Slumming for something for lunch today, I nuked a can of spaghettios, then noted the only parmesan I had on hand was a really premium 4 year old stravecchio. Lacking a green can of Kraft, and not wanting to go without, on it went.
It sure raised the quality of spaghettios, that’s for certain.
Of course, it lowered the tone of the cheese, too. :mad:
Anybody else mix the High with the Low when it comes to food?