It really is! Hardly anything freezes better than cheese - for heating mind you - never for straight eating !
So I keep parmigiano and romano and such in plastic bags. I usually label them- but sometimes not as they are somewhat interchangeable. I also sometimes grate coconut...
As of now I am changing my name and any trace of this comment. It's been fun guys! But I just wouldn't be able to take the abuse and jokes. Love 'Julio'
I have been enjoying reading these pages for some time and would like to give something back!
Around 2005 I was touring the mountains west of Rome and and late one night I happened upon this pizza restaurant just outside of the town of Nemi. It was sort of up-scale and served these gourmet pizzas that were of a kind I had not seen before nor since. They were prepared by a 'band' of young women dressed in clinically white uniforms and so I immediately dubbed them 'il ragazzi bianchi'. Although I was strictly not allowed in the kitchen they didn't seem to mind and I took some great pics of them preparing these incredible pizzas.
The pizzas were unique in that they were extremely thin, almost wafer-like, very sparsely dressed and fired in an extremely hot oven. But most of all they were the most delicate, artistic and beautiful pizzas I have ever seen. (The girls were quite pretty too)
So the point is: I have these photos and would like to share the best 4 of them for you all to relish. How do I do that?
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