"Sheldon" > ha scritto nel messaggio news:a04132e8-1482-

You started out okay but then dropped the Reggiano... if you're too
lazy to type the full name than no one knows what you're talking
about, adn likely you don't know what you're talking about as well.

According to the laws for DOP, DOC etc. Parmigiano is a protected name, I
can say it meaning Parmigiano Reggiano and there is no question what it
means. No other cheese has a right to call itself Parmigiano, let alone
Parmigiano anything else. The current law cases are to establish in law
that Parmesan, being English for Parmigiano, is similarly protected and that
nowhere in the world may anyone name any cheese Parmesan either.

Catch up, Sheldon. I am on the ground on this one.

Parmesan Reggiano is light years apart from parmesan and other grana.

Yes, it is very different, and once you learn to read the codes that reveal
manufacturing dates you find certain times of the year are even more
different. Once you get the chance to taste side by side various ages of
it, you find more differences. Is it better than all other grana? It is a
matter of taste. There are a few I like as well, including the grana made
of buffalo milk. Since I can in one place taste 10 of the contenders, I am
getting a clue. I am not a cheese expert, but I know one and seek
information from her just as I seek information from sommeliers.

it can be cooked/grated but then there is no way to detect it is Parmesan
Reggiano. For cooking/grating choose a lesser
cheese, but still do not use bits so dry it may as well be sawdust.

You are absolutely wrong here. Of course one can tell. The choice where I
live is not Parmigiano or another grana, but between a 30 month Parmigiano
and a 4 year one. I would not use a 4-5 year old Parmigiano to grate over a
baked polenta, but I do all the time use 24-30 month ones.

I would no more make a soufflé Parmigiano with any other grana than I would
make pork sausages from TVP.

"Giusi" wrote:
> "Sheldon" wrote:
>
>
> it can be cooked/grated but then there is no way to detect it is Parmesan
> Reggiano. �For cooking/grating choose a lesser
> cheese
>
>�Of course one can tell.

One can no more tell which parmesan cheese is cooked into a dish than
one can tell which vodka is in a bloody mary.

Your guinea heritage bequeaths you no special expertise so quit
tossing around that you don't bathe.

On Apr 10, 9:14 am, Samois2001 > wrote:
> It is much fluffier than when I hand grate a chunk on the microplane.
> I'm assuming it was done in some type of commericial size food
> processor. I used it in a breadcrumb coating for an oven baked chicken
> parm that I am very fond of. As far as it being only a table cheese or
> not I couldn't possibly imagine another cheese I would want in the
> coating or leaving it out. The finished product is always doused with
> a handful as well once the chicken has found its home on pasta and red
> sauce.

Are there different guages in microplanes? I can't imagine
commercially grated cheese being fluffier than grating with my
microplane. P-G is like air and when mixed with various other crumb
coatings it tends to ball or clot. Even though I know I'm losing
something I sort of prefer a coarser Parmesan as coating for heavy
cooking.

> "Sheldon" > ha scritto nel messaggio ...
>> "Sheldon" wrote:
>>
>> it can be cooked/grated but then there is no way to detect it is Parmesan
>> Reggiano. ?For cooking/grating choose a lesser
>> cheese
>>
>>?Of course one can tell.
>
> One can no more tell which parmesan cheese is cooked into a dish than
> one can tell which vodka is in a bloody mary.
>
> Your guinea heritage bequeaths you no special expertise so quit
> tossing around that you don't bathe.

Listen up, Sheldon, there is ONLY ONE PARMESAN/PARMIGIANO in the world.
Anything else is just grana this or that. You accused someone else of being
unwilling to learn anything and you are example no 1 of that. You even
think Wikipedia is the be all end all font of knowledge. Just quit playing
snipping games. It's infantile.

Why do you keep insisting that I am of Italian heritage? My life would be a
lot simpler if that were so.
--
http://www.judithgreenwood.com

On Apr 11, 6:49*am, stark > wrote:
>
> Are there different guages in microplanes? I can't imagine
> commercially grated cheese being fluffier than grating with my
> microplane. *P-G is like air and when mixed with various other crumb
> coatings it tends to ball or clot. Even though I know I'm losing
> something I sort of prefer a coarser Parmesan as coating for heavy
> cooking.

This is the grater I have

http://tinyurl.com/52quo9

I would agree with the given description of its ability that it makes
fine lacy wisps of cheese. The already grated stuff I bought is much
finer, very microscopic but perhaps the fluff factor is the same for
the two. The size is just different.

After the debate about Parmigiano Reggiano this thread seemed to delve
into I should say I am buying a chunk of BelGioioso parmesan cheese
and the stuff I bought grated, now living in the freezer, was also
labeled parmesan cheese. It is all I can afford and quite frankly it
feels like a big splurge itself given I grew up eating the stuff out
of the green can.

"Sheldon" > wrote in message
...
"Giusi" wrote:
> "Sheldon" wrote:
>
>
> it can be cooked/grated but then there is no way to detect it is Parmesan
> Reggiano. ?For cooking/grating choose a lesser
> cheese
>
>?Of course one can tell.


>One can no more tell which parmesan cheese is cooked into a dish than
>one can tell which vodka is in a bloody mary.

>Your guinea heritage bequeaths you no special expertise so quit
>tossing around that you don't bathe.


That is spelled ginny, not guinea.

Paul

On Apr 11, 10:02�am, Samois2001 > wrote:
> On Apr 11, 6:49�am, stark > wrote:
>
>
>
> > Are there different guages in microplanes? I can't imagine
> > commercially grated cheese being fluffier than grating with my
> > microplane. �P-G is like air and when mixed with various other crumb
> > coatings it tends to ball or clot. Even though I know I'm losing
> > something I sort of prefer a coarser Parmesan as coating for heavy
> > cooking.
>
> This is the grater I have
>
> http://tinyurl.com/52quo9
>
> I would agree with the given description of its ability that it makes
> fine lacy wisps of cheese. The already grated stuff I bought is much
> finer, very microscopic but perhaps the fluff factor is the same for
> the two. The size is just different.
>
> After the debate about Parmigiano Reggiano this thread seemed to delve
> into I should say I am buying a chunk of BelGioioso parmesan cheese
> and the stuff I bought grated, now living in the freezer, was also
> labeled parmesan cheese. It is all I can afford and quite frankly it
> feels like a big splurge itself given I grew up eating the stuff out
> of the green can.

If you're going to grate it to fluff and use mixed with breading the
stuff out of the green can works fine. Anyone who uses $20-$30/lb
cheese to enhance shake n' bake is an utter imbecile with more dollars
than brain cells. Of course I don't for a second believe any of those
blowhards ever buy Parmigiano Reggiano... and it sure ain't the grated
cheese served in any dago joint. When any guinea restaurants serve
grated cheese in a bowl or dispenser it's only slightly better than
the dust from the green can... and certainly in all pizzarias, they
just buy pre-grated mystery cheese in much larger cans... would be a
total waste to use Parmigiano Reggiano for pizza... would be
tantamount to using $100 Champagne for mimosas... like $20/lb kosher
corned beef on Wonder white douched in Heinz red. Sheesh but some
people can come up with fercocktah stories about what expensive foods
they eat on a daily basis, just not congruent with what they typically
post about how frugally they exist... and the dagos from Italy have
the longest Pinocchio noses by far. And there is no way I'm gonna
believe anyone buys five pounds of grated cheese for home use, that's
more than a gallon jug full... let alone a $100 worth of Parmigiano
Reggiano. In fact I've never seen pre-grated Parmigiano Reggiano sold
anywhere... and if you asked any cheese emporium to grate even a half
pound of Parmigiano Reggiano for you. let alone five pounds, they'd
think you just escaped from a mental sanatorium... they'd sure want
your money up front.

"Giusi" > wrote in message
...
>> "Sheldon" > ha scritto nel messaggio ...
>>> "Sheldon" wrote:
>>>
>>> it can be cooked/grated but then there is no way to detect it is
>>> Parmesan
>>> Reggiano. ?For cooking/grating choose a lesser
>>> cheese
>>>
>>>?Of course one can tell.
>>
>> One can no more tell which parmesan cheese is cooked into a dish than
>> one can tell which vodka is in a bloody mary.
>>
>> Your guinea heritage bequeaths you no special expertise so quit
>> tossing around that you don't bathe.
>
> Listen up, Sheldon, there is ONLY ONE PARMESAN/PARMIGIANO in the world.
> Anything else is just grana this or that. You accused someone else of
> being unwilling to learn anything and you are example no 1 of that. You
> even think Wikipedia is the be all end all font of knowledge. Just quit
> playing snipping games. It's infantile.
>
> Why do you keep insisting that I am of Italian heritage? My life would be
> a lot simpler if that were so.
> --
> http://www.judithgreenwood.com

I'm actually not a man, I am an 87 year old Jewish woman from the Bronx.
People just assume a lot from the name you choose on your posts.

Paul (aka Bashe Goldstein)

"Paul M. Cook" > ha scritto nel messaggio
news:GDLLj.12$bx3.11@trnddc02...
>
> "Giusi" > wrote in message
> >>> One can no more tell which parmesan cheese is cooked into a dish than
>>> one can tell which vodka is in a bloody mary.
>>>
>>> Your guinea heritage bequeaths you no special expertise so quit
>>> tossing around that you don't bathe.
>>
>> Listen up, Sheldon, there is ONLY ONE PARMESAN/PARMIGIANO in the world.
>> Anything else is just grana this or that. You accused someone else of
>> being unwilling to learn anything and you are example no 1 of that. You
>> even think Wikipedia is the be all end all font of knowledge. Just quit
>> playing snipping games. It's infantile.
>>
>> Why do you keep insisting that I am of Italian heritage? My life would
>> be a lot simpler if that were so.
>> --
>> http://www.judithgreenwood.com
>
> I'm actually not a man, I am an 87 year old Jewish woman from the Bronx.
> People just assume a lot from the name you choose on your posts.
>
> Paul (aka Bashe Goldstein)

Yeah? Once upon a time I had a sig file that led to my website with a CV
and a photo. Then Deedee came to a different news group and said she found
that unattractively promotional. So I rarely leave it on now.

I live in Italy, I work in Italy, I am not Italian.

pavane wrote:
>
> That is just about perfection in pasta and cheese sauce;
> back in my pre-diabetic days my standby was essentially
> that with a bit of unsalted butter thrown in; effectively the
> infamous Fettuccini Alfredo. That is the way it is made in the
> "Alfredo's" restaurant at Epcot, with a touch of heavy cream.
> Here is an interesting and I think pretty accurate discussion:
> http://www.bellaonline.com/articles/art15929.asp

The way I make it, it doesn't really form a sauce.
It just melts over the pasta. I don't add any butter
or cream. I use a potato peeler to make very thin
slices, and I cover the surface of the pasta with
these slices.

Sheldon wrote:
> "Giusi" wrote:
>> "Sheldon" wrote:
>>
>>
>> it can be cooked/grated but then there is no way to detect it is Parmesan
>> Reggiano. �For cooking/grating choose a lesser
>> cheese
>>
>> �Of course one can tell.
>
> One can no more tell which parmesan cheese is cooked into a dish than
> one can tell which vodka is in a bloody mary.
>
> Your guinea heritage bequeaths you no special expertise so quit
> tossing around that you don't bathe.

Your Jewish religion makes you an expert, Catman Shelly?

-dk

"Samois2001" > wrote in message
...
On Apr 11, 6:49 am, stark > wrote:
>
> Are there different guages in microplanes? I can't imagine
> commercially grated cheese being fluffier than grating with my
> microplane. P-G is like air and when mixed with various other crumb
> coatings it tends to ball or clot. Even though I know I'm losing
> something I sort of prefer a coarser Parmesan as coating for heavy
> cooking.

This is the grater I have

http://tinyurl.com/52quo9

I would agree with the given description of its ability that it makes
fine lacy wisps of cheese. The already grated stuff I bought is much
finer, very microscopic but perhaps the fluff factor is the same for
the two. The size is just different.

After the debate about Parmigiano Reggiano this thread seemed to delve
into I should say I am buying a chunk of BelGioioso parmesan cheese
and the stuff I bought grated, now living in the freezer, was also
labeled parmesan cheese. It is all I can afford and quite frankly it
feels like a big splurge itself given I grew up eating the stuff out
of the green can.


Same here and I lived. The BelGioioso is OK, it has much more flavor than
the Kraft stuff. Quite good enough for most anything. Get a hunk of their
peccorino romano and do a 50/50 blend - that will add a lot of flavor.

Paul

On Fri 11 Apr 2008 04:53:58p, DK told us...

> Sheldon wrote:
>> "Giusi" wrote:
>>> "Sheldon" wrote:
>>>
>>>
>>> it can be cooked/grated but then there is no way to detect it is
Parmesan
>>> Reggiano. �For cooking/grating choose a lesser cheese
>>>
>>> �Of course one can tell.
>>
>> One can no more tell which parmesan cheese is cooked into a dish than
>> one can tell which vodka is in a bloody mary.
>>
>> Your guinea heritage bequeaths you no special expertise so quit tossing
>> around that you don't bathe.
>
> Your Jewish religion makes you an expert, Catman Shelly?
>
> -dk
>

The problem is, he has only 1 taste bud and that's *not* in his mouth.

--
Wayne Boatwright
-------------------------------------------
Friday, 04(IV)/11(XI)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
6wks 2dys 3hrs 40mins
-------------------------------------------
Whenever I try to get in touch with
myself, I always get the answering machine.
-------------------------------------------

"Sheldon" > wrote in message
...
On Apr 11, 10:02?am, Samois2001 > wrote:
> On Apr 11, 6:49?am, stark > wrote:
>
>
>
> > Are there different guages in microplanes? I can't imagine
> > commercially grated cheese being fluffier than grating with my
> > microplane. ?P-G is like air and when mixed with various other crumb
> > coatings it tends to ball or clot. Even though I know I'm losing
> > something I sort of prefer a coarser Parmesan as coating for heavy
> > cooking.
>
> This is the grater I have
>
> http://tinyurl.com/52quo9
>
> I would agree with the given description of its ability that it makes
> fine lacy wisps of cheese. The already grated stuff I bought is much
> finer, very microscopic but perhaps the fluff factor is the same for
> the two. The size is just different.
>
> After the debate about Parmigiano Reggiano this thread seemed to delve
> into I should say I am buying a chunk of BelGioioso parmesan cheese
> and the stuff I bought grated, now living in the freezer, was also
> labeled parmesan cheese. It is all I can afford and quite frankly it
> feels like a big splurge itself given I grew up eating the stuff out
> of the green can.

>>>If you're going to grate it to fluff and use mixed with breading the
stuff out of the green can works fine. Anyone who uses $20-$30/lb
cheese to enhance shake n' bake is an utter imbecile with more dollars
than brain cells.

Can't recall anyone saying they do that. People with large disposable
incomes eat out as a rule, seldom have I known them to ever cook. They are
equally unlikely to ever buy something like 20 dollar a pound cheese. And
certainly no cash strapped cook is going to either. The only people who
would buy it are people who truly appreciate it for what it is - something
special and unique. I can only afford maybe 5-10 pounds of the stuff a year
and I have to cut other things from my budget to swing it. But you can only
starve your cats just so much. Same for my cognacs, at best I can afford 1
bottle of the super-premium stuff per year. So it has to last me and I do
not waste it.

>>>Of course I don't for a second believe any of those
blowhards ever buy Parmigiano Reggiano... and it sure ain't the grated
cheese served in any dago joint. When any guinea restaurants serve
grated cheese in a bowl or dispenser it's only slightly better than
the dust from the green can... and certainly in all pizzarias, they
just buy pre-grated mystery cheese in much larger cans... would be a
total waste to use Parmigiano Reggiano for pizza...

What do you suppose they use in Italy for pizza?

>>>would be tantamount to using $100 Champagne for mimosas... like $20/lb
>>>koshercorned beef on Wonder white douched in Heinz red. Sheesh but some
>>>people can come up with fercocktah stories about what expensive foods
>>>they eat on a daily basis, just not congruent with what they typically
>>>post about how frugally they exist... and the dagos from Italy have the
>>>longest Pinocchio noses by far. And there is no way I'm gonna believe
>>>anyone buys five pounds of grated cheese for home use, that's more than a
>>>gallon jug full... let alone a $100 worth of Parmigiano Reggiano.

Nobody here ever said they did so why the conniption fit? How about you
take a double dose of your anti-psychotic meds and calm down? Wash them
down with a nice stiff martini.

>>>In fact I've never seen pre-grated Parmigiano Reggiano sold
anywhere... and if you asked any cheese emporium to grate even a half
pound of Parmigiano Reggiano for you. let alone five pounds, they'd
think you just escaped from a mental sanatorium... they'd sure want
your money up front.

TJs sells reggiano pre-grated in 4 ounce tubs. My deli will grate it for
anyone who asks. And they won't even look at you askance.

Paul

"Janet Baraclough" > wrote in message
...
> The message <dpYLj.3600$6w3.127@trnddc07>
> from "Paul M. Cook" > contains these words:
>
>> People with large disposable
>> incomes eat out as a rule, seldom have I known them to ever cook.
>
> That probably means, you don't know (or eat with) many people with
> large disposable incomes. I know scores (including multi- millionnaires)
> who are also marvellous cooks , do all their family cooking themselves,
> do all their dinner party cooking themselves, and eat the majority of
> their meals at home.
>

I know quite a few of them as they are my clients. Cooking is not something
they are inclined to do. Most have trophy kitchens that will never see so
much as a dirty spoon I suspect. Sorry to offend you, but that is my
experience. They eat out, cooking is for servants with that crowd.

Paul

On Fri, 11 Apr 2008 19:53:58 -0400, DK > wrote:

>Sheldon wrote:
>> "Giusi" wrote:
>>> "Sheldon" wrote:
>>>
>>>
>>> it can be cooked/grated but then there is no way to detect it is Parmesan
>>> Reggiano. ?For cooking/grating choose a lesser
>>> cheese
>>>
>>> ?Of course one can tell.
>>
>> One can no more tell which parmesan cheese is cooked into a dish than
>> one can tell which vodka is in a bloody mary.
>>
>> Your guinea heritage bequeaths you no special expertise so quit
>> tossing around that you don't bathe.
>
>Your Jewish religion makes you an expert, Catman Shelly?
>
>-dk

i still wonder if sheldon's rabbi knows about his pork expertise.

your pal,
blake

"Janet Baraclough" > wrote in message
...
> The message <Sc2Mj.5658$6w3.931@trnddc07>
> from "Paul M. Cook" > contains these words:
>
>
>> "Janet Baraclough" > wrote in message
>> ...
>> > The message <dpYLj.3600$6w3.127@trnddc07>
>> > from "Paul M. Cook" > contains these words:
>> >
>> >> People with large disposable
>> >> incomes eat out as a rule, seldom have I known them to ever cook.
>> >
>> > That probably means, you don't know (or eat with) many people with
>> > large disposable incomes. I know scores (including multi-
>> > millionnaires)
>> > who are also marvellous cooks , do all their family cooking themselves,
>> > do all their dinner party cooking themselves, and eat the majority of
>> > their meals at home.
>> >
>
>> I know quite a few of them as they are my clients. Cooking is not
>> something
>> they are inclined to do. Most have trophy kitchens that will never see
>> so
>> much as a dirty spoon I suspect. Sorry to offend you, but that is my
>> experience. They eat out, cooking is for servants with that crowd.
>
> It doesn't follow, that your clients are typical, or "the rule",
> among people with large disposable incomes.
>

Why not? How would you know?

I've been around the wealthy for like 20 something years now. They range
from the merely well-to-do PNW of less than 2 million, to the richest who is
worth easily 200 million probably a lot more. I make money supporting their
businesses and have known many of them for more than a decade and have even
been invited to things like their kids weddings and their Christmas parties.
One guy is so rich he owns not 1 but TWO airworthy WWII bombers (B25s) that
he keeps in air conditioned hangars. Not bad for a guy who makes sheet
metal air conditioning ducts.

> IME, people with live-in servants/kitchen staff don't bother with
> fitting "trophy kitchens" for the servants to work in. YMMV.

They do - it is all about one-upmanship with that crowd. They like to spend
lavish amounts of money to be seen. Slaving in a kitchen impresses nobody
they know. I mentioned it in another post. Not only can my guys not cook,
nor want to, but they tend also to be some seriously tacky people in the
taste department. Money doesn't buy class. I don't envy them as a rule.

When they throw a dinner party, it is catered you can rest assured.

Paul

Wayne Boatwright wrote:
> On Fri 11 Apr 2008 04:53:58p, DK told us...
>
>> Sheldon wrote:
>>> "Giusi" wrote:
>>>> "Sheldon" wrote:
>>>>
>>>>
>>>> it can be cooked/grated but then there is no way to detect it is
> Parmesan
>>>> Reggiano. �For cooking/grating choose a lesser cheese
>>>>
>>>> �Of course one can tell.
>>> One can no more tell which parmesan cheese is cooked into a dish than
>>> one can tell which vodka is in a bloody mary.
>>>
>>> Your guinea heritage bequeaths you no special expertise so quit tossing
>>> around that you don't bathe.
>> Your Jewish religion makes you an expert, Catman Shelly?
>>
>> -dk
>>
>
> The problem is, he has only 1 taste bud and that's *not* in his mouth.
>

Damn!

-dk

blake murphy wrote:
> On Fri, 11 Apr 2008 19:53:58 -0400, DK > wrote:
>
>> Sheldon wrote:
>>> "Giusi" wrote:
>>>> "Sheldon" wrote:
>>>>
>>>>
>>>> it can be cooked/grated but then there is no way to detect it is Parmesan
>>>> Reggiano. ?For cooking/grating choose a lesser
>>>> cheese
>>>>
>>>> ?Of course one can tell.
>>> One can no more tell which parmesan cheese is cooked into a dish than
>>> one can tell which vodka is in a bloody mary.
>>>
>>> Your guinea heritage bequeaths you no special expertise so quit
>>> tossing around that you don't bathe.
>> Your Jewish religion makes you an expert, Catman Shelly?
>>
>> -dk
>
> i still wonder if sheldon's rabbi knows about his pork expertise.
>
> your pal,
> blake

Never thought of that!

-dk

"Puester" > wrote in message
...
> Paul M. Cook wrote:
>
>> Not a Costco member. Besides, I like my little deli. Great gabagool and
>> pepperoncini sandwiches.
>>
>> Paul
>>
>
>
>
>
> Does gabagool = capicola by any chance?
>
> I guess it's like fazool = fagioli.
>
> The Italian language really gets trashed in
> the US regarding food!
>
> gloria p

Yes. and yes.

On Sat, 12 Apr 2008 18:43:40 +0100, Janet Baraclough
> wrote:

>The message <Sc2Mj.5658$6w3.931@trnddc07>
>from "Paul M. Cook" > contains these words:
>
>
>> "Janet Baraclough" > wrote in message
>> ...
>> > The message <dpYLj.3600$6w3.127@trnddc07>
>> > from "Paul M. Cook" > contains these words:
>> >
>> >> People with large disposable
>> >> incomes eat out as a rule, seldom have I known them to ever cook.
>> >
>> > That probably means, you don't know (or eat with) many people with
>> > large disposable incomes. I know scores (including multi- millionnaires)
>> > who are also marvellous cooks , do all their family cooking themselves,
>> > do all their dinner party cooking themselves, and eat the majority of
>> > their meals at home.
>> >
>
>> I know quite a few of them as they are my clients. Cooking is not
>> something
>> they are inclined to do. Most have trophy kitchens that will never see so
>> much as a dirty spoon I suspect. Sorry to offend you, but that is my
>> experience. They eat out, cooking is for servants with that crowd.
>
> It doesn't follow, that your clients are typical, or "the rule",
>among people with large disposable incomes.
>
> IME, people with live-in servants/kitchen staff don't bother with
>fitting "trophy kitchens" for the servants to work in. YMMV.
>
> Janet.

that's a good point.

when people talk about how much 'easier' food prep is today with all
the gadgets, they also forget that in the past it was not usually one
person doing it, but also granny and the kids or the servants doing
the scut work.

your pal,
blake

On Sat, 12 Apr 2008 18:17:25 GMT, "Paul M. Cook" >
wrote:

>
>"Janet Baraclough" > wrote in message
...
>> The message <Sc2Mj.5658$6w3.931@trnddc07>
>> from "Paul M. Cook" > contains these words:
>>
>>
>>> "Janet Baraclough" > wrote in message
>>> ...
>>> > The message <dpYLj.3600$6w3.127@trnddc07>
>>> > from "Paul M. Cook" > contains these words:
>>> >
>>> >> People with large disposable
>>> >> incomes eat out as a rule, seldom have I known them to ever cook.
>>> >
>>> > That probably means, you don't know (or eat with) many people with
>>> > large disposable incomes. I know scores (including multi-
>>> > millionnaires)
>>> > who are also marvellous cooks , do all their family cooking themselves,
>>> > do all their dinner party cooking themselves, and eat the majority of
>>> > their meals at home.
>>> >
>>
>>> I know quite a few of them as they are my clients. Cooking is not
>>> something
>>> they are inclined to do. Most have trophy kitchens that will never see
>>> so
>>> much as a dirty spoon I suspect. Sorry to offend you, but that is my
>>> experience. They eat out, cooking is for servants with that crowd.
>>
>> It doesn't follow, that your clients are typical, or "the rule",
>> among people with large disposable incomes.
>>
>
>Why not? How would you know?
>
>I've been around the wealthy for like 20 something years now. They range
>from the merely well-to-do PNW of less than 2 million, to the richest who is
>worth easily 200 million probably a lot more. I make money supporting their
>businesses and have known many of them for more than a decade and have even
>been invited to things like their kids weddings and their Christmas parties.
>One guy is so rich he owns not 1 but TWO airworthy WWII bombers (B25s) that
>he keeps in air conditioned hangars. Not bad for a guy who makes sheet
>metal air conditioning ducts.
>
>> IME, people with live-in servants/kitchen staff don't bother with
>> fitting "trophy kitchens" for the servants to work in. YMMV.
>
>They do - it is all about one-upmanship with that crowd. They like to spend
>lavish amounts of money to be seen. Slaving in a kitchen impresses nobody
>they know. I mentioned it in another post. Not only can my guys not cook,
>nor want to, but they tend also to be some seriously tacky people in the
>taste department. Money doesn't buy class. I don't envy them as a rule.
>
>When they throw a dinner party, it is catered you can rest assured.
>
>Paul
>

so the rich people you know have no class either. *quel dommage*.

your pal,
blake

Janet Baraclough > wrote in
:

>
>
>> On Sat, 12 Apr 2008 18:17:25 GMT, "Paul M. Cook" >
>> wrote:
>
>> >
>> >"Janet Baraclough" > wrote in message
>> ...
>> >> The message <Sc2Mj.5658$6w3.931@trnddc07>
>> >> from "Paul M. Cook" > contains these words:
>> >>
>> >>
>> >>> "Janet Baraclough" > wrote in message
>> >>> ...
>> >>> > The message <dpYLj.3600$6w3.127@trnddc07>
>> >>> > from "Paul M. Cook" > contains these words:
>> >>> >
>> >>> >> People with large disposable
>> >>> >> incomes eat out as a rule, seldom have I known them to ever
>> >>> >> cook.
>> >>> >
>> >>> > That probably means, you don't know (or eat with) many people
>> >>> > with
>> >>> > large disposable incomes. I know scores (including multi-
>> >>> > millionnaires)
>> >>> > who are also marvellous cooks , do all their family cooking
>> >>> > themselves,
>> >>> > do all their dinner party cooking themselves, and eat the
>> >>> > majority of their meals at home.
>> >>> >
>> >>
>> >>> I know quite a few of them as they are my clients. Cooking is
>> >>> not something
>> >>> they are inclined to do. Most have trophy kitchens that will
>> >>> never see so
>> >>> much as a dirty spoon I suspect. Sorry to offend you, but that
>> >>> is my experience.
>
> I'm not offended :-)
>
> They eat out, cooking is for servants with that crowd.
>> >>
>> >> It doesn't follow, that your clients are typical, or "the rule",
>> >> among people with large disposable incomes.
>> >>
>> >
>> >Why not? How would you know?
>
> Because your observation of a subset doesn't match my subset.
> "People with large disposable incomes eat out as a rule" is a
> sweeping generalisation.
>
>> >
>> >I've been around the wealthy for like 20 something years now. They
>> >range from the merely well-to-do PNW of less than 2 million, to the
>> >richest who is
>> >worth easily 200 million probably a lot more. I make money
>> >supporting their
>> >businesses and have known many of them for more than a decade and
>> >have even
>> >been invited to things like their kids weddings and their Christmas
>> >parties.
>> >One guy is so rich he owns not 1 but TWO airworthy WWII bombers
>> >(B25s) that
>> >he keeps in air conditioned hangars. Not bad for a guy who makes
>> >sheet metal air conditioning ducts.
>> >
>> >> IME, people with live-in servants/kitchen staff don't bother with
>> >> fitting "trophy kitchens" for the servants to work in. YMMV.
>> >
>> >They do - it is all about one-upmanship with that crowd. They like
>> >to spend
>> >lavish amounts of money to be seen. Slaving in a kitchen impresses
>> >nobody they know.
>
> But they won't be doing it , the servants will. Since nobody takes
> guests on tours of the servant quarters, there's no one-upmanship to
> be had by providing luxury work conditions for servants.
>
>
> I mentioned it in another post. Not only can my guys not cook,
>> >nor want to, but they tend also to be some seriously tacky people in
>> >the taste department. Money doesn't buy class. I don't envy them
>> >as a rule.
>> >
>> >When they throw a dinner party, it is catered you can rest assured.
>
> Okay, but the fact your clients are like that, doesn't mean that
> all hugely wealthy people are.
> In the very0rich subset I know, they put high value on discretion,
> comfort and privacy; they have the assurance not to need
> one-upmanship, and regard brash displays of lavish spending as vulgar
> and uncouth.
>
> Janet
>

the "NEW" rich are brash the "OLD" money need less reassurance of their
wealth. IMO

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

> After the debate about Parmigiano Reggiano this thread seemed to delve
> into I should say I am buying a chunk of BelGioioso parmesan cheese
> and the stuff I bought grated, now living in the freezer, was also
> labeled parmesan cheese. It is all I can afford and quite frankly it
> feels like a big splurge itself given I grew up eating the stuff out
> of the green can.
>
> Same here and I lived. *The BelGioioso is OK, it has much more flavor than
> the Kraft stuff. *Quite good enough for most anything. *Get a hunk of their
> peccorino romano and do a 50/50 blend - that will add a lot of flavor.
>
> Paul

Thanks for the suggestion. I'm going to get some of the romano for
tonight. I've always been curious what it would do the flavor.