Adrianna Adarme

PBS Food – Latest Comments

• Re: Great British Baking Show: Season 2 Episodes
  I was completely flabbergasted that Ruby kept making it through every week. Beauty speaks louder than baking ability when it comes to ratings, I suppose.Kimberly should have won. She was the superior baker to both of the other finalists.
  Jenn Sarver
• Re: Season 3, Episode 10: The Final
  Tamal's show-stopper bake was a work of art!!!! It had me saying "Wow!" at first sight! But it made total sense that Nadiya would win. She was excellent in all 3 challenges. Her wedding cake bake was simply gorgeous.Who knew the Brits were such an emotional lot?! This final episode felt like an after-school special of fairy dreams except it wa
  Jenn Sarver
• Re: About a Few Great Bakeries
  Bakers Pride or Gottliebs bakery both in Savannah Ga. Holts Bakery in Douglas GA, all worthy of this title.
  skane
• Re: Lentils Stewed in Tomatoes and Red Wine
  thanks for sharing such a delicious look recipe. will forward it my mum and try it by myself too. cheers!
  kiara
• Re: The Great British Baking Show: Find the Schedule in Your Area
  Monday at 10pm for the Atlanta area and 3am on Wednesday
  AngieP
• Re: Dobos Torte
  HELP!!! I began working on this today. I have gone through two unsuccessful pans of the caramel. I've made caramel before in a small batch for meringue and had no problem. I don't know what I'm doing wrong. I've made sure the pans were clean. They are heavy stainless steel. From the way it looks I'm thinking with this large amount (8
  Loretta Farris
• Re: Homemade Kettle Corn
  What in the world is a chili size pot? Are you referring to a dutch oven, or maybe a stock pot?
  Sharon
• Re: Asian Baked Tofu
  Sorry, but no. Funny you actually think so, but that is the mentality of peeps who are NOT in-the-know about the main food source. Do your research ... but then again, you can keep eating the way you want, it's no effect on me. You're the only one who can make positive, educated decisions /changes in your life to either benefit you or not. Again, n
  Dana V.
• Re: Asian Baked Tofu
  That's just scare-mongering.
  Tom
• Re: Poached Cod with Tomatoes
  I enjoy watching Martha's Cooking School, but recently I have become frustrated in that there is no details on Ghee (the clarified butter). I would enjoy seeing the technique and the end result. She seems to have it in a semi-solid form when she applies it to a pan or other ingredients. Can anyone point me in that direction?
  Karen Semplinski