Thank you. I can eat all the yummy stuff if I stay away from all the processed
stuff with preservatives.
Deb B.
-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, April 03, 2017 8:41 PM
To: cookinginthedark@acbradio.org
Cc:
If you've got a BARD account, you might want to give a listen to the following
book:
Olmsted, Larry
Real food fake food_ why you don't know what you're eating & what you can do
about it
DB86220
I found it to be rather enlightening.
-Original Message-
From: Deborah Barnes via Cookinginth
Thanks. Maybe I'll just go do that. I didn't know about the preservatives in
processed cheese for a long time and was amazed that I can eat hoop cheese and
it doesn't bother me at all!! But American sure does!--for example..
Deb B.
-Original Message-
From: Nicole Massey via Cookingin
The thing that bugs me about processed grated parmesan isn't the preservatives,
it's the cellulose. Other than increasing the volume to lower costs I can't
think of a good reason to put grated wood in cheese.
-Original Message-
From: Deborah Barnes via Cookinginthedark
[mailto:cookingin
I heard in a cooking demonstration that parmesan cheese contains sawdust.
Wendy
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Yes, many brands do. (Including the classic "green can") That's why the real
stuff is worth seeking out.
-Original Message-
From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, April 04, 2017 2:32 PM
To: cookinginthedark@acbradio.org
Cc: Wendy
Subject:
LOL, well lately I like to use fresh parm. Just shred it and use it.
Smile
Sugar
Be gentle and you can be bold; be frugal and you can be liberal; avoid putting
yourself before others and you can become a leader among men.
Lao Tzu
-Sugar
-Original Message-
From: Wendy via Cookinginthed
Yeah, but how processed is that fresh cheese, and what's in it? I doubt that
one could find unprocessed cheese in any store.
Brenda Mueller
Sent from my iPhone
> On Apr 4, 2017, at 4:02 PM, Sugar lopez via Cookinginthedark
> wrote:
>
> LOL, well lately I like to use fresh parm. Just shre
Ok ok folks you use what you like in recipes you don't have to follow exactly
what is posted. I am just putting what I have used
Have a wonderful and happy day
Be gentle and you can be bold; be frugal and you can be liberal; avoid putting
yourself before others and you can become a leader among
You can always use fresh as mentioned.
Smile
sugar
Be gentle and you can be bold; be frugal and you can be liberal; avoid putting
yourself before others and you can become a leader among men.
Lao Tzu
-Sugar
-Original Message-
From: Brenda Mueller via Cookinginthedark
[mailto:cookingi
If you buy parmagano reggiano it *will* be unprocessed, certified, and
guaranteed to be free of adulterants and other such stuff, as the folks who
make it in Parma, Italy are very serious about this. And you'll find it isn't
much of a price difference between the altered stuff either.
Some food
Since buying the grated Parmesan or Romano cheese from the deli, I haven't
looked back for buying the stuff in the can. It comes in cups with lids, and
looks like how cheese would if you use a greater to grade it.
> On Apr 4, 2017, at 5:21 PM, Nicole Massey via Cookinginthedark
> wrote:
>
> I
I use the basil, romano fine.
It is very good
Be gentle and you can be bold; be frugal and you can be liberal; avoid putting
yourself before others and you can become a leader among men.
Lao Tzu
-Sugar
-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedar
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