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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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10997352 No.10997352 [Reply] [Original]

Which one does /ck/ prefer?

>> No.10997418

>>10997352
>inb4 grind your own from a block

>> No.10997421

>>10997352
pecorino romano every time.

>> No.10997434
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10997434

>>10997352
>he buys (((pre-grated cheese)))

>> No.10997449

>>10997352
Right

>> No.10997462

>>10997352
is that a ray romano limited edition?

>> No.10997485

>>10997352
Grana Padano as a block.
There's nothing better than freshly grinded cheese.

>> No.10997674

>buying powdery bullshit mixed with literal sawdust

>> No.10997697

>>10997462
kek

>> No.10997700
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10997700

stop eating fucking sawdust.

>> No.10997714
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10997714

i bet you also eat pasta

>> No.10998837

do amerilols really put sawdust on their pasta?

>> No.10998844

>>10997674
>>10997700
>>10998837


it's not sawdust. saying that it is is a lie.

>> No.10998851

>>10998844
(this message brought to you by kraft foods marketing division)

>> No.10998857

Absolute trash tier. Why even bother trying to eat cheese at this point? Just make breadcrumbs to serve on top of your pasta like Italian peasants would do.

>> No.10999541

>>10997434
Uneducated or poor people shit.

>> No.10999556

>>10998837
OBSESSED

>> No.10999562
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10999562

>> No.10999563

if you cant afford the real thing please just use the cheapest cheddar you can find instead, dont buy sawdust anons

>> No.10999767
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10999767

>>10997352
The shaky cheese.

>> No.11000323
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11000323

>>10997352
4 me, its 4C, the only edible pre-grate.

>> No.11000674
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11000674

>pre-grated
>not buying the real thing

>> No.11000680

>>11000674
That wasn't the question. Also I'm not putting actual good parmesan on my ballsack pizza.

>> No.11000691

>>11000680
Why? After you buy one piece it lasts forever.

>> No.11000689

>>11000323
Same brand plus Romano is noice

>> No.11000707

>>11000691
Jesus Christ, you mean buy an entire wheel? That's just supremely impractical, especially if you just want parmesan and red pepper flake on your local pizza delivery joint. Good parm/peccorino is delicious, but the storage is a bitch, the price is a bitch, and honestly some cheap vacuum-packed sargento works just about as well for daily applications.

>> No.11000717

>>11000707
No just 1/6 - 1/8 is enough

>> No.11000733
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11000733

>>10997674
>>10997700
>>10998837
>>10999563
>parmesan cheese is sawdust

>> No.11000766

>>11000733
They put sawdust in pre-grated cheese so it doesn't stick together. Check the ingredients next time for cellulose.

https://en.wikipedia.org/wiki/Cellulose

>> No.11000854

>>10997434
There's a difference in "poor man's spaghetti" night, and actually cooking. Grow up.

>> No.11000911

>>10997352
Aren't those like 80% wood pulp (labeled as cellulose) by volume?

>> No.11000943

>>11000733
Just read the ingredients, numbnuts. It's not a conspiracy.

>> No.11001090

>>11000854
the basis of cooking is starting with good ingredients you amerilard

>> No.11002072

https://youtu.be/TWTSM6Gr6uo

>> No.11002077

>>11000911
Most shaker cheeses are 4-8%, which is still kinda bullshit

>> No.11002080

>>11001090
I think there's something good to be said of a person who can make something good with sub par ingredients.

>> No.11002084

>>11002080
Julia Child and Jacques Pepin?

>> No.11002096

>>11002072
PIZZA PIZZA

>> No.11002099

I prefer fumunda cheese. It's the classy choice.

>> No.11002100

>>11001090
You can make a fine meal with generic store-brand stuff from Aldi or Save A Lot even if you're not fucking Emeril Lagasse

>> No.11002764

>>10998837
We only do that for stupid foreigners that pay for it then we laugh at you while making bank.

>> No.11003578
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11003578

>>10997352
what's the appeal of buying the powdered stuff versus this?

>> No.11003640
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11003640

>>10997352
>american parmesan cheese

disgusting

>> No.11003870

>>11002764
>furriners eat pasta in 'murrica
Anon I....

>> No.11003901

>>11003578
None. Go buy real cheese

>> No.11004075
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11004075

>>10997352
The real kind you fucking peasant.

>> No.11004089

>>11003578
let's see the ingredients m8

>> No.11004272
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11004272

>>11004089