Search results

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
See posts with no answers
  1. B

    Can you look at my parmigiano reggiano?

    Which would translate to rancidity of the fat component. that's no good. not only does that make for an awful flavor, but most arterial damage comes from eating oxidized fats.
  2. B

    Can you look at my parmigiano reggiano?

    I appreciate the answers to question #3. Can anybody answer question #1 or #2?
  3. B

    Can you look at my parmigiano reggiano?

    https://photos.app.goo.gl/WxmwkhhNV2r7NMtt9 I buy this high quality, flavorful parmigiano reggiano in medium size wedges they sell at this posh local grocery chain. If what's left here is still good, I have enough to make pesto. The internets vary widely on how long this stuff lasts, some...
Back
Top Bottom