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From: chris@minnie.UUCP (Chris Grevstad)
Newsgroups: net.cooks
Subject: Re: Cookie Secret (really parmesan)
Message-ID: <120@minnie.UUCP>
Date: Tue, 8-Oct-85 23:22:26 EDT
Article-I.D.: minnie.120
Posted: Tue Oct  8 23:22:26 1985
Date-Received: Sat, 12-Oct-85 05:05:46 EDT
References: <1140@cbdkc1.UUCP> <4916@stolaf.UUCP>
Reply-To: chris@minnie.UUCP (Chris Grevstad)
Distribution: net
Organization: The Zoo
Lines: 19

I don't add parmesan to my spaghetti sauce but I do use plenty in my
lasagne.  And it *must* be fresh grated.

I wouldn't dream of serving fresh pasta (yes, we make our own) without
freshly grated parmesan cheese.  The stuff in the green container just
makes me want to gag.

Our corner Italian deli carries imported parmesan for about twice the
price of domestic.  Is it really worth it?

And speaking of cheese, how about some creamy brie and good hard rolls?

-- 
	Chris Grevstad
	{sdcsvax,hplabs}!sdcrdcf!psivax!nrcvax!minnie!chris
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	ihnp4!nrcvax!chris

	If things don't change, they will probably remain the same.