Brooklyn1 wrote:
> http://www.amazon.com/Zyliss-Classic...=cheese+grater

I've just ordered one of those.

On Wednesday, August 27, 2014 5:46:49 PM UTC-5, DavidW wrote:
> Brooklyn1 wrote:
>
> > http://www.amazon.com/Zyliss-Classic...=cheese+grater
>
>
>
> I've just ordered one of those.

Sheldon is sometimes correct, and his recommendation of a Zyliss product
is one of those times. They don't make junk, and I think that you'll
probably be happy with your purchase.

I bought a couple of pounds of Reggiano today @ $9.99/#. I used it for
egg noodle Alfredo in a 1:2 ratio with green cylinder domestic Parmesan.
The stuff I got was very fresh, and higher moisture than any Reggiano
I've bought before. I crumbled it in by hand.

--Bryan

On Thu, 28 Aug 2014 08:46:49 +1000, "DavidW" >
wrote:

> Brooklyn1 wrote:
> > http://www.amazon.com/Zyliss-Classic...=cheese+grater
>
> I've just ordered one of those.
>

I have one of those things and hate it. It lives at the back of a
drawer now.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Thu, 28 Aug 2014 08:46:49 +1000, "DavidW" >
> wrote:
>
>> Brooklyn1 wrote:
>> > http://www.amazon.com/Zyliss-Classic...=cheese+grater
>>
>> I've just ordered one of those.
>>
>
> I have one of those things and hate it. It lives at the back of a
> drawer now.

I used to have a Mouli brand of that design but it was all metal. I loved
it but rarely used it for cheese. I mostly used it for chocolate. I used
to make a chocolate tweed cake that called for grated chocolate.

I had issues when using it with cheese because you had to first cut it so
that it would fit into the grater and then you were always left with this
little odd bit that simply wouldn't grate.

The Mouli really only lasted for a couple of years. The metal was somewhat
thin and it eventually got too much out of shape and I think maybe it broke.
Can't remember for sure as this would have been about 30 years ago. I tried
to buy another but now they are making them with a little plastic handle and
that always breaks off. So, I won't try that style again.

sf wrote:
> On Thu, 28 Aug 2014 08:46:49 +1000, "DavidW" >
> wrote:
>
>> Brooklyn1 wrote:
>>>
http://www.amazon.com/Zyliss-Classic...FDZJG2/ref=sr_
1_2?s=kitchen&ie=UTF8&qid=1409166884&sr=1-2&keywords=cheese+grater
>>
>> I've just ordered one of those.
>>
>
> I have one of those things and hate it. It lives at the back of a
> drawer now.

There's a bunch of good reviews at Amazon. I took them into account. If it's no
good, no great loss.

On 8/27/2014 9:06 AM, Sqwertz wrote:
> You either use too much cheese are have a really bad sense of time.
> or you just like to exaggerate for attention, Bove-Style.


Says this medium's greatest attention whore...

Sqwertz wrote:
> On Wed, 27 Aug 2014 21:18:23 +1000, DavidW wrote:
>> Okay, so I got myself a plane grater, something roughly like this:
>> http://p.globalsources.com/IMAGES/PD...ese-grater.jpg
>>
>> I grated some Zanetti Reggiano with it. It works okay. It produces
>> short, tiny filaments rather than grains. Not ideal, but better than
>> talcum powder from the deli. It takes 4-5 minutes' grating per serve
>> (about 20g), which is too long really. I'm accustomed to throwing
>> boiled pasta in a bowl, adding some heated-up sauce and sprinkling
>> cheese over the top. Very quick and easy (not counting making the
>> sauce, which takes hours but is 7-10 serves and is all done in one
>> hit and doesn't require much elbow grease). Now grating the cheese
>> requires three times the work of the rest of the meal, which is out
>> of proportion. One of the more complicated hand devices suggested or
>> a machine attachment looks more attractive.
>
> You either use too much cheese

I gave the weight.

> are have a really bad sense of time.
> or you just like to exaggerate for attention, Bove-Style.

I timed it.

"DavidW" > wrote in message
...
> Sqwertz wrote:
>> On Wed, 27 Aug 2014 21:18:23 +1000, DavidW wrote:
>>> Okay, so I got myself a plane grater, something roughly like this:
>>> http://p.globalsources.com/IMAGES/PD...ese-grater.jpg
>>>
>>> I grated some Zanetti Reggiano with it. It works okay. It produces
>>> short, tiny filaments rather than grains. Not ideal, but better than
>>> talcum powder from the deli. It takes 4-5 minutes' grating per serve
>>> (about 20g), which is too long really. I'm accustomed to throwing
>>> boiled pasta in a bowl, adding some heated-up sauce and sprinkling
>>> cheese over the top. Very quick and easy (not counting making the
>>> sauce, which takes hours but is 7-10 serves and is all done in one
>>> hit and doesn't require much elbow grease). Now grating the cheese
>>> requires three times the work of the rest of the meal, which is out
>>> of proportion. One of the more complicated hand devices suggested or
>>> a machine attachment looks more attractive.
>>
>> You either use too much cheese
>
> I gave the weight.

You did but I've never weighed my food so I have no clue how much that would
be.
>
>> are have a really bad sense of time.
>> or you just like to exaggerate for attention, Bove-Style.
>
> I timed it.

But you are doing something wrong or you got a bad grater.

On 2014-08-27 5:23 PM, Julie Bove wrote:

>> I gave the weight.
>
> You did but I've never weighed my food so I have no clue how much that
> would be.

My gawd, you are such an idiot. If you are too damned stupid to know how
much that is, and too stupid to figure it out, why not do us all a
favour and not comment.


>> I timed it.
>
> But you are doing something wrong or you got a bad grater.

Be happy that you have an idiot to keep you company.

Julie Bove wrote:
> "DavidW" > wrote in message
> ...
>> Sqwertz wrote:
>>>
>>> You either use too much cheese
>>
>> I gave the weight.
>
> You did but I've never weighed my food so I have no clue how much
> that would be.

To give an idea, I grated most of the rest in one sitting to get it out of the
way. I grated it into a soup bowl, which I had to empty before I finished
because it was getting too full. The total was 80g, so let's say that's about
one soup bowl. But after grating, most of it is air of course.

When I add the cheese to the pasta and sauce it is in a thick layer in the
middle of the bowl, completely concealing the sauce, so 20g has quite a lot of
volume.

>>
>>> are have a really bad sense of time.
>>> or you just like to exaggerate for attention, Bove-Style.
>>
>> I timed it.
>
> But you are doing something wrong or you got a bad grater.

I'm not so sure. It might be too fine a grater, but I think it's working okay.
Looking at how fine the strands are that come out of it I don't believe you can
grate 20g in less than a minute as some are claiming. The finer the grate the
longer it will take.

On 2014-08-27 6:32 PM, DavidW wrote:

> I'm not so sure. It might be too fine a grater, but I think it's working okay.
> Looking at how fine the strands are that come out of it I don't believe you can
> grate 20g in less than a minute as some are claiming. The finer the grate the
> longer it will take.

You could not figure out from the size of the grater teeth how fine it
would grate?

"DavidW" > wrote in message
...
> Julie Bove wrote:
>> "DavidW" > wrote in message
>> ...
>>> Sqwertz wrote:
>>>>
>>>> You either use too much cheese
>>>
>>> I gave the weight.
>>
>> You did but I've never weighed my food so I have no clue how much
>> that would be.
>
> To give an idea, I grated most of the rest in one sitting to get it out of
> the way. I grated it into a soup bowl, which I had to empty before I
> finished because it was getting too full. The total was 80g, so let's say
> that's about one soup bowl. But after grating, most of it is air of
> course.
>
> When I add the cheese to the pasta and sauce it is in a thick layer in the
> middle of the bowl, completely concealing the sauce, so 20g has quite a
> lot of volume.
>
>>>
>>>> are have a really bad sense of time.
>>>> or you just like to exaggerate for attention, Bove-Style.
>>>
>>> I timed it.
>>
>> But you are doing something wrong or you got a bad grater.
>
> I'm not so sure. It might be too fine a grater, but I think it's working
> okay. Looking at how fine the strands are that come out of it I don't
> believe you can grate 20g in less than a minute as some are claiming. The
> finer the grate the longer it will take.

---

I looked it up. Apparently 30g is a typical serving. That would equate to
1.5 oz.

On 9/10/2014 8:06 PM, Sqwertz wrote:
> I did it in 1/25th the
> time he claims. Hmmm.
>
> -sw


Dwarf mathematics, convert for metric height....

"Sqwertz" > wrote in message
...
> On Wed, 27 Aug 2014 21:18:23 +1000, DavidW wrote:
>
>> 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.
>>
>> Okay, so I got myself a plane grater, something roughly like this:
>> http://p.globalsources.com/IMAGES/PD...ese-grater.jpg
>>
>> I grated some Zanetti Reggiano with it. It works okay. It produces short,
>> tiny
>> filaments rather than grains. Not ideal, but better than talcum powder
>> from the
>> deli. It takes 4-5 minutes' grating per serve (about 20g), which is too
>> long
>> really.
>
> I just timed how long it took me to Microplane a 1" cube of Parmesan
> cheese. That's about 1 ounce from what I read on the nutrition
> labels. That's 27 grams. Anybody want to take a guess how long it
> took?
>
>
>
> Drum Roll............
>
>
>
> 12 seconds.
>
> And that wasn't even rushing it too hard. This was using the classic
> slim, unidirection 8" blade grater. With a 2 second deduction since
> that last 2-3 grams of a 1" block gets hard to hold without shredding
> your fingers.
>
> 12 seconds for me, 4-5 *minutes* for David. I did it in 1/25th the
> time he claims. Hmmm.
>

Yeah. That sounded weird. Only things I can figure is that he bought a
dull grater and/or is pressing the cheese far too hard or maybe was holding
the grater backwards.

On Wed, 10 Sep 2014 21:24:48 -0700, "Julie Bove"
> wrote:

>
>"Sqwertz" > wrote in message
...
>> On Wed, 27 Aug 2014 21:18:23 +1000, DavidW wrote:
>>
>>> 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.
>>>
>>> Okay, so I got myself a plane grater, something roughly like this:
>>> http://p.globalsources.com/IMAGES/PD...ese-grater.jpg
>>>
>>> I grated some Zanetti Reggiano with it. It works okay. It produces short,
>>> tiny
>>> filaments rather than grains. Not ideal, but better than talcum powder
>>> from the
>>> deli. It takes 4-5 minutes' grating per serve (about 20g), which is too
>>> long
>>> really.
>>
>> I just timed how long it took me to Microplane a 1" cube of Parmesan
>> cheese. That's about 1 ounce from what I read on the nutrition
>> labels. That's 27 grams. Anybody want to take a guess how long it
>> took?
>>
>>
>>
>> Drum Roll............
>>
>>
>>
>> 12 seconds.
>>
>> And that wasn't even rushing it too hard. This was using the classic
>> slim, unidirection 8" blade grater. With a 2 second deduction since
>> that last 2-3 grams of a 1" block gets hard to hold without shredding
>> your fingers.
>>
>> 12 seconds for me, 4-5 *minutes* for David. I did it in 1/25th the
>> time he claims. Hmmm.
>>
>
>Yeah. That sounded weird. Only things I can figure is that he bought a
>dull grater and/or is pressing the cheese far too hard or maybe was holding
>the grater backwards.

Yeah, figgures you'd think that... only person on the planet who would
use a grater in the opposite direction is Juli Bove. LOL

On 2014-09-11 1:48 PM, Brooklyn1 wrote:
> On Wed, 10 Sep 2014 21:24:48 -0700, "Julie Bove"
> > wrote:
>
>>
>> "Sqwertz" > wrote in message
>> ...
>>> On Wed, 27 Aug 2014 21:18:23 +1000, DavidW wrote:
>>>
>>>> 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.
>>>>
>>>> Okay, so I got myself a plane grater, something roughly like this:
>>>> http://p.globalsources.com/IMAGES/PD...ese-grater.jpg
>>>>
>>>> I grated some Zanetti Reggiano with it. It works okay. It produces short,
>>>> tiny
>>>> filaments rather than grains. Not ideal, but better than talcum powder
>>>> from the
>>>> deli. It takes 4-5 minutes' grating per serve (about 20g), which is too
>>>> long
>>>> really.
>>>
>>> I just timed how long it took me to Microplane a 1" cube of Parmesan
>>> cheese. That's about 1 ounce from what I read on the nutrition
>>> labels. That's 27 grams. Anybody want to take a guess how long it
>>> took?
>>>
>>>
>>>
>>> Drum Roll............
>>>
>>>
>>>
>>> 12 seconds.
>>>
>>> And that wasn't even rushing it too hard. This was using the classic
>>> slim, unidirection 8" blade grater. With a 2 second deduction since
>>> that last 2-3 grams of a 1" block gets hard to hold without shredding
>>> your fingers.
>>>
>>> 12 seconds for me, 4-5 *minutes* for David. I did it in 1/25th the
>>> time he claims. Hmmm.
>>>
>>
>> Yeah. That sounded weird. Only things I can figure is that he bought a
>> dull grater and/or is pressing the cheese far too hard or maybe was holding
>> the grater backwards.
>
> Yeah, figgures you'd think that... only person on the planet who would
> use a grater in the opposite direction is Juli Bove. LOL
>


What's a little funnier is that I was the one who had suggested that if
it took him that long to grate the cheese he might be doing it
backwards. Julie claims not to read my posts but she seems to have seen
that anyway.

Dave Smith wrote:
> On 2014-09-11 1:48 PM, Brooklyn1 wrote:
>> On Wed, 10 Sep 2014 21:24:48 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>> "Sqwertz" > wrote in message
>>> ...
>>>> On Wed, 27 Aug 2014 21:18:23 +1000, DavidW wrote:
>>>>>
>>>>> Okay, so I got myself a plane grater, something roughly like this:
>>>>> http://p.globalsources.com/IMAGES/PD...ese-grater.jpg
>>>>>
>>>>> I grated some Zanetti Reggiano with it. It works okay. It
>>>>> produces short, tiny
>>>>> filaments rather than grains. Not ideal, but better than talcum
>>>>> powder from the
>>>>> deli. It takes 4-5 minutes' grating per serve (about 20g), which
>>>>> is too long
>>>>> really.
>>>>
>>>> I just timed how long it took me to Microplane a 1" cube of
>>>> Parmesan cheese. That's about 1 ounce from what I read on the
>>>> nutrition labels. That's 27 grams. Anybody want to take a guess
>>>> how long it took?
>>>>
>>>> Drum Roll............
>>>>
>>>> 12 seconds.
>>>>
>>>> And that wasn't even rushing it too hard. This was using the
>>>> classic slim, unidirection 8" blade grater. With a 2 second
>>>> deduction since that last 2-3 grams of a 1" block gets hard to
>>>> hold without shredding your fingers.
>>>>
>>>> 12 seconds for me, 4-5 *minutes* for David. I did it in 1/25th the
>>>> time he claims. Hmmm.
>>>>
>>>
>>> Yeah. That sounded weird. Only things I can figure is that he
>>> bought a dull grater and/or is pressing the cheese far too hard or
>>> maybe was holding the grater backwards.
>>
>> Yeah, figgures you'd think that... only person on the planet who
>> would use a grater in the opposite direction is Juli Bove. LOL

Well, you can't hold it backwards and grate any cheese. The inside surface where
the grated cheese comes out is inaccessible because of the curve of the grater.
And you can't really grate in the wrong direction, since you would have to grate
upwards towards the handle, which would be unnatural and much harder to do than
grating downwards.

The most likely reason for the time difference is that the plane grater I got is
too fine for my purpose. It alternates 8 and 7 teeth per row, which I think is
finer than the image I linked to. It might also just be a poor-quality grater in
its manufacture. A difference in the cheese texture is also a possibility. By
far the least likely reason is my grating technique. That just wouldn't account
for such a big time difference. Grating cheese isn't brain surgery. You soon
discover the amount of pressure that works best.

> What's a little funnier is that I was the one who had suggested that
> if it took him that long to grate the cheese he might be doing it
> backwards. Julie claims not to read my posts but she seems to have
> seen that anyway.

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.

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 here I thought I had problems

"DavidW" > wrote in message
...
> 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.

I used to have a Mouli grater. Worked great, until it didn't. No way of
accidentally grating yourself but... It did leave a small chunk of whatever
it was in there. I have yet to find a good Mouli now that they've started
making them with plastic.

Olive Garden has some sort of grater that they use but I'll bet it leaves a
chunk too.

On 7/3/2014 9:17 PM, Julie Bove wrote:
>
>
> I used to have a Mouli grater. Worked great, until it didn't. No way
> of accidentally grating yourself but... It did leave a small chunk of
> whatever it was in there. I have yet to find a good Mouli now that
> they've started making them with plastic.
>
> Olive Garden has some sort of grater that they use but I'll bet it
> leaves a chunk too.

So says the "expert!" oh yeah - right! It knows everything and its
expertise cannot be disqualified - yeah - right - LOL

Sky

On 7/3/2014 11:20 PM, Sky wrote:

> On 7/3/2014 9:17 PM, Julie Bove wrote:
>>
>>
>> I used to have a Mouli grater. Worked great, until it didn't. No way
>> of accidentally grating yourself but... It did leave a small chunk of
>> whatever it was in there. I have yet to find a good Mouli now that
>> they've started making them with plastic.
>>
>> Olive Garden has some sort of grater that they use but I'll bet it
>> leaves a chunk too.
>
> So says the "expert!" oh yeah - right! It knows everything and its
> expertise cannot be disqualified - yeah - right - LOL
>
> Sky
>
>
>
Are you bored tonight? You're following her every post. Hmm.. I think
she owns you.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

"Cheryl" > wrote in message
eb.com...
> On 7/3/2014 11:20 PM, Sky wrote:
>
>> On 7/3/2014 9:17 PM, Julie Bove wrote:
>>>
>>>
>>> I used to have a Mouli grater. Worked great, until it didn't. No way
>>> of accidentally grating yourself but... It did leave a small chunk of
>>> whatever it was in there. I have yet to find a good Mouli now that
>>> they've started making them with plastic.
>>>
>>> Olive Garden has some sort of grater that they use but I'll bet it
>>> leaves a chunk too.
>>
>> So says the "expert!" oh yeah - right! It knows everything and its
>> expertise cannot be disqualified - yeah - right - LOL
>>
>> Sky
>>
>>
>>
> Are you bored tonight? You're following her every post. Hmm.. I think she
> owns you.
>
I do feel sorry for her. She's in my killfile so I only see what is quoted.
She used to be a nice person. I don't know what the problem is but there
certainly is one. This is not normal behavior.

On 7/3/2014 10:27 PM, Cheryl wrote:
> On 7/3/2014 11:20 PM, Sky wrote:
>
> Are you bored tonight? You're following her every post. Hmm.. I think
> she owns you.
>

Perhaps, and, Nah - I'm just having a bit of fun with the troll - that's
all ;> And it's a bit droll, eh!

Sky

On Fri, 4 Jul 2014 11:59:07 +1000, "DavidW" > wrote:

>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.

Good. If you have no physical problems with grating, then grate the
cheese with a hand grater. They're easy enough to find in shops these
days.

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.
>
>
I have the gizmo he posted. It's the thing that restaurants "grate"
cheese with at the table. It's actually *shredded" cheese. If you
want cheese that looks grated but the granules are bigger, you need to
whiz it in your food processor. That's the only way you'll get larger
granules and not shreds of cheese.

If you don't know the visual difference between grate and shred, this
is the time to educate yourself.


--
All you need is love. But a little chocolate now and then doesn't hurt.

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.

> or
> what you consider the proper size grate for your unknown applications.

If a super-fine powder is too fine then something a little coarse to the touch
would seem reasonable. I wasn't asking for grains measured to nanometre
accuracy.

> 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?

Wow, what a sourpuss.

"DavidW" > wrote in message
...
> Sqwertz wrote:
>> On Fri, 4 Jul 2014 11:59:07 +1000, DavidW wrote:

> Wow, what a sourpuss.
>

David, meet Steve . . .

"DavidW" > wrote in message
...
> 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.
>
>> or
>> what you consider the proper size grate for your unknown applications.
>
> If a super-fine powder is too fine then something a little coarse to the
> touch would seem reasonable. I wasn't asking for grains measured to
> nanometre accuracy.
>
>> 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?
>
> Wow, what a sourpuss.

Must admit squishie is is in an even wore snit than is usual. If he had his
way he'd have nobody to bark at.

This place is a resource or is at least supposed to be.

"Paul M. Cook" > wrote in message
...

> Must admit squishie is is in an even wore snit than is usual. If he had
> his way he'd have nobody to bark at.
>
> This place is a resource or is at least supposed to be.

Does anyone really pay any attention to his tirades though? I think he's
chuckle worthy when he responds like that.

Cheri

On Thu, 3 Jul 2014 22:55:24 -0700, "Cheri" >
wrote:

>
> "Paul M. Cook" > wrote in message
> ...
>
> > Must admit squishie is is in an even wore snit than is usual. If he had
> > his way he'd have nobody to bark at.
> >
> > This place is a resource or is at least supposed to be.
>
> Does anyone really pay any attention to his tirades though? I think he's
> chuckle worthy when he responds like that.
>

He's common jerk, not funny at all.


--
All you need is love. But a little chocolate now and then doesn't hurt.

Sqwertz wrote:
> On Fri, 4 Jul 2014 13:01:54 +1000, DavidW wrote:
>
>> Sqwertz wrote:
>>> On Fri, 4 Jul 2014 11:59:07 +1000, DavidW wrote:
>>>> 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!

Yes, but first I needed to know from the people here if that was the right way
to go. Other suggestions look more promising at this stage.


>>> 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.

No, it takes 4-5 minutes to grate enough hard parmesan for one serve with my
current grater (for me, 20-25 grams). Add more time as the piece gets smaller.

I note your objection to gadgets, but they seem to be in common use for
chopping, grating etc.if they produce a good result and save time. The other
respondents to this thread don't seem to have a problem with them.

> 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.

Why would anyone grate years worth all at once?

>> 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.

Good for you.

"DavidW" > wrote in message
...
> Sqwertz wrote:
>> On Fri, 4 Jul 2014 13:01:54 +1000, DavidW wrote:
>>
>>> Sqwertz wrote:
>>>> On Fri, 4 Jul 2014 11:59:07 +1000, DavidW wrote:
>>>>> 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!
>
> Yes, but first I needed to know from the people here if that was the right
> way
> to go. Other suggestions look more promising at this stage.
>
>
>>>> 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.
>
> No, it takes 4-5 minutes to grate enough hard parmesan for one serve with
> my
> current grater (for me, 20-25 grams). Add more time as the piece gets
> smaller.
>
> I note your objection to gadgets, but they seem to be in common use for
> chopping, grating etc.if they produce a good result and save time. The
> other
> respondents to this thread don't seem to have a problem with them.
>
>> 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.
>
> Why would anyone grate years worth all at once?

that would be a straw man.

On Fri, 4 Jul 2014 14:06:55 +1000, "DavidW" > wrote:

snip
>
>No, it takes 4-5 minutes to grate enough hard parmesan for one serve with my
>current grater (for me, 20-25 grams). Add more time as the piece gets smaller.
>
snip

You must be doing something wrong or the cheese you have is an old,
hard, dried out brick. I use a hand-held microplane. It is labeled
'fine.' It grates finer than I would like, but I love the results
when I am zesting citrus. I could get an additional microplane, but
why bother? Anyway, get a new device that is still sharp or don't
store such a large block of cheese that it dries out.
Janet US

Janet Bostwick wrote:
> On Fri, 4 Jul 2014 14:06:55 +1000, "DavidW" > wrote:
>
> snip
>>
>> No, it takes 4-5 minutes to grate enough hard parmesan for one serve
>> with my current grater (for me, 20-25 grams). Add more time as the
>> piece gets smaller.
>>
> snip
>
> You must be doing something wrong or the cheese you have is an old,
> hard, dried out brick. I use a hand-held microplane. It is labeled
> 'fine.' It grates finer than I would like, but I love the results
> when I am zesting citrus. I could get an additional microplane, but
> why bother? Anyway, get a new device that is still sharp or don't
> store such a large block of cheese that it dries out.

I use the second-finest part of a plain box grater (it has small holes pushed
out from the inside, and you grate on the ragged edges). It produces a powder
(fine, but not super-fine like the deli). Parmesan is a hard cheese, so you
only get a thin layer of dust per stroke. That's why it takes so long to get 20
grams.

"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?

"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.

"Sqwertz" > wrote in message
...
> 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 or
> what you consider the proper size grate for your unknown applications.
> 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.

He has admitted that he doesn't know different graters. Now when I was a
kid, I only knew of a box grater because it was what my mom had. My
roommate's mom only a Mouli grater and that was all that he knew. To
placate him, I got a Mouli. I liked it because I had no more grated
knuckles. In those days I did a lot of baking and used mine more for
chocolate than cheese.

Also in those days there was no Internet, I don't think I was getting any
cooking catalogs and I didn't hang out in cooking type shops because I
didn't really have money to buy things and I had to make do with what I had.

These days? I probably have more time than money but when it comes to
things like graters it's not a hardship to buy a new one if I see one that
looks interesting. That's how I discovered the microplane. I probably also
saw one being used on a cooking show. Don't remember really.

I can't see the harm in asking anything! At least he asked something food
related.

"Sqwertz" > wrote in message
...
> 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.

*snicker*