On Sat, 23 Apr 2011 23:18:04 -0400, Cheryl >
arranged random neurons and said:

>On 4/23/2011 10:47 PM, Sqwertz wrote:
>> On Sat, 23 Apr 2011 20:27:21 -0400, Cheryl wrote:
>>
>>> Thanks for the info. I think I have an idea of how I'm going to do this
>>> after tasting the pecorino romano. I'll just use a little bit of that,
>>> the parm that I just grated (http://oi53.tinypic.com/303d452.jpg - I
>>> think I have enough, but it was a little hard to grate as I've said) and
>>> the gruyere.
>>
>> that explains part of it. The cheese near the rind will usually be
>> much harder to grate than cheese from towards the interior. Ideally,
>> only the outer 1/2" should be noticeably harder but that is not
>> usually the case.
>
>How thick is the rind? When do you stop grating?

I quit grating when it looks like my next batch of spaghetti sauce
might suffer I put the rind in the sauce and let it simmer all
day. Fish the rind out at the end. Bellissimo!

Terry "Squeaks" Pulliam Burd

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