Learning from My Mistakes: Part 2,189
Note to Self:
When you go to put parmesan cheese on your pasta, but the cheese is cold and needs to be broken up, banging it on the counter a few times before shaking it vigorously is indeed a good strategy.
However, the banging might loosen the top, so it’s probably worth making sure it’s sealed properly before you commence with the shaking.
I’m not saying that there’s a particular reason I’m thinking of this now. It just seems like a helpful tip for the future.
*sigh*
4 Ripples from “Learning from My Mistakes: Part 2,189”
Jim says:
October 7, 2005 at 6:10 am
Dude, what I’m wondering is why would one (not you of course) be using parmesan cheese in a can?
Not that I’m a food snob or anything. Really, I’m not.
Kevin says:
October 7, 2005 at 9:10 am
Likewise, when cracking a hard boiled egg on the kitchen counter, make sure that it is in fact hard boiled.
shaug says:
October 7, 2005 at 10:10 am
You garnish your pasta with the cheese that you have.
unk says:
October 7, 2005 at 11:10 am
I’m thinking your cats might particularly enjoy this. If it would ever happen, of course.
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