What Are You Eating?

Kenneth Yong said:
That looks really good.

Just an observation, not meant to be criticism in any way, here in Italy (some) eyebrows would be raised if you added parmigiano/grana padano/pecorino or any other grated aged cheese to pasta containing any type of seafood -- in the more traditional seafood restaurants they will not give you grated cheese even if you asked for it. If at all needed, bottarga di muggine (mullet roe) is used here as the umami kick to seafood pasta.
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I have heard that is the " Classic cooking montra" but its just wrong! 😃
 
Peyton00 said:
I don't know anybody that buys the parmesan powder s*** off the shelf.
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The green cans was all I knew when I was growing up. I don't know if my mom knew there was an alternative. Not sure when I discovered that grocery stores sold fresh wedges of parm, but I was an adult by then.
 
Costco for reggiano parm...
Maybe not the best out there, but a decent value and easily found.
The 'green can' was a staple in the 60's and early 70's for us, but food and food culture was different then. Unless you shopped at 'ethnic' delis, of which in the Seattle area were basically nonexistent, you were stuck with big agrifoods in chain groceries.
 
Kenneth Yong said:
That looks really good.

Just an observation, not meant to be criticism in any way, here in Italy (some) eyebrows would be raised if you added parmigiano/grana padano/pecorino or any other grated aged cheese to pasta containing any type of seafood -- in the more traditional seafood restaurants they will not give you grated cheese even if you asked for it. If at all needed, bottarga di muggine (mullet roe) is used here as the umami kick to seafood pasta.
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I have heard that many times over the years and I’m well aware. That fact is I don’t care about tradition or what other people think I should or should not do with my food.
 
SteelHeadDave said:
I have heard that many times over the years and I’m well aware. That fact is I don’t care about tradition or what other people think I should or should not do with my food.
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Exactly right, which is why I'll continue to eat spaghetti/linguine/bucatini/fettucine or any other "long" pasta with chopsticks, come hell or high water. Heck, I even eat risotto with chopsticks. Great thing is, my 12-year old daughter sees the wisdom of eating long pasta with chopsticks, and has followed suit (y).
 
Kenneth Yong said:
Exactly right, which is why I'll continue to eat spaghetti/linguine/bucatini/fettucine or any other "long" pasta with chopsticks, come hell or high water. Heck, I even eat risotto with chopsticks. Great thing is, my 12-year old daughter sees the wisdom of eating long pasta with chopsticks, and has followed suit (y).
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That’s quite the traditional approach! I like it.
 
Go Haut !!!
😁

Bet it was ok...
 
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