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Thread: OK, What's For Lunch or Tea Today?

  1. #6521
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

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    I'm AudioAl'sArbiterForPISHANTO.

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    Ah, okies, alles klar!

    If you weren't using the Reggiano DOP version of Parmesan before, then I'm not surprised you can tell the difference. We wouldn't use anything else.

    Wee tip: a good way of judging the best Parmesan cheese is find the stuff that looks the most 'knobbly' and irregularly shaped. If it looks too smooth/refined, 'creamy white' in colour, and cut into a nice sharp triangle, the cheese has been more mass-produced, and is probably younger.

    The rougher looking, darker, more yellowy coloured stuff is best, rather like that shown on this link: https://vinepair.com/articles/parmes...-grana-padano/

    The differences between the various types of Parmesan are also explained there.

    Marco.
    To be scientific is to take into account all of reality, not to be selectively inattentive to the inconvenient -- Pharos 2019.

  2. #6522
    Alex_UK's Avatar
    Alex_UK is offline Spotify + Facebook Moderator / Chilled-Out Wino and only here for the shilling
    Join Date: Aug 2009

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    I'm WrappingALilacCurtainAroundMyBobby.

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    Tried the Moo Bloo steak and Stilton pie last night - very nice it was too, thanks for the tip-off Justin.
    Alex

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  3. #6523
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

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    And you forgot to post a pic?



    Marco.
    To be scientific is to take into account all of reality, not to be selectively inattentive to the inconvenient -- Pharos 2019.

  4. #6524
    Join Date: Feb 2013

    Location: W Lothian

    Posts: 61,818
    I'm Grant.

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    Quote Originally Posted by Marco View Post
    Ah, okies, alles klar!

    If you weren't using the Reggiano DOP version of Parmesan before, then I'm not surprised you can tell the difference. We wouldn't use anything else.

    Wee tip: a good way of judging the best Parmesan cheese is find the stuff that looks the most 'knobbly' and irregularly shaped. If it looks too smooth/refined, 'creamy white' in colour, and cut into a nice sharp triangle, the cheese has been more processed/mass-produced, and is probably younger.

    The rougher looking, darker, more yellowy coloured stuff is best, rather like that shown on this link: https://vinepair.com/articles/parmes...-grana-padano/

    The differences between the various types of Parmesan are also explained there.

    Marco.
    used to get it in aldi tbh. but not in so much now. i will look out for the rough faced.. should be plenty up here
    Regards,
    Grant .... ؠ

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  5. #6525
    Join Date: Feb 2013

    Location: W Lothian

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    I'm Grant.

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    bechamel is often poured over lasgne and its not so good that way. as u say its not authentic even so why do it?
    Regards,
    Grant .... ؠ

    I've said it before and I'll say it again: democracy simply-doesn't-work
    .... ..... ...... ...... ................... ..... ..... ..... ..... .....
    OPPO BDP-103D - JBE SERIES 3/B&O SP1/PROJECT PHONOBOX DS2 USB - QUAD VENA 2 - IFI PURIFIER 2/TWIN PRO MONOBLOCK POWER AMPLIFIERS - LEAF HD BLUETOOTH - OPPO PM-3 PLANAR, SONY H900 & NURAPHONE HEADPHONES - ZBOOK/ IFI SILENCER/WIN10 PRO/AUDIRVANA & JRIVER - SMSL M6 DAC & IFI SILENCER - RPI 3+, DIGIONE HAT/VOLUMIO2 - EDINGDALE MK1 SPEAKERS - CABLE INC CHORD, MOGAMI, SUPRA & WIREWORLD

    **Men are not punished for their sins, but by them**Don't be such a big girl's blouse!**
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  6. #6526
    Join Date: Feb 2019

    Location: South uk

    Posts: 100
    I'm Jon.

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    Todays brunch.
    Freshly laid poached egg, home made bread, black pudding, asparagus wrapped in smoked bacon with a potato, carrot, onion and strong cheddar rosti.
    Tasty!



  7. #6527
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

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    Looks great, Jon, and nicely cooked/presented, with the poached egg just how I like them!

    Marco.
    To be scientific is to take into account all of reality, not to be selectively inattentive to the inconvenient -- Pharos 2019.

  8. #6528
    Join Date: Feb 2012

    Location: Somewhere in Lancashire...!

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    I'm Dan.

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    Northern a la carte for us (ie. chippy tea) I need refuelling after today's faffing with the big stones!
    Bigger than you...

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  9. #6529
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

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    Curry for me tonight (had some pasta for lunch). Tomorrow my dad's coming round for his Sunday lunch, so we'll be having a nice roast, probably chicken this time, with various types of veg and potatoes, plus pud to follow - oh, and plenty of vino!

    Marco.
    To be scientific is to take into account all of reality, not to be selectively inattentive to the inconvenient -- Pharos 2019.

  10. #6530
    Join Date: Jan 2013

    Location: Bristol

    Posts: 6,054
    I'm Justin.

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    More deli nibbles courtesy of the wife.

    Really excellent stuff. It might not look it but it is.

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