Generally I'm on the snobby side when it comes to food. I'm positively *eager* to spend double digits per pound for hunks of parm to grate myself, and to refer to the Kraft stuff as "sawdust."
But I keep trying the real thing and -- at least in the pasta-topping application -- I keep thinking, Is that all there is? I buy it, I grate it, and it ... dissolves into nothingness. I add more, and still I taste little if anything.
Am I alone? Am I lacking a certain gene? Or do the advantages of the real stuff not translate to the pasta-sprinkle realm?
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