On 7/5/2014 12:20 AM, Cheri wrote:
>
> "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.
>>>
>>> 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.
>
> 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


Just wait, you never know when it could happen. Many years ago, I posted
a rotkohl recipe in this newsgroup, and I was stalked all over usenet by
a nutcase. I have no idea who he was, which is why I am now using Ema
Nymton (backwards, NotMyName). On Facebook I use my picture and my real
name, it is easy to get rid of stalkers, there.

Becca

On Sun, 06 Jul 2014 16:43:42 -0500, Ema Nymton >
wrote:

> On 7/5/2014 12:20 AM, 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.
> >
> > Cheri
>
>
> Just wait, you never know when it could happen. Many years ago, I posted
> a rotkohl recipe in this newsgroup, and I was stalked all over usenet by
> a nutcase. I have no idea who he was, which is why I am now using Ema
> Nymton (backwards, NotMyName). On Facebook I use my picture and my real
> name, it is easy to get rid of stalkers, there.
>
> Becca

I wondered what the background story was. All that over a rotkohl
recipe? We get some real weirdos here!

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Sun, 6 Jul 2014 14:05:46 +0100, "Ophelia"
> wrote:

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

.... an empty bottle, no doubt!

Hic :P

"Jeßus" > wrote in message
...
> On Sun, 6 Jul 2014 14:05:46 +0100, "Ophelia"
> > wrote:
>
>>"Ed Pawlowski" > wrote in message
om...
>>> 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 ...
>
> ... an empty bottle, no doubt!
>
> Hic :P

Certainly not ... I figured that if I hid behind it, you would be
sidetracked from exacting revenge <g> An empty bottle just wouldn't work ;-)

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

Ophelia wrote:
>DavidW wrote:
>> 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.

Whether cheese is classified as soft, semi-soft, semi-hard or hard is
all relative... no cheese is supposed to be hard as a brick. Good
quality grating cheeses are actually table cheeses... when properly
stored they should be very easy to grate with a hand grater or easily
shaved. Parmigiano Reggiano is a hard table cheese, often shaved but
most often picked apart into bits with a special tool... if it's so
hard that it requires machine grating and forms dust then that cheese
is old, stale, improperly stored, actually ruined. Parmigiano
Reggiano should never be grated in advance but instead it's hand
grated or shaved directly into the dish. If your restaurant is
placing previously grated cheese dust on the table as so many
pizzarias do then it's crap... they buy it in bulk from their
wholesaler, it's how they use spoiled cheese, and you no more know
what/who is in that mystery cheese than you know what/who is in
previously ground mystery meat. The grated cheese in those
shakers/bowls on the table contain exactly the same petrified product
one gets when they buy those shiney green TP tubes. When a real
Italian cook prepares soups, stews, sauces, etc, they add the rinds
from Parmigiano Reggiano to the pot and cook slowly until it melts and
is incorporated into the dish, they never grate fresh Parmigiano
Reggiano directly into the pot. Actually Parmigiano Reggiano is NOT a
grating cheese, it's meant to be eaten in discernable bits along with
other properly paired foods, not blended into other foods...
Parmigiano Reggiano is no more meant to be grated onto pizza or atop a
pasta dish then one would add premium Champagne to a punch bowl... the
cheese maker would cry. I'm willing to bet NONE of yoose TIADers
has ever tasted properly presented Parmigiano Reggiano... yoose all
eating the fast food of grated cheese same as you do burgers and
everything else.

On 7/6/2014 6:38 PM, sf wrote:
> On Sun, 06 Jul 2014 16:43:42 -0500, Ema Nymton >
> wrote:
>
>> On 7/5/2014 12:20 AM, Cheri wrote:
>>>
>>>
>> Just wait, you never know when it could happen. Many years ago, I posted
>> a rotkohl recipe in this newsgroup, and I was stalked all over usenet by
>> a nutcase. I have no idea who he was, which is why I am now using Ema
>> Nymton (backwards, NotMyName). On Facebook I use my picture and my real
>> name, it is easy to get rid of stalkers, there.
>>
>> Becca
>
> I wondered what the background story was. All that over a rotkohl
> recipe? We get some real weirdos here!
>
There's probably no background story other than the voices in the
stalker's head.

Jill

"Ema Nymton" > wrote in message
...
> On 7/5/2014 12:20 AM, Cheri wrote:
>>
>> "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.
>>>>
>>>> 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.
>>
>> 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
>
>
> Just wait, you never know when it could happen. Many years ago, I posted a
> rotkohl recipe in this newsgroup, and I was stalked all over usenet by a
> nutcase. I have no idea who he was, which is why I am now using Ema
> Nymton (backwards, NotMyName). On Facebook I use my picture and my real
> name, it is easy to get rid of stalkers, there.
>
> Becca

Well, I've been in newsgoups since 1997 and...nothing. I'm sure it would be
annoying since I have seen some stalkers right here that follow posters to
other groups to harrass them. Never did understand that.

Cheri

jmcquown wrote:
>
> I rarely buy parmesan.

I quit buying it. Once, I tried the pre-shredded and it was
tasteless. Then I tried some of the expensive wedges of it in the
gourmet section of the grocery store. Even those, I need to shred most
of the wedge to get my taste on pasta.

Yesterday, I saw a wedge of Parmigiano-Reggiano. That stuff might be
the strong taste I'm after but I'm not paying $23 a pound for it. Get
real.

I'm proud to say (remember, I have tiad) that I love and use the dried
stuff in the green can. Most of you put it down and others that use it
are too embarrassed to admit using it.

Well I like it. It's cheap, it's strong tasting, and it *IS* real
cheese so I don't understand why so many turn their noses up to using
it.

I have a new, unopened jar here. It's Essential Everyday, Parmesan
and Romano Cheese.

Ingredients a
-real parmesan cheese
-real romano cheese
-powdered cellulose added to prevent caking.

How can you cool kids not say that is good cheese?

G.

On Mon, 07 Jul 2014 10:58:55 -0400, Gary > wrote:

> jmcquown wrote:
> >
> > I rarely buy parmesan.
>
> I quit buying it. Once, I tried the pre-shredded and it was
> tasteless. Then I tried some of the expensive wedges of it in the
> gourmet section of the grocery store. Even those, I need to shred most
> of the wedge to get my taste on pasta.
>
> Yesterday, I saw a wedge of Parmigiano-Reggiano. That stuff might be
> the strong taste I'm after but I'm not paying $23 a pound for it. Get
> real.

I see decent parmesan for more like $13 lb. Still expensive, but not
as expensive as that your $23 lb cheese.
>
> I'm proud to say (remember, I have tiad) that I love and use the dried
> stuff in the green can. Most of you put it down and others that use it
> are too embarrassed to admit using it.
>
> Well I like it. It's cheap, it's strong tasting, and it *IS* real
> cheese so I don't understand why so many turn their noses up to using
> it.

This article is from 2009, but it might give you more ideas.
http://www.sfgate.com/food/article/G...ds-3292970.php
>
> I have a new, unopened jar here. It's Essential Everyday, Parmesan
> and Romano Cheese.
>
> Ingredients a
> -real parmesan cheese
> -real romano cheese
> -powdered cellulose added to prevent caking.
>
> How can you cool kids not say that is good cheese?
>

I buy mine in tubs that I find in the grocery store deli section
(lately from an Italian deli) and Trader Joe's, but basically it's the
same idea as what you have. If I had to grate it every time I wanted
a little to use in whatever it is I'm making, I wouldn't use it at
all.

My kids bring over a wedge for dinner (they are more purist scratch
cooks than I am) and the leftover part ends up just sitting in my
refrigerator until it turns into a brick. I don't even use it in
soup, like Janet suggested doing with the rind. That needs to
change.

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

On Mon, 07 Jul 2014 10:21:46 -0700, sf > wrote:
snip
>
>My kids bring over a wedge for dinner (they are more purist scratch
>cooks than I am) and the leftover part ends up just sitting in my
>refrigerator until it turns into a brick. I don't even use it in
>soup, like Janet suggested doing with the rind. That needs to
>change.
tsk, tsk, tsk.
Janet US

On 2014-07-07 10:58 AM, Gary wrote:

> I quit buying it. Once, I tried the pre-shredded and it was
> tasteless. Then I tried some of the expensive wedges of it in the
> gourmet section of the grocery store. Even those, I need to shred most
> of the wedge to get my taste on pasta.

I buy it once every month or two. It is just too good, and there are
real substitutes, though Romano or Pecorino can sometimes be used in a
pinch or to supplement the Parmensaon.



> Yesterday, I saw a wedge of Parmigiano-Reggiano. That stuff might be
> the strong taste I'm after but I'm not paying $23 a pound for it. Get
> real.

We pick up chunks of it for $8-10 and they usually last a month or two.
A little goes a long way. My wife usually grates a little on salads.





>
> Well I like it. It's cheap, it's strong tasting, and it *IS* real
> cheese so I don't understand why so many turn their noses up to using
> it.

Suit yourself. There is no point in spending more money if you don't
appreciate the difference. I tried a locally made Parmesan style cheese
a few years back. It was less than half the price. It was no bargain.
>

On Mon, 07 Jul 2014 12:22:27 -0600, Janet Bostwick
> wrote:

> On Mon, 07 Jul 2014 10:21:46 -0700, sf > wrote:
> snip
> >
> >My kids bring over a wedge for dinner (they are more purist scratch
> >cooks than I am) and the leftover part ends up just sitting in my
> >refrigerator until it turns into a brick. I don't even use it in
> >soup, like Janet suggested doing with the rind. That needs to
> >change.
> tsk, tsk, tsk.
> Janet US

<hangs head in shame>

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

On 2014-07-07 10:58 AM, Gary wrote:
>
>> Yesterday, I saw a wedge of Parmigiano-Reggiano. That stuff might be
>> the strong taste I'm after but I'm not paying $23 a pound for it. Get
>> real....

There are many domestic artisanal cheeses that sell for $20-$30 per pound.

-- Larry

On Mon, 7 Jul 2014 10:25:33 +0100, "Ophelia"
> wrote:

>
>
>"Jeßus" > wrote in message
.. .
>> On Sun, 6 Jul 2014 14:05:46 +0100, "Ophelia"
>> > wrote:
>>
>>>"Ed Pawlowski" > wrote in message
>>>news:npOdnZFLQ9YU3yTOnZ2dnUVZ_tWdnZ2d@giganews. com...
>>>> 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 ...
>>
>> ... an empty bottle, no doubt!
>>
>> Hic :P
>
>Certainly not ... I figured that if I hid behind it, you would be
>sidetracked from exacting revenge <g> An empty bottle just wouldn't work ;-)

Good point, that!

"Jeßus" > wrote in message
...
> On Mon, 7 Jul 2014 10:25:33 +0100, "Ophelia"
> > wrote:
>
>>
>>
>>"Jeßus" > wrote in message
. ..
>>> On Sun, 6 Jul 2014 14:05:46 +0100, "Ophelia"
>>> > wrote:
>>>
>>>>"Ed Pawlowski" > wrote in message
>>>>news:npOdnZFLQ9YU3yTOnZ2dnUVZ_tWdnZ2d@giganews .com...
>>>>> 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 ...
>>>
>>> ... an empty bottle, no doubt!
>>>
>>> Hic :P
>>
>>Certainly not ... I figured that if I hid behind it, you would be
>>sidetracked from exacting revenge <g> An empty bottle just wouldn't work
>>;-)
>
> Good point, that!

I thought so ;p

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

On 7/7/2014 8:15 AM, jmcquown wrote:
> On 7/6/2014 6:38 PM, sf wrote:
>> On Sun, 06 Jul 2014 16:43:42 -0500, Ema Nymton >
>> wrote:
>>
>>> On 7/5/2014 12:20 AM, Cheri wrote:
>>>>
>>>>
>>> Just wait, you never know when it could happen. Many years ago, I posted
>>> a rotkohl recipe in this newsgroup, and I was stalked all over usenet by
>>> a nutcase. I have no idea who he was, which is why I am now using Ema
>>> Nymton (backwards, NotMyName). On Facebook I use my picture and my real
>>> name, it is easy to get rid of stalkers, there.
>>>
>>> Becca
>>
>> I wondered what the background story was. All that over a rotkohl
>> recipe? We get some real weirdos here!
>>
> There's probably no background story other than the voices in the
> stalker's head.
>
> Jill

Exactly, what was so salacious about a cabbage recipe?

Becca

"DavidW" > wrote in message
...
> 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.
>
> Okay, so I got myself a plane grater, something roughly like this:
> http://p.globalsources.com/IMAGES/PD...ese-grater.jpg
>
> I grated some Zanetti Reggiano with it. It works okay. It produces short,
> tiny
> filaments rather than grains. Not ideal, but better than talcum powder
> from the
> deli. It takes 4-5 minutes' grating per serve (about 20g), which is too
> long
> really. I'm accustomed to throwing boiled pasta in a bowl, adding some
> heated-up sauce and sprinkling cheese over the top. Very quick and easy
> (not
> counting making the sauce, which takes hours but is 7-10 serves and is all
> done
> in one hit and doesn't require much elbow grease). Now grating the cheese
> requires three times the work of the rest of the meal, which is out of
> proportion. One of the more complicated hand devices suggested or a
> machine
> attachment looks more attractive.

You must use a ton of cheese! I have similar and they sure don't take that
long. Have you tried putting the grater over a bowl, then rubbing the
cheese across it?

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.

Okay, so I got myself a plane grater, something roughly like this:
http://p.globalsources.com/IMAGES/PD...ese-grater.jpg

I grated some Zanetti Reggiano with it. It works okay. It produces short, tiny
filaments rather than grains. Not ideal, but better than talcum powder from the
deli. It takes 4-5 minutes' grating per serve (about 20g), which is too long
really. I'm accustomed to throwing boiled pasta in a bowl, adding some
heated-up sauce and sprinkling cheese over the top. Very quick and easy (not
counting making the sauce, which takes hours but is 7-10 serves and is all done
in one hit and doesn't require much elbow grease). Now grating the cheese
requires three times the work of the rest of the meal, which is out of
proportion. One of the more complicated hand devices suggested or a machine
attachment looks more attractive.

On Wed, 27 Aug 2014 21:18:23 +1000, "DavidW" >
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.
>
>Okay, so I got myself a plane grater, something roughly like this:
>http://p.globalsources.com/IMAGES/PD...ese-grater.jpg
>
>I grated some Zanetti Reggiano with it. It works okay. It produces short, tiny
>filaments rather than grains. Not ideal, but better than talcum powder from the
>deli. It takes 4-5 minutes' grating per serve (about 20g), which is too long
>really. I'm accustomed to throwing boiled pasta in a bowl, adding some
>heated-up sauce and sprinkling cheese over the top. Very quick and easy (not
>counting making the sauce, which takes hours but is 7-10 serves and is all done
>in one hit and doesn't require much elbow grease). Now grating the cheese
>requires three times the work of the rest of the meal, which is out of
>proportion. One of the more complicated hand devices suggested or a machine
>attachment looks more attractive.
>
>
You either got the wrong sized grater, or the cheese is very old, hard
and dry, or your grating method needs improvement. I have a friend
that is clueless about using a grater like that. She thinks you have
to press down hard and force the cheese through. She almost broke the
handle on mine.
Janet US

On 8/27/14, 7:18 AM, DavidW wrote:
>
> Okay, so I got myself a plane grater, something roughly like this:
> http://p.globalsources.com/IMAGES/PD...ese-grater.jpg
>
> I grated some Zanetti Reggiano with it. It works okay. It produces short, tiny
> filaments rather than grains. Not ideal, but better than talcum powder from the
> deli. It takes 4-5 minutes' grating per serve (about 20g), which is too long
> really....

If that grater's blades are as sharp as the original 10-inch-long
Microplane's, the resulting filaments should be so fine that they almost
instantly melt into the sauce, and their shape makes no difference.

20g with a fine Microplane takes me about 15-30 seconds, depending on
the hardness of the Parmesan.

-- Larry

On Sunday, July 6, 2014 1:45:32 AM UTC-5, dsi1 wrote:
> 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.
>
We are dinosaurs. Almost no one is "really into newsgroups" anymore.
>
>
> Unfortunately, some folks do use their real email address.
>
I use my real address so that anyone who wishes to email me can do
so, and I never have problems. I have been doing so since 1996.

A phone solicitor just called and in a heavy Indian subcontinent
voice said, "Hi. My name is Jack..."
I told him, "Your name is not Jack."
It took him a moment to respond, "OK."
As he tried to continue I said, "Don't ever call here again, and
your name is not Jack." Then I hung up. I'm almost certain that
his name was not Jack. He's probably never even met anyone named
Jack.

--Bryan

On Sunday, July 6, 2014 8:05:46 AM UTC-5, Ophelia wrote:
> "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 Je�us lives !!!!
>
He lives in the part of Australia that isn't really civilization,
which is anywhere in Tasmania outside of Hobart.
>
> O hides behind a convenient bottle of Drambuie ...
>
Better that than Sheldon, who hides behind a 1.75 liter plastic bottle
of cheap-ass vodka.
>
--Bryan

On 8/27/2014 9:06 AM, Sqwertz wrote:
> You either use too much cheese are have a really bad sense of time.
> or you just like to exaggerate for attention, Bove-Style.


Says this medium's greatest attention whore...

"DavidW" > wrote in message
...
> 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.
>
> Okay, so I got myself a plane grater, something roughly like this:
> http://p.globalsources.com/IMAGES/PD...ese-grater.jpg
>
> I grated some Zanetti Reggiano with it. It works okay. It produces short,
> tiny
> filaments rather than grains. Not ideal, but better than talcum powder
> from the
> deli. It takes 4-5 minutes' grating per serve (about 20g), which is too
> long
> really. I'm accustomed to throwing boiled pasta in a bowl, adding some
> heated-up sauce and sprinkling cheese over the top. Very quick and easy
> (not
> counting making the sauce, which takes hours but is 7-10 serves and is all
> done
> in one hit and doesn't require much elbow grease). Now grating the cheese
> requires three times the work of the rest of the meal, which is out of
> proportion. One of the more complicated hand devices suggested or a
> machine
> attachment looks more attractive.

I have a mincer/grinder with grating/slicing attachments. I use a coarse
grinder for my cheese. I don't know if you can get one but it might be
worth a look.


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

On 2014-08-27 7:18 AM, DavidW wrote:
..
> I grated some Zanetti Reggiano with it. It works okay. It produces short, tiny
> filaments rather than grains. Not ideal, but better than talcum powder from the
> deli. It takes 4-5 minutes' grating per serve (about 20g), which is too long
> really. I'm accustomed to throwing boiled pasta in a bowl, adding some
> heated-up sauce and sprinkling cheese over the top. Very quick and easy (not
> counting making the sauce, which takes hours but is 7-10 serves and is all done
> in one hit and doesn't require much elbow grease). Now grating the cheese
> requires three times the work of the rest of the meal, which is out of
> proportion. One of the more complicated hand devices suggested or a machine
> attachment looks more attractive.
>
>
>

Try using the sharp side of the grater.

Sqwertz wrote:
> On Wed, 27 Aug 2014 21:18:23 +1000, DavidW wrote:
>> Okay, so I got myself a plane grater, something roughly like this:
>> http://p.globalsources.com/IMAGES/PD...ese-grater.jpg
>>
>> I grated some Zanetti Reggiano with it. It works okay. It produces
>> short, tiny filaments rather than grains. Not ideal, but better than
>> talcum powder from the deli. It takes 4-5 minutes' grating per serve
>> (about 20g), which is too long really. I'm accustomed to throwing
>> boiled pasta in a bowl, adding some heated-up sauce and sprinkling
>> cheese over the top. Very quick and easy (not counting making the
>> sauce, which takes hours but is 7-10 serves and is all done in one
>> hit and doesn't require much elbow grease). Now grating the cheese
>> requires three times the work of the rest of the meal, which is out
>> of proportion. One of the more complicated hand devices suggested or
>> a machine attachment looks more attractive.
>
> You either use too much cheese

I gave the weight.

> are have a really bad sense of time.
> or you just like to exaggerate for attention, Bove-Style.

I timed it.

Julie Bove wrote:
> "DavidW" > wrote in message
>
> You must use a ton of cheese! I have similar and they sure don't
> take that long. Have you tried putting the grater over a bowl, then
> rubbing the cheese across it?

That's exactly what I did.

pltrgyst wrote:
> On 8/27/14, 7:18 AM, DavidW wrote:
>>
>> Okay, so I got myself a plane grater, something roughly like this:
>> http://p.globalsources.com/IMAGES/PD...ese-grater.jpg
>>
>> I grated some Zanetti Reggiano with it. It works okay. It produces
>> short, tiny filaments rather than grains. Not ideal, but better than
>> talcum powder from the deli. It takes 4-5 minutes' grating per serve
>> (about 20g), which is too long really....
>
> If that grater's blades are as sharp as the original 10-inch-long
> Microplane's,

It's brand new, so should be sharp.

> the resulting filaments should be so fine that they
> almost instantly melt into the sauce, and their shape makes no
> difference.

Some of it melts, but most of a pile of 20g does not melt. As you mix it
through some melts, but in a mouthful you also get some unmelted cheese.

Janet Bostwick wrote:
> On Wed, 27 Aug 2014 21:18:23 +1000, "DavidW" >
> wrote:
>>
>> Okay, so I got myself a plane grater, something roughly like this:
>> http://p.globalsources.com/IMAGES/PD...ese-grater.jpg
>>
>> I grated some Zanetti Reggiano with it. It works okay. It produces
>> short, tiny filaments rather than grains. Not ideal, but better than
>> talcum powder from the deli. It takes 4-5 minutes' grating per serve
>> (about 20g), which is too long really. I'm accustomed to throwing
>> boiled pasta in a bowl, adding some heated-up sauce and sprinkling
>> cheese over the top. Very quick and easy (not counting making the
>> sauce, which takes hours but is 7-10 serves and is all done in one
>> hit and doesn't require much elbow grease). Now grating the cheese
>> requires three times the work of the rest of the meal, which is out
>> of proportion. One of the more complicated hand devices suggested or
>> a machine attachment looks more attractive.
>>
>>
> You either got the wrong sized grater,

That's possible. Maybe it is too fine.

> or the cheese is very old, hard and dry,

The cheese is fine. It's a wedge cut out of a wheel. The rind is hard and
discoloured but the rest is good.

> or your grating method needs improvement.

Well, I don't know what you do other than press the cheese on the grater and
slide it down. There's no degree of pressing that makes it fast.

"DavidW" 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.
>
>Okay, so I got myself a plane grater, something roughly like this:
>http://p.globalsources.com/IMAGES/PD...ese-grater.jpg
>
>I grated some Zanetti Reggiano with it. It works okay. It produces short, tiny
>filaments rather than grains. Not ideal, but better than talcum powder from the
>deli. It takes 4-5 minutes' grating per serve (about 20g), which is too long
>really. I'm accustomed to throwing boiled pasta in a bowl, adding some
>heated-up sauce and sprinkling cheese over the top. Very quick and easy (not
>counting making the sauce, which takes hours but is 7-10 serves and is all done
>in one hit and doesn't require much elbow grease). Now grating the cheese
>requires three times the work of the rest of the meal, which is out of
>proportion. One of the more complicated hand devices suggested or a machine
>attachment looks more attractive.

http://www.amazon.com/Zyliss-Classic...=cheese+grater

"DavidW" > wrote in message
...
> pltrgyst wrote:
>> On 8/27/14, 7:18 AM, DavidW wrote:
>>>
>>> Okay, so I got myself a plane grater, something roughly like this:
>>> http://p.globalsources.com/IMAGES/PD...ese-grater.jpg
>>>
>>> I grated some Zanetti Reggiano with it. It works okay. It produces
>>> short, tiny filaments rather than grains. Not ideal, but better than
>>> talcum powder from the deli. It takes 4-5 minutes' grating per serve
>>> (about 20g), which is too long really....
>>
>> If that grater's blades are as sharp as the original 10-inch-long
>> Microplane's,
>
> It's brand new, so should be sharp.

Not necessarily. I bought several of the same brand (can't remember the
brand) that just were not sharp. They were not cheap either. Then I got
some cheap ones at Costco. Much sharper!
>
>> the resulting filaments should be so fine that they
>> almost instantly melt into the sauce, and their shape makes no
>> difference.
>
> Some of it melts, but most of a pile of 20g does not melt. As you mix it
> through some melts, but in a mouthful you also get some unmelted cheese.

Perhaps you are using too much cheese.

"DavidW" > wrote in message
...
> Sqwertz wrote:
>> On Wed, 27 Aug 2014 21:18:23 +1000, DavidW wrote:
>>> Okay, so I got myself a plane grater, something roughly like this:
>>> http://p.globalsources.com/IMAGES/PD...ese-grater.jpg
>>>
>>> I grated some Zanetti Reggiano with it. It works okay. It produces
>>> short, tiny filaments rather than grains. Not ideal, but better than
>>> talcum powder from the deli. It takes 4-5 minutes' grating per serve
>>> (about 20g), which is too long really. I'm accustomed to throwing
>>> boiled pasta in a bowl, adding some heated-up sauce and sprinkling
>>> cheese over the top. Very quick and easy (not counting making the
>>> sauce, which takes hours but is 7-10 serves and is all done in one
>>> hit and doesn't require much elbow grease). Now grating the cheese
>>> requires three times the work of the rest of the meal, which is out
>>> of proportion. One of the more complicated hand devices suggested or
>>> a machine attachment looks more attractive.
>>
>> You either use too much cheese
>
> I gave the weight.

You did but I've never weighed my food so I have no clue how much that would
be.
>
>> are have a really bad sense of time.
>> or you just like to exaggerate for attention, Bove-Style.
>
> I timed it.

But you are doing something wrong or you got a bad grater.

"DavidW" > wrote in message
...
> Julie Bove wrote:
>> "DavidW" > wrote in message
>>
>> You must use a ton of cheese! I have similar and they sure don't
>> take that long. Have you tried putting the grater over a bowl, then
>> rubbing the cheese across it?
>
> That's exactly what I did.

Then you must have a poor quality grater.

On 2014-08-27 5:23 PM, Julie Bove wrote:

>> I gave the weight.
>
> You did but I've never weighed my food so I have no clue how much that
> would be.

My gawd, you are such an idiot. If you are too damned stupid to know how
much that is, and too stupid to figure it out, why not do us all a
favour and not comment.


>> I timed it.
>
> But you are doing something wrong or you got a bad grater.

Be happy that you have an idiot to keep you company.

Julie Bove wrote:
> "DavidW" > wrote in message
>> pltrgyst wrote:
>>
>>> the resulting filaments should be so fine that they
>>> almost instantly melt into the sauce, and their shape makes no
>>> difference.
>>
>> Some of it melts, but most of a pile of 20g does not melt. As you
>> mix it through some melts, but in a mouthful you also get some
>> unmelted cheese.
>
> Perhaps you are using too much cheese.

I'm using the amount I like. I don't mind that some is not melted. That's why
the texture is important. Pasta sauce is best smothered in cheese, not just a
little sprinkle that most people seem to use.

"DavidW" > wrote in message
...
> Julie Bove wrote:
>> "DavidW" > wrote in message
>>> pltrgyst wrote:
>>>
>>>> the resulting filaments should be so fine that they
>>>> almost instantly melt into the sauce, and their shape makes no
>>>> difference.
>>>
>>> Some of it melts, but most of a pile of 20g does not melt. As you
>>> mix it through some melts, but in a mouthful you also get some
>>> unmelted cheese.
>>
>> Perhaps you are using too much cheese.
>
> I'm using the amount I like. I don't mind that some is not melted. That's
> why the texture is important. Pasta sauce is best smothered in cheese, not
> just a little sprinkle that most people seem to use.

Another thought. You said something about pressing the cheese into the
grater. This could be the problem. This stuck me as odd when I first read
it. And seeing as how you are a man, my thought was that you might be
pressing it hard. If so, this could cause the grater not to work right.
Obviously you need to make contact between the cheese and the grater, but
you shouldn't be pressing the cheese.

http://www.ehow.com/how_2107981_use-zester.html

Julie Bove wrote:
> "DavidW" > wrote in message
> ...
>> Sqwertz wrote:
>>>
>>> You either use too much cheese
>>
>> I gave the weight.
>
> You did but I've never weighed my food so I have no clue how much
> that would be.

To give an idea, I grated most of the rest in one sitting to get it out of the
way. I grated it into a soup bowl, which I had to empty before I finished
because it was getting too full. The total was 80g, so let's say that's about
one soup bowl. But after grating, most of it is air of course.

When I add the cheese to the pasta and sauce it is in a thick layer in the
middle of the bowl, completely concealing the sauce, so 20g has quite a lot of
volume.

>>
>>> are have a really bad sense of time.
>>> or you just like to exaggerate for attention, Bove-Style.
>>
>> I timed it.
>
> But you are doing something wrong or you got a bad grater.

I'm not so sure. It might be too fine a grater, but I think it's working okay.
Looking at how fine the strands are that come out of it I don't believe you can
grate 20g in less than a minute as some are claiming. The finer the grate the
longer it will take.

Julie Bove wrote:
> "DavidW" > wrote in message
>> Julie Bove wrote:
>>>
>>> Perhaps you are using too much cheese.
>>
>> I'm using the amount I like. I don't mind that some is not melted.
>> That's why the texture is important. Pasta sauce is best smothered
>> in cheese, not just a little sprinkle that most people seem to use.
>
> Another thought. You said something about pressing the cheese into
> the grater. This could be the problem. This stuck me as odd when I
> first read it. And seeing as how you are a man, my thought was that
> you might be pressing it hard. If so, this could cause the grater
> not to work right. Obviously you need to make contact between the
> cheese and the grater, but you shouldn't be pressing the cheese.
>
> http://www.ehow.com/how_2107981_use-zester.html

Well, you have to press it to some degree so it makes good contact with the
grater. I'm pretty sure I tried various degrees of pressure between light and
heavy.

Brooklyn1 wrote:
> http://www.amazon.com/Zyliss-Classic...=cheese+grater

I've just ordered one of those.

On 2014-08-27 6:32 PM, DavidW wrote:

> I'm not so sure. It might be too fine a grater, but I think it's working okay.
> Looking at how fine the strands are that come out of it I don't believe you can
> grate 20g in less than a minute as some are claiming. The finer the grate the
> longer it will take.

You could not figure out from the size of the grater teeth how fine it
would grate?