Re: Chicken and Broccoli Alfredo Bake - YUM

On 2024-10-28 7:45 p.m., 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 had Italian friends who had a store and imported it. Theirs was
always more enjoyable that other brands of genuine PR.