Dessert

PBS Food – Latest Comments

• Re: Grandmother Shirley Webb’s Stuffed Banana Peppers
  Interested in the music by shirlette@the lambstock
  Shirlette Davis
• Re: Candy Corn Cookies
  look a little deeper into that cup in the photo and you will see if you've cut the dough as directed, half will come out as you wish
  mel
• Re: Meet the Hosts: James and Michael
  Love ur show, we learned a lot best show i ever watch
  Phen Phen
• Re: A Chef’s Life: Find the Schedule in Your Area
  I don't see any viewing dates on WGCU PBS. When will it be showing. Seems that we are the last to get it.
  1stserve
• Re: Fry Up a Plate of Flavorful Orange Shrimp
  Oh well, next recipe will be the chicken mushroom gyoza!
  Celine Marie Lium
• Re: Fry Up a Plate of Flavorful Orange Shrimp
  It's possible. I used a generic brand of marmalade but it was very orange, and I used Tropicana orange juice, but I think it's a Japanese company that licenses the tropicana brand so it's likely the orange juice is different from the stuff in the US.
  Marc Matsumoto
• Re: Fry Up a Plate of Flavorful Orange Shrimp
  Used potato starch. Could be of different juice and marmelade brand?
  Celine Marie Lium
• Re: Fry Up a Plate of Flavorful Orange Shrimp
  Hi Celine the sauce should be a bit brown because of the soy sauce. I think the color you're seeing in my photos is the shrimp showing through. It looks like your batter is a bit thicker. Did you use potato starch or some other type of starch?
  Marc Matsumoto
• Re: Fry Up a Plate of Flavorful Orange Shrimp
  Surprisingly easy to make, but I didnt have sesame oil and only olive oil, probably missing out on some flavours! I think I slightly cooked the sauce too long because mine turned out almost brown while yours is a fresh orange. https://uploads.disquscdn.c...
  Celine Marie Lium
• Re: Fry Bread
  My guess is that ash replaced the baking powder and lard or animal fat replaced the canola oil. then the recipe quantities would be different.
  Salvatore Presutti