Adrianna Adarme

PBS Food – Latest Comments

• Re: Apricot Frangipane Tart
  Love the show and many of Paul and Mary's recipies, but I unfortunately do not live in England. I live in the United States where we do not use metric measurements. I have wanted to try this Apricot Frangipane Tart, as well as other recipies but don't know how to convert your measurements in order to be successful. Would it be possible to add a con
  LadyJay
• Re: Cherry Cake
  I think that almond flour is finer than UK ground almonds and so doesn't hold the moisture that ground almonds do. I have made this cake many times and it is always moist and delicious. Often cakes with ground almonds can be better the following day when the moisture has had chance to redistribute after baking. UK glace cherries are also moist and juicy
  Anne-Marie Taylor
• Re: Camelia’s Lacto-Fermented Pickled Sunchokes
  Can't wait to try the recipe out. We had an OK harvest last year, not enough to can, but if I get enough this year, I have them on the Fall agenda.
  Pamela McCandless
• Re: Povitica
  Okay, good to know. I thought maybe the screw-ups had to do with rolling it out or baking time or something.
  Jane David
• Re: Povitica
  Hi Jane! “Original recipe found here,” with an embedded link is listed on my post for proper attribution. I mention a screw up with conversions and maybe that wasn’t clear enough connection to my other two bakes. There is no booze in this recipe, but there was in mine because I was trying to replicate a flavor a friend remembered from a dish her mother used
  Shannon Randol
• Re: Povitica
  You mentioned in your blog post that you had seen this made on the show, but you failed to attribute the actual recipe to this site. Important to do in this day and age. Bummer that you didn't describe what went wrong in the other two bakes. Also, you mentioned "boozy", but there is no booze in this recipe.
  Jane David
• Re: Almond-Shortbread Sandwich Cookies
  I basically make roughly $6,000-$8,000 a month using the internet. It is absolutely good enough to comfortably substitute my past professions net income, particularly thinking of I just do the work almost 20 hours in one week from a home office.I dropped my job after doing work for the same organization for many years, I needed very trusted earnings. I was n
  Traci
• Re: Taco Rice
  Love this recipe. Thank you for posting. The only thing i suggest doing differently is to cook the beef as slowly as possible while separating it with a spatula as much as possible
  philtheswil
• Re: Make Broccoli and Cheddar Quiche for Breakfast
  Sprinkle the remainder of the shredded cheddar cheese over the top right after removing the quiche from the oven. It will melt on the surface as the quiche cools enough to slice, serve and eat. YUM!!https://media3.giphy.com/me...
  REnninga
• Re: Uncover The History of Pasta
  Yeah, people on the Silk Road were never known for trading things from places they hadn't actually gone...Do you even history, bro?
  Rick McCallister