magentablue
- 383
My last show was a DISASTER with this recipe.
Host didn't bother to buy tomatoes, because she had (very mushy!) tomatoes from her garden.
The mozzerella cheese, like always, was a huge problem. It's always so frozen we can't grate it, or so mushy that it makes "milk" all over my mandolin. Is there another cheese that people substitute for the mozzerella? I was thinking of using just the cheddar and parmesan?
After making milk and tomato sauce, I certainly didn't sell any mandolins!
This host is having another show with me this week. I really made the best of the situations last time... and she wants to do the same recipe again. I really don't want to shame my mandolin like that again. Asking for firmer tomatoes is obvious, but, what should I say about the cheese?
Thanks!
Host didn't bother to buy tomatoes, because she had (very mushy!) tomatoes from her garden.
The mozzerella cheese, like always, was a huge problem. It's always so frozen we can't grate it, or so mushy that it makes "milk" all over my mandolin. Is there another cheese that people substitute for the mozzerella? I was thinking of using just the cheddar and parmesan?
After making milk and tomato sauce, I certainly didn't sell any mandolins!
This host is having another show with me this week. I really made the best of the situations last time... and she wants to do the same recipe again. I really don't want to shame my mandolin like that again. Asking for firmer tomatoes is obvious, but, what should I say about the cheese?
Thanks!