the Joy Of Parmesan

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So...I bought a big block of it, thinking how much I liked it, but the problem is I can only think of pasta, pesto and risotto to eat it in. What would you make (veggie, ideally..) with it?

I am tempted just to cut it up and eat it, but that isn't very good for you.

hobart paving (hobart paving), Friday, 28 October 2005 15:33 (thirteen years ago) Permalink

Oven-roasted brussels sprouts, tossed with pine nuts, oil and parmesan!

ng, Friday, 28 October 2005 17:29 (thirteen years ago) Permalink

Sprinkle it over the top of cauliflower cheese to make the top all crispy!

ailsa (ailsa), Friday, 28 October 2005 17:42 (thirteen years ago) Permalink

mix it with tempura batter for deep-fried veg

Matt (Matt), Friday, 28 October 2005 18:01 (thirteen years ago) Permalink

shave over freshly cooked asparagus with a drizzle of oil and seasoning

Use the rind in soup

melanzana parmigiana, num num!

Vicky (Vicky), Friday, 28 October 2005 18:12 (thirteen years ago) Permalink

Make a mixture of half and half crushed buttery crackers and grated Parmesan; brush boneless-skinless chicken breasts or catfish fillets with melted butter, then roll them in the crumb-cheese mixture; bake.

I do feel guilty for getting any perverse amusement out of it (Rock Hardy), Friday, 28 October 2005 18:46 (thirteen years ago) Permalink

put shaved bits of it in salads. what's so bad about eating it plain? a couple of nice slices of parmesan and some crackers, a pear and wine? that's heaven right there.

The Milkmaid (of Human Kindness) (The Milkmaid), Friday, 28 October 2005 19:36 (thirteen years ago) Permalink

Parmesan crisps

Grate cheese finely. Drop it in little tablespoon-sized heaps on a silicone or wax- or parchment-paper- or foil-lined cookie sheet in a 400-degree oven. Cook 4 minutes or until the mounds have turned into lacy golden crisps. Cool and eat.

Paul Eater (eater), Friday, 28 October 2005 20:22 (thirteen years ago) Permalink

I tend to just put the thin end of a wedge of parmesan in my gob and bite!

M├Ądchen (Madchen), Saturday, 29 October 2005 18:23 (thirteen years ago) Permalink

Ooh..some great ideas here, thanks everyone

hobart paving (hobart paving), Sunday, 30 October 2005 20:12 (thirteen years ago) Permalink

Err... I clicked "send" mid-message there. I shall certainly try some of these. It sounds like an excellent excuse to buy some asparagus.

And yes, there's nothing wrong with eating it plain, except that with me it tends to be less a couple of slices and more half a block.

hobart paving (hobart paving), Sunday, 30 October 2005 20:15 (thirteen years ago) Permalink

Aubergine parmesan.

Aimless (Aimless), Wednesday, 9 November 2005 01:38 (thirteen years ago) Permalink

one year passes...
how best to store parmesan?

jed_ (jed), Friday, 10 November 2006 01:29 (twelve years ago) Permalink

In a ziploc bag in the fridge works for me.

Django Blowhardt (Rock Hardy), Friday, 10 November 2006 03:32 (twelve years ago) Permalink

dry musty asshole

rems (x Jeremy), Friday, 10 November 2006 05:20 (twelve years ago) Permalink

wrap it in greaseproof paper then in foil then keep it in the fridge - this keeps down the tendency for it to sweat a bit, alternatively you could freeze it if you had to.

Porkpie (porkpie), Friday, 10 November 2006 07:42 (twelve years ago) Permalink

Freezing works great, as long as the bag is (relatively) airtight. Otherwise the moisture makes it clump. But it keeps FOREVER in this state.

ng-unit (ng-unit), Friday, 10 November 2006 13:29 (twelve years ago) Permalink

two years pass...

Fake parmesan wins US' Best Cheese award

http://www.italianfoodnet.com/articolo.php?id=2067

StanM, Friday, 24 April 2009 21:39 (nine years ago) Permalink

two weeks pass...

good luck usa

zinguist (cozwn), Thursday, 14 May 2009 13:39 (nine years ago) Permalink

four years pass...

the best cheese to just eat on its own

the most promising US ilxor has thrown the TOWEL IN (Nilmar Honorato da Silva), Thursday, 11 July 2013 20:10 (five years ago) Permalink

of the hard cheeses pecorino or manchego imo but parmesan not far off

grilled halloumi tho

imago, Monday, 15 July 2013 22:34 (five years ago) Permalink

came to i love cooking to defend campari g&t but the salad thread isn't even here what bs is this

imago, Monday, 15 July 2013 22:34 (five years ago) Permalink

my favourite substance

we're up all night to get (s1ocki), Thursday, 18 July 2013 23:03 (five years ago) Permalink

It is pretty righteous, parmesan is.

quincie, Thursday, 18 July 2013 23:14 (five years ago) Permalink


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