Saw on the Tube that in golf, cheese means backspin. Here at the hovel, it means parmesan, and the current craze is figuring out how to make these parmesan crisps. My saffer friend visting recently (and into the parmesan crisps) suggested heating the cheese in the pan as the manufacturing process. Kinda works, but it cooks from the bottom and so the top doesn't crisp up. Maybe it works differently on the other (won't say bottom) half of the planet.
Now we're in the oven. 15 minutes at 375 degrees (american F units) makes them the right color and crisp on both sides:
Problem is it's a powdery crisp, and not a crunch. And bitter. Burnt bits on this test wafer are herbs that also blackened in the process.
Keep trying. Crack the process, and can add nuts and other seasonings into the mix somehow. Mmmm.
(via Jiro on iPhone)