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Old 03-07-2012, 11:48 PM   #91
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Originally Posted by Gourmet Greg View Post
I swear on my Joy of Cooking that I have absolutely no cream or parsley in my possession! Nor do I have any Parmesan cheese except grated Parmesan and only a barbarian would use anything other than fresh Parmesan cheese in Alfredo sauce!

(The grated Parmesan is for sprinkling on take out Italian food! Honest!)
The police have asked me to inform you parmesan cheese in any form is unacceptable!

You must use only authentic Parmigiano Reggiano imported from Italy. Nothing else will do.
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Old 03-08-2012, 12:31 AM   #92
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I don't hate nutmeg and cinnamon but IMHO they belong in desserts not savory dishes!!
I pretty much agree, with one main exception--Swedish Meatballs. A bit of nutmeg gives them their distinctive flavor.
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Old 03-08-2012, 11:46 AM   #93
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I have a big chunk in my fridge. It cost a whole $4.99 a pound. And yes. It is the real thing. It has the stamp on the rind and I saw him cut it from the wheel. Eat your heart out.
My favorite all around eating (and cooking) cheese is Gruyere and I keep some around all the time. I sometimes buy Parmesan depending on what I'm cooking. The slab kind not the already grated kind.
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Old 03-08-2012, 11:48 AM   #94
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Originally Posted by Gourmet Greg View Post
My favorite all around eating (and cooking) cheese is Gruyere and I keep some around all the time. I sometimes buy Parmesan depending on what I'm cooking. The slab kind not the already grated kind.
Gruyere is one of my top favorites as well. Love it on a burger.
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Old 03-08-2012, 11:55 AM   #95
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I make a pretty mean scalloped potatoes with potatoes, onions, grated Gruyere cheese, fresh parsley and cream, dotted with butter on the top. Of course anybody could put their favorite cheese in that recipe.
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Old 03-08-2012, 12:01 PM   #96
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I usually by the grated Parmesan. At $30-40/kg for the slab stuff, a small chunk ain't cheap. The grated Parmesan that we get is really good. We don't notice any difference between it and slab Parm that we grate ourselves.
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Old 03-08-2012, 12:09 PM   #97
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Your cheese prices seem pretty high. IIRC Parmesan is usually $5.99 or $6.99 per 8 oz. wedge in our supermarkets. My Swiss raw milk aged 120 days Gruyere is $10.99 per lb. at Trader Joe's.

However I guess that US$ 7 per 8 oz. is about CA$ 31 per kg...

There's always Velveeta...
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Old 03-08-2012, 12:36 PM   #98
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I came to read this thread because I didn't know what Alfredo sauce was (blush) Ten pages later I have had a very interesting read, learnt a lot and now know the recipe:-

Butter, Cheese, Wine, Nutmeg, Cinnamon, Hot sauce, Pasta water, Parsley and......ermmmmm what else was there

Ok ok, I'm joking, I'm sticking with Andy's recipe source:)
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Old 03-08-2012, 12:40 PM   #99
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Quote:
Originally Posted by Gourmet Greg View Post
Your cheese prices seem pretty high. IIRC Parmesan is usually $5.99 or $6.99 per 8 oz. wedge in our supermarkets. My Swiss raw milk aged 120 days Gruyere is $10.99 per lb. at Trader Joe's.

However I guess that US$ 7 per 8 oz. is about CA$ 31 per kg...

There's always Velveeta...
How would Velveeta be better than already grated Parmesan? I don't even know how much Velveeta costs here - I don't buy it.

My extra old, raw milk, organic cheddar was something like $5.99 for 250 grams (~$11/lb), so it's not all bad. And that is one fine, prize winning cheese.
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Old 03-08-2012, 12:58 PM   #100
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You pay around $5 to $7 per pound for parmesan. I pay $14-$18 a pound for Parmigiano Reggiano. I have never seen the real thing for less than $10/Lb.
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