Roll_Bones
Master Chef
I grind it to almost nothing. I know my knuckles could be severely scrubbed, but I am cheap/thrifty that way.
Ina Garten covered this on Food Network. She chucked the rind of a piece of parmesan cheese into the soup when she was cooking itand fished it out and threw it away when the soup was served. Supposed to improve the soup.Really? Like a homemade veg. soup? Does that mean you've done this? Does the rind 'melt' or do you dig it out and discard it? Or do you just eat it?
You can see I like details.
I'd like to throw 'em at my daughters.
Seeeeeeya; Chief Longwind of the North
Didn't you always teach us not to waste food?
Hey! It's a parent's job to throw what a child says back at them, to make them think about what they're doing, not the offspring's.
Naw, I wouldn't really throw them at my daughters. I have been known to put them in soup though. They do add a bit of cheesy flavor, and make the broth a bit more complex.
Seeeeeeeya; Chief Longwind of the North
Hey! It's a parent's job to throw what a child says back at them, to make them think about what they're doing, not the offspring's...
Touché!If you didn't want us teaching you with your own words then maybe you should have used fewer of them in your lectures.
Hard cheeses such as Parm can be tossed into a pasta sauce.
If you didn't want us teaching you with your own words then maybe you should have used fewer of them in your lectures.