Comments on: Italian Dinner a la Marketman, Part III

By: Rizza

Rizza — Sun, 19 Aug 2007 12:40:29 +0000

I saw an italian cooking show last week with cheese as one of their ingredients. I am wondering if we can make our own home made cheeses. So I browsed the internet for the cheese-making recipes but i saw an ingredient for making cheese called rennet. I think this makes the fermentation process of cheese to be sped up. Where can i find or buy rennet? It was stated in the recipe, it is in a tablet form. Thanks and in anticipation for your info!God Bless!!!

By: Jade186

Jade186 — Tue, 07 Aug 2007 17:01:29 +0000

aridelros – if you substitute or change too many ingredients like cream puffs for lady fingers, custard for mascarpone, caramel for coffee, with the added lemon/vanilla flavour, I don’t think it’s tiramisu anymore. It’s something else. As I’ve mentioned in my earlier comment, tiramisu is already sumptuous in its simplicity. :)

By: Margarita Fores

Margarita Fores — Mon, 06 Aug 2007 18:24:59 +0000

custard would probably be too heavy…local broas are fresher…sometimes imported ladyfingers from the high end delis can be stale if they’ve been on the shelves too long…

By: Marketman

Marketman — Sat, 04 Aug 2007 23:13:30 +0000

mia, I have not done a pannetone, though I believe it is fairly simple to do…

By: mia

mia — Sat, 04 Aug 2007 17:48:31 +0000

since topic is an italian classic. i would like to consult you on another italian treat that i used to ignore but the moment i tried it it became a favorite of mine, the pannetone. have you featured it before in your blog? would you please share a successful (perhaps personally kitchen- tested by you? tnx. Keep up the good work MM.