Green label "Parmesan"

Ok, thanks.

 

You could have also just ignored the post

 

Its ok...I dont really like a lot of parmesan mainly because it absorbs too much of the spaghetti sauce IMO....I like a thinner sauce as opposed to a thicker consistency that forms when you dump a lot of parmesan on it.

 

Where's the fun in that?

 

Kraft is what one uses when out of the real Parmesan.

 

My wife freakin loves that stuff for some reason. She buys the big container of it. I don't really care for it, but this thread is making me want some italian food.

 

Holy random horseshit.

But I do like me some parmesan cheese.

 

I like it, but I'm low class and don't care to take the extra effort required to both buy and remember to use a brick of Parmesan.

 

Brick of Parmesan or go home.

 

I like the brick or kraft eother one

 

Doubles as Speedy Dry in a pinch.

 

It is what it is. We still use it around here more than anything just because it lasts forever and we don't go through enough to do otherwise. When I'm doing a good dinner or having company or a real good recipe then I grate my own but otherwise for quick cheap kiddo wants spaghetti night this will suffice.