Ever notice that in restaurants, the grated Parmesan cheese dispenser has mold inside the metal top? It is black in color and does not seem appetizing. I asked a couple of restaurant owners why don't they clean it and they replied they do clean it frequently, but they claim the metal top forms a rust that doesn't clean off after a short time. The restaurant owners seem to say it's not poisonous, it's just cheese being exposed to the air. I don't feel that this situation should be allowed to continue. That's my opinion; what's yours?
Saturday, April 26, 2008
A Cheesy Puzzlement
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10 comments:
My suggestions would be to stop going to the restaurants in question.
I TOTALLY AGREE !!! Take care of the LITTLE things and the big things will take care of themselves!
Thank you for your suggestion. I didn't think it would be that easy. Where I came from, you never saw a problem cheese holder. As of this moment, I am starting a hunt for one that's not tainted with mold. If I find one, I'll let you know.
You really had me worried there, I ran to the fridge to check my plastic container of Parmesan - whew, all ok. I am not Italian so am not required to have a chunk of parmesan and grater. Some restaurants fresh grate for you, pls list them if you know of any.
Hi All,There are a few interesting issues here, some not so obvious.
Clearly, unrefrigerated grated cheese will in due course tend to go moldy.
A key issue is the container used by the restaurant; it should be glass with a plastic, Stainless Steel or other non-rusting metal top.
If it is a cheap, plated base-metal top, the act of punching holes in the top exposes the base metal to air and moisture by way of the edge of the punch-thru.
In due course of time rust will work under the plating and corrosion will be evident.
As noted by Elaine some Restaurants will grate the cheese right at your table; Olive Garden comes to mind.
If you notice such poor food handling practice issues in any Restaurant, drop a dime to Code Enforcement.
Dave
That is the cheesiest post I have ever seen!!!
Hi all, that was me above. Only kidding though. I just had to. It was just too good.
I may not know much about CV politics or National politics either - but if there is one thing this gal knows, it's CHEESE!!!
Not a day goes by that I don't have some kind of cheese. And my cheese doesn't even have to be the fancy gourmet stuff. Sure, I like the fancy stuff, but like the cheap stuff too.
You could consider carrying your own small container of Kraft Parmesan with you. They can come in pretty small packaging so that you could hid it in your mate's pocket or pocketbook.
I don't think that stuff they put in the glass bottles is that great anyway. I'd rather see them come around with a little bowl and a spoon, or better yet, come and grate a little parigiano-reggiano right at the table. But then you're getting into the expensive stuff.
So, if you are particularly fond of one special little Italian restaurant and you don't like their cheese, simply bring your own!
This is giving me a very good idea about a post I may be writing.
Fun topic - thanks for the laugh!
chris
I spoke to the manager of the restaurant and they're washed, minimum, once a week. The next time I went there, I did get a nice clean, apparently brand new stainless steel top. Two weeks later, I took the cover off the bottle and lo and behold, it was partially rusted. So, what Dave says must be true; they are buying cheap covers where the moisture can get underneath the coating of the tin plating. Everyone is right by saying the better restaurants come and grate a little on your dish and ask when to stop. Chris, by the way, I never heard of reggiano cheese; I heard of parmigiano and romano, mixed is the combo I like best.
PS: You don't have to be an Italian to like Italian style food. I have also read that Italian style cooking is the most liked food in every country.
Hi Flynn, that's my favorite too. I always have a big bottle of Kraft Parmesan & Romano cheese in my refrigerator. It goes on just about everything I eat except maybe for cereal and ice cream.
Parmigiano-Reggiano is the real deal from Italy. It is from the region of Parma and Reggio Emilia, above Tuscany. (never been there but read about it) You can buy it at Publix in a nice little wedge. It is pretty expensive though, but once in a while I treat myself. You can grate it on your macaroni (or whaterver), or you can just cut a big chunk off and eat it with your favorite beverage.
You can get a much bigger one a better price at Costo. But, it is expensive.
I remember my grandpa sitting with a big wedge of that cheese and a nice container of the Greek or Italian black olives and some good bread - with the look of pure joy on his face.
My, how I go on. Sorry.
chris
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