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the fuck is that, mould?
over those who buy blocks of cheese
pre-grated goes off very quickly
I was just going by sell by date alone. So this block cheese eh, it goes off slower?
LARGER SURFACE AREA
What qualifies him as a scientist?
I'm in last year of honers neuroscience though
the cheese strategy of choice for the modern, urban man.
I'd be as well picking the cheese off the block with my fingernails
worth investing in a solid, single-sided one (the multi-sided pyramid ones are near impossible to clean properly).
as the old saying goes - the man who chops the wood warms himself twice.
what's your favourite cheese the_dazzled?
But in terms of taste i play it quite safe. Medium Cheddar.
Though i am partial to mild goat's cheese, gouda and haloumi, i couldn't eat them every day.
Currently undergoing training for blue, so i can join in with my friends.
with some blue brie, dolcelatte then maybe some saint agur
I'll look out for them.
What do they go best with? Crackers?
I'm stealing it.
scrape it off, dry it then sell it to your mates.
Or at least don't use those boxy pieces of shit. Also remove your cheese form the fridge a little while before you grate it.
You owe me.
not only too fancy a name for a mono-panelled grater (< suggestion), but the holes are always too small. toooo small. good for parmesan, but bad for cheddar and that all-important melty to chompy ratio.
not good enough.
I thought you could get ones with bigger holes, might mean they aren't called microplane but have the same square holed design?
Either way, it's a damn sight better than buying pre-grated.
i've been too hard on you and your microplane
you're right - it is very likely that they do different size holes.
An ordinary potato peeling is perfect for wafer thin shavings.
it would fairly quickly clump back together, yes? Why does the grated shit not do that, hmmm? Ask yourself that. You'd never buy the stuff again if you know the amount of cacky polymers and other rubbish that they coat it with. Bleurgh.