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From: Bruce <Bruce@invalid.invalid>
Newsgroups: rec.food.cooking
Subject: Re: Chicken and Broccoli Alfredo Bake - YUM
Date: Tue, 29 Oct 2024 12:08:35 +1100
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On Mon, 28 Oct 2024 20:39:29 -0400, Ed P <esp@snet.n> wrote:

>On 10/28/2024 7:40 PM, dsi1 wrote:
>> On Mon, 28 Oct 2024 23:01:47 +0000, Dave Smith wrote:
>> 
>>> On 2024-10-28 6:31 p.m., dsi1 wrote:
>>>> On Mon, 28 Oct 2024 21:15:50 +0000, D wrote:
>>>>
>>>
>>>>> Hmm, maybe not wise to serve this to italians? How is the quality?
>>>>
>>>> Serving pasta to an Italian would not be a smart move on my part. Kids
>>>> love that green can cheese. RFC'ers seem to hate the stuff. I see it as
>>>> a flavor enhancer i.e., a heavy duty umami powerhouse.
>>>
>>> I know enough Italians to know that a hell of a lot of them eat that
>>> cheap green can crap. Some buy the bags of pre ground Parmesan. Not many
>>> grate it fresh. They also use commercial pasta sauces.
>> 
>> What's wrong with cheap? What's wrong with the taste?
>
>Some of us are willing to pay a little more for a much better taste.  I 
>like pure cheese, not mixed with chemicals. Huge difference in flavor
>
>Ingredients
>Parmesan Cheese (Pasteurized Part-Skim Milk, Cheese Culture, Salt, 
>Enzymes), Cellulose Powdere To Prevent Caking, Potassium Sorbate To 
>Protect Flavor

But dsi1's Amazon link only mentions this:
"Parmesan cheese, part skim milk, cheese culture, salt,"

-- 
Bruce
<https://emalm.com/?v=SQqZJ>