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Old 12-09-2008, 04:11 PM   #11
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I wasn't trying to be nasty.

I was just trying to make the point that the exact measure was not important. As with most non-baking recipes, you adjust the amounts according to your personal likes and dislikes. Picture an old Italian grandmother making meatballs. I don't see her using a measuring cup for the cheese, do you?
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Old 12-09-2008, 04:14 PM   #12
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We're talking meatballs here, not rocket science.
Rocket Scientists don't use Parm in their rockets. They use Jarlsberg.

I agree with Andy. The measurements are not all that important. Don't even bother dirtying your measuring cup. Just take a handful of cheese and put it in.
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Old 12-09-2008, 04:14 PM   #13
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I know you weren't Andy,

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Picture an old Italian grandmother making meatballs
Now there's a great picture.
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Old 12-09-2008, 04:14 PM   #14
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Imho, there's no point to using the green can stuff in your meatballs, because it doesn't give the intended flavor. If you don't believe me, taste it alongside some freshly grated Parmesan -- even the stuff that's NOT from Italy -- is head and shoulders better than that sawdust Kraft calls "Parmesan."

I can't imagine any real foodie using that apcray these days. There is too much good stuff out there that does NOT cost your left arm.
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Old 12-09-2008, 04:18 PM   #15
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Quote:
Originally Posted by Andy M. View Post
I wasn't trying to be nasty.

I was just trying to make the point that the exact measure was not important. As with most non-baking recipes, you adjust the amounts according to your personal likes and dislikes. Picture an old Italian grandmother making meatballs. I don't see her using a measuring cup for the cheese, do you?
I know, just joshin' with ya. But I did kinda want to follow a recipe my first time out with meatballs. Then adjust from there. And I was curious about how you know what they are asking for or how to adjust a measurement from one kind to the next.

Now, if the recipe I found was on the Kraft website, I might already have a good idea which one they want me to use
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Old 12-09-2008, 04:20 PM   #16
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Jarlsberg. Very appropriate, GB.
Good one.
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Old 12-09-2008, 04:20 PM   #17
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Imho, there's no point to using the green can stuff in your meatballs, because it doesn't give the intended flavor. If you don't believe me, taste it alongside some freshly grated Parmesan -- even the stuff that's NOT from Italy -- is head and shoulders better than that sawdust Kraft calls "Parmesan."

I can't imagine any real foodie using that apcray these days. There is too much good stuff out there that does NOT cost your left arm.
While I do not disagree that there is a world of difference between the green can and "real" parm, I think there is still a place for the green can. I would never buy it myself. I think it tastes pretty poor and I love the taste of the good stuff so I will always go for that. I would rather do without any than use the green can, BUT and here is the big but, there are people who do enjoy the taste of the green can and there is nothing wrong with that. If they enjoy the taste and can get away with spending a significantly less amount of money then more power to them. I just hope that those people at least try the good stuff once to see the difference.
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Old 12-09-2008, 04:24 PM   #18
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While I do not disagree that there is a world of difference between the green can and "real" parm, I think there is still a place for the green can. I would never buy it myself. I think it tastes pretty poor and I love the taste of the good stuff so I will always go for that. I would rather do without any than use the green can, BUT and here is the big but, there are people who do enjoy the taste of the green can and there is nothing wrong with that. If they enjoy the taste and can get away with spending a significantly less amount of money then more power to them. I just hope that those people at least try the good stuff once to see the difference.
Obviously there are people who llike the stuff, or Kraft wouldn't still be selling it, GB. However, that stuff tastes only of salt, so breadcrumbs would add the same kind of bulk for much less money (and probably less salt as well). I also contend that most of those who "enjoy the taste of the green can" have likely never tasted fresh Parmesan, let alone Parmigiano Reggiano.

By the way -- what DOES the green can taste like? I've only ever tasted the sawdust inside.
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Old 12-09-2008, 04:24 PM   #19
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I certainly do appreciate the smell of freshly grated Parmiggiano Reggiano.
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Old 12-09-2008, 04:39 PM   #20
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However, that stuff tastes only of salt, so breadcrumbs would add the same kind of bulk for much less money (and probably less salt as well).
I agree with you. I do not think it tastes of cheese at all. Other people do though, so my point is that for the people who do think it tastes like cheese and not only of salt, more power to them if they want to use it instead of spending more money on a more expensive product.
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