$2.98 9oz package Walmart. I have not had good luck boiling stuffed
pastas (another reason I liked Pandora's pasta--stuffed AFTER boiling.)

This package captured my attention because the borsellini "little
purses" are tiny (and cute) so hopefully they wont fall apart during
boiling.

The name little purses would make this a cute entree for a ladies
luncheon.

Ingredients sound great-red pepper pasta, sausage, mozzarella, and
ricotta.

What sauce would you use? Do italians always top pasta with sauce, or
would just a simple shake of the parmesan can suffice?

This is a Walmart product www.marketside.com and the only address is
Bentonville, Arkansas-does that mean the food factory is there also?

z z wrote:

> Do italians always top pasta with sauce, or
> would just a simple shake of the parmesan can suffice?

Canned "parmesan" is unknown in Italy. If you want to sell parmesan
cheese in Italy, it has to be real parmesan (Parmigiano). The
dried-out, powdered imitation version in cans is an imitation of the
real thing.

When in Rome.. :-)

I'm in Walmart lol

ps Pandora's Pasta would be a great commercial marketing name.

George M. Middius > wrote:

>z z wrote:
>
>> Do italians always top pasta with sauce, or
>> would just a simple shake of the parmesan can suffice?
>
>Canned "parmesan" is unknown in Italy. If you want to sell parmesan
>cheese in Italy, it has to be real parmesan (Parmigiano). The
>dried-out, powdered imitation version in cans is an imitation of the
>real thing.

You've obviously never been to Italy... they use pre-grated hard
cheeses of all kinds just as much as in the US if not more... so stop
making stuff up, if you don't know STFU.

In article >, angie-
says...
>
> $2.98 9oz package Walmart. I have not had good luck boiling stuffed
> pastas (another reason I liked Pandora's pasta--stuffed AFTER boiling.)
>
> This package captured my attention because the borsellini "little
> purses" are tiny (and cute) so hopefully they wont fall apart during
> boiling.
>
> The name little purses would make this a cute entree for a ladies
> luncheon.
>
> Ingredients sound great-red pepper pasta, sausage, mozzarella, and
> ricotta.
>
> What sauce would you use? Do italians always top pasta with sauce, or
> would just a simple shake of the parmesan can suffice?
>
> This is a Walmart product www.marketside.com and the only address is
> Bentonville, Arkansas-does that mean the food factory is there also?

Ughh.

Around here we have places that make fresh pasta and then make ravioli
stuffed various meats, cheeses, vegetables, etc. Since it's fresh you
only have to boil it for 4 or so minutes.

And the benefit, I'm not putting more money into WalMart.

On Sun, 29 Apr 2012 15:30:51 -0400, T >
wrote:

>In article >, angie-
says...
>>
>> $2.98 9oz package Walmart. I have not had good luck boiling stuffed
>> pastas (another reason I liked Pandora's pasta--stuffed AFTER boiling.)
>>
>> This package captured my attention because the borsellini "little
>> purses" are tiny (and cute) so hopefully they wont fall apart during
>> boiling.
>>
>> The name little purses would make this a cute entree for a ladies
>> luncheon.
>>
>> Ingredients sound great-red pepper pasta, sausage, mozzarella, and
>> ricotta.
>>
>> What sauce would you use? Do italians always top pasta with sauce, or
>> would just a simple shake of the parmesan can suffice?
>>
>> This is a Walmart product www.marketside.com and the only address is
>> Bentonville, Arkansas-does that mean the food factory is there also?
>
>Ughh.
>
>Around here we have places that make fresh pasta and then make ravioli
>stuffed various meats, cheeses, vegetables, etc. Since it's fresh you
>only have to boil it for 4 or so minutes.

When posters write "Around here" without writing WHERE around here is
then you know with 100% certainty that here comes a lie.

On Apr 29, 12:51*pm, Brooklyn1 <Gravesend1> wrote:
>
> George M. Middius > wrote:
>
> >z z wrote:
>
> >> Do italians always top pasta with sauce, or
> >> would just a simple shake of the parmesan can suffice?
>
> >Canned "parmesan" is unknown in Italy. If you want to sell parmesan
> >cheese in Italy, it has to be real parmesan (Parmigiano). The
> >dried-out, powdered imitation version in cans is an imitation of the
> >real thing.
>
> You've obviously never been to Italy... they use pre-grated hard
> cheeses of all kinds just as much as in the US if not more... so stop
> making stuff up, if you don't know STFU.
>
>
I've not been to Italy but I don't use that crap in the green can or
any can. Most any store that has a deli of some sort stocks wedges of
wrapped cheeses. Some are better than others but that's what _I_
buy and grate it as I need it. LOTS more flavor than the Kraft Krap.

On Apr 29, 10:52*am, (z z) wrote:
>
>
> This is a Walmart productwww.marketside.comand the only address is
> Bentonville, Arkansas-does that mean the food factory is there also?
>
>
No, Bentonville, Arkansas is the home office of Wal Mart. No idea
where this stuff is made contracted; out like other companies.

On Sun, 29 Apr 2012 15:48:48 -0700 (PDT), "
> wrote:

>On Apr 29, 12:51*pm, Brooklyn1 <Gravesend1> wrote:
>>
>> George M. Middius > wrote:
>>
>> >z z wrote:
>>
>> >> Do italians always top pasta with sauce, or
>> >> would just a simple shake of the parmesan can suffice?
>>
>> >Canned "parmesan" is unknown in Italy. If you want to sell parmesan
>> >cheese in Italy, it has to be real parmesan (Parmigiano). The
>> >dried-out, powdered imitation version in cans is an imitation of the
>> >real thing.
>>
>> You've obviously never been to Italy... they use pre-grated hard
>> cheeses of all kinds just as much as in the US if not more... so stop
>> making stuff up, if you don't know STFU.
>>
>>
>I've not been to Italy but I don't use that crap in the green can or
>any can. Most any store that has a deli of some sort stocks wedges of
>wrapped cheeses. Some are better than others but that's what _I_
>buy and grate it as I need it. LOTS more flavor than the Kraft Krap.

Of course fresh grated is best, but still tons of pre-grated is sold,
it's what most people eat, and not necessarilly from those little
green cans but most every store sells recently grated or grated to
order in tubs that folks keep in their fridge for weeks adn months,
and that is what most folks use and most restos use that sort of
pre-grated too, every pizzaria and every Italian chain resto serves
pre-grated to the table, but even the posh joints that grate at table
still use pre-grated in their kitchen for cooking. And it's no
different in Italy. I don't buy pre-grated, I grate my own from a
chunk and if I run out, as I have now, I do without, it's on my list
for my next shopping trip. Btw, Parmagiano Regiano is a table cheese,
not a grating cheese... what folks grate are the cheeses that weren't
properly stored rather than toss it in the trash, or it's used for
cooking along with the hard rinds... the hard dry chunks are tossed in
sauces and stews where it slowly melts.

On Apr 29, 10:52*am, (z z) wrote:
>
>
> This is a Walmart productwww.marketside.comand the only address is
> Bentonville, Arkansas-does that mean the food factory is there also?
>
>
No, Bentonville, Arkansas is the home office of Wal Mart. No idea
where this stuff is made; contracted out like other companies.

On Apr 29, 1:51*pm, Brooklyn1 <Gravesend1> wrote:

> You've obviously never been to Italy... they use pre-grated hard
> cheeses of all kinds just as much as in the US if not more... so stop
> making stuff up, if you don't know STFU.


You know what Brooklyn, I hopped into this thread hoping to see
an Italian sausage recipe, but read on anyway as I found it
interesting to some degree. I saw the person's response about
Italians not using "only" prepared parmesan cheese and had trouble
believing it but decided to say nothing because it wasn't that
important and I've never been to Italy and am not an authority. But
it did dawn on me that Italy is a big country, and like most big
countries, there are probably people living there who don't do
everything exactly the same way. I thought surely there are people
living in Italy who use dried cheeses out of shakers rather than
shredding their own. Now I'm not saying your input clinches the
argument, but I do have to say I agree with you on this one even
though I've never been to Italy. Everyone everywhere eventually gives
in to easy packaging and processed foods - to some degree - I doubt
it's just a USA thing.

TJ

On Sun, 29 Apr 2012 23:25:31 -0400, Nancy Young <replyto@inemail>
wrote:

>On 4/29/2012 1:02 PM, z z wrote:
>> ps Pandora's Pasta would be a great commercial marketing name.
>>
>Just don't open the box.
>
>nancy

Just don't open Pandora's Box!

Tommy Joe wrote:
>Brooklyn1 wrote:
>
>> You've obviously never been to Italy... they use pre-grated hard
>> cheeses of all kinds just as much as in the US if not more... so stop
>> making stuff up, if you don't know STFU.
>
>You know what Brooklyn, I hopped into this thread hoping to see
>an Italian sausage recipe, but read on anyway as I found it
>interesting to some degree. I saw the person's response about
>Italians not using "only" prepared parmesan cheese and had trouble
>believing it but decided to say nothing because it wasn't that
>important and I've never been to Italy and am not an authority. But
>it did dawn on me that Italy is a big country, and like most big
>countries, there are probably people living there who don't do
>everything exactly the same way. I thought surely there are people
>living in Italy who use dried cheeses out of shakers rather than
>shredding their own. Now I'm not saying your input clinches the
>argument, but I do have to say I agree with you on this one even
>though I've never been to Italy. Everyone everywhere eventually gives
>in to easy packaging and processed foods - to some degree - I doubt
>it's just a USA thing.
>
>TJ

I've been to Italy, several times... most everywhere serves
pre-grated... most folks buy several weeks worth and have their cheese
grated at the store, same as in the US and everywhere else. It sits
in their fridge until used up, it's not fresh grated at their table.
Even though it's nearly impossible to get folks here to admit it I'd
venture to say that very few actually grate their cheese from a wedge
at table. I'm one who does exclusively, probably because I use very
little grated cheese... a one pound wedge lasts in my fridge several
months. I can honestly say I have never bought pre-grated cheese and
I've never tasted cheese from the green can, maybe it's good but I
wouldn't know. Actually the reason I sometimes run out of grating
cheese is because occasionally I get the urge and I'll eat the entire
thing au jus by slicing off chunks... I always begin by thinking I'll
just nibble a little around the edges but before I know it there is
only a little nub left, so may as well finish her off.

On Mon, 30 Apr 2012 09:02:25 -0400, Brooklyn1 <Gravesend1> wrote:

>Tommy Joe wrote:
>>Brooklyn1 wrote:
>>
>>> You've obviously never been to Italy... they use pre-grated hard
>>> cheeses of all kinds just as much as in the US if not more... so stop
>>> making stuff up, if you don't know STFU.
>>
>>You know what Brooklyn, I hopped into this thread hoping to see
>>an Italian sausage recipe, but read on anyway as I found it
>>interesting to some degree. I saw the person's response about
>>Italians not using "only" prepared parmesan cheese and had trouble
>>believing it but decided to say nothing because it wasn't that
>>important and I've never been to Italy and am not an authority. But
>>it did dawn on me that Italy is a big country, and like most big
>>countries, there are probably people living there who don't do
>>everything exactly the same way. I thought surely there are people
>>living in Italy who use dried cheeses out of shakers rather than
>>shredding their own. Now I'm not saying your input clinches the
>>argument, but I do have to say I agree with you on this one even
>>though I've never been to Italy. Everyone everywhere eventually gives
>>in to easy packaging and processed foods - to some degree - I doubt
>>it's just a USA thing.
>>
>>TJ
>
>I've been to Italy, several times... most everywhere serves
>pre-grated... most folks buy several weeks worth and have their cheese
>grated at the store, same as in the US and everywhere else. It sits
>in their fridge until used up, it's not fresh grated at their table.
>Even though it's nearly impossible to get folks here to admit it I'd
>venture to say that very few actually grate their cheese from a wedge
>at table. I'm one who does exclusively, probably because I use very
>little grated cheese... a one pound wedge lasts in my fridge several
>months. I can honestly say I have never bought pre-grated cheese and
>I've never tasted cheese from the green can, maybe it's good but I
>wouldn't know. Actually the reason I sometimes run out of grating
>cheese is because occasionally I get the urge and I'll eat the entire
>thing au jus by slicing off chunks... I always begin by thinking I'll
>just nibble a little around the edges but before I know it there is
>only a little nub left, so may as well finish her off.

The best grating cheese is Jackie Gleason brand Fatchamatta Macaroni
Cheese

Brooklyn1 wrote:
>
> Tommy Joe wrote:
> >Brooklyn1 wrote:
> >
> >> You've obviously never been to Italy... they use pre-grated hard
> >> cheeses of all kinds just as much as in the US if not more... so stop
> >> making stuff up, if you don't know STFU.
> >
> >You know what Brooklyn, I hopped into this thread hoping to see
> >an Italian sausage recipe, but read on anyway as I found it
> >interesting to some degree. I saw the person's response about
> >Italians not using "only" prepared parmesan cheese and had trouble
> >believing it but decided to say nothing because it wasn't that
> >important and I've never been to Italy and am not an authority. But
> >it did dawn on me that Italy is a big country, and like most big
> >countries, there are probably people living there who don't do
> >everything exactly the same way. I thought surely there are people
> >living in Italy who use dried cheeses out of shakers rather than
> >shredding their own. Now I'm not saying your input clinches the
> >argument, but I do have to say I agree with you on this one even
> >though I've never been to Italy. Everyone everywhere eventually gives
> >in to easy packaging and processed foods - to some degree - I doubt
> >it's just a USA thing.
> >
> >TJ
>
> I've been to Italy, several times... most everywhere serves
> pre-grated... most folks buy several weeks worth and have their cheese
> grated at the store, same as in the US and everywhere else. It sits
> in their fridge until used up, it's not fresh grated at their table.
> Even though it's nearly impossible to get folks here to admit it I'd
> venture to say that very few actually grate their cheese from a wedge
> at table. I'm one who does exclusively, probably because I use very
> little grated cheese... a one pound wedge lasts in my fridge several
> months. I can honestly say I have never bought pre-grated cheese and
> I've never tasted cheese from the green can, maybe it's good but I
> wouldn't know. Actually the reason I sometimes run out of grating
> cheese is because occasionally I get the urge and I'll eat the entire
> thing au jus by slicing off chunks... I always begin by thinking I'll
> just nibble a little around the edges but before I know it there is
> only a little nub left, so may as well finish her off.

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.

Gary

The little purses werent so little after boiling-al dente in impossible
because the filling doesnt get hot. I suspect I should have microwaved
them instead :-)

The sausage filling was disappointing-very mild couldnt taste it-one of
my favorite pasta dishes is simply pasta, pepperoni slices, and olive
oil/parmesan/bread crumbs.

I used Ken's Three Cheese Italian salad dressing and then the Kraft
shaker-which was actually a trio of parmesan romano and asiago. Mopping
up the dressing and cheese with a speared purse was pretty good. I would
love to see how they manage to commercially make so many tiny filled
pastas.

On Apr 30, 9:02*am, Brooklyn1 <Gravesend1> wrote:

> I've been to Italy, several times... most everywhere serves
> pre-grated... most folks buy several weeks worth and have their cheese
> grated at the store, same as in the US and everywhere else. *It sits
> in their fridge until used up, it's not fresh grated at their table.
> Even though it's nearly impossible to get folks here to admit it I'd
> venture to say that very few actually grate their cheese from a wedge
> at table. *I'm one who does exclusively, probably because I use very
> little grated cheese... a one pound wedge lasts in my fridge several
> months. *I can honestly say I have never bought pre-grated cheese and
> I've never tasted cheese from the green can, maybe it's good but I
> wouldn't know. *Actually the reason I sometimes run out of grating
> cheese is because occasionally I get the urge and I'll eat the entire
> thing au jus by slicing off chunks... I always begin by thinking I'll
> just nibble a little around the edges but before I know it there is
> only a little nub left, so may as well finish her off.


Looks like you're going to have to get in the habit of grating the
whole thing all at once and putting it in some kind of shaker so you
won't gobble it all up. I can't claim to know much about cheeses,
especially the grating kind, although I've done it a few times. I
hate dragging out the cheap walmart cheese grater, but if I find a
small hunk of the good stuff at a reasonable price I might try it one
of these days. Typically I don't eat much of what is considered
Italian style pasta. I do make a good cold penne salad though. I put
olive oil and lemon on it with fresh basil, minced garlic, very finely
slivered cabbage, a bit of radichio for color, maybe a roma tomato
peeled and cut up - and some kind of meat, either chicken or thinly
sliced pork or beef. Pretty good stuff. But I don't keep the dry
preshredded cheese around because I rarely make the type of sauces
that cry for it. I do sometimes put feta cheese in the pasta salad
though, instead of meat, or even along with it.

TJ

TJ

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. You know, they say you get what you pay for.
That is true a good deal of the time, but not always. I think there's
some expensive stuff out there that if you were to try it you might
not think it's so great. I'm a cheapo too when it comes to cheeses
and other deli type items. I'd love to stick a blindfold on the so-
called experts so they can sip or devour a variety of foods ranked
from 1 to 20 and see how they do. I also wonder how many people would
recognize it if a chef in a mid-priced restaurant took a container of
Wendy's salad and put it in a nice looking bowl and served it along
with an mid to expensive priced entree. (that may be the first time
I've ever used that word, entree, in my life, in print).

I used to wander as I wondered, now I just lie in one place and wonder
all day long,
TJ

On Mon, 30 Apr 2012 21:43:15 -0500, (z z) wrote:

> The little purses werent so little after boiling-al dente in impossible
> because the filling doesnt get hot. I suspect I should have microwaved
> them instead :-)
>
> The sausage filling was disappointing-very mild couldnt taste it-one of
> my favorite pasta dishes is simply pasta, pepperoni slices, and olive
> oil/parmesan/bread crumbs.
>
> I used Ken's Three Cheese Italian salad dressing and then the Kraft
> shaker-which was actually a trio of parmesan romano and asiago. Mopping
> up the dressing and cheese with a speared purse was pretty good. I would
> love to see how they manage to commercially make so many tiny filled
> pastas.

Not knowing what the heck Borsellini is, I can only say "Walmart" is
the problem. Come on! They cheap out so much on what they pay their
suppliers, did you really expect to get flavor?

--
Food is an important part of a balanced diet.

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.

Brooklyn1 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.

That's very true although I have broken away seriously from most of the food
I grew up with. My mom's recipes still include canned things that I avoid
most of the time. Back then our steak was cooked well done like a piece of
leather because that's the way Dad liked it. I used lots of A-1 back in
those days. heheh

I do like the green can dried parmesan but I *have* been opting for the
cheap dairy version when I use fresh. It's weak tasting and not all that.
I stopped by the grocery store this morning and was looking at the hard
wedges in the gourmet section. I plan to buy one next time. I suspect I
might like fresh better if it's a good bramd of cheese.

Gary

Gary

sf wrote:

> Not knowing what the heck Borsellini is, I can only say "Walmart" is
> the problem. Come on! They cheap out so much on what they pay their
> suppliers, did you really expect to get flavor?

Good point. With food from that store, you're lucky if you don't get
poisoned.

Another crock o' crap from RFC's resident Liar-In-Chief.

> 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.

Still another gem from Shelley. Maybe you're stuck at your preferences
from childhood, but that hardly means normal people are stuck there.

"George M. Middius" wrote:
>
> sf wrote:
>
> > Not knowing what the heck Borsellini is, I can only say "Walmart" is
> > the problem. Come on! They cheap out so much on what they pay their
> > suppliers, did you really expect to get flavor?
>
> Good point. With food from that store, you're lucky if you don't get
> poisoned.

Those darn Chinese ppl. Oh hi, John! :-D

On May 1, 8:06*am, Brooklyn1 <Gravesend1> wrote:

> 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 will not argue as I do not totally disagree. There are those
rare times though - and they are pleasant - when you are able to talk
someone into trying a food they profess to have hated since
childhood. There are those rare moments. For myself I know I like
certain foods I did not like as a kid. However, the one food I hated,
maybe the only one that actually made me feel like puking - lima beans
- it would be hard to get me to try them today - especially if they're
the big white dry ones. I know they were made poorly. They were
forced on me in an orphanage, and in that place there was no "I don't
want this, Mommy", because you ate what they gave you and if you
didn't you'd get whipped for it - and they'd even check your pockets
to see.

Anyway, I know it was because they were not made well. They were
very dry and tasteless. There was no broth. It was disgusting. I
had to put them in my mouth first thing - the only way I could get
them down - and chew them rapidly while making a sound to block out
the reality of it all - then swallow the mix with a half glass of
water. Only then could I eat the rest of the meal.

Anyway, even today, swear to God, I have seen lima beans in
thick broth - the small green limas - and thought they looked pretty
good - and if someone had them and asked me to try them, I would.
It's not like I'm going to shake my head no at every food I did not
like in the past. I am open that way. But yes I agree that most
tastes in foods are developed young.

TJ

On May 1, 9:54*am, Gary > wrote:

> I do like the green can dried parmesan but I *have* been opting for the
> cheap dairy version when I use fresh. *It's weak tasting and not all that.
> I stopped by the grocery store this morning and was looking at the hard
> wedges in the gourmet section. *I plan to buy one next time. I suspect I
> might like fresh better if it's a good bramd of cheese.


Absolutely, experimenting is great, when one can afford it. A deli
where one could buy very small pieces of cheese at a higher price
would be worth it to learn what your tastes are. But I suppose such
things already exist. I know they have wine tasting and cheese
tasting and all that - but I'm talking about actually going in and
buying a very small piece from a wedge - the way some people pay more
to buy just one cigaret instead of a whole pack.

ala carte baby,
TJ

z z wrote:

> What sauce would you use? Do italians always top pasta with sauce, or
> would just a simple shake of the parmesan can suffice?

Drained pasta with just cheese would be too dry, and if one drains the pasta
as quickly as one can then the result will just be watered down pasta: when
we say we are going to dress the pasta with "just cheese" we implicitly mean
that there will be also a fat as the base for the dressing, be it EVO oil or
butter.
As to which sauce I would use for those borsellini, I'd go for a classic
used for stuffed pasta in my area: sage flavored butter (melt butter in a
skillet with some sage leaves, remove them and use to dress). Otherwise,
seen the stuffing, one could use a very basic tomato sauce: EVO oil and
garlic, remove garlic as it starts to brown, add finely minced tomatoes,
salt and cook for 5 minutes over medum-low, with the optional addition of
some fresh parsley or basil when you remove from the heat.

Brooklyn1 wrote:

> Btw, Parmagiano Regiano is a table cheese, not a grating cheese...

ROTFL!
Usually I don't answer to so much BS, but that one is your best one ever.
Signature line material, I'd say

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.

On May 1, 9:13*am, George M. Middius > wrote:
>
> sf wrote:
>
> > Not knowing what the heck Borsellini is, I can only say "Walmart" is
> > the problem. *Come on! *They cheap out so much on what they pay their
> > suppliers, did you really expect to get flavor?
>
> Good point. With food from *that store, you're lucky if you don't get
> poisoned.
>
>
True. Surely there's a store close by without spending a fortune in
gasoline getting there that zz could spend her hard earned money on,
get a bargain, AND get decent food, too.

Janet wrote:

>> Parmigiano reggiano should never be grated, would be an insult to the
>> cheesemaker and to the cheese:
>> http://www.parmigianoreggiano.com/default.aspx

> Too bad you haven't noticed that your cited website says exactly the
> opposite, it has many pages of recipes and chefs suggestions for
> cooked and grated Parmigiano reggiano.
> http://www.parmigianoreggiano.com/ta...s/default.aspx

An ignorant dick will always be an ignorant dick.

Brooklyn1 wrote:

> The website clearly explains what I already said, that grating is
> reserved for improperly stored/dried cheese rather than wasting it.

You're a really sad man, not only you lie but you pretend to be right even
when reality smacks you up in the face. No surprise you din't post a link
back up the BS you're writing.
Here is your same website (ROTFL) perfectly debunking all the crap you
wrote:

> Eat this "as a condiment, added especially *grated* or in slivers
> to dishes that are enriched by Parmigiano-Reggiano in flavour
> and aroma (some of the better known examples are Italian pasta,
> as well as vegetable or fruit salads)"

http://www.parmigianoreggiano.com/ta...s/default.aspx

Now GFY, ignorant prick

Brooklyn1 wrote:

> I've been to Italy, several times... most everywhere serves
> pre-grated... most folks buy several weeks worth and have their cheese
> grated at the store,

ROTFL, you must have been to Italy under the effect of something I'd never
try

> same as in the US and everywhere else. It sits
> in their fridge until used up, it's not fresh grated at their table.

So tell me why do they sell all those handheld table-graters dedicated to
parmigiano cheese only. Any clue? No, because you're a totally clueless
ignorant prick and don't know shit about Italy.
But go on, shelly, I really like reading your pathetic attempts at showing
off some "knowledge" about italian food, it's always a nice humoristic
moment, that kind of humor where one thinks he's showing off and doesn't
realise that everybody's making fun of him. Pathetic humor, I know, but just
another type of humor, and you're a nice clown

Brooklyn1 wrote:

> 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.

Only if you do not put any effort in *knowing* food, which is obviously your
case

wrote:

> > > Not knowing what the heck Borsellini is, I can only say "Walmart" is
> > > the problem. *Come on! *They cheap out so much on what they pay their
> > > suppliers, did you really expect to get flavor?
> >
> > Good point. With food from *that store, you're lucky if you don't get
> > poisoned.

> True. Surely there's a store close by without spending a fortune in
> gasoline getting there that zz could spend her hard earned money on,
> get a bargain, AND get decent food, too.

Many people I know say this or that store is more expensive. They
might be too disorganized to plan ahead, or maybe it's some emotional
hangup about groceries. To me, it seems easy to buy what I need when
it's cheap, or fresh produce in season.

ViLco wrote:

> An ignorant dick will always be an ignorant dick.

Shelley doesn't care that he's ignorant. I think that's because he
doesn't actually know what knowledge is.

On Wed, 2 May 2012 19:39:13 -0700 (PDT), "
> wrote:

>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.

Buy from a reputable cheese emporium and be sure it's fresh (not dried
out) and eat by splitting off small slivers with a pointy
instrument... do not buy more than you can consume within ten days.
The texture of parmagiano-regiano is mainly what one is paying for,
grated cheese has no texture. If you are going to buy dried
parmagiano-regiano and grate it then you may as well buy the green can
and save a bunch of money... anyone who actually knows about cheese is
not going to spend some $20/lb for cheese and grate it. Even
pecorino/romano costs over $10/lb and is intended to be eaten fresh as
a table cheese and not grated. Grating cheese came about as a way to
use poorly stored dried out cheese rather than throw it away... one
needs to remember that cheese has been made for thousands of years,
long before there was plastic wrap and refrigeration. Even cooking
parmagiano-regiano is sinful, use a much less expensive hard cheese
for cooking... cooking parmagiano-regiano is not a sign of a gourmet,
it's indicative of a kitchen imbecile and TIAD.

On 2012-04-30 13:02:25 +0000, Brooklyn1 said:

> I'm one who does exclusively, probably because I use very
> little grated cheese...

Safe to disregard your opinions on grated cheese if it's something you
don't do.

> I can honestly say I have never bought pre-grated cheese and
> I've never tasted cheese from the green can, maybe it's good but I
> wouldn't know.

It's absolutely horrible and has probably kept lots of people from
pursuing good Italian cheese. You should try it just to see how
ghastly it is. In fact, on the can, I don't think it even says
"cheese" but something like "imitation milk solid substitutes" or some
shit.

It's salty as hell, and I assume one the reasons it's so terrible is
people keep a can in the fridge for the life of the fridge. That's
okay, whatever is in there probably can't spoil any faster than the
container.
--
I do not feel obligated to believe that the same God who has endowed us
with sense, reason, and intellect has intended us to forego their use.
-- Galileo

On 2012-05-01 02:54:10 +0000, Tommy Joe said:

> That is true a good deal of the time, but not always. I think there's
> some expensive stuff out there that if you were to try it you might
> not think it's so great. I'm a cheapo too when it comes to cheeses
> and other deli type items.

Bon apetite!

> I'd love to stick a blindfold on the so-
> called experts so they can sip or devour a variety of foods ranked
> from 1 to 20 and see how they do.

I think they'll do just fine. I don't think discriminating tastes are
about pretty pictures in the magazine. Quality foods prepared freshly,
that's about it.

Giving people "expensive" foods, particularly wine and such, I don't
really have taste buds that can distinguish between $50 bottles and
$200. $5 and $15? That I can usually sort out.

> I also wonder how many people would
> recognize it if a chef in a mid-priced restaurant took a container of
> Wendy's salad and put it in a nice looking bowl and served it along
> with an mid to expensive priced entree. (that may be the first time
> I've ever used that word, entree, in my life, in print).

"Recognize". I think I'd recognize a pile of fresh greens. If it was
only iceberg lettuce and a sliced cucumber it better have a nice
dressing on it. Does Wendy's have a nice dressing?
--
I do not feel obligated to believe that the same God who has endowed us
with sense, reason, and intellect has intended us to forego their use.
-- Galileo