What’S The Big Thing About Parmesan?

[Jahulaye]

Personally I use strong cheddar on all dishes requiring the “smell of sweat feet” Parmesan as I feel it’s superior in texture and flavour, are you like me sick of pretentious chefs and so called “experts” dictaing which woods and wines go together ?

[Jahulaye]

Foods even

[anthro-nerd]

I tend to stick with a red for red meat, and white for chicken or fish. Failing that, whatever's open!

[emmie]

you can't beat fresh parmesan, it doesn't smell that much..

[Mamyalynne]

I don't slavishly follow a chef or a particular recipe, may give me inspiration but then simply cook what I like.

[Jahulaye]

I like red wine and rose full stop and drink for the buzz not the taste, if I and many others were there for the taste surely an alcohol free grape juice would be the better option l?

[pastafreak]

Flavours go together for a reason in that certain flavours complement each other. I'm not a pretentious chef, but I grew up with parmesan and it's what I use because I LIKE it. It enhances the flavours of the foods I enjoy just as cheddar enhances a cottage pie. And no...I'd probably not use parmesan on the cottage pie.
I guess I also believe that traditional dishes and cuisines need to be preserved and not mucked about with.

[Jahulaye]

The big wigs so called “wine experts” say white wine with white meats and red for red, who are they to dictate my taste buds and why should I blindly follow their recommendations?

[emmie]

you don't have to listen to them, follow your own instinct.

[pastafreak]

I'm not sure they say that so much anymore. But it's good to learn what works...red meat has stronger flavours and takes different seasoning than let's say a piece of mild fish like plaice. See it as guidance...not being dictated to.

[Mamyalynne]

Does anyone blindly follow?

I'm sure not.

[woofgang]

I don't blindly follow either but parmesan is one of my favourite cheeses, not the preground stuff but curls off a decent piece done with a potato peeler. I am nor fond of red wine at all apart from mulled...I used to like it but find it tastes quite metallic now.