Posted:
#1
Freshly grated over penne noodles and a creamy bolognese sauce!
Mange!
Throw in some crusty bread and a gallon of Gallo red wine, that’s supper!
Keep at it.
Parmigiano Reggiano
Posted:
#22
Okay, a couple things.
First, it's got to be Reggiano. If you don't know the difference buy any other kind of Parmesan and some Reggiano, taste both and you'll understand.
Second, freshly grated" is key. I was at an Italian deli once, new kid working there, I ordered a half pound wedge and he asked, "Do you want that grated?" I said, "Is this your first day on the planet?"
NEVER buy pre-grated.
Third, it has to be purchased at an Italian deli, fresh cut from a wheel, none of that prepackaged little wedge stuff you get in a supermarket. Again, if you don't know the difference, buy both, taste them and you'll learn.
Fourth, you want a little taste of heaven on Earth? Have some prosciutto de Parma with your Reggiano. And yes, it has to be Parma, the difference between Parma and domestic is the same as the difference between Reggiano and domestic. Compliment it with a nice red wine, some quality crostini topped with roasted garlic, and some high grade EVO to dip it in and you're all set.
I always wave back at the little Amazon guy. I feel like it's the courteous thing to do.
Posted:
#24
Quote Originally Posted by VeritasAlways:
Okay, a couple things. First, it's got to be Reggiano. If you don't know the difference buy any other kind of Parmesan and some Reggiano, taste both and you'll understand. Second, freshly grated" is key. I was at an Italian deli once, new kid working there, I ordered a half pound wedge and he asked, "Do you want that grated?" I said, "Is this your first day on the planet?" NEVER buy pre-grated. Third, it has to be purchased at an Italian deli, fresh cut from a wheel, none of that prepackaged little wedge stuff you get in a supermarket. Again, if you don't know the difference, buy both, taste them and you'll learn. Fourth, you want a little taste of heaven on Earth? Have some prosciutto de Parma with your Reggiano. And yes, it has to be Parma, the difference between Parma and domestic is the same as the difference between Reggiano and domestic. Compliment it with a nice red wine, some quality crostini topped with roasted garlic, and some high grade EVO to dip it in and you're all set.
Finally! I man who knows what he is talking about.
I got a boner reading that.
Sadly, here in central FL there are very few good Italian deli's around, and none within an hours drive.
Being from NY ... I miss Arthur Ave 
bigreds daddy
Posted:
#25
Quote Originally Posted by managerrasswipe:
at least one smart one in the bunch,,,,,i have had this discussion with people for decades,,,,as an italian, grandma right off the boat,,ITS FUCKIN GRAVY, NOT SAUCE,,,,,,,,i got a block of fontinella that could choke an elephant in my fridge,,,,,
My mom was born in Italy. Being a NY Italian I was raised with 'gravy', as were all my friends.
Apparently, outside of NY everyone calls is 'sauce' 
bigreds daddy
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