parm

Nobody eats a pound of parm at a time, just like nobody eats black pepper by the pound.

Never drink a café half/half, never eat gelato with milk, and never eat chicken parm.

> Don't actually try to install Parm using Parm.

When vegan parm and swiss cheese get as good as the real stuff, then I'd go vegan.

Have you ever tried to eat 4 oz of parm at once?

[†] Knobs (do any/all/none): grate pecorino or parm, just a bit, into the dressing in the first stage.

Or maybe you're in a different parm bracket than I am.

> When vegan parm and swiss cheese get as good as the real stuff, then I'd go vegan.

> vegan parm Have you tried nutritional yeast?

I don't see it in your example of parm, WalMart has it for $2-$5, which maybe is a lot more than it was a year ago, but also your finances may be a lot different than mine.

Take a step back and see a Caesar as an anchovy vinaigrette, and then you can immediately vary it to different settings --- lime instead of lemon, add some chile (or aji amarillo), tortilla instead of croutons, fresca instead of parm.

Shaving some parm over the whole thing with a microplane and adding a quick drizzle of olive oil right before popping it in also makes a big difference (I crank the oven to around 900F and my pizzas usually cook in ~75 seconds).

"Dude just use the eggplant parm operator: <<=-=>>"

Parm is actually a generous assumption here because its protein density is so high per/oz.