Discussion in 'The Bar' started by Rum Balls, Jun 14, 2015.
I like his knife and cast enamel pot.
You put alotta cheese
so much a cheese
I might give it a shot.
make sure you use the real cheese and not canned or "fresh" grated.
This guy seems to know what he is talking about.
It's just cheese and pasta. I mean, if that's your thing, go for it.
get fresh basil and rosemary
I was being a bit facetious. Ive been making pasta and cheese since I was old enough to cook on my own.
I wouldnt mind trying it, however, since Ive never really done anything with Pecorino Cheese.
They definitely know what they're doing. You want to spread the dough. Not roll it.
To a certain extent, yea. Thats basically what he made.
A lotta the fresh you no want a the can
I went to the local grocery deli counter and asked for fresh grated parm and the guy went into the fridge and brought out a giant bag of "fresh" grated parm and put it in a container, weighed it, and slapped a price sticker on it.
He no likea the fresh
Why I thought that the grated cheese in the store container with a sticker was fresh was because I was naive.
I grew up on green can cheese. It took me 45 years to figure out that the man was lying to me all along.
They sell you the can but you need a the fresh