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Turns out Kraft parm does not make for good parmesan crisps (thelemmy.club)
submitted 13 hours ago by thrawn21@lemmy.world to c/cooking@lemmy.world
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So I've managed to end up with two Costco-sized containers of Kraft grated parmesan. I'll reach for real parmesan 95% of the time, with Kraft being an occasional nostalgia pick, but these will go bad long before I can get through them at my normal consumption. The containers are both opened, so can't donate and I'm loathe to waste food, so been trying to think of ways to use it all up.

These sad, dense, salt pucks (with a sprinkle of everything bagel seasoning) were an attempt to make parmesan crisps. Thinking of trying again with smaller spoonfuls spread thinner, but don't know if the cellulose additive makes the endeavor hopeless.

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[-] Onomatopoeia@lemmy.cafe 28 points 13 hours ago* (last edited 13 hours ago)

I don't think you'll get that stuff to work, ever.

Besides the cellulose, it's a very dry parm, not like real parm at all.

You're just going to have to make a lot of spaghetti and ~~slather~~ pile that stuff on there!

[-] Rothe@piefed.social 1 points 2 hours ago

And try to forget the smell of baby vomit from that crap.

this post was submitted on 14 Jul 2026
71 points (98.6% liked)

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