[extropy-chat] The Extropy of Cooking

[Amara Graps]

J. Andrew Rogers andrew at ceruleansystems.com :
>That is a very good looking recipe,
[...]
>Is the Parmesan cheese that you use fresh or aged? 


you got me... I just buy chunks at the local market which have a
"Parmigiano Reggiano" stamped on the side! Let's see... checking
Wikipedia [1], that means that it is aged at least 2 years.

I asked my colleagues at lunch today to get the real scoop, and they
said that the cheese must definitely be well aged for Melanzane alla
Parmigiana. So there you go. :-)

Amara

[1] http://en.wikipedia.org/wiki/Parmigiano_Reggiano

-- 

********************************************************************
Amara Graps, PhD          email: amara at amara.com
Computational Physics     vita:  ftp://ftp.amara.com/pub/resume.txt
Multiplex Answers         URL:   http://www.amara.com/
********************************************************************
"Everything you see I owe to spaghetti."  --Sophia Loren, actress