"sf" > wrote in message
...
> 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.
>

lol I don't doubt it )))))

At least you don't have to worry about your fingers))


--
http://www.helpforheroes.org.uk/shop/

"dsi1" > wrote in message
...
> 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?

I used to always have my real address on usenet and when I changed
newsservers, for some reason I can't remember I had to change the last bit
to 'invalid' If anyone asks me though I will tell them what to change that
to, as you might have seen me do here. It is as easy to filter someone via
email as it is on usenet.



--
http://www.helpforheroes.org.uk/shop/

"DavidW" > wrote in message
...
> 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.

I see.

On Fri, 04 Jul 2014 21:11:45 -1000, dsi1
> wrote:

> 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.

Nothing hard about it. It's a box to check or uncheck with a
forwarding address. Setting up your newsreader to post to usenet is
harder than that.

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

Decent ISPs prescreen for spam these days, so people aren't as careful
as they used to be.

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

On 7/5/2014 5:00 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>> 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?
>
> I used to always have my real address on usenet and when I changed
> newsservers, for some reason I can't remember I had to change the last bit
> to 'invalid' If anyone asks me though I will tell them what to change that
> to, as you might have seen me do here. It is as easy to filter someone via
> email as it is on usenet.
>
Exactly, Ophelia. I see no reason to jump through hoops with multiple
email addresses. And why would you then forward the ones from the
"unused" email box to your real email? It's easy enough to filter spam
and delete unwanted emails.

Jill

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

>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.

If the parmesan you're using is so hard all you get is powder when you
grate it then it's crappy stale cheese... you'd do much better buying
the dust in that shiney green TP tube.

Cheri wrote:
>
> 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.

Not boring. You're just a nice person to everyone.
Well.....except to me lately. heheh ;-)

G.

Cheri wrote:
>
> 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.

I've never been stalked on usenet, usenet stalkers are easy to ignore,
and then they give up... naturally the pinheads who choose to
entertain the stalkers will continue to be stalked... obviously they
enjoy being stalked.

Nor have I gotten hateful email... I don't think many would get
hateful email due to posting on usenet, it's too easy to make ones
hateful comments public on usenet and public comments can be far more
effective to those with thin skin. Unwanted email (like spam)
is easy to delete unopened.

On 7/4/2014 11:00 PM, Ophelia wrote:
>
>
> I used to always have my real address on usenet and when I changed
> newsservers, for some reason I can't remember I had to change the last bit
> to 'invalid' If anyone asks me though I will tell them what to change that
> to, as you might have seen me do here. It is as easy to filter someone via
> email as it is on usenet.
>
>
That sounds reasonable to me. I doubt that I'd be able to do it myself
because I have mental problems i.e., I'm paranoid. :-)

On 7/5/2014 2:04 AM, sf wrote:
> On Fri, 04 Jul 2014 21:11:45 -1000, dsi1
> > wrote:
>
>> 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.
>
> Nothing hard about it. It's a box to check or uncheck with a
> forwarding address. Setting up your newsreader to post to usenet is
> harder than that.

Well you learn something new everyday. The thought of putting a real
address out there never occurred to me. Thanks.

>
>> What I like to do is not give out any address
>> on Usenet. I thought that's what everybody did. Perhaps I'm paranoid?
>
> Decent ISPs prescreen for spam these days, so people aren't as careful
> as they used to be.
>

"dsi1" > wrote in message
...
> On 7/4/2014 11:00 PM, Ophelia wrote:
>>
>>
>> I used to always have my real address on usenet and when I changed
>> newsservers, for some reason I can't remember I had to change the last
>> bit
>> to 'invalid' If anyone asks me though I will tell them what to change
>> that
>> to, as you might have seen me do here. It is as easy to filter someone
>> via
>> email as it is on usenet.
>>
>>
> That sounds reasonable to me. I doubt that I'd be able to do it myself
> because I have mental problems i.e., I'm paranoid. :-)

Your choice)

--
http://www.helpforheroes.org.uk/shop/

On 7/5/2014 7:11 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>> On 7/4/2014 11:00 PM, Ophelia wrote:
>>>
>>>
>>> I used to always have my real address on usenet and when I changed
>>> newsservers, for some reason I can't remember I had to change the
>>> last bit
>>> to 'invalid' If anyone asks me though I will tell them what to change
>>> that
>>> to, as you might have seen me do here. It is as easy to filter
>>> someone via
>>> email as it is on usenet.
>>>
>>>
>> That sounds reasonable to me. I doubt that I'd be able to do it myself
>> because I have mental problems i.e., I'm paranoid. :-)
>
> Your choice)
>

Oddly enough, some mental problems are a good and useful thing. :-)

"dsi1" > wrote in message
...
> On 7/5/2014 7:11 AM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>> On 7/4/2014 11:00 PM, Ophelia wrote:
>>>>
>>>>
>>>> I used to always have my real address on usenet and when I changed
>>>> newsservers, for some reason I can't remember I had to change the
>>>> last bit
>>>> to 'invalid' If anyone asks me though I will tell them what to change
>>>> that
>>>> to, as you might have seen me do here. It is as easy to filter
>>>> someone via
>>>> email as it is on usenet.
>>>>
>>>>
>>> That sounds reasonable to me. I doubt that I'd be able to do it myself
>>> because I have mental problems i.e., I'm paranoid. :-)
>>
>> Your choice)
>>
>
> Oddly enough, some mental problems are a good and useful thing. :-)

I will try to remember that in case I ever need it ;p


--
http://www.helpforheroes.org.uk/shop/

On 7/5/2014 7:20 AM, wrote:
>
> But some stalkers are not! When I first started, back in the early
> 90s, it never occurred to me to use anything but my real name and
> address. I attracted the attention of a nutter (it was a local group
> BB and other men there alerted me to the fact) and I was quite nervous
> because I was on my own in an isolated house, plus I did not want
> grandchildren opening anything like that ! As it turned out, I was
> lucky, he didn't have a car, but I didn't know that at first.
>
> So LB was born and she's been around ever since
>

Thanks for reminding me why I never put my email address out there. (-:

On 7/5/2014 7:30 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>> On 7/5/2014 7:11 AM, Ophelia wrote:
>>>
>>>
>>> "dsi1" > wrote in message
>>> ...
>>>> On 7/4/2014 11:00 PM, Ophelia wrote:
>>>>>
>>>>>
>>>>> I used to always have my real address on usenet and when I changed
>>>>> newsservers, for some reason I can't remember I had to change the
>>>>> last bit
>>>>> to 'invalid' If anyone asks me though I will tell them what to change
>>>>> that
>>>>> to, as you might have seen me do here. It is as easy to filter
>>>>> someone via
>>>>> email as it is on usenet.
>>>>>
>>>>>
>>>> That sounds reasonable to me. I doubt that I'd be able to do it myself
>>>> because I have mental problems i.e., I'm paranoid. :-)
>>>
>>> Your choice)
>>>
>>
>> Oddly enough, some mental problems are a good and useful thing. :-)
>
> I will try to remember that in case I ever need it ;p
>
>

Yes, find your inner mental illness and use it!

On Thursday, July 3, 2014 9:45:21 PM UTC-5, dsi1 wrote:
>
>
> If you're like a lot of people here, you often find yourself posting
>
> while crazy assed drunk.
>
"Hey, I resemble that remark."
--Curly

--Bryan

"dsi1" > wrote in message
...
> On 7/5/2014 7:30 AM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>> On 7/5/2014 7:11 AM, Ophelia wrote:
>>>>
>>>>
>>>> "dsi1" > wrote in message
>>>> ...
>>>>> On 7/4/2014 11:00 PM, Ophelia wrote:
>>>>>>
>>>>>>
>>>>>> I used to always have my real address on usenet and when I changed
>>>>>> newsservers, for some reason I can't remember I had to change the
>>>>>> last bit
>>>>>> to 'invalid' If anyone asks me though I will tell them what to change
>>>>>> that
>>>>>> to, as you might have seen me do here. It is as easy to filter
>>>>>> someone via
>>>>>> email as it is on usenet.
>>>>>>
>>>>>>
>>>>> That sounds reasonable to me. I doubt that I'd be able to do it myself
>>>>> because I have mental problems i.e., I'm paranoid. :-)
>>>>
>>>> Your choice)
>>>>
>>>
>>> Oddly enough, some mental problems are a good and useful thing. :-)
>>
>> I will try to remember that in case I ever need it ;p
>>
>>
>
> Yes, find your inner mental illness and use it!

Heh

--
http://www.helpforheroes.org.uk/shop/

On 7/5/2014 9:53 AM, Bryan-TGWWW wrote:
> On Thursday, July 3, 2014 9:45:21 PM UTC-5, dsi1 wrote:
>>
>>
>> If you're like a lot of people here, you often find yourself posting
>>
>> while crazy assed drunk.
>>
> "Hey, I resemble that remark."
> --Curly
>
> --Bryan
>

I love the Three Stooges! Curly was great but I love Shemp too. He could
have just copied Curly's shtick but he did his own thing. Brilliant!

Brooklyn1 wrote:
> On Sat, 5 Jul 2014 10:49:29 +1000, "DavidW" > wrote:
>> 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.
>
> If the parmesan you're using is so hard all you get is powder when you
> grate it then it's crappy stale cheese...

It looks and tastes good and it's ben similar for different brands at different
times, so I don't think it's stale. I thought good parmesan is supposed to be
hard.

"Ed Pawlowski" > wrote in message
...
> 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.

He's in Australia.

"Brooklyn1" > wrote in message
...
> Cheri wrote:
>>
>> 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.
>
> I've never been stalked on usenet, usenet stalkers are easy to ignore,
> and then they give up... naturally the pinheads who choose to
> entertain the stalkers will continue to be stalked... obviously they
> enjoy being stalked.
>
> Nor have I gotten hateful email... I don't think many would get
> hateful email due to posting on usenet, it's too easy to make ones
> hateful comments public on usenet and public comments can be far more
> effective to those with thin skin. Unwanted email (like spam)
> is easy to delete unopened.

I've gotten it but the people who did it claimed that they thought they were
posting to Usenet. One person used a different nym than she uses on Usenet.

Another time it was some person who sent me a link to some site that said
"Somebody hates you. Click the link to find out who." They were an idiot.
Used their real email addy. I reported them to their ISP. This wasn't the
first email they sent to me. That was just the last straw. I don't know
what became of them. They used to post to another newsgroup but I haven't
seen them around since that incident. And I wasn't their only victim.

"Cheri" > wrote in message
...
>
> "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.

I am not certain of the brand of the original two that I bought. I want to
say Zyliss...
They were not very sharp at all and didn't work well. Then I bought a cheap
set of three at Costco and they are excellent.

"dsi1" > wrote in message
...
> 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?

Depends on your newsreader. Mine used to allow me to use a fake or munged
address. But at some point it would not. I could only use the real one.

"jmcquown" > wrote in message
...
> On 7/5/2014 5:00 AM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>> 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?
>>
>> I used to always have my real address on usenet and when I changed
>> newsservers, for some reason I can't remember I had to change the last
>> bit
>> to 'invalid' If anyone asks me though I will tell them what to change
>> that
>> to, as you might have seen me do here. It is as easy to filter someone
>> via
>> email as it is on usenet.
>>
> Exactly, Ophelia. I see no reason to jump through hoops with multiple
> email addresses. And why would you then forward the ones from the
> "unused" email box to your real email? It's easy enough to filter spam
> and delete unwanted emails.

I do have a yahoo account but it is rarely used. I will use it if I enter a
contest or send for a free sample if I fear that it might generate spam. I
mainly got it so that I could continue to get email when we were moving
here. I had given up my Redshift account and had not gotten an ISP here.
And we had no Smartphones yet at that point in time but I did have
occasional access to computers.

"sf" > wrote in message
...
> On Fri, 04 Jul 2014 21:11:45 -1000, dsi1
> > wrote:
>
>> 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.
>
> Nothing hard about it. It's a box to check or uncheck with a
> forwarding address. Setting up your newsreader to post to usenet is
> harder than that.
>
>> What I like to do is not give out any address
>> on Usenet. I thought that's what everybody did. Perhaps I'm paranoid?
>
> Decent ISPs prescreen for spam these days, so people aren't as careful
> as they used to be.

Mine massively misses the mark. Much of what is stuck in the spam folder is
not spam at all and much of the real spam still comes through.

"Brooklyn1" > wrote in message
...
> On Sat, 5 Jul 2014 10:49:29 +1000, "DavidW" > wrote:
>
>>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.
>
> If the parmesan you're using is so hard all you get is powder when you
> grate it then it's crappy stale cheese... you'd do much better buying
> the dust in that shiney green TP tube.

All of the Parmesan except for the cheap, not really authentic stuff has
been hard as a rock and slightly grainy. I can make somewhat largish curls
of it but they won't be really smooth because of the graininess. But the
cheap wedges available at any grocery store are softer and smoother.

On Sat, 5 Jul 2014 22:49:00 -0700, "Julie Bove"
> wrote:

> Mine massively misses the mark. Much of what is stuck in the spam folder is
> not spam at all and much of the real spam still comes through.

Mine is right on the mark with maybe one mistake per year.

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

On 7/5/2014 7:40 PM, Julie Bove wrote:
>
>
> I've gotten it but the people who did it claimed that they thought they
> were posting to Usenet. One person used a different nym than she uses
> on Usenet.

I have done this several times and boy is it embarrassing. This was
caused by the Thunderbird program defaulting to the email address
instead of the newsgroup. The last few updates would do this. You have
to manually change the defaults. It's quite a major boo boo for the
developers. My assumption is they're not really into newsgroups.
Unfortunately, some folks do use their real email address.

>
> Another time it was some person who sent me a link to some site that
> said "Somebody hates you. Click the link to find out who." They were
> an idiot. Used their real email addy. I reported them to their ISP.
> This wasn't the first email they sent to me. That was just the last
> straw. I don't know what became of them. They used to post to another
> newsgroup but I haven't seen them around since that incident. And I
> wasn't their only victim.

"DavidW" > wrote in message
...
> Brooklyn1 wrote:
>> On Sat, 5 Jul 2014 10:49:29 +1000, "DavidW" > wrote:
>>> 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.
>>
>> If the parmesan you're using is so hard all you get is powder when you
>> grate it then it's crappy stale cheese...
>
> It looks and tastes good and it's ben similar for different brands at
> different
> times, so I don't think it's stale. I thought good parmesan is supposed to
> be
> hard.

It is.

--
http://www.helpforheroes.org.uk/shop/

On 7/6/2014 1:34 AM, Julie Bove wrote:
>


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

Kraft has infiltrated most of the civilized world.

"Ed Pawlowski" > wrote in message
...
> On 7/6/2014 1:34 AM, Julie Bove wrote:
>>
>
>
>>>
>>> Kraft grated cheese in in most every food store in the country. comes
>>> in a variety of containers. All have some green on them.
>>
>> He's in Australia.
>
> Kraft has infiltrated most of the civilized world.

Australia is civilised??? But, but that is where Jeßus lives !!!!

O hides behind a convenient bottle of Drambuie ...



--
http://www.helpforheroes.org.uk/shop/

On 7/6/2014 6:07 AM, Ophelia wrote:
>
>
> "DavidW" > wrote in message
> ...
>> Brooklyn1 wrote:
>>>
>>> If the parmesan you're using is so hard all you get is powder when you
>>> grate it then it's crappy stale cheese...
>>
>> It looks and tastes good and it's ben similar for different brands at
>> different
>> times, so I don't think it's stale. I thought good parmesan is
>> supposed to be
>> hard.
>
> It is.
>
Yes, it is. Knowing how fond Sheldon is of WalMart, any guesses where
he buys parmesan?

Jill

On 2014-07-06 1:51 AM, Julie Bove wrote:

>> If the parmesan you're using is so hard all you get is powder when you
>> grate it then it's crappy stale cheese... you'd do much better buying
>> the dust in that shiney green TP tube.
>
> All of the Parmesan except for the cheap, not really authentic stuff has
> been hard as a rock and slightly grainy.

No it isn't. It is certainly not a hard cheese, but a fresh piece of
Parmesan is easily grated or shaved. It hardens up after sitting around
for an extended period.

On Sun, 06 Jul 2014 09:15:19 -0400, jmcquown >
wrote:

>On 7/6/2014 6:07 AM, Ophelia wrote:
>>
>>
>> "DavidW" > wrote in message
>> ...
>>> Brooklyn1 wrote:
>>>>
>>>> If the parmesan you're using is so hard all you get is powder when you
>>>> grate it then it's crappy stale cheese...
>>>
>>> It looks and tastes good and it's ben similar for different brands at
>>> different
>>> times, so I don't think it's stale. I thought good parmesan is
>>> supposed to be
>>> hard.
>>
>> It is.
>>
>Yes, it is. Knowing how fond Sheldon is of WalMart, any guesses where
>he buys parmesan?
>
>Jill
Yes, parmesan is a hard cheese. However, there is hard and there is
hard. You know, like right at the rind? Where you wrap it and toss
it in the freezer to toss into soup at a later date?
Janet US

On Sun, 06 Jul 2014 09:49:56 -0400, Dave Smith
> wrote:

>On 2014-07-06 1:51 AM, Julie Bove wrote:
>
>>> If the parmesan you're using is so hard all you get is powder when you
>>> grate it then it's crappy stale cheese... you'd do much better buying
>>> the dust in that shiney green TP tube.
>>
>> All of the Parmesan except for the cheap, not really authentic stuff has
>> been hard as a rock and slightly grainy.
>
>No it isn't. It is certainly not a hard cheese, but a fresh piece of
>Parmesan is easily grated or shaved. It hardens up after sitting around
>for an extended period.

Exactly. Once opened a wheel of Parmigiano Reggiano begins to become
dry and hard after two weeks regardless how stored. Parmigiano
Reggiano is properly sold in wedges as a table cheese... it is NOT a
grating cheese, it is NOT a cooking cheese... however once it drys and
becomes hard it is typically grated along with other similar cheeses
that have also spoiled (whereas it becomes mystery cheese) and sold in
small plastic tubs. In the US very few of the so-called finest cheese
shops know how to properly handle cheese... stupidmarkets haven't a
clue about cheese.

On 7/6/2014 10:44 AM, Janet Bostwick wrote:
> On Sun, 06 Jul 2014 09:15:19 -0400, jmcquown >
> wrote:
>
>> On 7/6/2014 6:07 AM, Ophelia wrote:
>>>
>>>
>>> "DavidW" > wrote in message
>>> ...
>>>> Brooklyn1 wrote:
>>>>>
>>>>> If the parmesan you're using is so hard all you get is powder when you
>>>>> grate it then it's crappy stale cheese...
>>>>
>>>> It looks and tastes good and it's ben similar for different brands at
>>>> different
>>>> times, so I don't think it's stale. I thought good parmesan is
>>>> supposed to be
>>>> hard.
>>>
>>> It is.
>>>
>> Yes, it is. Knowing how fond Sheldon is of WalMart, any guesses where
>> he buys parmesan?
>>
>> Jill
> Yes, parmesan is a hard cheese. However, there is hard and there is
> hard. You know, like right at the rind? Where you wrap it and toss
> it in the freezer to toss into soup at a later date?
> Janet US
>
I rarely buy parmesan. When I do I don't buy a huge block of it. I
usually buy it when I have something specific in mind to cook. I grate
what I need (I use a plane-type grater). I wrap the remaining parm well
in plastic and refrigerate it. If I haven't used it a few days later I
cut it into smaller chunks, then wrap each piece in plastic again. Then
into zip-lock bags and the freezer. For something like grating it into
a bowl of hot soup or over hot pasta, the parmesan grates very easily
when it's still partially frozen.

Jill

On Sun, 06 Jul 2014 13:13:18 -0400, jmcquown >
wrote:
> >
> I rarely buy parmesan. When I do I don't buy a huge block of it. I
> usually buy it when I have something specific in mind to cook. I grate
> what I need (I use a plane-type grater). I wrap the remaining parm well
> in plastic and refrigerate it. If I haven't used it a few days later I
> cut it into smaller chunks, then wrap each piece in plastic again. Then
> into zip-lock bags and the freezer. For something like grating it into
> a bowl of hot soup or over hot pasta, the parmesan grates very easily
> when it's still partially frozen.
>
I use it several times a week and buy pre-grated in larger and larger
amounts from the Italian deli.


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

On Sun, 06 Jul 2014 13:13:18 -0400, jmcquown >
wrote:

>On 7/6/2014 10:44 AM, Janet Bostwick wrote:
>> On Sun, 06 Jul 2014 09:15:19 -0400, jmcquown >
>> wrote:
>>
>>> On 7/6/2014 6:07 AM, Ophelia wrote:
>>>>
>>>>
>>>> "DavidW" > wrote in message
>>>> ...
>>>>> Brooklyn1 wrote:
>>>>>>
>>>>>> If the parmesan you're using is so hard all you get is powder when you
>>>>>> grate it then it's crappy stale cheese...
>>>>>
>>>>> It looks and tastes good and it's ben similar for different brands at
>>>>> different
>>>>> times, so I don't think it's stale. I thought good parmesan is
>>>>> supposed to be
>>>>> hard.
>>>>
>>>> It is.
>>>>
>>> Yes, it is. Knowing how fond Sheldon is of WalMart, any guesses where
>>> he buys parmesan?
>>>
>>> Jill
>> Yes, parmesan is a hard cheese. However, there is hard and there is
>> hard. You know, like right at the rind? Where you wrap it and toss
>> it in the freezer to toss into soup at a later date?
>> Janet US
>>
>I rarely buy parmesan. When I do I don't buy a huge block of it. I
>usually buy it when I have something specific in mind to cook. I grate
>what I need (I use a plane-type grater). I wrap the remaining parm well
>in plastic and refrigerate it. If I haven't used it a few days later I
>cut it into smaller chunks, then wrap each piece in plastic again. Then
>into zip-lock bags and the freezer. For something like grating it into
>a bowl of hot soup or over hot pasta, the parmesan grates very easily
>when it's still partially frozen.
>
>Jill

Soups like minestrone call for tossing the rind of parmesan into the
soup as it is cooking. The rind is removed when spent, much like a
bouquet garni. That's what I was referring to, sorry I wasn't clear.
Janet US

In article >,
says...

> Soups like minestrone call for tossing the rind of parmesan into the
> soup as it is cooking. The rind is removed when spent, much like a
> bouquet garni. That's what I was referring to, sorry I wasn't clear.
> Janet US

I think I got that tip from you before, thanks. I always save the
rinds now, for soups.

Janet UK

On Sun, 6 Jul 2014 21:41:12 +0100, Janet > wrote:

>In article >,
says...
>
>> Soups like minestrone call for tossing the rind of parmesan into the
>> soup as it is cooking. The rind is removed when spent, much like a
>> bouquet garni. That's what I was referring to, sorry I wasn't clear.
>> Janet US
>
> I think I got that tip from you before, thanks. I always save the
>rinds now, for soups.
>
> Janet UK
>
you're welcome
Janet US