New Help Live at JTV, Justopia.com Feature Additions and Another Night of Cooking on Justopia.com

Close to Home

Before I went on air tonight a new feature appeared on JTV and this time it was something I am all too familiar with from my former career — a JTV help channel. I have many years of experience managing the people and processes in Live Help at AOL and was surprised at only one thing — that it is so accessible. I checked the viewer count and it is much lower than I would have thought with a new feature — just 744 views since it launched earlier this evening. I would have thought people would be eager to click the link, which is below chat on each channel. I am not sure what they have planned for managing the channel to ensure that the advice given is helpful or on track or staying on topic, but it’s a step in the right direction to start.

There are still unanswered questions in terms of new features and the big one I have is … what puts someone on the featured live channels box and in what order? I am looking at it now and there are channels with 0 viewers. Dealer is at the top with 45 viewers, but Hydroxic has 217 viewers but you have to scroll down to find her icon. I am sure there is a process that’s followed, but I have not figured it out yet.

Justopia.com Features

We unveiled another great new feature on Justopia.com tonight — Buddy Lists and, coincidentally, Live Help. But in order to use these features, you must be logged into Justopia.com. You can add someone to your Buddy List by simply clicking on a name in the chat room and clicking on Add. You can see a list of the commands for the fun, food-related buddy icons by clicking on Tools and Emoticon List.

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Ravioli Ready for the pot

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Ravioli in the pan being fried

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Finished fried ravioli

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Ravioli, Fennel and Orange Salad and Garlic Focaccia

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Boiled Ravioli

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Meat and Cheese Ravioli

  • 2 links mild Italian sausage
  • 1 package pancetta, roughly chopped
  • 1 shallot diced
  • 2 oz. gorgonzola cheese at room temperature
  • 1.5 cups mozarella cheese
  • 2/3 cup freshly grated parmesano reggiano cheese, 1 tablespoon reserved for completed ravioli at the table
  • 1 cup bechamel sauce
  • 1 package small wonton wrappers
  • Salt and Pepper to taste

Brown sausage in a pan, adding pancetta and shallots when the sausage is nearly done. There is no need to cook the sausage all the way — it will continue cooking when formed into ravioli.

Add all ingredients to the bechamel sauce and stir to melt the cheese. Add salt and pepper.

Set up an assembly line with the wonton wrappers and filling. Scoop a teaspoonful of filling mixture into the middle of each wonton wrapper. Dip fingers or a pastry brush into a small bowl of water and moisten the edges of the wonton wrappers to seal. Carefully fold the wrappers in half forming ravioli triangles. Cover the completed ravioli with a towel to keep them from drying out as the remaining wrappers are filled.

Drop completed ravioli into boiling water for 5 minutes or until wonton skins are done or into hot oil to fry.

Top with your favorite sauce and freshly grated parmesan cheese and serve.

Fennel – Orange Salad

  • 1/2 cup thinly sliced fennel root
  • 1/4 cup thinly sliced sweet onion
  • 1/2 naval orange sliced into thin rounds and then into large dice
  • 1 tablespoon pine nuts
  • 2 tablespoons white vinegar
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons cilantro leaves
  • 2 basil leaves sliced
  • 1 tablespoon finely diced roasted pepper

Whisk oil and vinegar in a bowl. Add salt and pepper, fennel and onion. Carefully fold in orange, roasted pepper, cilantro and basil.

  • Salt and Pepper to taste
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