We had spaghetti bolognese for tea tonight. When Eleri handed me the parmesan and the grater I saw she had used the large holes usually reserved for cheddar. I paused and then I thought 'Why not?' I'd never grated larger shreds of parmesan on like that. It may be a major faux pas I don't know. I checked Wikipedia under grater and parmesan and saw no reference to the matter. Don't think ill of me.
I also found this great, er, video. He uses the small holes, of course.
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