19 responses

  1. Courtney
    March 3, 2013

    That soup looks SO GOOD! And I was a picky eater, too. 😉
    Courtney recently posted..Style Spotlight: Francesca’s

  2. Katie @ A Full Plate
    March 3, 2013

    My boyfriend is the main cook of the house and he puts Parmesan rinds in sauces and soups all the time! Always a great addition.
    Katie @ A Full Plate recently posted..Life on Pause

  3. Serena
    March 4, 2013

    My kids only like aged sharp cheddar and all beef hot dogs. my 13 year olds favorite foods are steak and mussels.
    Serena recently posted..Weekly recap

  4. ash bear
    March 4, 2013

    You need a PIN IT button for this soup!
    ash bear recently posted..New York Junior League Winter Ball

  5. Karen
    March 4, 2013

    You always come up with dishes I’d never think of but sound so delish. I love BNS and have been hearing about rinds for awhile so I might need to try this out.
    Karen recently posted..Beach house hunting

  6. Karen
    March 4, 2013

    You always come up with dishes I’d never think of but sound so delish. I love BNS and have been hearing about rinds for awhile so I might need to try this out.
    Karen recently posted..Beach house hunting

  7. Becky @ runfundone
    March 4, 2013

    So persistent! If I fail with a food item 1x, I typically don’t try again!
    Becky @ runfundone recently posted..Recovering Strong

  8. TorontoRunner
    March 4, 2013

    Never tried Parmesan rinds before!

    I’m not a picky eater – I just refuse to eat onions. no, no, noooo!
    TorontoRunner recently posted..Well folks, that sucked.

  9. Grazia
    March 4, 2013

    So glad that you like parmesan rinds! In Italy we use them in many ways: in minestrone, in pasta e fagioli (pasta with beans), in pasta e patate (pasta with potatoes), in beef broth, fried, grilled, etc.

  10. Caroline Calcote
    March 4, 2013

    Ah, I wish there was a Whole Foods in St. Pete. Have you ever seen parmesan rinds in any other store? I’m making bean soup with collard greens tomorrow and they would be perfect in it.
    Caroline Calcote recently posted..The Suncoast Classic “Run for Kids” 2013

    • Meghann
      March 4, 2013

      I’ve seen them at Greenwise, but I’m not sure that helps. My guess would be to try a specialty cheese shop or maybe Mazzarros? I agree, that would tasty in bean soup!

    • Kelly
      March 6, 2013

      Yeah, you can usually find them at shops that cut/shred/grate specialty cheese in house. Also when I have a full block of Parm I usually save the rinds to throw into soups vs. throwing them away.

      I don’t know about the baking in the oven suggestion you got at the store, Parmesan is not really a ‘melty’ cheese so I’m surprised that is what they suggested to do. I’ve only ever really seen them used (or used them myself) in broths, soups and sauces for a flavoring and then I’ll pull out whatever is left of the rind before serving.
      Kelly recently posted..Blueberry-Balsamic Tempeh Filo Triangles and Brussels Sprouts-Apple Slaw

    • Italiana
      May 19, 2013

      I live close to St Petersburg and I saw Publix was selling rinds in a plastic conteiner for $5.99 per lb while the parmesan cheese from the wheel was $19.99 per lb. I bought a pound and just ate it streight, cutting the rinds for smaller pieces the size of a hard candy! Delish!!!

  11. Elizabeth
    March 4, 2013

    I was the same way, I’m sure it drove my mom nuts. She had a 4 year old who wouldn’t eat a PBJ (I still don’t like jelly very much) and rolled her eyes at a hot dog, but would eat platters of sushi and really stinky blue cheese. Go figure.
    Elizabeth recently posted..Superb Sunday

    • Meghann
      March 4, 2013

      I never liked PBJ either! But really I just didn’t like regular peanut butter with grape jelly on soft white bread. Give me some almond butter, pumpkin butter, and apple slices on some toasted wheat toast and I’ll eat it. 🙂

  12. Erin@TwoBlueSparrows
    March 4, 2013

    This soup sounds delicious! I think even my husband, a picky eater in the traditional sense, might enjoy it! I have a feeling my daughter is turning out to be like you are. She scarfs down sushi and ethnic foods but throws her mac n cheese and PB&J to the dog.
    Erin@TwoBlueSparrows recently posted..Weekend Round-up!!

  13. Stacey @starpulp
    March 4, 2013

    Have you tried putting them in the food processor? That’s how I shred most of my cheese.
    Stacey @starpulp recently posted..Run this Town: UNF Trails

  14. Emily N
    March 4, 2013

    Nice job with the rinds. that soup looks great!
    Emily N recently posted..Friday night – Date Night

  15. Lindsay
    March 4, 2013

    That soup sounds so excellent :). I cannot wait to make it, I read it out loud to the picky husband and he was enthused as well.

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