tag:blogger.com,1999:blog-7173052990851751381.post4654101972600010456..comments2024-03-29T02:17:29.023-04:00Comments on Food Wishes Video Recipes: The Great Parmesan (Parmigiano-Reggiano) Experiment! – Penny Wise, Parm FoolishChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-7173052990851751381.post-55516504172560253752018-01-30T12:20:25.627-05:002018-01-30T12:20:25.627-05:00So, there was this one time I got parm reg ‘cuz th...So, there was this one time I got parm reg ‘cuz this one food blogger celeb said to. I HAVE NEVER FELT SO GUILTY ABOUT A CHEESE PURCHASE! I will only buy WI parm forever now. May not be a sub for Italian, but it is def delish. GO Belgioso!ScienceSusanhttps://www.blogger.com/profile/03361002606654617303noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-34399923634756998332016-12-28T19:57:48.557-05:002016-12-28T19:57:48.557-05:00Pshhh, The Parm isn't the problem it is the me...Pshhh, The Parm isn't the problem it is the mega expensive whole nutmegs that are literally stealing food from my children's mouthsliethttps://www.blogger.com/profile/04871249080318637172noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-18671611745846071222016-10-19T11:35:51.783-04:002016-10-19T11:35:51.783-04:00Where do you buy your Parmigiano Reggiano? What ch...Where do you buy your Parmigiano Reggiano? What cheese brand?Anonymoushttps://www.blogger.com/profile/12589999913420819417noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-76872230905851633792014-11-12T15:32:41.565-05:002014-11-12T15:32:41.565-05:00What about pre-shredded stuff that comes in a plas...What about pre-shredded stuff that comes in a plastic container? Something like this: http://www.artisanpantry.com/assets/products/parmesan_shred_5oz_cup.jpgAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-86615303484388492042014-10-29T23:59:03.831-04:002014-10-29T23:59:03.831-04:00Trader Joe's has some 20 month reggiano for 14...Trader Joe's has some 20 month reggiano for 14 dollars a pound. They even sell them in smaller sizes so I was able to pay $6.30 for my block. I'll try the more expensive stuff at an Italian market to compare.Anonymoushttps://www.blogger.com/profile/09085981642916334790noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-25930626391883249812014-09-18T23:10:29.462-04:002014-09-18T23:10:29.462-04:00I'm from Poland. I bought some parmesan and di...I'm from Poland. I bought some parmesan and did the math myself. 400 g cost 26 zł (about 8 dollars). We used a moderate amount on our broccoli and pasta. I weighed the cheese again: 350 g. So we'd used up 50 g, that is 1,5 dollars worth. <br /><br />The parmesan cost more than the dish itself! It was delicious, true, but there's no way I can afford that.Asia.Samasiahttps://www.blogger.com/profile/06352027523143067316noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80564190197689902272014-09-14T13:15:32.674-04:002014-09-14T13:15:32.674-04:00Since buying my first wedge of Parm years ago, the...Since buying my first wedge of Parm years ago, they never go moldy because we eat it so fast! The easiest way to keep it is in a zip top bag. When serving cut a few slices off for the people standing around get out the box greater and go to town on it! Yum!Howardhttps://www.blogger.com/profile/10041683568496948397noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64620171282556102502014-09-13T01:57:46.451-04:002014-09-13T01:57:46.451-04:00I've never had any parmigiano go mouldy. I'...I've never had any parmigiano go mouldy. I've had them dry out on me, but that's because I did not bother to wrap them up properly. I wrap the chunk up first with baking paper, then put it inside a ziplock bag. I've also wrapped it in aluminum foil (make sure to use enough to wrap totally). Then store in the fridge drawer. For mouldy hard cheese, I just cut the mouldy part and eat the rest. dsowerghttps://www.blogger.com/profile/01253269171539306804noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46971939783267518052014-09-11T22:28:02.669-04:002014-09-11T22:28:02.669-04:00The brand is Microplane! Don't know size.The brand is Microplane! Don't know size. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60237615371999991582014-09-11T22:13:24.423-04:002014-09-11T22:13:24.423-04:00Chef John, what brand and grind size (is that how ...Chef John, what brand and grind size (is that how they're identified?) of microplane is that?Chrishttps://www.blogger.com/profile/18035101011983836869noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63115070153940102182014-09-10T18:54:26.559-04:002014-09-10T18:54:26.559-04:00Yes, I agree with TruePerception. When you break i...Yes, I agree with TruePerception. When you break it down Chef John the price does seem more manageable, and I realize you specifically did not come out and say 'this is cheaper than the fake stuff' (maybe on purpose because you knew it wasn't factual) but for people on a very strict budget (student, fresh out of college, family near or under poverty line) it is just not doable. <br /><br />If, not when, I ever get into the income bracket where I can buy the 'good stuff' and not worry about how that frivolous purchase might cost me something I truly need down the road, I will definitely buy this. But for now, the cheap/none stuff.<br /><br />I guess myself, and any other strict budget-ers out there, would appreciate a clarification that you aren't saying that the 'good stuff' is in fact cheaper per ounce, since that would just be false, but that if you can afford to it's not as expensive as it seems and that it's worth buying. I cannot wait to hopefully someday buy some.Unknownhttps://www.blogger.com/profile/18357757175734937732noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-32406968576925265232014-09-10T18:23:06.860-04:002014-09-10T18:23:06.860-04:00... And when you get all the cheese off the rind, ...... And when you get all the cheese off the rind, freeze the rind and drop it in your next tomato based soup. Nothing goes to waste. Flavour galore. There is also a difference between not being able to afford the best and just being cheap......er, ahem, frugal....and always gravitating toward the cheapest. Different strokes and all that.Anonymoushttps://www.blogger.com/profile/17896345851824443164noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-87508486675078938552014-09-10T18:18:01.670-04:002014-09-10T18:18:01.670-04:00I agree Chef John. Any substitute for the real st...I agree Chef John. Any substitute for the real stuff here is a false economy. For those asking how to store it I have for many years wrapped my parm in waxed paper (like my mom did sandwiches when I was in school - fold the seams together then tuck the ends under). Then keep it in a ziploc. Every time I use it, i replace the waxed paper. I am intrigued by the comment about not touching the cheese w your hands. Maybe hold it with a piece of waxed paper....I will try that. These two tips together should give your parm reg a long life. Mine lasts months in the fridge. No harm to my parm. ;)Anonymoushttps://www.blogger.com/profile/17896345851824443164noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-10373783015960131042014-09-10T05:03:45.825-04:002014-09-10T05:03:45.825-04:00Well, the canned stuff is about 50 cents an ounce,...Well, the canned stuff is about 50 cents an ounce, or less if on sale. So, the expensive stuff is still 2.5 times as much as the canned stuff. It adds up when one is on a budget. I usually skip Parmesan, altogether, to save on the extra cost. Plus, that 15-20 cents would be per bowl. The math sounds nice, but is not what it appears to be.Billyhttps://www.blogger.com/profile/09587715813458492367noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-57370218088754754472014-09-10T01:57:27.708-04:002014-09-10T01:57:27.708-04:00You're putting food in your body. Make it the ...You're putting food in your body. Make it the best you possibly can. That powdered stuff is like a Twinkie in the pastry world.<br /><br />Enjoy!MAYBELLINEhttps://www.blogger.com/profile/09459481721591224275noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63165168729746677442014-09-09T23:39:22.257-04:002014-09-09T23:39:22.257-04:00Cheese are like wines, I don't often have the ...Cheese are like wines, I don't often have the chance to have the best, but when I do its real dago cheese and a bottle of Silver Oak. Pasta not needed.<br />Great wine and great cheese is the pleasure of life..Wishbonehttps://www.blogger.com/profile/17193484305451642502noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-30310809498125573952014-09-09T22:00:56.121-04:002014-09-09T22:00:56.121-04:00Chef, do you grate straight from the large wedge o...Chef, do you grate straight from the large wedge or do you cut off a piece and grate that?<br /><br />When I grate a larger wedge, I sometimes find that the rest dries out. Is this your experience as well?Stefanhttps://www.blogger.com/profile/00024286692975731825noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-18410321452592573952014-09-09T21:21:08.810-04:002014-09-09T21:21:08.810-04:00For those who still choke at the price per pound o...For those who still choke at the price per pound of the "good stuff", try Grana Padano.<br /><br />It is made in a similar way to the Parmigiano Reggiano of Emilia-Romagna but over a much wider area and with different regulations and controls. It's got it's own DOP (certification). <br /><br />It's also usually younger and isn't as full flavored as Parmigiano, but it's WAY better than the dust in the green can or any U.S. made fake Parmigiano.<br /><br />In fact, in Italy, it's widely used because the "good stuff" costs an arm and a leg here in Italy too. Grana Padano might very well be what they offered you when you ate that great pasta on your last Italian vacation.Robertohttps://www.blogger.com/profile/06011557734566610137noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28636771404169712622014-09-09T20:51:09.104-04:002014-09-09T20:51:09.104-04:00Bravo Chef! I made the switch years ago and never...Bravo Chef! I made the switch years ago and never looked back. Nothing beats the flavor profile of the original.PNW Foodiehttps://www.blogger.com/profile/07896276614416886808noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33924558559516491032014-09-09T20:31:36.076-04:002014-09-09T20:31:36.076-04:00It is discouraging to pay $12 for a nice chunk of ...It is discouraging to pay $12 for a nice chunk of parm, only to have it start molding before you use it up. My daughter showed me a few years ago, how to not let your cheese go to mold. You just never touch it. The bacteria or whatever on your fingers (even clean ones) is a big problem for cheese. If you use a knife to cut the plastic, then only peel the plastic back (with the knife) to expose as much as you are going to use, your cheese will last 4 or 5 times longer in the fridge before it starts to mold. This really works, you can try it with a hunk of inexpensive cheese and you will notice a big difference in how long it lasts. I have some guyer (however you spell it) in the fridge that is 6 months old. I only like it on french onion soup. It does not have a speck of mold. I peel back the wrapper, grate what I need, then put it in a zip lock.<br />Steve Kennedyhttps://www.blogger.com/profile/03256255892569648647noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22835499615397130652014-09-09T20:07:55.998-04:002014-09-09T20:07:55.998-04:00Out here in Australia we can get the real stuff to...Out here in Australia we can get the real stuff too!<br />For many years (forever really) we used the Kraft canned stuff cause nobody realised that we could get the real thing! It is expensive but so's caviar and the price of THAT doesn't stop me buying it lolAnonymoushttps://www.blogger.com/profile/16118978347651448755noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80906784187518045132014-09-09T19:54:39.422-04:002014-09-09T19:54:39.422-04:00I too am curious about the best storage location a...I too am curious about the best storage location and method... what is the shelf life, etc... can u just cut off any "Bad or unattractive" areas if it starts aging? Im just looking for a shred of knowledge here...nothing too grate..cuz now I just dont know jack....about cheese storage.. :)GailShttps://www.blogger.com/profile/14243610113518693463noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52354705463059330062014-09-09T19:35:08.496-04:002014-09-09T19:35:08.496-04:00I totally and completely agree! Not only is the &...I totally and completely agree! Not only is the "real stuff" more economical than the pre-grated, cellulose coated cheese in the cardboard container, but it lasts much longer and goes much further than the softer supermarket parmesan wedges. Go for the hard real stuff -- domestic or imported! And save the rinds in the freezer. Anytime you make soup, throw one or two in for flavor.Heidi Hoermanhttps://www.blogger.com/profile/01871285582777147026noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90784286772853386472014-09-09T19:16:20.350-04:002014-09-09T19:16:20.350-04:00ok... in Brasil 1 kg real parmesan = $150 .... but...ok... in Brasil 1 kg real parmesan = $150 .... but you cant buy just a little bit :P at least 1 pound ... but i get the point...Guathttps://www.blogger.com/profile/08781422938803102355noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80715275649457885922014-09-09T18:05:37.764-04:002014-09-09T18:05:37.764-04:00There are a lot of places now selling the rinds fo...There are a lot of places now selling the rinds for less than half that price. Typically you can get a good amount of non-rind of these pieces and when I'm only dressing 2-8 bowls, this is all you would need!Anonymousnoreply@blogger.com