Dessert

PBS Food – Latest Comments

• 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
• Re: Asian Baked Tofu
  Maybe this would work with real maple, but I'm too traumatized to try again. I made the recipe with Log Cabin syrup and it all came together as the most horrific flavor I've ever produced in the kitchen.
  SLW
• Re: Martha Bakes: Chocolate Ganache Episode
  Can you please provide a vegan, gluten-free version of you're recipe for Chocolate Ganache Tart?Thank you.
  Adrienne Garnett
• Re: The Caffeinated History of Coffee
  The history of coffee is deeply rooted in Ethiopian and Yemeni traditions. Worth to mention that as of today these are two separate countries; however, in antiquity they often shared emperors, and were regarded as a region that's historically and culturally connected. While the coffee bean is from Ethiopia, the consumption of coffee is Yemeni.
  Magdalena A. Munem