Reddit mentions: The best cheese graters

First off, Pchops is the best overall price grocery. Hannaford is your nicer but still affordable grocery. Save-A-Lot is dirt cheap but sketchy as hell. Save the farmers market for when you'd like to treat yourself. Farmers market food is delicious but you do pay for the quality. I would advise mixing all of the above to fit with your budget. I dunno if Pchops still does it but when I was still in school they had this deal where every X dollars of groceries you bought and used your AdvantEdge card for, you got 10 cents of per gallon of gas at Sunoco. I didn't drive much further than Pchops usually so I ended up racking up over a dollar between fill ups sometimes which really was awesome. Also one of the Sunocos is always cheaper but I have a terrible sense of direction so you are going to have to figure out which one it is on your own.

Here are some of my easy/solid/quick recipes:

• Pasta with sauce: Put a pot of water on to boil and brown some ground beef in a frying pan. When the water boils, add the spaghetti (or whatever pasta). When the meat is cooked, dump in a jar of sauce. When the pasta is done to your preference, drain it. You can either mix them together or spoon out some pasta and then spoon some sauce on top. If you go with option 2, be sure to add a bit of olive oil on top of the pasta and cover it, otherwise when you come back for seconds you are going to have a giant glob of sticky spaghetti.
  
  
• mac and cheese: boil some pasta, when it's done, drain it and add some shredded cheese (cheddar typically, but whatever strikes your fancy), stir until melted (it will be really stringy looking) then add a glug of milk and stir to smooth it out to a nice creamy consistency. I advise stirring with the fork you will eat it with because you get a delicious cheesy glob. (mac and cheese is awesome because you can put leftover vegetables, sausage, chicken, hot sauce, cajun seasoning, etc. in it to make it more interesting/nutritional)
  
  
• lasagna: yeah I know this is kind of a pasta trend. Lasagna is a good weekend project because it does take some time to assemble. Look up a recipe if you want specifics but the main thing to remember is to make sure the noodles are all surrounded by sauce so you don't get any rubbery crap. You can by no-boil noodles at almost any grocery store too. The cool part about lasagna is that making two doesn't take much more time than making one and you can freeze the second one for easy dinner during finals week.
  
  
• Quiche: Fancy name for an egg pie. Grab a frozen pie crust, cream of something soup (mushroom and broccoli are my favorites), cheese (cheddar is good if you don't know what you want) and meat/veggies (sausage and bacon are good meats, mushrooms, olives, broccoli, asparagus, and spinach are standard vegetables). Mix everything together and dump it in the pie crust (seriously). Then bake it. Then try not to eat it all at once.
  
  
• oatmeal: oatmeal with various additions makes a very versatile breakfast. People are used to sweet versions (raisin, apple cinnamon, etc.) but they are also delicious with savory things (marinara and mozzarella (pizza-oats), egg cheese and salsa (nach-oats), etc.) You are going to have to trust me on this one. Oats are not sweet on their own. Also a big plus to oatmeal besides it being pretty healthy is that it is super cheap.
  
  
• Crockpot whole chicken: You can cook a whole chicken in the crockpot. Take the giblets out (if it came with them) and season it (whatever seasoning you like) stuff it with a cut in half lemon (if you want it lemony) and cook it breast side down for about 7 hours. It's super simple and the meat literally falls off the bone. If you want to stretch it even further, put the bones back in the crock pot when they're de-chickened and fill the crock pot most of the way up with water. Cook that overnight (or all day) and then strain the bones and junk out and save the chicken broth for making soup.
  
  
• Chili: You can look up chili recipes yourself but basically meat + beans + tomatoes + onions + spicy. Increase bean to meat ratio to lower cost.
  
  
• Fiesta Rice: cook some rice (medium or long grain white rice has worked best for me). Dump the rice in a frying pan with a can of beans (black or pinto), a can of tomatoes (with chilies if you have them), and a can-sized amount of cheese (cheddar or a mexican blend or pepper jack or whatever) and then stir it until everything is gooey. Add hot sauce if you like. This is one of those cool vegetarian dishes that doesn't taste like it's pretending to be chicken but failing.
  
  That's probably way more than you needed and perhaps too simple. I don't know your skill level so my apologies if they were too easy/hard. Feel free to message me if you got any questions on anything. I strongly encourage you to try recipes you find online. Foodgawker has a pinterest-like interface but the recipes are generally good. Pinterest itself I would advise against, people put all kinds of crap up there and you can't really trust it. Some foodgawker recipes are pretty intense, so don't feel bad if you think they are way too complicated because some of them are.
  
  Also one thing I do advise you spend money on is a nice cheese grater. I have a microplane that cuts in both directions (well now I have two different ones, one for hard cheeses and one for stuff like cheddar). Mine was a little under $20 and it was so worth it. I got it my senior year at RPI after the $2 walmart version broke badly enough that it didn't work. Shredding cheese yourself is cheaper than buying the pre-shredded kind and spending the money on the decent cheese grater will save you from a lot of swearing and bleeding. I am serious. It is worth it. (Mine is almost exactly like this one but it has a plastic handle.)
  
  Other miscellaneous tips for cost effectiveness:
  
  
• I generally advise Saran or Glad brand for plastic wrap.
  
• Save takeout containers and jars and reuse them as free tupperware.
  
• Buy the giant thing of olive oil and then fill an empty wine bottle with it and buy one of those pour-y tops like for booze. They are only like $1
  
• The cheap ass silverware set from walmart will be fine
  
• Buy a couple decent knives (steak knives, a paring knife, and a big chef knife) You can get the KitchenAid brand somewhere around $20 I think. An inexpensive knife sharpener might be a good idea to go along with that or to purchase later when it seems like it's dulling.
  
• box mix cakes and brownies are just fine and often go on sale after the season (valentine funfetti at the end of February etc.)
  
• You can make all sorts of stuff with bisquik (pancakes, shortcakes, waffles, etc) and you can even make your own bisquick for probably cheaper.
  
• You can buy a lot of your spices at the Indian or Asian stores in Albany for a lot cheaper
  
• It's cheaper to make your own coffee. Depending on what you're used to, the breakfast blend price chopper brand coffee is not bad. I've gotten to a point where I no longer like it but you may still find it palatable.
  
• Freeze your leftover coffee into ice cubes and in the summer you can pour regular coffee over them and have iced but not watery gross coffee. I would advise sweetening the hot coffee before adding the ice, otherwise it's all grainy from undissolved sugar.
  
  Sorry for the super long post.

If you'd use a tortilla press, then you'll probably get a lot of use out of a citrus squeezer. I feel like the lever kind gets you the most juice, and the orange ones do lemon and limes just as well.

Microplane -- great for citrus zests, spices, ginger and garlic. I like to have one with slightly bigger holes for cheese as well --- the microplane makes really fine, fluffy cheese that basically disappears when it melts, and sometimes that's not what you want.

Seconding a cast iron skillet --- great for so many things, searing steak, frying chicken, bacon, stews.

Tongs --- tongs, a spatula and a wooden spoon and you can basically cook anything

Fine mesh strainer --- can use for pasta or whatnot, but it's also great for things like gravy or pan sauces where you want plup to get through but no chunks of stuff

probe thermometer --- super handy for meats.

Nice to have: Coffee grinder. Awesome for spices --- you can buy whole spices, which keep their flavor much longer and are way cheaper. The difference between, say, cumin from a jar and cumin seeds you toast and grind fresh --- it's ridiculous. Mortar and pestle, same deal --- there's some kinds of sauces, like mole or Thai curries, that you get much better flavor when you use a mortar and pestle. You can usually get them pretty cheap at Asian or Latin American groceries.

The microplane fine grater is one of my favorite tools. Finely grated lemon zest makes so many things super delicious. It's good for grating a little cinnamon or nutmeg into a baking project as well.

I use my fine sieve frequently for baking as well, like when I have to strain pastry cream to help it cool down or get the seeds out of raspberries.

Another favorite baking "gadget" is the cake strip - it prevents the cake from puffing up in the middle. Otherwise you have to cut off a fair sized chunk in order to stack it in layers.

My ultimate baking cookbook is Tartine bakery's - they are great at explaining complicated techniques and everything turns out fantastic.

> cute rotating hand grater.

https://www.amazon.com/Microplane-39904-Rotary-Grater-Stainless/dp/B01BGSD34Y

like that ? that will be harder to clean . no i mean something like this

https://www.amazon.com/KitchenBasix-Cheese-Grater-Shredder-Vegetables/dp/B01C1Q8LFG/ref=sr_1_7?s=home-garden&ie=UTF8&qid=1527395665&sr=1-7&keywords=hand+grater&dpID=419SccLWEzL&preST=_SY300_QL70_&dpSrc=srch

or a microplane if you want it super fine

You could invest in a cheap, flat grater. It's a bit harder on the arms, but easy to clean. They also make flat ones with a handle, which is probably easier to use, but the one I linked is most similar to what I have, and it does the job.

Rotary cheese grater like this. Luckily it was a gift.

I have a microplane, a box grater, and a paddle grater. Why would I need such a device ? Feel like it's going to break when I use it.

I used to be like that, then I got one of these, it makes it really fun! Got mine at the thrift store. It even came with both a “fine” attachment for Parmesan and one for bigger shreds, like cheddar.

>The key is getting good minced garlic in a jar

I suggest that you look at using a zester (the Microplane style or similar) to get the same or similar effect from fresh garlic.

I recently switched to using a pair of Lemcases that have been effective for cheeses as well as for things like garlic.

Rotary cheese grater. It's what we used growing up and it kept me safely occupied while the parents focused on food prep 😂

ZYLISS Classic Rotary Cheese Grater - NSF Restaurant Certified https://www.amazon.com/dp/B01HX6HAK6/ref=cm_sw_r_cp_api_i_6swOCbPFDMP38

Hi, I love chicken Parmesan. I get good Fresh mozzarella and Real Parmigiano Reggiano from Costco and Sam's Club. I cut the Parm, up into cubes so it fits in my grater and put into a baggie and freeze only grating up a bit at a time.

This is the grater I have

[Rotary cheese grater]
(https://www.amazon.com/ZYLISS-Classic-Rotary-Cheese-Grater/dp/B01HX6HAK6/ref=sr_1_3?ie=UTF8&qid=1501771264&sr=8-3&keywords=cheese+grater+rotary)

this is one of my favorite recipes for chicken Parmesan. but I use my own homemade marinara sauce. recipe below. This recipe should solve your breading issues too.
[Chicken parm]
(https://www.copymethat.com/r/y4xVq9K/oven-fried-chicken-parmesan-my-recipesco/)

[Italian pasta sauce aka marinara]
(https://www.copymethat.com/r/y4xVq9K/oven-fried-chicken-parmesan-my-recipesco/)

I've got the old fashioned metal version, and I like to refer to it as "The Love Machine".

Amazon

Works great with any hard or semi hard cheese like parm, asiago, pecorino etc.

Here you go :) We used to have these at my old job. It was amazing

sturdy, strong basic grater

> Update: Cute Cheese Maker

I like this style of rotary grater personally:
https://www.amazon.ca/Westmark-Multipurpose-Interchangeable-Stainless-Non-Slip/dp/B003YKXJPQ/

I have the handheld version of a drum grater and love it too! I got it because I was similarly annoyed at regular box graters or microplane style solutions. This isn't the exact one but it's the same general idea:

https://www.amazon.com/ZYLISS-Classic-Rotary-Cheese-Grater/dp/B01HX6HAK6/

I've had one of these for about 3 years now, no problems. I love it!

1. buy 100 of these.
   
2. Write your business information on each one of them with one of these.

What can I say except you're welcome!

the new iPhone iPhold XS MAX

Microplanes take forever, imo. I use a rotary cheese grater!

first use a larger chunk of cheese. second I quit using mine for that reason. I now use this (Much Safer)

https://www.amazon.com/ZYLISS-Classic-Rotary-Cheese-Grater/dp/B01HX6HAK6/

I present to you this Parmigiano Reggiano grater. It will change your life:

ZYLISS Classic Rotary Cheese Grater - NSF Restaurant Certified https://www.amazon.com/dp/B01HX6HAK6/ref=cm_sw_r_cp_api_XJb.BbAVKYQYC

ZYLISS Classic Rotary Cheese Grater - NSF Restaurant Certified! Only $14.99 from Amazon.com

Rotary grater? ZYLISS Classic Rotary Cheese Grater - NSF Restaurant Certified https://www.amazon.com/dp/B01HX6HAK6/ref=cm_sw_r_cp_apa_Dh1LBbSH6MMBP

Microplane shaver, not grater.

I got this stainless steel one from my local ace hardware last month on sale for only $6(!) It should last a lifetime.

https://www.amazon.com/4-Sided-Stainless-grating-vegetable-shredding/dp/B01FMT3LJA/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1482875589&sr=1-3-spons&keywords=cheese+graTER&psc=1

Do the Microplane tools work for you? That's what I use at my restaurant: http://www.amazon.com/Microplane-38000-Professional-Coarse-Grater/dp/B00009WE3Y/

Cheese grater

[Thanks for the contest!] (http://www.amazon.com/JOKARI-229501-Portion-Control-Cheese/dp/B003Y3B99G/ref=wl_it_dp_o_pd_S_nC?ie=UTF8&colid=1P7RVA30TV2K3&coliid=IIVWU1GGS9643)

This side of a grater Put the spuds through that. Pop the shreds onto a bunch of paper towels covered by more towels. Get as much of the water out of them as possible. When the paper towels are full, replace them with new ones and get more of the water out. Once totally dry fry them up in a small thin heap for crispy and a small fat heap for hot center. Cook till brown.

Forget the potato ricer because Alton Brown hates single use contraptions. Also forget using the lemon juice or vinegar addon unless you are planning on storing the raw spuds in the fridge for some time. Adding the acidic stuff only helps with them not going brown while in storage, this is usually applied to cut apples.

Are we really doing evil Helen Keller jokes?

What is the worst book Helen Keller ever read?

Answer