Mexican

PBS Food – Latest Comments

• Re: Audrey Hepburn’s Spaghetti al Pomodoro
  Another version of Audrey's recipe says she added a pinch of sugar
  Patriciann
• Re: Pasta with Clams and Pancetta
  Greetings to you I am a student at the Faculty of Engineering University of Diyala My university has been subjected to war and destruction by ISIS and now we are in support of the deployment of links and strengthen its position again Please help me to this noble goal and these links from the location of my collegehttp://www.engineering.uodi...http://www.engi
  awws altememy
• Re: Wobbly Apricot Tart
  Love it.... have baked it already couple of times... and everybody loved it☺For me the key was the cold butter, streight out of the freezer, it made such a difference in the texture of the dough .Thanks Merry! Love you & Paul and your show!
  C. N.
• Re: Fattousch Salad with Za’tar Pita Chips
  I saw your za'tar pita today and I noticed in that and tthisguz salad recipe you did not include sumac powder or grind. This is what makes it ZA'TAR in mediteranian cooking! You did a diservice to folks. It is wonderful. There are variations in the herbs, but what stays constant is the lemony sumac! My question is why? Or at the least mention it us
  ysunsets
• Re: Season 5, Episode 4: A Food Truck and a Pear Tree
  that new one in that episode you cant even read it..
  uj420
• Re: Black Pepper Beef
  Wow! It looks great. Also read this if you love biltong: https://bullandcleaver.quor...
  Daniel Patricio
• Re: Classic French Canadian Tourtière
  My grandmother never used organic pastured pork or beef. This isn't "classic", it's politically correct.
  Rob Fortin
• Re: Ice Shell
  Why would you want to add water to a dish to dilute the flavor?
  Shaneequa
• Re: Find a Farmer’s Market Near You!
  Please add Floyds Knobs Farmers Market, 400 block Lafollette Station, Floyds Knobs, IN 47119, Saturdays 8am-1pm June-October.
  Anita Kruer
• Re: The Myth of Sushi-Grade
  Hi Marcus, I've never purchased salmon at Costco so I can't speak the particular situation there. That being said the taste and color of salmon is largely effected by it's diet. In the wild salmon gets it's color from shrimp and krill which contains a compound called astaxanthin. While there are variations in color depnding on species, fo
  Marc Matsumoto