Grated parmesan
"sf" > wrote in message
...
> On Fri, 4 Jul 2014 14:10:41 +1000, "DavidW" > wrote:
>
>> Julie Bove wrote:
>> > "DavidW" > wrote in message
>> >> Julie Bove wrote:
>> >>>
>> >>> That *is* what grated means. Perhaps you wanted shredded?
>> >>
>> >> Well, another reason I posted here rather than "look it up on the
>> >> Web" was to see if people thought that extra fine is generally
>> >> considered the way it should be. A little coarser is my preference,
>> >> and from memory the restaurants I've been to didn't grate theirs
>> >> ultra-fine.
>> >
>> > It depends on what you are making and how you want it. If I am
>> > making a pasta salad, I would want big curls in there. And sometimes
>> > I want big curls on my pasta. For soup? I would probably want
>> > grated.
>>
>> For pasta and Bolognese-style sauce.
>>
>> I didn't consider that it might vary with the dish.
>>
> I think what they gave you was fine for your purposes.
I agree.
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