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I gotta agree with the chef here it’s not exactly possible to have too much parmesan.
Damn, I’m very much in the camp of needing to taste the dish first, at least. Guess we gotta fight
Italian here. The entirety of our cuisine exists only to serve as a delivery mechanism for parmesan. There is no such thing as too much parmesan.
If the taste of the dish isn’t 100% unadulterated parmesan then what is even the point?
