Quote:
Originally Posted by Bill Douglas
I like real Italian Parmigiano Reggiano. I eat it as a snak or ad it to meals to give it that added extra.
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Yep. You can save the rind and add it to soups to add umami/flavor.
I will slice it and put a few drops of a great (thick) balsamic vinegar on it.
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Steve
'08 Boxster RS60 Spyder #0099/1960
- never named a car before, but this is Charlotte.
'88 targa
SOLD 2004 - gone but not forgotten