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Old 02-23-2014, 06:27 PM   #11
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Thanks to all of you who have replied! Now I see I will have more 'stuff' saved in my fridge or freezer, as if I didn't already. LOL Lots of good ideas here.
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Old 02-23-2014, 07:46 PM   #12
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I save my Parmigiana Reggiano rinds for pasta e fagiole and Italian wedding soup. Those extremely hard rinds do not melt, but add a lot of taste to the soups.
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Old 02-24-2014, 07:44 PM   #13
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I chop them up and add to my baked mac n cheese.
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Old 02-24-2014, 07:45 PM   #14
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Quote:
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I chop them up and add to my baked mac n cheese.
All kinds of rinds, from all kinds of cheese? How finely do you chop them?
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Old 02-25-2014, 07:32 PM   #15
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Small dice with whatever you have. You get some chewy bits that work pretty well. They soften quite a bit.
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Old 02-25-2014, 08:00 PM   #16
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Thanks, meandthem. I'll give that a try.
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Old 02-25-2014, 10:16 PM   #17
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My cats like them!
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Old 02-25-2014, 10:24 PM   #18
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My cats like them!
Beagle likes them too, but they're too good to share much!
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Old 02-26-2014, 11:43 PM   #19
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I also throw my parmesan rinds in Minestrone or Tomato soup, and also the sauce as well. I then fish them out and eat them, they get kind of a chewy ( in a giid way) consistency.
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Old 02-27-2014, 10:42 AM   #20
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Seems like I've missed out on using my cheese rinds while everyone else has been doing it. Thanks.
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