the Joy Of Parmesan

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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 (eighteen years ago) link

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

― Mädchen (Madchen), Saturday, 29 October 2005 18:23 (eighteen years ago) link

Ooh..some great ideas here, thanks everyone

― hobart paving (hobart paving), Sunday, 30 October 2005 20:12 (eighteen years ago) link

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 (eighteen years ago) link

Aubergine parmesan.

― Aimless (Aimless), Wednesday, 9 November 2005 01:38 (eighteen years ago) link

one year passes...

how best to store parmesan?

― jed_ (jed), Friday, 10 November 2006 01:29 (seventeen years ago) link

In a ziploc bag in the fridge works for me.

― Django Blowhardt (Rock Hardy), Friday, 10 November 2006 03:32 (seventeen years ago) link

dry musty asshole

― rems (x Jeremy), Friday, 10 November 2006 05:20 (seventeen years ago) link

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 (seventeen years ago) link

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 (seventeen years ago) link

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 (fourteen years ago) link

two weeks pass...

good luck usa

― zinguist (cozwn), Thursday, 14 May 2009 13:39 (fourteen years ago) link

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 (ten years ago) link

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

grilled halloumi tho

― imago, Monday, 15 July 2013 22:34 (ten years ago) link

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 (ten years ago) link

my favourite substance

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

It is pretty righteous, parmesan is.

― quincie, Thursday, 18 July 2013 23:14 (ten years ago) link

seven years pass...

Parmesan vs Romano FITE

― ncxkd, Friday, 18 June 2021 18:36 (two years ago) link

I’m on Team Romano these days

― mom tossed in kimchee (quincie), Saturday, 19 June 2021 02:26 (two years ago) link

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