PBS Food – Latest Comments

• Re: Five Reasons to Use a Kitchen Scale
  Baking a cake or cooking something delicious, you need to be perfect. To make out perfection in your recipes use kitchen scales as and when necessary. This helps in proper use of the ingredients. The above mentioned uses are very apt. Great post. :) […]
  Penn Scale
• Re: One-Pan Tomato Pasta
  I tried this recipe in a non-stick pan but the dish became "gluey". Should i stay away from the non-stick and use a regular skillet pan? […]
  NY
• Re: Stay Healthy with No-Mayo Coleslaw
  I'm not a big fan of mayo either, but often use plain yogurt as substitute to add creaminess :) This recipe doesn't need it though! delicious! […]
  Felice Forby
• Re: How To Make Sushi with Step-by-Step Breakdown
  can you put more sushi tips up […]
  bob
• Re: How To Make Sushi with Step-by-Step Breakdown
  i love sushi […]
  bob
• Re: The Mind of a Chef: Season 2 Episode Descriptions
  Love the earlier shows, hate the animations with Harold McGee. Just cheapened the whole series by doing that. […]
  Dorf Wader
• Re: Ten Food Blogs You Should Be Reading, But Might Not Know About
  I love perusing food blog lists... you've got some great ones here! I hope you will check out crowdedearthkitchen.com as well! […]
  Crowded Earth Kitchen
• Re: Grits with Mushroom, Sausage and Pepper Ragout
  I didn't make them, but I was invited to dinner where she tried this recipe. AMAZING. Now i'm planning on using this recipe. […]
  Char
• Re: Welcome Warmer Weather with Strawberry Mango Salsa
  This recipe looks Amazing! very unique. i will try it for something different & lighter […]
  crosswind
• Re: Discover the Story Behind Mapo Tofu
  Hi Justin, it could be the Doubanjiang you're using. Authentic ones (from Pixian) tend to be a reddish brown in color and will make the mapo tofu more brown. The one I used for this was bright red and probably had less beans and more chili. As for the muddiness, did you substitute cornstarch for potato starch? If so, cornstarch does not set clear like p […]
  Marc Matsumoto