Marc Matsumoto

PBS Food – Latest Comments

• Re: Skip the Noodles: Zucchini Lasagna
  This recipe is killer! I cheated and used a jar of marinara and added the crushed fennel seed to it. Loved that little something special that it added. My husband hates mushrooms, so I added a red bell pepper instead. Thanks so much for this recipe. It was worth the extra work making those zucchini noodles!
  Jess
• Re: Top Food Trends From 2013
  completely agree on this list and especially the sriracha. as a hot sauce and fiery foods advocate I can say that the hot foods industry in a whole is on fire. i have seen retail grocers begin to carry many more items over the last few years but the online vendors we use like www.peppernutz.com have expanded their catalogs to over 1000 different sauces. that
  Spicy Food Lover
• Re: Ten Food Blogs You Should Be Reading, But Might Not Know About
  Thanks for consolidating all these great recipe blogs. Some of these are new to me and will try some of these in our restaurants and share in social media. Does anyone know of any specific to spicy foods? We use hot sauces and fiery foods from all over the world in most of our dishes, and love to share our resources and experiences. I recommend www.peppernut
  Spicy Food Lover
• Re: Zucchini Lasagna
  I also found the number of zucchinis recommended to be too low. I used two huge zucchinis, but could have used two more to have enough. Other than that, the recipe is amazing and absolutely delicious. It does require a lot of time to make, but it was well worth it. I also made my own ricotta (using Ina Garten's recipe) which helped the ricotta to stand
  kmak
• Re: Ten Food Blogs You Should Be Reading, But Might Not Know About
  Thaifood is one of the best Food worldwide, please read more at my Blog about Thaifood from Thailand, thank you: http://thaigerichte.com/
  Appeal24
• Re: Brioche Burger Buns
  I tried this recipe and it made my burgers the best ever. The buns were a bit sweeter than I might prefer, so next time I will reduce the sugar to 70 g. I really appreciate the measurements are in grams--it makes it easy, and if you get some extra grams in eggs, no problem. Oh, and I used King Arthur flour--350 g of bread flour and 350 g of Whole Wheat flour
  Sophie Beck
• Re: Lentils Stewed in Tomatoes and Red Wine
  Hi Kerry, I whole-heartedly agree! Smoked paprika is great to use instead of bacon for that smoky flavour, it's one of my favourite spices… great tip, thanks!! :-)
  Kitchen Vignettes
• Re: Lentils Stewed in Tomatoes and Red Wine
  Hi Craig, I missed this comment earlier, but so thrilled to hear that you've enjoyed this recipe! Indeed, lentils are full of good nutrients which I'm sure will be very good for your health and healing. I have another recipe for roasted beets and carrots on lentils which you may enjoy, it's right here: http://www.pbs.org/food/kitche... Very be
  Kitchen Vignettes
• Re: Lentils Stewed in Tomatoes and Red Wine
  Hi Nichael, yes, I think balsamic could work well in this recipe, though not in the same amount as the wine. I would try about 1/4 cup to start, and go from there, adding more if need be. Sub more chicken or veggie stock to make up for the difference. Let me know how it goes! :-)
  Kitchen Vignettes
• Re: Brooklyn Brew Kids
  Why can you not show this video in Canada? You have so many Canadians who support PBS??
  oldcollegegal