OK, What's For Lunch or Tea Today?

[Marco]

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.

[Alex_UK]

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

[Marco]

And you forgot to post a pic?



Marco.

[struth]

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

[struth]

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

[InThe Sticks]

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!

[Marco]

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

Marco.

[hifilover]

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

[Marco]

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.

[User211]

More deli nibbles courtesy of the wife.

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