Posts by giovanni tiso
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If I wanted flash parmesan that bad, I'd surely just fork out for some foreign stuff.
There isn't flash parmesan and unflash parmesan. There is Parmigiano Reggiano and then cheeses that just go by that name because there is no justice in this world. As I've had cause to remark a few times, the Kapiti Parmesan tastes of feet, and yet until the recent surge in the Euro it cost more than the real thing. It possibly still does, I'd have to check. At any rate, you need Parmigiano or at least Grana Padano for pesto. If you use something else, that's fine, but don't call it pesto, that's just making a buck out of the toil of somebody else.
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You make your own parmesan? Wow. I bet that one's harder to do cheaper than a milk factory.
I don't, but if I have cousins who do and if I tried I'm pretty sure I'd do a better job of it than Kapiti Cheeses. Then again, who wouldn't?
Ya can't go past these fine foods by master chef Giovanni - never one to mince words... :- )
Now why would somebody called Giovanni name a pate "italienne"? That's just confusing.
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On the plus side, it's the kind of comment that reflects solely on its author.
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__Yes, I wouldn't be caught dead buying ready-made pesto. If nothing else, it's cheaper than making your own and there's gotta be a reason for that.__
Scale?
Given for what passes for 'parmesan' around here, I have strong doubts they'd buy the right ingredients.
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Yes, I wouldn't be caught dead buying ready-made pesto. If nothing else, it's cheaper than making your own and there's gotta be a reason for that.
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I looked at a pesto sauce a while back - which I always figured to be similarly self-preserving - and was amazed at the number of ingredients with alarming names, but of course Keir you're correct that it all rather hinges on your definition of chemical by-product. Besides it's hard to cause more damage than by simply packing too much salt into something.
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And that's shelf sauces, not the chilled or frozen ones. So I suppose you could object on grounds of personal taste or style, but the idea that they're all full of nasty toxic additives doesn't wash.
No preservatives? How do they keep?
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Felafel: I'm Blowing It Right Now
Now that's just weird.
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That isn't falafel.
I'm adopting this phrase and shall use it every time I want to express my disapproval of something.
Getting the taxpayer to subsidise a $1,000 rent to live in a home you actually own? That isn't falafel.
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She was the first female Prime Minister. Knighthoods are thrown about for much less.