Brooklyn1 wrote:
>
> On Mon, 30 Apr 2012 19:54:10 -0700 (PDT), Tommy Joe
> > wrote:
>
> >On Apr 30, 5:39 pm, Gary > wrote:
> >
> >> I actually prefer the green can parmesan cheese. The flavor is more
> >> concentrated and intense. I've used both but I do prefer the canned
> >> version. Perhaps it's because that's what I grew up eating or maybe I buy
> >> cheap fresh cheese.
> >
> >
> > I like your honesty on this. That's the spirit, admit up front
> >that you're no expert, in the hopes of keeping some snobbish
> >instigator from saying something negative about your comments. It is
> >very possible that a lot of what we like we like because of habit.
> >But the idea of eating is not to impress other people, it's for you
> >and it's your choice.
>
> People prefer the foods they were fed growing up and their taste
> preferences don't change much throughout their lives... if as a child
> your parents fed you canned ravioli as a special treat that is what
> you will consider gourmet dining your entire life.

That's very true although I have broken away seriously from most of the food
I grew up with. My mom's recipes still include canned things that I avoid
most of the time. Back then our steak was cooked well done like a piece of
leather because that's the way Dad liked it. I used lots of A-1 back in
those days. heheh

I do like the green can dried parmesan but I *have* been opting for the
cheap dairy version when I use fresh. It's weak tasting and not all that.
I stopped by the grocery store this morning and was looking at the hard
wedges in the gourmet section. I plan to buy one next time. I suspect I
might like fresh better if it's a good bramd of cheese.

Gary

Gary