Parmesan

When Leo was here he bought a couple of big containers of grated Parmesan cheese, which I never would have bought but my immigrant-thrifty-sockmending ancestry would not let it go to waste.  So I began coining ways of using it.  And discovered:

1. Add Parmesan cheese to the list of things you can add to food that needs salting, that taste much better than salt.  If your soup needs salt, add bouillon instead; if your homemade pasta sauce needs salt, use Parmesan.  You don't need much more than if it WERE pure salt, and it's delicious.
2. Parmesan doesn't melt very well (aged cheese=heavily damaged proteins=doesn't get stringy, tends to scorch before it even gets really soft) but it does toast.  Sprinkle it over a hot UNGREASED skillet, like feeding a goldfish; scrape and stir it around until it gets nice and brown and toasty.  If you make one big glob (or grease the skillet) it will melt together into kind of a pancake, which is great as a final product but not as an ingredient.
3. Why has no one thought (or told me) of adulterating omelets?  Shake Parmesan, toasted or untoasted, into the egg mix before it hits the pan; the flavor pervades.  Plus no need to add salt.  And you don't need a lot.
4. Also French toast can be made savory instead of sweet, by adding grated Parmesan to the dip mix.  If well dispersed (i.e. no glumps) it won't burn, though it may toast nicely.  This probably would be disastrous with melty cheese like mozzarella.  Don't try it.  But send pics if you do.