"Sqwertz" > wrote in message
...
> On Fri, 4 Jul 2014 13:01:54 +1000, DavidW wrote:
>
>> Sqwertz wrote:
>>> On Fri, 4 Jul 2014 11:59:07 +1000, DavidW wrote:
>>>
>>>> Sqwertz wrote:
>>>>> On Fri, 4 Jul 2014 10:55:31 +1000, 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.
>>>>>
>>>>> Yes.
>>>>>
>>>>> You're obviously too lazy to grate cheese AND look it up on the Web.
>>>>
>>>> What's the difference between looking it up on the web and looking
>>>> it up here? I can look up graters on the web but how will I know
>>>> they won't produce the same result as the delicatessen? Here I can
>>>> describe what I'm after and maybe cooks with experience with
>>>> different graters can suggest something that fits what I'm looking
>>>> for. I am willing to grate by hand if necessary but when I do I get
>>>> a few large chunks and it becomes difficult to grate as the piece
>>>> gets smaller.
>>>
>>> And were supposed to guess what food processor or mixer you have
>>
>> I don't have a processor or a mixer, but I could _get_ one.
>
> Then do it!
>
>>> Sorry, I just don't have any sympathy for people who could have grated
>>> 2 lbs of parmesan in the time it took them to come in here and ask
>>> questions that require a lot of speculation and bandwidth.
>>
>> And what about the next time I need grated parmesan, and the time after
>> that,
>> and the time after that, etc. for the years to come?
>
> You break out your grater that kept in the drawer right underneath
> your prep counter EVERY TIME, YEAR after YEAR, and spend an average of
> 10-15 seconds and grate your own. Because that's what normal cooks
> do.
>
> Perhaps you're better off with the stuff in the green cans. Because
> grating several years worth of Parmesan all at once won't be any
> better.
>
>> Wow, what a sourpuss.
>
> lazy ass.
>
> ObFood: Seafood lasagna tonight. Even though the lasagna was pre-made
> which is rare for me, I still took the time to fresh-grate some Grana
> Pandano.

Are they making that stuff from Panda milk now? Or is there just a loose
"n" running around?