ever bought domestic Parmesan and probably haven't
> >> eaten it since the Kraft of my childhood. *Why would anybody eat
> >> crappy domestic parmesan?




> > Simple answer, Steve. *It's cheap and not everyone has tons of money to
> > spend on gourmet food. If cheap Kraft is all you've ever tasted, and you
> > like it good enough, you won't miss the better brands.




> It's not cheap. *When you consider all the added ingredients,
> marketing, packaging that goes into a cylinder of Kraft green chees,
> and how little of it you use at a time (you really have to pile on
> that canned cheese), real Parmesan isn't really any cheaper.
>
> And you may have missed the "crappy" reference. *That's Bryan's
> favorite word when he puts down our tastes in food - especially mayo
> and oil.


I think there is such a thing as bad food and good food, but
most of the time it's a matter of taste. I think these arguments over
what is right and wrong in cooking are funny. There is really only
one way to determine the truth of the tastes we claim for things - try
them under the most austere and trying of conditions. Hunger. Pure
enraging hunger is the answer. Starve a panel of food experts for 3
days (or whoever long it takes), then present them with an assortment
of food with quality ranging from bottom of the barrel to sky-high
expensive. Let's see what they really like. I think I know the
answer. Any goddamn thing they can get their hands on. No forks, no
aprons, no napkins, nothing - just hands, mouths, and food. FOOD.

TJ

On Thu, 13 Sep 2012 16:22:40 -0400, Gary > wrote:

> ViLco wrote:
> >
> >
> > EVO oil? With parmigiano reggiano? The ****ing esquimese, maybe, ROTFL!
> > A pairing like that can only be due to a royal TIAD, and thinking that
> > parigiano reggiano was hed with EVO oil shows you don't even know the
> > difference between northern and southern Italy.
>
> And why would anyone even care about the difference between northern and
> southern Italy?
>
> Just askin'
>
Oh, my goodness Gary! Why wouldn't you care? There's a HUGE
difference between them. You might associate tomato sauce with Italy,
but it isn't a big component of food in most of the country.

--
Food is an important part of a balanced diet.

Gary wrote:

>> EVO oil? With parmigiano reggiano? The ****ing esquimese, maybe,
>> ROTFL! A pairing like that can only be due to a royal TIAD, and
>> thinking that parigiano reggiano was hed with EVO oil shows you
>> don't even know the difference between northern and southern Italy.

> And why would anyone even care about the difference between northern
> and southern Italy?
>
> Just askin'

Because parmigiano reggiano comes from the north, where the common fat was
butter and EVO oil was unheard of until the 50's - 60's, except just the
very-rich minority, while EVO oil comes from the south where parmigiano
reggiano was unheard of until circa the same period. So there can be no
tradition of having the two altogether. Beside that, I never heard of
someone eating parmigiano reggiano with bread and EVO oil, probably because
nobody has such a major TIAD
I'm not saying that they never go together, it happens everytime I put
grated reggiano on a pasta dish where I used oil in the sauce, I'm saying
that nobody eats parmigiano reggiano with bread and salt.

ViLco wrote:

> grated reggiano on a pasta dish where I used oil in the sauce, I'm
> saying that nobody eats parmigiano reggiano with *bread and salt*.

Pardon me, it should have read *bread and EVO oil*

On Fri, 14 Sep 2012 12:09:05 +0200, "ViLco" > wrote:

>ViLco wrote:
>
>> grated reggiano on a pasta dish where I used oil in the sauce, I'm
>> saying that nobody eats parmigiano reggiano with *bread and salt*.
>
>Pardon me, it should have read *bread and EVO oil*
>
I suppose if one were to be a stickler for such things, you would
either write EVOO or extra virgin olive oil. Just saying. . .
Janet US

Janet Bostwick wrote:

>> Pardon me, it should have read *bread and EVO oil*

> I suppose if one were to be a stickler for such things, you would
> either write EVOO or extra virgin olive oil. Just saying. . .

Acronyms are used to save time but there's the risk of being too criptic, in
fact if one reads "oil" then he can guess what EVO stands for, while if one
reads just EVOO he has nothing to decipher the acronym.

On Fri, 14 Sep 2012 17:01:44 +0200, "ViLco" > wrote:

>Janet Bostwick wrote:
>
>>> Pardon me, it should have read *bread and EVO oil*
>
>> I suppose if one were to be a stickler for such things, you would
>> either write EVOO or extra virgin olive oil. Just saying. . .
>
>Acronyms are used to save time but there's the risk of being too criptic, in
>fact if one reads "oil" then he can guess what EVO stands for, while if one
>reads just EVOO he has nothing to decipher the acronym.
>
that is probably so, but our Rachel Ray TV personality coined the
annoying EVOO. I've heard it is so much a part of the language now
that it is in the Webster's New Dictionary. It is most likely a US
thing. You may certainly use whatever you want.
Janet US

Janet Bostwick wrote:
>
> that is probably so, but our Rachel Ray TV personality coined the
> annoying EVOO.

I don't know if RR coined it, but she sure used it enough to make it
annoying!

G.

On 14/09/2012 6:34 PM, Gary wrote:
> Janet Bostwick wrote:
>>
>> that is probably so, but our Rachel Ray TV personality coined the
>> annoying EVOO.
>
> I don't know if RR coined it, but she sure used it enough to make it
> annoying!
>

Rachel did a lot of things to he point of becoming annoying.

On Fri, 14 Sep 2012 18:34:30 -0400, Gary > wrote:

> Janet Bostwick wrote:
> >
> > that is probably so, but our Rachel Ray TV personality coined the
> > annoying EVOO.
>
> I don't know if RR coined it, but she sure used it enough to make it
> annoying!
>
It was repeated right here adnauseum because it was well known by me
before I had cable and FN

--
Food is an important part of a balanced diet.

On 2012-09-14, Dave Smith > wrote:
> Rachel did a lot of things to he point of becoming annoying.

Unfortunately, rubbing her nipples against any part of me wasn't one
of them.

nb

--
Definition of objectivism:
"Eff you! I got mine."
http://www.nongmoproject.org/

sqwishy poops on himself again.

> > sqwishy snooted:
> >
> >> I don't think I've ever bought domestic Parmesan and probably haven't
> >> eaten it since the Kraft of my childhood. Why would anybody eat
> >> crappy domestic parmesan?
> >
> > A couple of months ago, you claimed you reguarly purchase Parmesan for
> > $4 per lb.

> Never said that. It was second week of May that you're thinking of.
> I remember every day of my life and what I said to whom with 96%
> accuracy. Do you want to challenge that?

My mistake -- you claimed $6/lb.

> > Are you now claiming that's Reggiano, you compulsive liar?
>
> Where do you get these petty, off-the-wall arguments? And what do
> they have to do with what I said above?

duh... sqwishy need help connect dancing dots.

sqwishy say he never bought "domestic Parmesan". But he did claim to
buy "Parmesan" regularly for $6.

>

Now sqwishy claim it were real Parmesan he pay $6 for. That
impossible. sqwishy have lost mind. q.e.d.

> Either you're hoping

How come you spell all possessive contractions right except "its"?

> for some sort of pyrrhic victory by my not
> responding because you're such a little ****ant, or you plan on
> claiming the infamous Alfie-Malcome XNA defense: that my use of
> X-No-Archive will somehow prove your point by your own inability to
> look it and quote it.

Actually, I was thinking your cowardly insistence on using
X-No-Archive is a way to avoid being accountable for your earlier
claims. It took me quite a bit of effort to dig up the post that
proves you lied about never buying domestic parmesan.

On Wednesday, September 12, 2012 4:36:48 PM UTC-4, Gary wrote:
> Kalmia wrote:
>
> >
>
> > I agree good cheese is worth the extra money. That's why I scrimp in
>
> > other areas, like making my own bread, yogurt etc. Then my food buck
>
> > can go for a luxury item and I don't feel I'm overspending.
>
>
>
> That's a good way to go (and think).
>
>
>
> G.

Same goes for eschewing soda and drinking a better gin or Scotch.

Sames goes for the wardrobe - skip the fads for seasons, but invest in that 200 buck pair of slacks ( and only if they erase five lb. in derriere.)

sqwishy does yet another slimy little wiggle-dance. Anything rather
than admit he's full of crap, apparently.

> > Now sqwishy claim it were real Parmesan he pay $6 for. That
> > impossible. sqwishy have lost mind. q.e.d.
>
> Uh, Mikey[sic] - you do know that plenty of countries produce *Parmesan*
> Cheese, don't you?

No, I don't know that. In fact, I *KNOW* that statement is false.
(Note correct use of asterisks for emphasis rather than whatever
brain-fart reason you used them.)

If it's not from Parma, it's not Parmesan, at least to those who know
a little about the subject. You have often disparaged marketing
flummery in other products. Why are you so weak on a simple
distinction like this?

> And get this - even ITALY makes and exports
> Parmesan cheese that is not technically reggiano (that is just as good
> as reggiano). Did I ever use the term "Parmigiano-Reggiano"? No, I
> didn't. Dumbass.

Name-calling already? Tsk, tsk.

If it's not from Parma, it's not Parmesan. It might be a perfectly
good cheese -- I know of several parmesan-type cheeses that are very
good. But those cheeses are not Parmesan, and they haven't been
available for $7 in many years.

> Now go run along. I'm through embarrassing you for the month. It's
> just way too easy.

One common trait I've noticed among egomaniacs is the inability to
grasp other viewpoints than the ones they've already adopted. I don't
mean simple stubbornness; I believe it's a personality disorder.

You love to call people "psycho". Why such harsh judgments? Have you
ever been wrong about anything, perfect memory notwithstanding? In my
view, making simplistic or blanket statements that lack qualification
sufficient to make one's meaning clear is a failure of the writer, not
of the reader. Do you think that opinion is "psycho"?

On 16/09/2012 5:19 PM, George M. Middius wrote:




>> And get this - even ITALY makes and exports
>> Parmesan cheese that is not technically reggiano (that is just as good
>> as reggiano). Did I ever use the term "Parmigiano-Reggiano"? No, I
>> didn't. Dumbass.
>
> Name-calling already? Tsk, tsk.
>
> If it's not from Parma, it's not Parmesan. It might be a perfectly
> good cheese -- I know of several parmesan-type cheeses that are very
> good. But those cheeses are not Parmesan, and they haven't been
> available for $7 in many years.


There is a place about 20 miles from here that makes a Parmesan style
cheese. It sells for less than half the price of Parmagiano Reggiano.
Since I like freshly grated Parmesan on a number of things I could not
resist trying it. That was in the days before they were so picky about
calling it Parmesan if it didn't come from Parma. It just wasn't the
same. It may have been cheaper, but it wasn't Parmesan.


>
>

"George M. Middius" > wrote in message
...
>
> sqwishy does yet another slimy little wiggle-dance. Anything rather
> than admit he's full of crap, apparently.
>
>> > Now sqwishy claim it were real Parmesan he pay $6 for. That
>> > impossible. sqwishy have lost mind. q.e.d.
>>
>> Uh, Mikey[sic] - you do know that plenty of countries produce *Parmesan*
>> Cheese, don't you?
>
> No, I don't know that. In fact, I *KNOW* that statement is false.
> (Note correct use of asterisks for emphasis rather than whatever
> brain-fart reason you used them.)
>
> If it's not from Parma, it's not Parmesan, at least to those who know
> a little about the subject. You have often disparaged marketing
> flummery in other products. Why are you so weak on a simple
> distinction like this?

Oh stop the utter bullshit. "Parmigiano-Reggiano" can legally come
from Parma, Reggio-Emilia (the best in my opinion: less hard salt,
more soft-taste milk), Mantova, Modeno and Bologna.

Learn more, then show off less. Do the world a favor.

pavane

Janet Bostwick wrote:

>> Acronyms are used to save time but there's the risk of being too
>> criptic, in fact if one reads "oil" then he can guess what EVO
>> stands for, while if one reads just EVOO he has nothing to decipher
>> the acronym.

> that is probably so, but our Rachel Ray TV personality coined the
> annoying EVOO. I've heard it is so much a part of the language now
> that it is in the Webster's New Dictionary. It is most likely a US
> thing. You may certainly use whatever you want.

Just curious: is she spelling the single letters or is she spelling the
acronym as if it was a word?

On Mon, 17 Sep 2012 12:11:51 +0200, "ViLco" > wrote:

>Janet Bostwick wrote:
>
>>> Acronyms are used to save time but there's the risk of being too
>>> criptic, in fact if one reads "oil" then he can guess what EVO
>>> stands for, while if one reads just EVOO he has nothing to decipher
>>> the acronym.
>
>> that is probably so, but our Rachel Ray TV personality coined the
>> annoying EVOO. I've heard it is so much a part of the language now
>> that it is in the Webster's New Dictionary. It is most likely a US
>> thing. You may certainly use whatever you want.
>
>Just curious: is she spelling the single letters or is she spelling the
>acronym as if it was a word?
>

She says ee-voo. Over and over again. I like her. She's a local
country girl and [especially many years ago when she began] her
quirkiness was endearing.

But 'ee-voo' even bothers *me*. [especially because I prefer 'OO'<g>]

Jim

On 9/17/2012 6:58 AM, Jim Elbrecht wrote:
> On Mon, 17 Sep 2012 12:11:51 +0200, "ViLco" > wrote:

>> Just curious: is she spelling the single letters or is she spelling the
>> acronym as if it was a word?
>>
>
> She says ee-voo. Over and over again.

Not to mention over again. But what started to grate my last
nerve was that she said EVOOextravirginoliveoil like it was one
word, every friggin time.

nancy