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by mathogre
1005 days ago
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I use parm rind (Parmigiano Reggiano rind) for a couple things. One is to make a parm broth for Fettuccine Alfredo. Another is when making a pomodoro sauce loaded with aromatics (garlic, red onion, fresh basil, etc). "Cheese buyers aren't going to eat this embedded label." Are you sure? |
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