Italian

PBS Food – Latest Comments

• Re: Mary Berry’s Jaffa Cakes
  or process regular sugar in a food processor until it is finer
  Barbara T
• Re: Orange and Lemon Curd Pots
  What size should the molds be?
  Laura M
• Re: Emeril Lagasse Remembers Julia Child
  Thank you Emeril. I remember you on the Food Network and I didn't know who you were. And the I heard you say "Watuppa water" and I thought where he is he from. I am also from Fall River and you started me on cooking. https://www.flatfeetaxservice.net
  Dave Rosa
• Re: Watch the Julia Child Remix
  Thank you for this. I love all things Julia Child. https://www.flatfeetaxservice.net
  Dave Rosa
• Re: Apricot Frangipane Tart
  Love the show and many of Paul and Mary's recipies, but I unfortunately do not live in England. I live in the United States where we do not use metric measurements. I have wanted to try this Apricot Frangipane Tart, as well as other recipies but don't know how to convert your measurements in order to be successful. Would it be possible to add a con
  LadyJay
• Re: Cherry Cake
  I think that almond flour is finer than UK ground almonds and so doesn't hold the moisture that ground almonds do. I have made this cake many times and it is always moist and delicious. Often cakes with ground almonds can be better the following day when the moisture has had chance to redistribute after baking. UK glace cherries are also moist and juicy
  Anne-Marie Taylor
• Re: Camelia’s Lacto-Fermented Pickled Sunchokes
  Can't wait to try the recipe out. We had an OK harvest last year, not enough to can, but if I get enough this year, I have them on the Fall agenda.
  Pamela McCandless
• Re: Povitica
  Okay, good to know. I thought maybe the screw-ups had to do with rolling it out or baking time or something.
  Jane David
• Re: Povitica
  Hi Jane! “Original recipe found here,” with an embedded link is listed on my post for proper attribution. I mention a screw up with conversions and maybe that wasn’t clear enough connection to my other two bakes. There is no booze in this recipe, but there was in mine because I was trying to replicate a flavor a friend remembered from a dish her mother used
  Shannon Randol
• Re: Povitica
  You mentioned in your blog post that you had seen this made on the show, but you failed to attribute the actual recipe to this site. Important to do in this day and age. Bummer that you didn't describe what went wrong in the other two bakes. Also, you mentioned "boozy", but there is no booze in this recipe.
  Jane David