"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?

Dave Smith wrote:
> 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?

No. The teeth look a lot coarser than the grate they produced. Anyway, it was
the only plane grater they had, and I hadn't used a new grater before.

"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 2014-08-28 1:21 AM, Julie Bove 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.
>
> ---
>
> I looked it up. Apparently 30g is a typical serving. That would equate
> to 1.5 oz.

Did you look it up in the Moron's Guide to Metric Conversion? There are
28.3 grams in an ounce, and 30 grams is equal to 1.05 oz, not 1.5 oz.
Perhaps published writers don't see the difference that zero makes.

On Thu, 28 Aug 2014 13:02:56 -0400, Dave Smith
> wrote:

> On 2014-08-28 1:21 AM, Julie Bove 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.
> >
> > ---
> >
> > I looked it up. Apparently 30g is a typical serving. That would equate
> > to 1.5 oz.
>
> Did you look it up in the Moron's Guide to Metric Conversion? There are
> 28.3 grams in an ounce, and 30 grams is equal to 1.05 oz, not 1.5 oz.
> Perhaps published writers don't see the difference that zero makes.
>
I got my spice order - 1 oz is barely enough to make you blink if the
entire package blew into your eyes all at once, so a difference of .45
is not a big deal.


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

On Thursday, August 28, 2014 12:02:56 PM UTC-5, Dave Smith wrote:
> On 2014-08-28 1:21 AM, Julie Bove 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.
>
> >
>
> > ---
>
> >
>
> > I looked it up. Apparently 30g is a typical serving. That would equate
>
> > to 1.5 oz.
>
>
>
> Did you look it up in the Moron's Guide to Metric Conversion? There are
>
> 28.3 grams in an ounce, and 30 grams is equal to 1.05 oz, not 1.5 oz.
>
> Perhaps published writers don't see the difference that zero makes.

Julie is stupid, but it can't be from drugs because she doesn't know how
many grams are in an ounce.

--Bryan