On 7/4/2014 7:25 AM, Ed Pawlowski wrote:
> On 7/3/2014 10:45 PM, dsi1 wrote:
>
>> If you're like a lot of people here, you often find yourself posting
>> while crazy assed drunk. This can make grating cheese a very dicey
>> proposition. Not to worry:
>>
>> https://www.youtube.com/watch?v=3unvKSaF76A
>
> Now I remember why I don't like to hang around with drunks.

It's an odd mother/daughter video for sure.

On 7/4/2014 8:27 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>> On 7/3/2014 11:31 PM, Ophelia wrote:
>>>
>>>
>>> "dsi1" > wrote in message
>>> ...
>>>> On 7/3/2014 2:55 PM, DavidW wrote:
>>>>> I bought some parmesan cheese at a delicatessen and got them to grate
>>>>> it
>>>>> just to
>>>>> save me the trouble, but their machine grates it too finely IMO. I
>>>>> don't
>>>>> think
>>>>> grated parmesan should be the consistency of talcum powder (okay,
>>>>> slight
>>>>> exaggeration, but it's very fine). I could get a coarser result myself
>>>>> with a
>>>>> hand grater, but I was wondering if anyone knows of an electrical
>>>>> kitchen
>>>>> device, or an attachment for a food processor, that would do a similar
>>>>> job.
>>>>>
>>>>>
>>>>
>>>> This looks even funner!
>>>>
>>>> https://www.youtube.com/watch?v=T3v0061FU1A
>>>
>>> That is pretty much how the attachment on my mincer works))
>>>
>>> I've seen hand powered units in the shops that do the same thing.
>>> Similar to this:
>>>
>>> http://www.lakeland.co.uk/15063/I-Ca...-Measuring-Jug
>>>
>>>
>>>
>>>
>>>
>>
>> More fun than a barrel of baboons! Looks like the grater is meant for
>> children - or some of the posters here.
>
> No, no they are serious stuff!
>
>
>

It's serious stuff with a serious price but it's called "I can cook..."
According to the description, it's made for little hands. You can't tell
from the picture though. It looks huge but you might be disappointed
when you get it. Of course, I could be way off-base.

On 7/4/2014 8:44 AM, sf wrote:
> On Fri, 04 Jul 2014 08:09:33 -1000, dsi1
> > wrote:
>
>> On 7/3/2014 11:29 PM, Ophelia wrote:
>>>
>>>>
>>>> You're in luck! Unfortunately, this one is not electrical nor does it
>>>> attach to anything. It seems to work pretty spiffy though.
>>>>
>>>> https://www.youtube.com/watch?v=NAx8vBVTKBQ
>>>
>>> Gosh that is what I used to use I think I still have one somewhere I
>>> just tend to use the one on the machine. Maybe I should dig it out for
>>> small amounts
>>>
>>
>> Those things look like a real hoot to use. One of these days...
>
> I don't like the way she blithely said "put it in the dishwasher". I
> treat anything that slices or grates the same way I treat my knives
> and they never go into the dishwasher.
>

I like putting everything in the dishwasher. I'd put the cat in it if I
could. I also like the word "blithely." It's a pretty cool word.

"dsi1" > wrote in message
...
> On 7/4/2014 8:27 AM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>> On 7/3/2014 11:31 PM, Ophelia wrote:
>>>>
>>>>
>>>> "dsi1" > wrote in message
>>>> ...
>>>>> On 7/3/2014 2:55 PM, DavidW wrote:
>>>>>> I bought some parmesan cheese at a delicatessen and got them to grate
>>>>>> it
>>>>>> just to
>>>>>> save me the trouble, but their machine grates it too finely IMO. I
>>>>>> don't
>>>>>> think
>>>>>> grated parmesan should be the consistency of talcum powder (okay,
>>>>>> slight
>>>>>> exaggeration, but it's very fine). I could get a coarser result
>>>>>> myself
>>>>>> with a
>>>>>> hand grater, but I was wondering if anyone knows of an electrical
>>>>>> kitchen
>>>>>> device, or an attachment for a food processor, that would do a
>>>>>> similar
>>>>>> job.
>>>>>>
>>>>>>
>>>>>
>>>>> This looks even funner!
>>>>>
>>>>> https://www.youtube.com/watch?v=T3v0061FU1A
>>>>
>>>> That is pretty much how the attachment on my mincer works))
>>>>
>>>> I've seen hand powered units in the shops that do the same thing.
>>>> Similar to this:
>>>>
>>>> http://www.lakeland.co.uk/15063/I-Ca...-Measuring-Jug
>>>>
>>>>
>>>>
>>>>
>>>>
>>>
>>> More fun than a barrel of baboons! Looks like the grater is meant for
>>> children - or some of the posters here.
>>
>> No, no they are serious stuff!
>>
>>
>>
>
> It's serious stuff with a serious price but it's called "I can cook..."
> According to the description, it's made for little hands. You can't tell
> from the picture though. It looks huge but you might be disappointed when
> you get it. Of course, I could be way off-base.

Well it will cut and grate so might be a little dangerous for small
children.

I won't be disappointed because I don't need to buy one. As for anyone
else, Lakeland sell only really good stuff and is the wonderful kitchen
shop.
--
http://www.helpforheroes.org.uk/shop/

On 7/4/2014 2:44 PM, sf wrote:

> I don't like the way she blithely said "put it in the dishwasher". I
> treat anything that slices or grates the same way I treat my knives
> and they never go into the dishwasher.
>

Never had a problem with graters in the DW. They can be a PITA to wash
so into the machine they go.

On 7/4/2014 9:06 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>> On 7/4/2014 8:27 AM, Ophelia wrote:
>>>
>>>
>>> "dsi1" > wrote in message
>>> ...
>>>> On 7/3/2014 11:31 PM, Ophelia wrote:
>>>>>
>>>>>
>>>>> "dsi1" > wrote in message
>>>>> ...
>>>>>> On 7/3/2014 2:55 PM, DavidW wrote:
>>>>>>> I bought some parmesan cheese at a delicatessen and got them to
>>>>>>> grate
>>>>>>> it
>>>>>>> just to
>>>>>>> save me the trouble, but their machine grates it too finely IMO. I
>>>>>>> don't
>>>>>>> think
>>>>>>> grated parmesan should be the consistency of talcum powder (okay,
>>>>>>> slight
>>>>>>> exaggeration, but it's very fine). I could get a coarser result
>>>>>>> myself
>>>>>>> with a
>>>>>>> hand grater, but I was wondering if anyone knows of an electrical
>>>>>>> kitchen
>>>>>>> device, or an attachment for a food processor, that would do a
>>>>>>> similar
>>>>>>> job.
>>>>>>>
>>>>>>>
>>>>>>
>>>>>> This looks even funner!
>>>>>>
>>>>>> https://www.youtube.com/watch?v=T3v0061FU1A
>>>>>
>>>>> That is pretty much how the attachment on my mincer works))
>>>>>
>>>>> I've seen hand powered units in the shops that do the same thing.
>>>>> Similar to this:
>>>>>
>>>>> http://www.lakeland.co.uk/15063/I-Ca...-Measuring-Jug
>>>>>
>>>>>
>>>>>
>>>>>
>>>>>
>>>>>
>>>>
>>>> More fun than a barrel of baboons! Looks like the grater is meant for
>>>> children - or some of the posters here.
>>>
>>> No, no they are serious stuff!
>>>
>>>
>>>
>>
>> It's serious stuff with a serious price but it's called "I can
>> cook..." According to the description, it's made for little hands. You
>> can't tell from the picture though. It looks huge but you might be
>> disappointed when you get it. Of course, I could be way off-base.
>
> Well it will cut and grate so might be a little dangerous for small
> children.

That's what I would think too. The first review on the site says her two
and a half year old son has lots of fun with the grater. Holy smokes!
Things sure are different in the UK!

>
> I won't be disappointed because I don't need to buy one. As for anyone
> else, Lakeland sell only really good stuff and is the wonderful kitchen
> shop.

I understand what the site is about - it's good quality stuff but the
item sure looks like it's meant for children.

On 7/4/2014 1:11 PM, sf wrote:
> On Fri, 04 Jul 2014 10:06:06 -0400, Dave Smith
> > wrote:
>
>> On 2014-07-04 9:14 AM, Cheri wrote:
>>>
>>> "dsi1" > wrote in message
>>> ...
>>>
>>>> It sounded like that to me too. I had two suggestions for his problem.
>>>> I did not mean to imply that DavidW was drunk. Mostly I was making a
>>>> dig at folks that drink and post. I enjoy poking fun at drunks. They
>>>> deserve to be laughed at.
>>>
>>> How do you know they're drunk when they post? Maybe you're drunk when
>>> you read the posts so you think they're drunk. LOL
>>>
>>
>> Considering that he was a new poster with dumb question and the invalid
>> email address, I assumed it was a the product of summer break.
>
> I'm pretty sure DavidW has posted here in the past.
>
Yep, I'm pretty sure I have, too. I can't keep up with everyone who
posts only occasionally but I've seen that nickname. It wasn't a stupid
post.

Jill

On 2014-07-04 1:00 PM, sf wrote:

>> Ina Garten often just puts hers in her food processor and pulses it to
>> desired consistency. I haven't done it that way, but it looks simple enough.
>>
> That's how I do it and it works. It's not as fine as what you get
> from the deli and wasn't that what the OP wanted?
>


No. OP said the stuff he got was too finely grated.

On Fri, 4 Jul 2014 18:33:58 +0100, "Ophelia"
> wrote:
> >
> > Mine works just fine, but KA has a set of 4 cones: two shredding
> > cones, fine and coarse + two slicing cones, thin and thick for about
> > $10 each. Not bad. I've texted DD to see if she has it already. If
> > she doesn't, I'll order the set today.
>
> Your new set sounds pretty much like the attachments I have for my mincer.

Just placed the order. Added a two tablespoon coffee scoop and a set
of 3 ice cream scoops too.

--
All you need is love. But a little chocolate now and then doesn't hurt.

"sf" > wrote in message
...
> On Fri, 4 Jul 2014 18:33:58 +0100, "Ophelia"
> > wrote:
>> >
>> > Mine works just fine, but KA has a set of 4 cones: two shredding
>> > cones, fine and coarse + two slicing cones, thin and thick for about
>> > $10 each. Not bad. I've texted DD to see if she has it already. If
>> > she doesn't, I'll order the set today.
>>
>> Your new set sounds pretty much like the attachments I have for my
>> mincer.
>
> Just placed the order. Added a two tablespoon coffee scoop and a set
> of 3 ice cream scoops too.

Woooo hoooooo))
--
http://www.helpforheroes.org.uk/shop/

On Fri, 04 Jul 2014 17:42:38 -0400, Dave Smith
> wrote:

> On 2014-07-04 1:00 PM, sf wrote:
>
> >> Ina Garten often just puts hers in her food processor and pulses it to
> >> desired consistency. I haven't done it that way, but it looks simple enough.
> >>
> > That's how I do it and it works. It's not as fine as what you get
> > from the deli and wasn't that what the OP wanted?
> >
>
>
> No. OP said the stuff he got was too finely grated.

I know. I said doing in the FP doesn't give such a fine granule.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On 2014-07-04 2:28 PM, dsi1 wrote:

>> Lots of people have invalid email addresses. What, new posters aren't
>> allowed? I didn't think the question was dumb. It was on topic and
>> wasn't a request for "recipes from Europe".
>>
>> Jill
>
> That's the way Usenet rolls these days. New posters are viewed with
> suspicion. The lack of new blood is partly the reason for Usenet's
> moribund state. Like I said, Americans are short-sighted. I don't
> understand the part about the invalid email address either.


What is it that you don't get? Is it the use of munged address or the
perceived objection to them. I don't have a problem with people munging
their email addresses to avoid unsolicited mail, especially the bulk
crap. However, it is common practice for spammers and trolls to do it,
so when you I see munged addresses with other troll factors the address
issue us just one more reason to be suspect.

On Fri, 4 Jul 2014 22:49:15 +0100, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Fri, 4 Jul 2014 18:33:58 +0100, "Ophelia"
> > > wrote:
> >> >
> >> > Mine works just fine, but KA has a set of 4 cones: two shredding
> >> > cones, fine and coarse + two slicing cones, thin and thick for about
> >> > $10 each. Not bad. I've texted DD to see if she has it already. If
> >> > she doesn't, I'll order the set today.
> >>
> >> Your new set sounds pretty much like the attachments I have for my
> >> mincer.
> >
> > Just placed the order. Added a two tablespoon coffee scoop and a set
> > of 3 ice cream scoops too.
>
> Woooo hoooooo))

I'll probably be doing some gratuitous grating as soon as they arrive.


--
All you need is love. But a little chocolate now and then doesn't hurt.

On 2014-07-04 3:05 PM, dsi1 wrote:
>
>> I don't like the way she blithely said "put it in the dishwasher". I
>> treat anything that slices or grates the same way I treat my knives
>> and they never go into the dishwasher.
>>
>
> I like putting everything in the dishwasher. I'd put the cat in it if I
> could. I also like the word "blithely." It's a pretty cool word.


I don't put good knives in the dishwasher. A friend warned me about that
years ago when she ruined a good Henkel knife doing that. When I had
problems with a Henkel knife last year I was able to assure them that I
had not put it in the dishwasher, and I ended up getting a new knife
from them.

On 2014-07-04 3:24 PM, jmcquown wrote:

>> I'm pretty sure DavidW has posted here in the past.
>>
> Yep, I'm pretty sure I have, too.


Last summer break? March break?

> I can't keep up with everyone who
> posts only occasionally but I've seen that nickname. It wasn't a stupid
> post.


Look at the big picture. He didn't like the grated parmesan from the
deli because it was too fine. He wants fresh ground parmesan but wants
to do it in large batches do it will be handy, and doesn't think he can
tell the difference if it has been sitting for a while.

Hell.... it is almost as blatantly obvious as Julie.

On 7/4/2014 11:55 AM, Dave Smith wrote:
> On 2014-07-04 2:28 PM, dsi1 wrote:
>
>>> Lots of people have invalid email addresses. What, new posters aren't
>>> allowed? I didn't think the question was dumb. It was on topic and
>>> wasn't a request for "recipes from Europe".
>>>
>>> Jill
>>
>> That's the way Usenet rolls these days. New posters are viewed with
>> suspicion. The lack of new blood is partly the reason for Usenet's
>> moribund state. Like I said, Americans are short-sighted. I don't
>> understand the part about the invalid email address either.
>
>
> What is it that you don't get? Is it the use of munged address or the
> perceived objection to them. I don't have a problem with people munging
> their email addresses to avoid unsolicited mail, especially the bulk
> crap. However, it is common practice for spammers and trolls to do it,
> so when you I see munged addresses with other troll factors the address
> issue us just one more reason to be suspect.

I have no idea what you're trying to say. What's wrong with using fake
email addresses? So spammers and trolls use them - so what? Thanks for
muddying up the waters.

lid

On 7/4/2014 11:58 AM, Dave Smith wrote:
> On 2014-07-04 3:05 PM, dsi1 wrote:
>>
>>> I don't like the way she blithely said "put it in the dishwasher". I
>>> treat anything that slices or grates the same way I treat my knives
>>> and they never go into the dishwasher.
>>>
>>
>> I like putting everything in the dishwasher. I'd put the cat in it if I
>> could. I also like the word "blithely." It's a pretty cool word.
>
>
> I don't put good knives in the dishwasher. A friend warned me about that
> years ago when she ruined a good Henkel knife doing that. When I had
> problems with a Henkel knife last year I was able to assure them that I
> had not put it in the dishwasher, and I ended up getting a new knife
> from them.

I use only super-duper knifes. They work great even after washing and
stuff. You might want to get a set of this. Unfortunately, they used to
belong to a man that was murdered. That's how I became the owner.

"sf" > wrote in message
...
> On Thu, 3 Jul 2014 22:51:26 -0700, "Cheri" >
> wrote:
>
>>
>> "jmcquown" > wrote in message
>> ...
>> > Are you saying you have have a box or plane grater? Of course there
>> > are
>> > restaurant-style tumbler graters with changeable metal grates. Much
>> > easier. It doesn't have to be Pampered Chef brand. Google and you'll
>> > find any number of hand crank cheese graters that will work without
>> > turning good Parmesan into dust. (I'm not one to buy electric gizmos
>> > for
>> > something that can be done so easily.)
>> >
>> > Jill
>>
>> Ina Garten often just puts hers in her food processor and pulses it to
>> desired consistency. I haven't done it that way, but it looks simple
>> enough.
>>
> That's how I do it and it works. It's not as fine as what you get
> from the deli and wasn't that what the OP wanted?

Probably.

Cheri

"sf" > wrote in message
...
> On Fri, 4 Jul 2014 10:29:30 +0100, "Ophelia"
> > wrote:
>
>> Gosh that is what I used to use I think I still have one somewhere
>> I
>> just tend to use the one on the machine. Maybe I should dig it out for
>> small amounts
>
> People complain about not wanting to use their FP because it's so much
> trouble to clean... well, I feel that way about my rotor grater. It's
> a real PITA. It's hard to hold because the handles are so far apart
> and grating isn't easy - then I have to take it apart and clean it.
> Bah.

When food processors were fairly new, years and years ago, I had a Moulinex
and it was just awful to clean so I didn't use it and eventually threw it
out, but the Cuisinart is just a breeze to clean so I do use it several
times a week. Some of those As Seen On TV things are hard to clean so I've
stopped buying them.


Cheri

On 7/4/2014 12:38 PM, The Other Guy wrote:
> On Fri, 04 Jul 2014 12:12:53 -1000, dsi1 >
> wrote:
>> I have no idea what you're trying to say. What's wrong with using fake
>> email addresses? So spammers and trolls use them - so what? Thanks for
>> muddying up the waters.
>>
>> lid
>
> If you have never been stalked or harassed due to your posts,
> you WOULD be in the minority, and I doubt that is the case
> (considering some of your posts here).
>
> And that's why I use a gmail email address in my posts.

Boy, this is confusing... so what you're saying is that posters like you
should use gmail addresses? How does that work?

>
>
>
>
>
>
>
>
> To reply by email, lose the Ks...
>
>
> ---
> This email is free from viruses and malware because avast! Antivirus protection is active.
> http://www.avast.com
>

I wudn't mess with anything but a flat, paddle hand grater**. I grate off just what I need for a dish and store the rest of the chunk of cheese in a vinegar soaked paper towel, then encase in a tight plastic bag. ** Cheap, easy to store and clean. KISS.

sf wrote:
> On Thu, 3 Jul 2014 22:51:26 -0700, "Cheri" >
> wrote:
>> Ina Garten often just puts hers in her food processor and pulses it
>> to desired consistency. I haven't done it that way, but it looks
>> simple enough.
>>
> That's how I do it and it works. It's not as fine as what you get
> from the deli and wasn't that what the OP wanted?

Exactly.

Janet Bostwick wrote:
> On Fri, 4 Jul 2014 14:06:55 +1000, "DavidW" > wrote:
>
> snip
>>
>> No, it takes 4-5 minutes to grate enough hard parmesan for one serve
>> with my current grater (for me, 20-25 grams). Add more time as the
>> piece gets smaller.
>>
> snip
>
> You must be doing something wrong or the cheese you have is an old,
> hard, dried out brick. I use a hand-held microplane. It is labeled
> 'fine.' It grates finer than I would like, but I love the results
> when I am zesting citrus. I could get an additional microplane, but
> why bother? Anyway, get a new device that is still sharp or don't
> store such a large block of cheese that it dries out.

I use the second-finest part of a plain box grater (it has small holes pushed
out from the inside, and you grate on the ragged edges). It produces a powder
(fine, but not super-fine like the deli). Parmesan is a hard cheese, so you
only get a thin layer of dust per stroke. That's why it takes so long to get 20
grams.

On Fri, 04 Jul 2014 13:06:51 -1000, dsi1
> wrote:

> Boy, this is confusing... so what you're saying is that posters like you
> should use gmail addresses? How does that work?

Easy. You can forward your gmail to what you use as your regular
email address. If an address shifting stalker or spammer starts to
bother you, just untick the box to forward email to your main address.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Sat, 5 Jul 2014 10:49:29 +1000, "DavidW" > wrote:

snip
>
>I use the second-finest part of a plain box grater (it has small holes pushed
>out from the inside, and you grate on the ragged edges). It produces a powder
>(fine, but not super-fine like the deli). Parmesan is a hard cheese, so you
>only get a thin layer of dust per stroke. That's why it takes so long to get 20
>grams.
>
>
I think you would do better with a microplane. With a microplane you
stroke the cheese in one direction only. They are very sharp, but no
barked knuckles.
I fear the side of the box grater that you describe. It is just
waiting to get your knuckles.
Janet US

On Sat, 5 Jul 2014 10:48:42 +1000, "DavidW" > wrote:

> sf wrote:
> > On Thu, 3 Jul 2014 22:51:26 -0700, "Cheri" >
> > wrote:
> >> Ina Garten often just puts hers in her food processor and pulses it
> >> to desired consistency. I haven't done it that way, but it looks
> >> simple enough.
> >>
> > That's how I do it and it works. It's not as fine as what you get
> > from the deli and wasn't that what the OP wanted?
>
> Exactly.
>
TW

--
All you need is love. But a little chocolate now and then doesn't hurt.

Janet Bostwick wrote:
> On Sat, 5 Jul 2014 10:49:29 +1000, "DavidW" > wrote:
>
> snip
>>
>> I use the second-finest part of a plain box grater (it has small
>> holes pushed out from the inside, and you grate on the ragged
>> edges). It produces a powder (fine, but not super-fine like the
>> deli). Parmesan is a hard cheese, so you only get a thin layer of
>> dust per stroke. That's why it takes so long to get 20 grams.
>>
>>
> I think you would do better with a microplane. With a microplane you
> stroke the cheese in one direction only. They are very sharp, but no
> barked knuckles.

Okay, I'll see what's available.

> I fear the side of the box grater that you describe. It is just
> waiting to get your knuckles.

Not my knuckles but maybe my fingertips.

sf wrote:
> On Fri, 04 Jul 2014 10:06:06 -0400, Dave Smith
>> Considering that he was a new poster with dumb question and the
>> invalid email address, I assumed it was a the product of summer
>> break.

Not seeing why the email address is relevant. It's a real person posting
regardless.

> I'm pretty sure DavidW has posted here in the past.

Yes, I post here occasionally.

Dave Smith wrote:
> On 2014-07-04 3:24 PM, jmcquown wrote:
>> I can't keep up with everyone who
>> posts only occasionally but I've seen that nickname. It wasn't a
>> stupid post.
>
> Look at the big picture. He didn't like the grated parmesan from the
> deli because it was too fine. He wants fresh ground parmesan but
> wants to do it in large batches do it will be handy,

No, I don't particularly want to do it in large batches, but if you get the
deli to do it then you are going to get a large batch.

> and doesn't
> think he can tell the difference if it has been sitting for a while.

I'm not sure if I could tell the difference. Maybe I could, but I haven't made
a direct comparison yet. My preference is freshly grated if it's quick and easy
and it's the right texture.

> Hell.... it is almost as blatantly obvious as Julie.

Not being a regular that's gone over my head.

Brooklyn1 wrote:
> DavidW wrote:
>>
>> I bought some parmesan cheese at a delicatessen and got them to
>> grate it just to save me the trouble, but their machine grates it
>> too finely IMO. I don't think grated parmesan should be the
>> consistency of talcum powder (okay, slight exaggeration, but it's
>> very fine). I could get a coarser result myself with a hand grater,
>> but I was wondering if anyone knows of an electrical kitchen device,
>> or an attachment for a food processor, that would do a similar job.
>
> Grating quality cheese in large quantity well in advance of use you
> may as well buy the doodoo dust in the shiney green TP tube.

Someone else mentioned a green can. There's no parmesan in a can or tube around
these parts as far as I know.

On Sat, 5 Jul 2014 12:53:59 +1000, "DavidW" > wrote:

> Janet Bostwick wrote:
> > On Sat, 5 Jul 2014 10:49:29 +1000, "DavidW" > wrote:
> >
> > snip
> >>
> >> I use the second-finest part of a plain box grater (it has small
> >> holes pushed out from the inside, and you grate on the ragged
> >> edges). It produces a powder (fine, but not super-fine like the
> >> deli). Parmesan is a hard cheese, so you only get a thin layer of
> >> dust per stroke. That's why it takes so long to get 20 grams.
> >>
> >>
> > I think you would do better with a microplane. With a microplane you
> > stroke the cheese in one direction only. They are very sharp, but no
> > barked knuckles.
>
> Okay, I'll see what's available.
>
> > I fear the side of the box grater that you describe. It is just
> > waiting to get your knuckles.
>
> Not my knuckles but maybe my fingertips.
>
>
Actually, it's not hard to use a microplane if you pay attention.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On 7/4/2014 11:10 PM, DavidW wrote:

>> Grating quality cheese in large quantity well in advance of use you
>> may as well buy the doodoo dust in the shiney green TP tube.
>
> Someone else mentioned a green can. There's no parmesan in a can or tube around
> these parts as far as I know.
>
>
>

Kraft grated cheese in in most every food store in the country. comes in
a variety of containers. All have some green on them.

"DavidW" > wrote in message
...
> Brooklyn1 wrote:
>> DavidW wrote:
>>>
>>> I bought some parmesan cheese at a delicatessen and got them to
>>> grate it just to save me the trouble, but their machine grates it
>>> too finely IMO. I don't think grated parmesan should be the
>>> consistency of talcum powder (okay, slight exaggeration, but it's
>>> very fine). I could get a coarser result myself with a hand grater,
>>> but I was wondering if anyone knows of an electrical kitchen device,
>>> or an attachment for a food processor, that would do a similar job.
>>
>> Grating quality cheese in large quantity well in advance of use you
>> may as well buy the doodoo dust in the shiney green TP tube.
>
> Someone else mentioned a green can. There's no parmesan in a can or tube
> around
> these parts as far as I know.

What? Where do you live? Check the pasta aisle. I'll bet it is there.

Ed Pawlowski wrote:
> On 7/4/2014 11:10 PM, DavidW wrote:
>
>>> Grating quality cheese in large quantity well in advance of use you
>>> may as well buy the doodoo dust in the shiney green TP tube.
>>
>> Someone else mentioned a green can. There's no parmesan in a can or
>> tube around these parts as far as I know.
>>
>
> Kraft grated cheese in in most every food store in the country. comes
> in a variety of containers. All have some green on them.

Ah, I know what you mean now. I dislike that Kraft parmesan. I can smell it
from a block away. There's another brand ("Perfect") that comes the same way
that I much prefer. I am also boycotting all Kraft products anyway.

On 7/4/2014 11:25 PM, Ed Pawlowski wrote:
> On 7/4/2014 11:10 PM, DavidW wrote:
>
>>> Grating quality cheese in large quantity well in advance of use you
>>> may as well buy the doodoo dust in the shiney green TP tube.
>>
>> Someone else mentioned a green can. There's no parmesan in a can or
>> tube around
>> these parts as far as I know.
>>
>
> Kraft grated cheese in in most every food store in the country. comes in
> a variety of containers. All have some green on them.

I don't think David lives in the United States.

Jill

"The Other Guy" > wrote in message
...
> On Fri, 04 Jul 2014 12:12:53 -1000, dsi1 >
> wrote:
>>I have no idea what you're trying to say. What's wrong with using fake
>>email addresses? So spammers and trolls use them - so what? Thanks for
>>muddying up the waters.
>>

>
> If you have never been stalked or harassed due to your posts,
> you WOULD be in the minority, and I doubt that is the case
> (considering some of your posts here).
>
> And that's why I use a gmail email address in my posts.

I have never been stalked or harassed on Usenet, I've never even gotten a
hateful email, so I must be a really boring person.

Cheri

"Janet Bostwick" > wrote in message
...
> On Sat, 5 Jul 2014 10:49:29 +1000, "DavidW" > wrote:
>
> snip
>>
>>I use the second-finest part of a plain box grater (it has small holes
>>pushed
>>out from the inside, and you grate on the ragged edges). It produces a
>>powder
>>(fine, but not super-fine like the deli). Parmesan is a hard cheese, so
>>you
>>only get a thin layer of dust per stroke. That's why it takes so long to
>>get 20
>>grams.
>>
>>
> I think you would do better with a microplane. With a microplane you
> stroke the cheese in one direction only. They are very sharp, but no
> barked knuckles.
> I fear the side of the box grater that you describe. It is just
> waiting to get your knuckles.
> Janet US

So true.

Cheri

jmcquown wrote:
> On 7/4/2014 11:25 PM, Ed Pawlowski wrote:
>> On 7/4/2014 11:10 PM, DavidW wrote:
>>
>>>> Grating quality cheese in large quantity well in advance of use you
>>>> may as well buy the doodoo dust in the shiney green TP tube.
>>>
>>> Someone else mentioned a green can. There's no parmesan in a can or
>>> tube around
>>> these parts as far as I know.
>>>
>>
>> Kraft grated cheese in in most every food store in the country.
>> comes in a variety of containers. All have some green on them.
>
> I don't think David lives in the United States.

You guessed it. I am in Australia. But we still get powdered parmesan in a
green cardboard "can" (the Perfect brand; maybe Kraft as well). I was thrown
off earlier trying to think of a green metal can. Incidentally, the powder in
those things is about the coarseness I'm looking for.

Julie Bove wrote:
> "DavidW" > wrote in message
>> Brooklyn1 wrote:
>>>
>>> Grating quality cheese in large quantity well in advance of use you
>>> may as well buy the doodoo dust in the shiney green TP tube.
>>
>> Someone else mentioned a green can. There's no parmesan in a can or
>> tube around
>> these parts as far as I know.
>
> What? Where do you live? Check the pasta aisle. I'll bet it is
> there.

Australia. Yes, it is there. It also comes in small plastic bags. That's the
parmesan I used until recently. The Perfect brand actually goes very well with
my pasta sauce, despite being mass-produced cheap stuff. But I keep getting
packets with a sort of chemical strong smell and taste, so I've decided to give
up on it and look for alternative parmesans. Hence the grating problem.

On 7/4/2014 2:51 PM, sf wrote:
> On Fri, 04 Jul 2014 13:06:51 -1000, dsi1
> > wrote:
>
>> Boy, this is confusing... so what you're saying is that posters like you
>> should use gmail addresses? How does that work?
>
> Easy. You can forward your gmail to what you use as your regular
> email address. If an address shifting stalker or spammer starts to
> bother you, just untick the box to forward email to your main address.
>

That seems quite involved. What I like to do is not give out any address
on Usenet. I thought that's what everybody did. Perhaps I'm paranoid?