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You are currently reading a thread in /ck/ - Food & Cooking

Thread replies: 114
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My god.

The real thing makes such a difference.

I'll never go back to the green can again.
>>
make some spagett
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>>7262150
I like both. Sue me.
>>
>>7262150
>The real thing
As opposed to...
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>>7262207
likely the grated parmesan that comes in the shaker. even though both are actually real cheese.
>>
>>7262150
hello fellow shoprite master race
>hartford, ct
fuck off back to reddit you cuckhold.
>>
I actually prefer the crap in the can because I like the dry crumbliness of it
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>>7262212
the shaky kind is cut with bread crumbs
>>
Even though we almost always have fresh and real cheese of multiple kinds to include parm and other types, I still have a soft spot for the green shaker. It just tastes good.
>>
>>7262235
no it's not
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>>7262235
"Parmesan Cheese (Pasteurized Part-Skim Milk, Cheese Culture, Salt, Enzymes), Cellulose Powder to Prevent Caking, Potassium Sorbate to Protect Flavor. Refrigerate after opening." where are the bread crumbs?
>>
>>7262150
It's good, but I ain't paying $12 a pound for it. It's a once in a while rare thing, and the shakey cheese just doesn't compare anymore.

What's a parmesanoreggiano substitute I can use sometimes?
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>>7262235
>>
>>7262267
Pecorino romano.
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>>7262212
>the grated parmesan that comes in the shaker
People buy a container of pre-grated Parmigiano Reggiano?

For what possible reason?
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>>7262267
>>
I like those cheese graters they use at olive garden. Where can I get one of those?
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>>7262227

WEST Hartford, thank you.
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>>7262267
Pecorino Romano is less expensive and the flavor is stronger. I think it's the most bang for your buck hard cheese. You never need more than a little sprinkle and the stuff seems to last a long time.
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>>7262280
http://www.amazon.com/Zyliss-Classic-Rotary-Cheese-Grater/dp/B000FDZJG2
>>
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>>7262267
I use shitty wisconsin "parmesan" sometimes, it doesn't taste the same but if it's the middle of the night and the only thing open is the corner bodega it's better than nothing. Also it's like 1/5 the price. Also it grates SUSPICIOUSLY easily, like they engineered it for grating performance and not for flavor. Not that wisconsin cheese makers know anything about flavor.

Kind of like Parmalat UHT milk compared to normal unhomogenized grass fed full fat milk from the glass jar. Yeah it's kind of skeezy but in an emergency sometimes you have to make compromises.
>>
>Hartofrd

I will pray for you
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>>7262263
>Parmigiano Reggiano
>Pasteurized
You are wrong.
>>
Hail Reggie
>>
>>7262302
parmigiano is just a less shitty substitute for the much better pecorino romano

even american romano is better than most parmigiano
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>>7262308
>romano
>American
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>>7262308
But they aren't substitutes for one another, that's like saying merlot is a shitty substitute for cabernet sauvignon
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>>7262295
Thanks
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>>7262317

im sure it offends countless italians but i cant think of anywhere i'd use parmigiano that i wouldnt just rather use romano
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>>7262263
It's roughly 1/3 cellulose powder (bread for all intents and purposes) by weight.
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>>7262342

more like paper
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>>7262337
You use pecorino romano when you want the sharper goat-funk flavors. Anything where the cheese is the star of the dish, it's going to be better. Cacio e pepe is the perfect example

Parmigiano is more of a team player, you use it when you don't want it fighting for attention with other more gentle flavors and aromas.
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>>7262361
Sorry I meant sheep, one of those "not a cow" animals they all look the same to me
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I go through too much since I started putting shitloads in omelettes. So much better than any other cheese.
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>>7262342
gotcha thanks
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>>7262302
>penis
>goes into your mouth
You are wrong.
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>>7262275
18+
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>>7262408
Absolutely epic.
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>>7262408
https://en.wikipedia.org/wiki/Parmigiano-Reggiano
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>>7262150
Welcome to a new world OP. Now to work boiling that sketti.
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>>7262150
>shop rite
What's up East coast bro.
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>>7262150
Ayy another CT bro
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>>7262277
Velveeta is cut with bread crumbs.
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>>7262150
I can really only taste the difference when its raw. If I'm baking it into something they taste the same to me.
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>>7262296
>I use shitty wisconsin "parmesan" sometimes

>wisconsin
>shitty

>it doesn't taste the same but if it's the middle of the night and the only thing open is the corner bodega it's better than nothing
>the corner bodega
>bodega

Please remain in whatever NYC slum you originated and refrain from infecting the rest of the world with your inferior and downright idiotic tastes and genetics. thx.
>>
locatelli or get the fuck out
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>>7262780
Wisconsin is ok at some simple American style cheeses. But they can't into parmesan to save their lives
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>>7262780
Nice rebuttals to his argument.

Vermont makes better cheese than Wisconsin. Deal with it.
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>>7262790
>>7262791
The state of Wisconsin is perhaps the most award-winning-est and well-respected administrative region in the world when it comes to cheeses. Their parmesan is just fine.
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>>7262802
Yes, but you have to live there, because most of the good stuff isn't exported for logistical and tax reasons.
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>>7262790
>Reply
hahahahahahahahahahahahahaha wow just fuckin unplug the 56k
>>
>>7262150

>buying $15 a pound cheese for your $1 a box pasta

Yep, that's /ck/ all right.
>>
>>7262296
You just need that cheese fix sometimes eh?
>oh no! It's 1:30 in the morning, where can I get some nice hard cheese??
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>>7262910
.... it's dried pasta, the only difference with the pricey ones is they aren't uniform, and come in a fancy bag with a bowtie. You just think it tastes better because you paid yoo much, buttie
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>>7262408
Penis is cut with bread crumbs.
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>>7262802
>in the world

Wisconsin's cheesemaking awards are about as international as your World Series.
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>>7262212

Difference is that the shit in the can tastes like snot.
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so many different types of cheeses....

how long will they last? its all good buying 4 different cheeses for a recipe, knowing 80% of it will be unused for weeks

i just use cheddar for everything cause im a pleb
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>>7262960
fucking poorfag not buying his own fresh pasta made by a pastamaestro, please kill yourself in the nearest phone booth, no one will miss you
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>>7262150

Was curious about the "Ambriola" name. Turns out they're a big cheese importer. and parmigiano is a DOP cheese so guessing this is indeed the genuine article. Nice job OP
>>
>>7262802
>boo hoo it's just protectionism muh cheap shit just as good a your nice shit
WIDF pls go
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>>7263679
Sorry, couldn't resist.
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>>7263414

Even most real Italians don't eat fresh pasta, dude
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>>7262227

>spelling cuckold with an h
you're the true cuck
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>>7262298
West Hartford ain't Hartford
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>>7262235
Hey just like my coke
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>>7263582
>implying that just because something's imported means it's the real thing

I feel so sorry for you.
>>
>>7263414
>>7263684
Yeah fresh pasta is shit, it absorbs too much water.
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>>7263691
>>7262227
LELELELE MEME WORDS XD
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>>7264982
why is this? how to avoid? i even made my own pasta and it came out this way. seems almost like it wasn't cooked enough and came out doughy but i think it was because it just absorbed too much h20
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>>7264992
You just have to boil your water to 350 degrees first, not 212 degrees. That way it cooks the outside of the fresh pasta quickly before it absorbs any of the water. Once it starts boiling, insert a thermometer and just wait until it's around 350 degrees. Easy smeasy
>>
>>7265008
ah, so same concept as having oil hot enough when frying to avoid your foods getting saturated.
>>
You'll have to take this from my cold dead hands before I switch!
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>>7265029
but no one is gonna take it from you 'cause it's shit lmao
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>>7265037
It's the same thing as the "real" stuff. You just have to screw off the top and spoon it on your pasta.
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>>7262267
Grana padano is basically the same thing, just not aged as long, so it's considerably cheaper.

And there's these two knock off grana that're made in Slovenia and, oddly enough, the Czech Republic, that cost even less. Many good American-made parmesan cheeses are actually more similar to grana than to parmigiano. I don't know what the stuff in the can is like, though, as I've never had it.

While pecorino (romano, sardo, siciliano or whatever other type you can get your hands on) doesn't taste even remotely similar, really, it's also a good substitute if you're only using it as a topping for your pasta, though it's far, far saltier. Asiago stagionato is also a good sub-in when used as a topping, but not for general use. Grana can be used interchangeably with parmigiano in all applications.
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>>7265042

No, it's Parmesan. Which is crap.
The real stuff is parmigianano-reggiano. Why you would want to have it grated in advance is silly--all that does is make it go bad faster.
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>>7265042
>It's the same thing as the "real" stuff
This is what people who have never had the "real" stuff ACTUALLY believe
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>>7262296
>Parmigiano-Reggiano
>Made in America
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>>7262464
He was clearly a moron that just wanted to shitpost.
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>>7262802
Now this is shitposting.
>>
>>7265029
I can wait 5 years.
>>
>>7265066
>American-made
>parmesan cheese
You're a special kind of stupid.
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>>7265648
Nowhere in that image does it say "parmigiano-reggiano"

Please call microsoft support and ask them for a new computer
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>>7265684
I'll do it after I open my new shop that sells Sorny TVs and Mapple Mypads.

I use names that are different but synonymous to get around any legal issues. I am the nation of China and apparently America.
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>>7265683
>he thinks parmesan cheese and parmigiano reggiano are the same thing!!!
You're the fucking retard, you goddamn mouthbreather.
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>>7265029

I wonder - would this stuff be any good if it were left alone for a few years? Like, aged in the canister?
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>>7266922
it's more likely to go moldy and spoil since it's grated
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>>7266893
They are the same you fucking spoon fed.
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It's not real cheese unless it came from the european district said cheese originated from.
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>>7266958
In that case I doubt you've ever had real cheese.
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>>7266958

see >>7263582

They import the real stuff.
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>$30/kg cheese
what the fuck
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>>7267006
>I have never had cheese whose name wasn't prefixed with "American" and wasn't dispensed from an aerosol can
$30/kg isn't all that out of the ordinary for proper cheese, anon.
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>>7267012
I ain't even american, anon.
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>>7266931
Tell me about your trainset. I heard retards love trainsets.
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>price chopper

GOAT grocery store, the one in Bristol is super cheap. Get their parmesan cheese.
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>>7262150
Hey OP I work at a shoprite deli and they can and will grind up the cheese for you :^).
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>>7267278
Why the hell would you insult someone like this?
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>>7262263
What do you think cellulose powder is? Is not bread crumbs, idk what that anon was talking about. But I know cellulose gum is wood pulp soo what's cellulose powder?
Regardless, fresh beats prepackaged for most people.
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>>7262171
3rd post in and jimmies rustled
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I actually prefer the taste of the canned shit, just because it's less potent.
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>>7262150
>never tried actual parmesan
these are the people criticizing your food and giving you cooking advice /ck/
>>
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I usually just get this (not this specific brand though) because the block stuff always goes bad for me and I manage to use up the pre shredded stuff quicker
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>>7262780
I`ve been underwhelmed by Wisconsin cheese every time I`ve had the misfortune to eat it.
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>>7268229

A shame. Fresh squeaky Wisconsin cheese curds are amazing.
>>
>>7263381

>>7263648
>Waah the Judgment of Paris is a lie only Yurop can make good food/wine/beer
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>>7268312
Wherever you see someone bleating about the judgment of paris you know they don't actually drink wine
Protip: there is no "best country" for wine, and anyone who isn't a total neanderthal has favorites from everywhere
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>>7268319
Even if you don't believe that America makes blatantly better wine (because, okay, blind taste tests, subjectivity, etc.) then you at least have to concede that high quality wine can be made around the world and that France does not monopolize "good" wine.

Which is the point. Some parmasean is shit, some is excellent. All the Parmagiano-Reggiano tag gives you is a higher average quality of product if you don't know what you're buying, because parmasean from the right makers is excellent.
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>>7268259
I`ve just enjoyed west coast cheeses more.
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>>7268329
>France is the only country besides murrica that makes world class wine fuck those french snobs we beat their ass in that movie with snape lol frogs btfo murrica #1 now

The fact that you can even entertain this kind of thinking reveals more than you might imagine.

Wisconsin "parmesan" just isn't parmigianino-reggiano. There is no contest to see what country can make the best parmigiano-reggiano. There is no contest to see what country can make the best chablis.

Why? Not because coastal america makes good cheese despite Wisconsin's rabid insistence that everyone should eat plastic crap. Not because finger lakes riesling is actually pretty good. Not because we have beer that isn't adjunct lager, or because of the moon landing either.

No.

It's because words have meanings.
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>>7268319

There is no "best country" for wine, but the Judgment of Paris was nevertheless a very significant event.
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>>7270248
To whom? The french? Try going to a place that serves wine in france and asking for california wine, unless it is a very specialized kind of place, they won't have it.

To the americans? West coast already knew about napa wine. East coast was obsessed with european wine and remains so to this day.

To a few hong kong billionaires? Ok maybe. But they're the kind of people who care less about the taste and more about the status.
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