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"Real" parmesan vs. the green can: A shameful admission [moved from Home Cooking]

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General Discussion 29

"Real" parmesan vs. the green can: A shameful admission [moved from Home Cooking]

Bill on Capitol Hill | Jul 20, 2006 07:20 PM

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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