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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Ish who wrote (7442)	11/29/2001 9:29:49 AM
From: William H Huebl	Respond to of 25073

Nah, cover it well (try to get all the air out of the bag). Any mold can be scraped off...

To: Ish who wrote (7442)	11/30/2001 5:08:58 AM
From: Ilaine	Read Replies (1) \| Respond to of 25073

I vote for real Parmesan cheese, Regianno. It has a mild, sweet, nutty, buttery aroma and flavor. When we were kids, we called Kraft's "stinky cheese." The smell of Kraft's reminds me of certain parts of the body, like between the toes. If you go to an upscale restaurant, they grate Regianno Parmesan with the big holes on the grater, so it's not like powder. Kraft's is like powder. If you ever had little bits of grated cheese in a Caesar salad, that was grated Regianno. If you go to a gourmet grocery like Whole Foods, you can get a plastic container full of grated Regianno, and put that in your refrigerator, and it will last a very long time. We buy a chunk of Regianno and keep it in a ziplock in the meat drawer, and put it on pasta and salads, and add it to salad dressing. When I make pesto, it's Regianno or nothing. It's kind of expensive, but it's a cheap luxury because a little goes a long way. One of my favorite quick meals is a bowl of fettucini with olive oil and grated Regianno. You can buy a chunk for just a few dollars at a grocer's and try it yourself if you have a grater. My dad turns up his nose at it. He likes Kraft's.