[Sca-cooks] Re: Parmesan cheese

[Stephanie Ross]

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That's because the grated stuff in the green can isn't Parmigiano. It's
> "Parmesan", and poor quality stuff, at that, which rarely tastes of anything
> but salt. Cook's Illustrated did a tasting in 1999 which concluded that real
> Parmigiano Reggiano had a depth and complexity of flavor and a smooth,
> melting texture that the cheaper stuff couldn't match. The Reggiano  also
> had 2/3 less salt than the cheaper brands. The only domestic Parmesan that
> got any good comments was DiGiorno. In short, it may be more expensive, but
> real Parmigiano Reggiano can make a world of difference in your dish.
>
> Avraham

I have no doubt that better quality cheese would truly improve this dish. Yum!! I think the liquamen would give it extra flavor also, as would boiling the turnips in broth. My budget was ridiculously limited, $5 per person for Fri night's soup, breakfast, lunch and feast, so grated Parm and shredded cheddar it was. Plus, I was going for the recognisability factor here, because my shire mates vehemently opposed a period feast. I made it look like au gratin potatoes so people would at least taste it, but it was a period recipe so that my authenti-anal little heart didn't feel slighted. Trimaris has a phobia against period food that I am working hard to correct.

Aislinn


"Of the Good in you I can speak, but not of the Evil.  For what is Evil but Good -  tortured by its own hunger and thirst?  When Good is hungry, it seeks food , even in dark caves, and when it thirsts, it drinks even of dead waters." - Kahlil Gibran
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