Good ole Spaggio Bolliio, the last sauce batch from the freezer has been defrosting nicely all day. Now you can't have lashings of grated parmesan, or dustings, any offers?
Heaps... 
Yes, but that's when it's landed, I want a word that describes the shower and fall of the grated stuff... Beerhead will probably know; he lives that way allegedly 
Isn't it shavings of parmesan like ???
Quite right MissD, if it were shavings, like, but it ain't weren't... it were grated Parmiggiano Reggiano and floated down like teeny snowflakes slowly melting on the hot sauce ...
We should have had klaxons and flashing lights going off when Miss D said shavings... um, like they do on Qi like... 
So Miss D is on -10 points then
Anyway, back to Pastis's lashings of parmesan, he's used "dusting", "floated" and "snowflakes", so given the amount used I'd suggest a drift of parmesan
They were discussing this sort of thing on the radio the other day, food and foodies are gradually trying to change the English language, you "fry-off" the meat, why not fry, you reduce down the liquid, why not just reduce it. Then there's the descriptions, a timbale, a jus, a froth, just put it on the plate ffs
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A ffs of jus. I like the sound of that. Well done that man. 
Thank god they're not all like that, this from Anthony Worrall Thompson's site, "Chef de Partie required to work with AWT at his country restaurant, you must have a passion for food, be hard working and willing to learn,
no towers, froths or ponsey cooking.
Call Mateus or Martin on 0118-9722227 or send your CV to greyhound@awtrestaurants.com
Link here
