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tjdascoli_5430107

Staten Island, New York

Member since Jan 2011

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Reviewed Fermented Dills

Sep 22, 2013 in Food Network Community Toolbox on FoodNetwork.com

I know these will be good! The biggest problem is finding a place that's constantly warm for a whole week!"

Reviewed Raspberry-Ricotta Mousse

Aug 27, 2013 in Food Network Community Toolbox on FoodNetwork.com

UPDATE:
I pressed the ricotta this time and it set up thicker this time, like a chiffon or stiff whipped cream. I also back off on the raspberry jam, mistake. The 1/2 C in the recipe is fine. Als, if you add a small pinch of salt, 1/8 tsp or so, in with the powdered sugar it will help keep the whipped cream from breaking down so fast. "

Reviewed Raspberry-Ricotta Mousse

Aug 25, 2013 in Food Network Community Toolbox on FoodNetwork.com

I watched the program and immediately ran out and bought ricotta and heavy cream, i had some seedless raspberry jam in the frige. According to the Giada, the mousse will "set up after an hour or so in the refrigerator". Uhh, no. While it still tasted great, not to sweet, and very creamy texture, it never "set up". It remained at a yogurt-like sta"

Reviewed Tuscan Beef Stew with Polenta

Aug 8, 2013 in Recipes on Cooking Channel

This is an excellent stew that I've made a few times and it turned out fantastic each time! The only minor change I made was I added a little more cornmeal to the polenta mixture because I like it a little firmer for this dish. Thank you for sharing you guys! When your cookbook comes out I hope this recipe is in it!"

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