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.

By: titashi

titashi — Fri, 03 Aug 2007 03:28:35 +0000

MM I have a query for Maria Clara, i hope you dont mind : )
Where do i get mamon tostado? i might have seen them (or ate them at one point in my life) but i can’t seem to remember what they look/taste like. I have visions of a mamon from goldilocks but toasted hehehe….sorry for the ignorance though.
MM, i love your italian dinner lalo na the dessert! Yum!

By: corrrine_p

corrrine_p — Thu, 02 Aug 2007 10:47:30 +0000

I also whisk the egg yolks using double boiler since I’m afraid of salmonella. I hope I can use organic eggs more often but they are expensive. I lament the quality of eggs nowadays…watery egg white and thin shells. I wonder what they feed the hens nowadays. So sad. Tiramisu is really easybut so good! I had the best in Florence. I recommend broas from Bohol. The others are not good. The best is Italian lady fingers.

By: Marketman

Marketman — Thu, 02 Aug 2007 08:20:11 +0000

aridelros, hahaha. I am amused your being described as a trust baby…very amused… see what happens when you leave too much detail in comments… :)

By: Maria Clara

Maria Clara — Thu, 02 Aug 2007 04:39:48 +0000

Aridelros â€“ you are absolutely right. I totally agree with you. You fascinate and amaze me especially what you wrote down for a living. You are funny, have a good sense of humor and intelligent You must be a trust baby! Just managing your bank account/investment during the day and having fun at night and your day starts at 12:00 noon!! Way to go Aridelros.

By: Marketman

Marketman — Thu, 02 Aug 2007 03:24:28 +0000

aridelros, good to know, I guess the zabaglione version where the eggs are heated does make it kill off the potential cooties, thanks! CecileJ, thanks for second link!