Andy M.
Certified Pretend Chef
AARRRGGGHHH!!!!
OK, I know I'm getting old and forgetful but this is ridiculous!
A couple of weeks ago I bought a wedge of Parmigaino Reggiano. Good stuff. I think it cost me $12-$13 a pound. I used it to make eggplant parm then put it in the fridge in a Ziploc bag marked with the date. I clearly remember this.
Last night I planned to make Fettuccine Alfredo. I melted some butter and microplaned a clove of garlic into it. Got out the heavy cream and went to the cheese drawer for the Parm. It wasn't there. A new wedge of Pecorino Romano and piece of Gruyere were there, some mozzarella and American cheese were there but not the brand new wedge of Parm Reg!
It wasn't anywhere in the fridge or the freezer. It wasn't in the freezer in the basement. It wasn't in a kitchen cabinet or drawer. It was gone.
SO, stepped in and looked in all the same places. No Parm.
Then I looked again just in case it had been hiding and was afraid to show itself. No dice.
I had to give up and make the "Alfredo" with the pecorino. It just was not the same.
So what the heck happened to my parm??
OK, I know I'm getting old and forgetful but this is ridiculous!
A couple of weeks ago I bought a wedge of Parmigaino Reggiano. Good stuff. I think it cost me $12-$13 a pound. I used it to make eggplant parm then put it in the fridge in a Ziploc bag marked with the date. I clearly remember this.
Last night I planned to make Fettuccine Alfredo. I melted some butter and microplaned a clove of garlic into it. Got out the heavy cream and went to the cheese drawer for the Parm. It wasn't there. A new wedge of Pecorino Romano and piece of Gruyere were there, some mozzarella and American cheese were there but not the brand new wedge of Parm Reg!
It wasn't anywhere in the fridge or the freezer. It wasn't in the freezer in the basement. It wasn't in a kitchen cabinet or drawer. It was gone.
SO, stepped in and looked in all the same places. No Parm.
Then I looked again just in case it had been hiding and was afraid to show itself. No dice.
I had to give up and make the "Alfredo" with the pecorino. It just was not the same.
So what the heck happened to my parm??