VN Boards Archive

[VN Boards Archive]

Welcome to the Vault Network forum archive.

This is not a complete archive, time didn't allot us the opportunity to properly backup the majority of the boards deemed "expendable". Most boards on this list have at least 20-40 pages archived (non-logged in pages, 15 topics per page).

Popular boards may have as many as 250 pages archived at 50 topics per page, while others deemed of historical signifigance may be archived in their entirety.

We may not agree with how the board shutdown was managed, but we've done what we could to preserve some of its history in lieu of that.

Please enjoy the archive.
~ Managers, Moderators, VIP's, and regular posters.

Author

Topic: Parmesean cheese

Halloweve Posts: 3,912 Registered: Mar 6, '04 Extended Info (if available) Real Post Cnt: 3,894 User ID: 901,645	Subject: Parmesean cheese
	Goes good on anything. Not the kind in a can..the kind you have to shred yourself. -----signature----- (none)
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Sea_of_inK Posts: 3,238 Registered: Oct 18, '04 Extended Info (if available) Real Post Cnt: 2,898 User ID: 978,446	Subject: Parmesean cheese
	Why ever use Parmesan when you can use pecorino romano? It's basically the same thing with 5x the flavor. Parmesan is usually too mild to taste on most dishes unless you use a ton. -----signature----- http://www.fairvote.org/reforms/
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Halloweve Posts: 3,912 Registered: Mar 6, '04 Extended Info (if available) Real Post Cnt: 3,894 User ID: 901,645	Subject: Parmesean cheese
	Hmmm, to me they have always tasted pretty much the same..maybe my buds are not pro enough. But I do likey. -----signature----- (none)
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Aerlinthian Posts: 66,222 Registered: May 7, '01 Extended Info (if available) Real Post Cnt: 65,491 User ID: 94,919	Subject: Parmesean cheese
	Sea_of_inK posted: Why ever use Parmesan when you can use pecorino romano? Bingo, once you have Pecorino Romano, you will never again waste time on Parmesan. -----signature----- (none)
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Yukishiro1 Posts: 38,362 Registered: Sep 20, '02 Extended Info (if available) Real Post Cnt: 31,453 User ID: 718,633	Subject: Parmesean cheese
	Overrated and one of my pet peeves. Everywhere you go in America you go to an italian place and they try to put grated parmesan on EVERYTHING. -----signature----- (none)
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Halloweve Posts: 3,912 Registered: Mar 6, '04 Extended Info (if available) Real Post Cnt: 3,894 User ID: 901,645	Subject: Parmesean cheese
	Lol Yuki It's good stuff. I even like it on scrambled eggs. -----signature----- (none)
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Aerlinthian Posts: 66,222 Registered: May 7, '01 Extended Info (if available) Real Post Cnt: 65,491 User ID: 94,919	Subject: Parmesean cheese
	Parmesan is the McDonalds of Italian cheese. -----signature----- (none)
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Koneg Title: Evil Genius Posts: 31,388 Registered: Dec 4, '01 Extended Info (if available) Real Post Cnt: 28,579 User ID: 530,943	Subject: Parmesean cheese
	If you haven't already, you must have what is without question the greatest thing ever invented... Half a stick of butter in a bowl. Microwave ~20 seconds or so to get it melted. Dump in finely grated Parmesan cheese and stir well, continue to add cheese until the mix is similar to that of cream-of-wheat. Not too thick and definitely not too runny. Spread the mix thinly but completely on one side of a slice of Texas Toast. Drop the toast butter+cheese side down in in a skillet over low to medium heat. Immediately apply the mix to the top of the slice while the bottom side browns. Flip when it's dark golden brown. This is enough to make 3 to 4 slices of the MOST FANTASTIC TOAST EVAR! Goes really well with any pasta dish of course. -----signature----- * First rule of a gun fight: Have a gun. \| "Any sufficiently advanced idiocy is indistinguishable from trolling." -- Arthur C Clarke
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BubbleDude Title: Perma-N00b Posts: 16,792 Registered: Feb 27, '03 Extended Info (if available) Real Post Cnt: 14,490 User ID: 774,875	Subject: Parmesean cheese
	omfg that sounds REALLY GOOD -----signature----- "It's much easier to just bitch on the internet than actually do something." - Altra_Shadowstalker It probably came here in the first place because it did a search for "pedo forum." - Yukishiro
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Z-Elder Posts: 8,621 Registered: Mar 15, '02 Extended Info (if available) Real Post Cnt: 8,465 User ID: 657,803	Subject: Parmesean cheese
	BubbleDude posted: omfg that sounds REALLY GOOD Yep! Nice tip. -----signature----- "The poison of our ordinary habits has killed the magic of the moment" "Men are not in hell because God is angry with them . . . they stand in the state of division and separation which by their own motion, they have made for themselves"
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Manegarm Title: European Imperialist Good Guy Posts: 33,712 Registered: Aug 11, '03 Extended Info (if available) Real Post Cnt: 32,596 User ID: 829,780	Subject: Parmesean cheese
	I have to agree with sea of Ink and Airhead, but if you mix parmesan with pecorino you get a mix that is more epic then just pecorino alone. I use it when I make my carbonara, that and a shitload of heavy cream and egg yolks.. freshly ground black pepper <3 I have to make carbonara soon.. -----signature----- Europa Eternita! "Damn, Manegarm; you are HAWT!! " - Taolynn "To the everlasting glory of the infantry, Shines the name Shines the name of Rodger Young" ALWAYS ANGRY, ALL THE TIME! Nein mann ich will noch nicht gehen
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Groucho48 Posts: 11,206 Registered: Oct 22, '03 Extended Info (if available) Real Post Cnt: 11,136 User ID: 847,611	Subject: Parmesean cheese
	Koneg posted: If you haven't already, you must have what is without question the greatest thing ever invented... Half a stick of butter in a bowl. Microwave ~20 seconds or so to get it melted. Dump in finely grated Parmesan cheese and stir well, continue to add cheese until the mix is similar to that of cream-of-wheat. Not too thick and definitely not too runny. Spread the mix thinly but completely on one side of a slice of Texas Toast. Drop the toast butter+cheese side down in in a skillet over low to medium heat. Immediately apply the mix to the top of the slice while the bottom side browns. Flip when it's dark golden brown. This is enough to make 3 to 4 slices of the MOST FANTASTIC TOAST EVAR! Goes really well with any pasta dish of course. Add some heavy cream and a bit of garlic and you have a nice Alfredo sauce. -----signature----- â€œScience is like sex: sometimes something useful comes out, but that is not the reason we are doing it.â€ â€“ Richard Feynman
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Scarne Title: Capo di Scientifico Posts: 27,710 Registered: Jul 23, '01 Extended Info (if available) Real Post Cnt: 22,798 User ID: 272,061	Subject: Parmesean cheese
	Yukishiro1 posted: Overrated and one of my pet peeves. Everywhere you go in America you go to an italian place and they try to put grated parmesan on EVERYTHING. Since Americans don't dump soy sauce on everything, they need to get the "umami" taste from somewhere. -----signature----- E Pluribus Unum
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