Comments on: What is your biggest challenge in cooking Italian food? http://www.passatempo.biz/italian-food/what-is-your-biggest-challenge-in-cooking-italian-food Mon, 21 May 2012 21:02:59 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: paprklp http://www.passatempo.biz/italian-food/what-is-your-biggest-challenge-in-cooking-italian-food/comment-page-1#comment-1006 paprklp Tue, 29 Sep 2009 00:25:59 +0000 http://www.passatempo.biz/italian-food/what-is-your-biggest-challenge-in-cooking-italian-food#comment-1006 I love all kinds of cuisines. Recently, I have taken an interest in authentic Italian dishes especially those from the Tuscany region. I like the freshness of the ingredients. However, I find that I am short on patience when it comes to making alot of the dishes due to the layering affect of flavors. Compared to other types of cooking where you basically would add several ingredients at once; the Italian cuisine requires cooking each ingredient before adding the next. The result is fantastic and well worth the effort ; I just hate the time it takes. For instance RISOTTO. In Puerto Rican Rice dishes ; you add everything and let it cook. With the Risotto you have to add the chicken broth a little at a time and the stirring and stirring until it evaporates before you add more etc...Drives me crazy. Shortcuts would be a great addition to your sites.<br><b>References : </b><br> I love all kinds of cuisines. Recently, I have taken an interest in authentic Italian dishes especially those from the Tuscany region. I like the freshness of the ingredients. However, I find that I am short on patience when it comes to making alot of the dishes due to the layering affect of flavors. Compared to other types of cooking where you basically would add several ingredients at once; the Italian cuisine requires cooking each ingredient before adding the next. The result is fantastic and well worth the effort ; I just hate the time it takes. For instance RISOTTO.
In Puerto Rican Rice dishes ; you add everything and let it cook.
With the Risotto you have to add the chicken broth a little at a time and the stirring and stirring until it evaporates before you add more etc…Drives me crazy.
Shortcuts would be a great addition to your sites.
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]]> By: careermom18 http://www.passatempo.biz/italian-food/what-is-your-biggest-challenge-in-cooking-italian-food/comment-page-1#comment-1005 careermom18 Tue, 29 Sep 2009 00:11:59 +0000 http://www.passatempo.biz/italian-food/what-is-your-biggest-challenge-in-cooking-italian-food#comment-1005 soups Like pasta fajul or minestrone. (cant spell it) How to make a great salad and dressing. The breads!!. antipasto's love to cook and make great gravy but its this other stuff i have problems with<br><b>References : </b><br> soups Like pasta fajul or minestrone. (cant spell it) How to make a great salad and dressing. The breads!!. antipasto’s love to cook and make great gravy but its this other stuff i have problems with
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]]> By: julialng http://www.passatempo.biz/italian-food/what-is-your-biggest-challenge-in-cooking-italian-food/comment-page-1#comment-1004 julialng Mon, 28 Sep 2009 23:46:59 +0000 http://www.passatempo.biz/italian-food/what-is-your-biggest-challenge-in-cooking-italian-food#comment-1004 to me the biggest challenge is in the sauce, i always let mine cook for 2 days on low in a crock pot, the flavor is the best.<br><b>References : </b><br> to me the biggest challenge is in the sauce, i always let mine cook for 2 days on low in a crock pot, the flavor is the best.
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]]> By: estee06 http://www.passatempo.biz/italian-food/what-is-your-biggest-challenge-in-cooking-italian-food/comment-page-1#comment-1003 estee06 Mon, 28 Sep 2009 23:22:59 +0000 http://www.passatempo.biz/italian-food/what-is-your-biggest-challenge-in-cooking-italian-food#comment-1003 Some additonal details like what kind of entree goes with a certain kind of hors d'ouevres or what wine to be served with the dishes would be helpful. Ideas for making pasta and pizza from scratch would also be good. For example the other day they were showing the Italian food festival in NYC and one chef mentioned that green (shell colour) eggs are the best for making pasta.<br><b>References : </b><br> Some additonal details like what kind of entree goes with a certain kind of hors d’ouevres or what wine to be served with the dishes would be helpful.

Ideas for making pasta and pizza from scratch would also be good. For example the other day they were showing the Italian food festival in NYC and one chef mentioned that green (shell colour) eggs are the best for making pasta.
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]]> By: peaceman http://www.passatempo.biz/italian-food/what-is-your-biggest-challenge-in-cooking-italian-food/comment-page-1#comment-1002 peaceman Mon, 28 Sep 2009 22:56:59 +0000 http://www.passatempo.biz/italian-food/what-is-your-biggest-challenge-in-cooking-italian-food#comment-1002 Understanding recipes written in Italian language.<br><b>References : </b><br> Understanding recipes written in Italian language.
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]]> By: glt025 http://www.passatempo.biz/italian-food/what-is-your-biggest-challenge-in-cooking-italian-food/comment-page-1#comment-1001 glt025 Mon, 28 Sep 2009 22:18:59 +0000 http://www.passatempo.biz/italian-food/what-is-your-biggest-challenge-in-cooking-italian-food#comment-1001 Lucky for me. I don't cook Italian Food. So I don't have to worry about challenges in cooking it. I've enough problem with AOL Gold Rush Challenges. Every time I log in It makes me redo the challenges I already completed. I don't want to deal with cooking challenges.<br><b>References : </b><br> Lucky for me. I don’t cook Italian Food. So I don’t have to worry about challenges in cooking it. I’ve enough problem with AOL Gold Rush Challenges. Every time I log in It makes me redo the challenges I already completed. I don’t want to deal with cooking challenges.
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]]> By: Silly ol Me http://www.passatempo.biz/italian-food/what-is-your-biggest-challenge-in-cooking-italian-food/comment-page-1#comment-1000 Silly ol Me Mon, 28 Sep 2009 21:59:59 +0000 http://www.passatempo.biz/italian-food/what-is-your-biggest-challenge-in-cooking-italian-food#comment-1000 One of the toughest things about Italian food is getting beyond the "norm". Anyone can make spaghetti, lasagna, etc. I have always wanted to know how to make other Italian foods that my everyday family would like but aren't too complicated. So I would say simplicity yet pleasing to the every day pallet would be what I would like to see from your website.<br><b>References : </b><br> One of the toughest things about Italian food is getting beyond the "norm". Anyone can make spaghetti, lasagna, etc. I have always wanted to know how to make other Italian foods that my everyday family would like but aren’t too complicated. So I would say simplicity yet pleasing to the every day pallet would be what I would like to see from your website.
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]]> By: Terri A http://www.passatempo.biz/italian-food/what-is-your-biggest-challenge-in-cooking-italian-food/comment-page-1#comment-999 Terri A Mon, 28 Sep 2009 21:48:59 +0000 http://www.passatempo.biz/italian-food/what-is-your-biggest-challenge-in-cooking-italian-food#comment-999 I would like to see more naked Italian men on any food website. Sorry, I know that's probably not much help:)<br><b>References : </b><br> I would like to see more naked Italian men on any food website. Sorry, I know that’s probably not much help:)
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