I'm a big time foodie and watch all the tv cooking shows when I can.
One thing I have noticed that really really bothers me is when Lydia or some other self proclaimed expert (some of them hispanic or Irish!) says that putting cheese on seafood is either a "no-no", "mortal sin", or something that you "NEVER EVER DO".
I grew up with "off the boat" grandparents and Pecorino Romano was on everything.
Linguine with white clam sauce? LOADED with Romano. Shrimp marinara? LOADED. Scallops in red OR white sauce......drenched with Romano. Pasta con sarde? Homemade breadcrumbs and Romano......baked and sprinkled generously.
Even tuna noodle casserole recipe which to them was more like scampi.......was covered with Romano.
In fact when I had the audacity to say I ate at someone's house that used Parmesan Cheese instead they all started screaming (pretty funny now that I look back) that Parmesan was for Americans and REAL Italians only used Romano.
Where do these so called experts get their info?
Do you agree with G-Smooth? Have YOUR SAY commenting this post clicking below.
