Comments on: ricotta

By: thecatskillkiwi

thecatskillkiwi — Tue, 08 Sep 2009 13:23:38 +0000

hey thanks for your comments and stopping by!

By: rachel

rachel — Tue, 08 Sep 2009 05:49:58 +0000

Now, this has been on my list for far too long – only 30 mins, well, it-s about time I got on with it then.
I have been looking at your recipes and generally having a lovely time here, so glad to have found you (with a little help from that nice wednesday chef.)
off to read some more, happy tuesday x

By: rampant « The Catskill Kiwi

rampant « The Catskill Kiwi — Thu, 23 Apr 2009 13:18:39 +0000

[...] 1/2 cup ricotta (don’t have?? you can always make your own… here) [...]

By: thecatskillkiwi

thecatskillkiwi — Wed, 25 Mar 2009 17:51:42 +0000

Okay, so I officially have a BREAD/TOAST FETISH! I have been exposed….

By: The Flying Quiche

The Flying Quiche — Wed, 25 Mar 2009 17:44:36 +0000

I find it really funny that this is another recipe with toast

By: thecatskillkiwi

thecatskillkiwi — Wed, 25 Mar 2009 13:20:26 +0000

Well that is a conundrum now isn’t it! and yes you do need cream, but my gas station is only 5 mins away and they sell cream, as opposed to 30 mins to the supermarket.

By: Gabriel

Gabriel — Wed, 25 Mar 2009 04:57:33 +0000

I love that Tasty cookbook! I’ve used it many times and always successful. Thanks for giving it to me. The only problem with the ricotta recipe is that heavy cream isn’t so much a staple I’d have on hand in the fridge unless I had plans for it. So if I have to go to the market and buy cream I’d be tempted to just stop in the dairy aisle and buy the ricotta. But it does sound easy enough if you have leftover cream. So for arguments sake, if you had a cow and you wanted to make pizza how would you seperate the cream from the milk to make the ricotta? Even more curious, how would you make the mozzerella. I guess I’m getting ahead of myself here.

By: Mike

Mike — Tue, 24 Mar 2009 21:54:29 +0000

I like this post.