Parmigiano Reggiano / Episode 2

by Archive, June 19th, 2007 | Permalink | Email this

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6 Responses to “Parmigiano Reggiano / Episode 2”

1. Rima:

   Did you really put the parmesan ice cream in the fridge, and not freezer??

   
   June 20th, 2007 at 12:36 am
2. Jarod:

   Just came across this. Love it!

   
   June 20th, 2007 at 8:50 am
3. scott:

   Rima, yes, the fridge firms it up beautifully. Because it isn’t true ice cream, it doesn’t need to be frozen; just chilled.

   Jerod, thank you. Please let us know if you have any feedback.

   
   June 20th, 2007 at 5:17 pm
4. Darren:

   While I like the show very much, please, pretty please, do something with the camera work and edits. I know it’s impossible to make changes when you are shooting a 10 segment block, so maybe cut back to a one day shoot until you get the kinks worked out. I know I’m being picky, but it’s what I do for a living.

   Otherwise, the ingredients are wonderful, the information is plentiful and the recipes are fantastic. Keep up the good work and how about a show dedicated to the olive bar!

   
   June 22nd, 2007 at 12:24 am
5. scott:

   Darren, thank you for the feedback! We’ll get there, I promise. The olive/antipasti bar idea is a good one…we’ll add that to the list of potential episodes, because there are a lot of meal solutions just sitting there waiting patiently on our antipasti bar. Pestos immediately come to mind.

   
   June 24th, 2007 at 10:48 am
6. Carol Carroll:

   I absolutely love these crackers. I travel 1 hour to get to you to buy them.. Worth every minute. Great video.. Love these

   
   March 15th, 2010 at 6:35 pm