Breakfast and Brunch

PBS Food – Latest Comments

• Re: Martha Bakes Episode Descriptions
  Hello Watched Martha's show last night and was able to print out all the puddings except for the Kris Kringle Bread pudding. Is there a way of getting that one.
  Madeline
• Re: Thank You for Subscribing
  I watched Chris's show on Saturday. He was making bacon polenta. I bought the ingredients, but I can't find the receipe. Is it posted anywhere?
  Linda
• Re: Meet the Bakers: Martha
  She was just 17, if you know what I mean, & the way she baked was way beyond compare...." with apologies to the Beatles! Martha was delightful and fun!
  HLH
• Re: Episode 9: Patisserie
  I was quite surprised when a friend suggested I watch the original episodes on YouTube. In the British version, they have these wonderful history bits about what the contestants are baking. Thoroughly enjoyable. Not sure why PBS omitted them.
  monotheist
• Re: Episode 10: The Final
  i missed the first 15 minutes and the first bake because the show started a half hour earlier than ever before ... probably because it's pledge month. Now the network won't allow me to view it online because I watch it in Canada and there is some problem with 'rights'. Boo to you PBS. You'll take my money but what do I get now?
  Rosanne
• Re: The Great British Baking Show: Meet the Hosts and Judges
  Congrats to all the contestants, sorry the male judge was such a dick.. I have been around professional chefs for years and have never experienced such un-professionalism.
  r
• Re: Miniature Coffee and Walnut Cakes
  It's called The Great British Bake Off!
  Myrna Andrea Diaz
• Re: Schichttorte
  You could use whatever chocolate bar or chips you prefer. The darker the chocolate, the higher the percentage. I'd use semi-sweet or milk choc. Amazon sells 36% chocolate if you really want it. Looks like they're calling it milk chocolate.
  Wendy Darling
• Re: Schichttorte
  Yes, broiler. Broiler on high is just being redundant. Adding cornstarch to plain (ap) flour lightens it to create cake flour.
  Wendy Darling
• Re: Linguine with White Clam Sauce
  tastier in the shell & you can do it either way !
  Cynthia