On May 1, 7:06*am, Brooklyn1 <Gravesend1> 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.

>
>
I heartly concur. When I was a child it was the Kraft green can of
parmesan cheese; thought there was nothing finer. But then I tasted
fresh grated pecorino romano and could actually taste the _cheese_
and not just salt that was in the green can. Still waiting to try the
parmegano reggiano (sp?), one day soon, I hope.