Are you a serial cheese grater?

Primarily in an Italian restaurant, I often request parmigiana or a related cheese grated onto my salads, soups and main courses mechanically. Even sometimes on seafood/pasta dishes. I believe it enhances most dishes. Am I being a robotic foodie again? How about you?

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.