PBS Food – Latest Comments

• Re: Mary Berry’s Viennese Whirls
  I think cornflour is corn starch, would be fun to try to make these...and I mean try..after watching the episode I did not see too many good results & think it would be difficult.
  Dale Odberg
• Re: Make Mongolian Beef Pasta for an Easy Meal
  Hi Latio, Hoisin sauce is the what gives Mongolian beef it's flavor, so if you substitute it it's not going to taste right. That being said, the closest thing to Hoisin sauce would be Tian Mian Jiang, but this is usually harder to find that Hoisin sauce.
  Marc Matsumoto
• Re: Mary’s Double Chocolate Mousse Entremets
  I went to our local DIY store and bought some drain pipe then cut it into the lengths i needed. I then put the pipe through the dishwasher to make sure it is hygienically clean... works a charm and so cheap!
  Adrian Browning
• Re: Is Civet Coffee Made From “Cat Poo”?
  If you're looking for the very best 100% authentic & certified wild kopi luwak, check out this company: https://www.youtube.com/wat...
  Jeff Bickley
• Re: The Great British Baking Show: Find the Schedule in Your Area
  I just watch 3 seasons of this show on netflix. I was hoping to watch season 4 just missed it for this week on my cable.
  Julie Coon
• Re: Mary Berry’s Jaffa Cakes
  Make Jello Gigglers
  NjNyBears
• Re: Make Mongolian Beef Pasta for an Easy Meal
  What can i use other than hoisin sauce??
  Latio787
• Re: Episode 2 Recap: Bread
  How is it ignorant to use a colloquial term for "going to"? Unprofessional, sure, but it's certainly not ignorant.
  Gale ✩
• Re: Five Reasons to Use a Kitchen Scale
  I totally agree, they're easy to use and more accurate. I like being precise when planning out my diet. Weighing food has been a big help. Thanks Marc! I'm debating whether to get a more expensive scale for bigger portions. I found this helpful to figure out what is the best weighing scale for you.
  vincent barbera
• Re: Mary Berry’s Viennese Whirls
  I've made these twice now and they don't keep their shape even when cooling them in the fridge. I don't know what the trick is to get them to keep their shape without flattening out and falling apart.
  Sonja Hurley