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Posted to rec.food.cooking
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Grated parmesan
"Sqwertz" > wrote in message
...
> On Thu, 3 Jul 2014 21:10:17 -0700, Julie Bove wrote:
>
>> "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? 
>
> I spell it both ways, apparently <shrug>. So do a bunch of other
> people (not that I'm defending them).
>
> https://www.google.com/?gws_rd=ssl#q=grana+pandano
>
> Goes great with capsicums and Hass avocados!
>
> My packages do indeed say Padano. I'm sure that's how I usually spell
> it, too.
>
> https://www.flickr.com/photos/sqwert...ream/lightbox/
>
> -sw
Heh.
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