looking forward to your report.
for a ' large dish ' Ill use my Cuicinart 11 + prep
I have the extra blades mentioned
for 1 -2 servings of ' Ragu ' I use Tj's Parmesan-ish
I ised to use a hand grater w a MicroPlane cutting surface
now I use a thin knife and slice then slice again into matchstix then turn the pile and slice into small dice.
I start w cold cheese and let it get to room temp so that the dice warm up on tp of the ragu
Ive grown to like the texture of the final result more than grated.
but I agree at some point of one life's hand grating loose its appeal.
