A pet peeve,
I get periodic recipes from various sources & it seems that EVERYTHING I'm getting for baked chicken or fish nowadays ALWAYS incorporates PARMESAN CHEESE. What's this fixation on Parmesan Cheese? There have to be at least 40,000 different cheeses out in the world & all I see is Parmesan. What gives? Secondly, why use cheese at all for such mildly flavored foods? Why mask the natural flavor of the dish?