Reggiano: 100 percent for me. Ooolala. Peter Lugar sauce and their Porterhouse for two: doesn't get much better than that, especially at the Lugars by the Williamburg Bridge. And sides to die for...
Also, I would prefer my pine nuts toasted in the oven (or toaster oven) with no added oil to interact with the pine nut chemistry. Enough oil in the pine nut to allow a toasting marvel, I would think. Doing them in the pan is not really toasting them, nor is the flavor that comes from that anything like toasting. Don't want to be picky, but that be my (last)gastronomic take...promise
Also, I would prefer my pine nuts toasted in the oven (or toaster oven) with no added oil to interact with the pine nut chemistry. Enough oil in the pine nut to allow a toasting marvel, I would think. Doing them in the pan is not really toasting them, nor is the flavor that comes from that anything like toasting. Don't want to be picky, but that be my (last)gastronomic take...promise