Text 4354, 64 rader
Skriven 2008-03-25 14:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Grana Padano 43
=======================
 JW> I saw the same thing here (Grana Padano re-labelled as Parmesan)
 JW> yesterday. I had a discussion with the Co-Op deli manager over that
 JW> and I understand the practise will stop. Instead there'll be an
 JW> informational poster on the wall explaining what GP is and how it
 JW> can be used.

Now was this sleight of hand, or was it an honest mistake? I.e.,
did the deli manager or the distributor knowingly pull large
amounts of wool over people's eyes?

The stuff really does resemble Parmesan, but the major appeal
is "fraction of the price," and if that goes away, [ptui sound].

 JW> I was quite irritated last week to see real GP, PR, and Canadian
 JW> ersatz Parmesan all priced at the same high price and made
 JW> inquiries. The wholesalers/distributors had jacked up the price of
 JW> GP and the fake PR. So for once I got real PR instead of my usual GP.
 JW> They were ALL priced at $42/kg.

Which is pretty bizarre.

 JW> This week the Cloverdale Canadian "Parmesan" was down to $32 (but
 JW> still much higher than the $22 it was a year ago). The GP was at the
 JW> old PR price of $42 and the good PR up to a new high of $54! I will
 JW> pass on all of them at those prices and start using Cheddar in my
 JW> Italian dishes!

Whoof, 'd make one want to give up cheese.

 JW> I did get some good looking aged Finlandia Emmental at $28.90, some
 JW> McLaren's extra sharp Cheddar at $28.90, some Friulano at $22.00 and
 JW> some no-name young Cheddar in bulk at $10.99.

Although the $10.99 approaches what we can get younger Antipodean
cheeses for.

Egg, cheese, and chive wrap
Cat: breakfast
Servings: 4

8 lg eggs
2 Tb milk (M's note: use water)
salt
2 Tb snipped chives
1 Tb butter
1/4 c shredded Cheddar (lowfat?!)
4 tortillas (8"), warmed
salsa (opt)

Whisk together first 4 ingredients.

Melt butter over medium heat in nonstick skillet.
Add egg mixture. Gently pull eggs from the side of
the skillet with a spatula. As curds form, stir
gently. Dive scrambled eggs among tortillas and
sprinkle with cheese. Fold tortillas like an
envelope. Serve hot with salsa on the side if wished.

Ebony, 3/2008


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