From: robgood@bestweb.net   
      
   On Monday, October 4, 2021 at 11:41:02 PM UTC-4, Michael Trew wrote:   
   > On 10/2/2021 11:51 PM, Howard wrote:   
   > > Nothing in this modern day seems to be without controversy, but I seem to   
   > > be struggling to find much debate that Mozzarella is the best base cheese   
   > > for pizza.   
   > >   
   > > There seem to be some who say that a bit of Parmesan or other cheese   
   > > belongs in the mix alongside a large amount of Mozzarella. A small minority   
   > > pushes for cheeses like Feta, but it's a very small minority.   
   > >   
   > > Is there in fact a much more intense fight that I found in my quick poke at   
   > > Google and Bing and Duck Duck Go? Or is there an unusual degree of   
   > > uniformity that Mozzarella is the only way to go, in contrast to the way   
   > > people will fight to the death over Chicago Deep Dish vs. NYC vs.   
   > > Neapolitan, Ali vs. Tyson vs. Louis, or Scorcese vs. Renoir vs. Spielberg?   
   > Most say that firm Mozzarella is best.. I'm partial to soft "fresh"   
   > mozzarella on Margherita pizza.   
   >   
   > The old Chef Boyardee pizza kits came with a packet of Parmesan cheese,   
   > and that was all they suggested using in the 70's. They still come with   
   > a small pack, but most people add mozzarella to it.   
      
   The only way parmesan powder works as a lone cheese under normal baking   
   conditions is if it sinks to the bottom of the sauce.  Otherwise it burns.   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)