Comments on: Parmigiano Reggiano / Episode 2

By: Carol Carroll

Carol Carroll — Tue, 16 Mar 2010 00:35:35 +0000

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

By: scott

scott — Sun, 24 Jun 2007 15:48:23 +0000

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.

By: Darren

Darren — Fri, 22 Jun 2007 05:24:45 +0000

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!

By: scott

scott — Wed, 20 Jun 2007 22:17:28 +0000

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.

By: Jarod

Jarod — Wed, 20 Jun 2007 13:50:36 +0000

Just came across this. Love it!

By: Rima

Rima — Wed, 20 Jun 2007 05:36:08 +0000

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