Re: Chicken and Broccoli Alfredo Bake - YUM

On Tue, 29 Oct 2024 1:45:34 +0000, Dave Smith wrote:

On 2024-10-28 8:39 p.m., Ed P wrote:

On 10/28/2024 7:40 PM, dsi1 wrote:

On Mon, 28 Oct 2024 23:01:47 +0000, Dave Smith wrote:
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On 2024-10-28 6:31 p.m., dsi1 wrote:

On Mon, 28 Oct 2024 21:15:50 +0000, D wrote:
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Hmm, maybe not wise to serve this to italians? How is the quality?

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Serving pasta to an Italian would not be a smart move on my part. Kids
love that green can cheese. RFC'ers seem to hate the stuff. I see it as
a flavor enhancer i.e., a heavy duty umami powerhouse.

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I know enough Italians to know that a hell of a lot of them eat that
cheap green can crap. Some buy the bags of pre ground Parmesan. Not many
grate it fresh. They also use commercial pasta sauces.

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What's wrong with cheap? What's wrong with the taste?

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Some of us are willing to pay a little more for a much better taste.  I
like pure cheese, not mixed with chemicals. Huge difference in flavor
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Ingredients
Parmesan Cheese (Pasteurized Part-Skim Milk, Cheese Culture, Salt,
Enzymes), Cellulose Powdere To Prevent Caking, Potassium Sorbate To
Protect Flavor
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There was a time when I was not aware of real Parmesan cheese. Once I
discovered the real thing there was no way I could settle for the canned
stuff. I found a source for locally made Parmesan which sold for about
half the price of the Italian stuff.  It was about half the price of
real Parmesan. It was worth trying but we quickly determined that it
just wasn't a replacement for real Parmesan.

I've had the real stuff. It's not a big deal. I've made my own sauce,
it's not a big deal. Italian food is not a big deal to me. Am I a bad
person? Does real Parmesan make you a better person? Quit being so
silly.
https://photos.app.goo.gl/ccNw7Gp1wcSP1Auu6