The funny thing is, if COVID vaccine skeptics made one typo and replaced "big Pharma" with "big Parma", the whole microchip surveillance conspiracy would have been spot-on
I find the Swiss approach more elegant (as described by this (surprisingly readable) paper): Each approved cheesemakers have to add a specific strain of lactic acid bacteria (that are necessary...
I find the Swiss approach more elegant (as described by this (surprisingly readable) paper): Each approved cheesemakers have to add a specific strain of lactic acid bacteria (that are necessary for cheese making) with known DNA characteristics to their preparation. The strain and exact method of analysis is regularly rotated.
[P]roducers have been trialling the most modern of authentication methods – microtransponders about the size of a grain of salt inserted into the labels found on the rind of 120,000 wheels of parmigiano reggiano. The microchips are food-safe, but are unlikely to be eaten, given their location in the cheese’s hard skin, which is made from the milk protein casein.
This is cool tech, and I acknowledge that it says “food safe” right there in your blurb, but man, this is still a really big turn-off from ever using parm rinds again in my stocks and sauces.
This is cool tech, and I acknowledge that it says “food safe” right there in your blurb, but man, this is still a really big turn-off from ever using parm rinds again in my stocks and sauces.
yours is obviously crafted masterfully, while i just farted the first thing that came to my mind. so yes, you should be proud of it, it is a fabulouse joke :-)
yours is obviously crafted masterfully, while i just farted the first thing that came to my mind. so yes, you should be proud of it, it is a fabulouse joke :-)
Sometimes I just eat the rinds as a snack while I'm cooking. They're delicious. Amusingly, I'm safe because I usually use pirated parmesan instead of genuine licensed parmigiano reggiano. When the...
Sometimes I just eat the rinds as a snack while I'm cooking. They're delicious.
Amusingly, I'm safe because I usually use pirated parmesan instead of genuine licensed parmigiano reggiano. When the cheese pirates crack the DRM* they tend to leave the harmful parts out.
Ok honest question here, are they actually delicious, or just fun to eat? In my experience Parmesan rind is tough and bland. It isn’t actually bad, but it has none of the characteristics that make...
Ok honest question here, are they actually delicious, or just fun to eat? In my experience Parmesan rind is tough and bland. It isn’t actually bad, but it has none of the characteristics that make Parmesan good. Maybe it’s just the type of Parmesan I am buying?
The funny thing is, if COVID vaccine skeptics made one typo and replaced "big Pharma" with "big Parma", the whole microchip surveillance conspiracy would have been spot-on
I find the Swiss approach more elegant (as described by this (surprisingly readable) paper): Each approved cheesemakers have to add a specific strain of lactic acid bacteria (that are necessary for cheese making) with known DNA characteristics to their preparation. The strain and exact method of analysis is regularly rotated.
No need electronics on your cheese needed !
From the article:
This is cool tech, and I acknowledge that it says “food safe” right there in your blurb, but man, this is still a really big turn-off from ever using parm rinds again in my stocks and sauces.
just get the fake one then and you will not have to put up with this use of DRM ;-)
dammit, you made the same joke slightly faster than me because I was busy coming up with "digital rennet management"
which I am extremely proud of
yours is obviously crafted masterfully, while i just farted the first thing that came to my mind. so yes, you should be proud of it, it is a fabulouse joke :-)
Sometimes I just eat the rinds as a snack while I'm cooking. They're delicious.
Amusingly, I'm safe because I usually use pirated parmesan instead of genuine licensed parmigiano reggiano. When the cheese pirates crack the DRM* they tend to leave the harmful parts out.
* digital rennet management
Ok honest question here, are they actually delicious, or just fun to eat? In my experience Parmesan rind is tough and bland. It isn’t actually bad, but it has none of the characteristics that make Parmesan good. Maybe it’s just the type of Parmesan I am buying?
I mean, I think they taste good. Your taste may vary (by both your personal taste and the specific cheese you're buying).