"Sheldon" > wrote in message
...
On Apr 11, 10:02?am, Samois2001 > wrote:
> On Apr 11, 6:49?am, stark > wrote:
>
>
>
> > Are there different guages in microplanes? I can't imagine
> > commercially grated cheese being fluffier than grating with my
> > microplane. ?P-G is like air and when mixed with various other crumb
> > coatings it tends to ball or clot. Even though I know I'm losing
> > something I sort of prefer a coarser Parmesan as coating for heavy
> > cooking.
>
> This is the grater I have
>
> http://tinyurl.com/52quo9
>
> I would agree with the given description of its ability that it makes
> fine lacy wisps of cheese. The already grated stuff I bought is much
> finer, very microscopic but perhaps the fluff factor is the same for
> the two. The size is just different.
>
> After the debate about Parmigiano Reggiano this thread seemed to delve
> into I should say I am buying a chunk of BelGioioso parmesan cheese
> and the stuff I bought grated, now living in the freezer, was also
> labeled parmesan cheese. It is all I can afford and quite frankly it
> feels like a big splurge itself given I grew up eating the stuff out
> of the green can.

>>>If you're going to grate it to fluff and use mixed with breading the
stuff out of the green can works fine. Anyone who uses $20-$30/lb
cheese to enhance shake n' bake is an utter imbecile with more dollars
than brain cells.

Can't recall anyone saying they do that. People with large disposable
incomes eat out as a rule, seldom have I known them to ever cook. They are
equally unlikely to ever buy something like 20 dollar a pound cheese. And
certainly no cash strapped cook is going to either. The only people who
would buy it are people who truly appreciate it for what it is - something
special and unique. I can only afford maybe 5-10 pounds of the stuff a year
and I have to cut other things from my budget to swing it. But you can only
starve your cats just so much. Same for my cognacs, at best I can afford 1
bottle of the super-premium stuff per year. So it has to last me and I do
not waste it.

>>>Of course I don't for a second believe any of those
blowhards ever buy Parmigiano Reggiano... and it sure ain't the grated
cheese served in any dago joint. When any guinea restaurants serve
grated cheese in a bowl or dispenser it's only slightly better than
the dust from the green can... and certainly in all pizzarias, they
just buy pre-grated mystery cheese in much larger cans... would be a
total waste to use Parmigiano Reggiano for pizza...

What do you suppose they use in Italy for pizza?

>>>would be tantamount to using $100 Champagne for mimosas... like $20/lb
>>>koshercorned beef on Wonder white douched in Heinz red. Sheesh but some
>>>people can come up with fercocktah stories about what expensive foods
>>>they eat on a daily basis, just not congruent with what they typically
>>>post about how frugally they exist... and the dagos from Italy have the
>>>longest Pinocchio noses by far. And there is no way I'm gonna believe
>>>anyone buys five pounds of grated cheese for home use, that's more than a
>>>gallon jug full... let alone a $100 worth of Parmigiano Reggiano.

Nobody here ever said they did so why the conniption fit? How about you
take a double dose of your anti-psychotic meds and calm down? Wash them
down with a nice stiff martini.

>>>In fact I've never seen pre-grated Parmigiano Reggiano sold
anywhere... and if you asked any cheese emporium to grate even a half
pound of Parmigiano Reggiano for you. let alone five pounds, they'd
think you just escaped from a mental sanatorium... they'd sure want
your money up front.

TJs sells reggiano pre-grated in 4 ounce tubs. My deli will grate it for
anyone who asks. And they won't even look at you askance.

Paul