Sujet : Re: Chicken and Broccoli Alfredo Bake - YUM
De : chamilton5280 (at) *nospam* invalid.com (Cindy Hamilton)
Groupes : rec.food.cookingDate : 30. Oct 2024, 09:46:09
Autres entêtes
Organisation : A noiseless patient Spider
Message-ID : <vfsroh$2348v$1@dont-email.me>
References : 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
User-Agent : slrn/1.0.3 (Linux)
On 2024-10-29, Leonard Blaisdell <
leoblaisdell@sbcglobal.net> wrote:
On 2024-10-28, dsi1 <dsi100@yahoo.com> wrote:
>
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.
>
>
I use green-can almost exclusively. It's convenient and has been around
forever.
Since 1945. Seems like forever, though.
I used to think that all Parmesan was like that.
Admittedly, the fresh stuff is much better but not nearly as convenient.
In the context of producing a meal, I consider the time involved
in grating Parm to be in the noise.
-- Cindy Hamilton
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