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PBS Food – Latest Comments

• Re: Thank You for Subscribing
  Girl who cares....so what...Martha has so much info (411) on everything gardening cooking baking crafting....it's all about whether your all involved with these issues going on....or a individual that likes knowledge cause she has much to offer....don't shut your doors remember.....education knowledge is power.... have a blessed life in Christ.
  Deli
• Re: Moroccan Shrimp
  I cooked this recipe and its ok. Its not as tasty as the ingredients. It's missing a little something and I think it's garlic. I will try this again with garlic and a little less tomatoes.
  Robin Gibbs
• Re: Zucchini Cheddar Hand Pies
  These are just fabulous! It's the best zucchini recipe ever.
  Kay Nelson
• Re: Fresh Raspberry Pie
  I can't speak for the crust, as I used store-bought, but the filling was amazing. I used the juice of 1 Meyer lemon instead of a regular lemon, which gave it just the right amount of tartness for my tastes. A large lemon would have been too much, I think.
  Shan
• 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