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Author Topic: Parmesean cheese [Locked]
Manegarm  4 stars
Title: European Imperialist Good Guy
Posts: 1,964
Registered: 2003-8-11 10:01:52
 Date Posted: 1/1/00 12:00am Subject: Parmesean cheese
I have to agree with sea of Ink and Airhead, but if you mix parmesan with pecorino you get a mix that is more epic then just pecorino alone.

I use it when I make my carbonara, that and a shitload of heavy cream and egg yolks.. freshly ground black pepper <3

I have to make carbonara soon..

 

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Groucho48  3 stars
Posts: 821
Registered: 2003-10-22 03:00:14
 Date Posted: 1/1/00 12:00am Subject: Parmesean cheese
Koneg posted:
If you haven't already, you must have what is without question the greatest thing ever invented...

Half a stick of butter in a bowl. Microwave ~20 seconds or so to get it melted.

Dump in finely grated Parmesan cheese and stir well, continue to add cheese until the mix is similar to that of cream-of-wheat. Not too thick and definitely not too runny.

Spread the mix thinly but completely on one side of a slice of Texas Toast.

Drop the toast butter+cheese side down in in a skillet over low to medium heat. Immediately apply the mix to the top of the slice while the bottom side browns. Flip when it's dark golden brown.

This is enough to make 3 to 4 slices of the MOST FANTASTIC TOAST EVAR!

Goes really well with any pasta dish of course.



Add some heavy cream and a bit of garlic and you have a nice Alfredo sauce.

 

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“Science is like sex: sometimes something useful comes out, but that is not the reason we are doing it.” – Richard Feynman
Scarne  4 stars
Title: Capo di Scientifico
Posts: 1,087
Registered: 2001-7-23 15:24:34
 Date Posted: 1/1/00 12:00am Subject: Parmesean cheese
Yukishiro1 posted:
Overrated and one of my pet peeves. Everywhere you go in America you go to an italian place and they try to put grated parmesan on EVERYTHING.


Since Americans don't dump soy sauce on everything, they need to get the "umami" taste from somewhere.

 

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