Breakfast and Brunch

PBS Food – Latest Comments

• Re: Poached Cod with Tomatoes
  Here's the recipe from Martha's website: http://www.marthastewart.co...I suspect the semi-solid form is the refrigerated ghee at room temperature.
  Stephen Hart
• Re: Ciabatta
  It can be either convection or regular. The directions say "220C/425F (200C fan)", reducing the temperature 20C if using convection.
  Hank Davison
• Re: Ciabatta
  I think the main purpose of sealing with a lid on is to prevent the dough from drying out and forming a skin rather than holding gasses in the dough. A shower cap or cling wrap should do the job while allowing the dough to expand.
  Hank Davison
• Re: Martha Stewart’s Cooking School: Stews of the Arabian Gulf
  Don't forget Marta is a convicted criminal. She had spent times in prison for insider trading .http://money.cnn.com/2004/03/05/ne... She is known to sale her soul for money. For the life of me I don't understand at her age of 75 she needs so much more money to make her submit to the whims of those trying to change the map the world without having b
  Kamran
• Re: Homemade Kettle Corn
  Follow directions.Check the recipe's directions: Step 1- heat oil, add corn & sugar, stir, THEN PUT LID ON!I do like where someone said, wait til 1 or 2 kernals pop til pour in sugar and put lid on.
  Kelly M
• Re: Quebec-Style Yellow Pea Soup
  What kind of peas are you using? Did you soak them? Sometimes if peas or beans are really old they take longer to cook. Whole dry peas should be soaked overnight. Split peas shouldnt take long to cook and don't need to be soaked. If you're having trouble, you could add a piece of kelp to the soup, it helps to tenderize legumes, remove it before ser
  Kitchen Vignettes
• Re: Protected: Explaining the #Bingate Controversy to America
  Poor Diana? What a load of %&*$! She was unsportsman-like and flippant when she got caught. It was obvious even seeing the season three years later.
  Sandpiperr
• Re: Quebec-Style Yellow Pea Soup
  When I cook this soup the peas never get soft, even after hours of cooking.Why?
  SenorAzul
• Re: Thank You for Subscribing
  I used watch Martha Stewart cooking program on PBS but ever since she has been calling Persian Gulf Arabian Gulf only because the program is sponsered by Qatar airlines I stopped watching the program. Arab like to claim everything as it was theirs.
  Seddi Moussavi
• Re: Lemon and Strawberry Roulade
  Does corn flour mean masa harina corn flour or corn starch. Thanks.
  Darlene Joy Mezack