PBS Food – Latest Comments

• Re: Martha Bakes: Layered Yeast Dough Episode
  What was the French pastry she made with almond cream and raisins?
  Beth C.
• Re: Skip the Noodles: Zucchini Lasagna
  I have made this time and time again. I make it with my own meat sauce tho. My boyfriend has to have meat.I just love it. My zucchini plants are done. Next year!
  mxcnvixan
• Re: Strawberry Rhubarb Sorbet in Ice Bowls
  I made this....loved it. I had a heck of a time making the bowls. I think next time I will skip the bowl. Have to try everything at least once.
  mxcnvixan
• Re: Blueberry Lime Layer Cake
  Made this for Easter...my boyfriend's family loved it. I plan to take it to my work Thanksgiving potluck.
  mxcnvixan
• Re: Tunisian Spinach Rice
  Just made it! Love it!
  mxcnvixan
• Re: Karhai Chicken
  Should this be skinless chicken?
  Atara
• Re: Country-Style Pork Ribs in Red Curry–Braised Watermelon
  Great recipe, red curry is much milder to me than the green curry. The watermelon take on a very interesting texture. My only suggestion is to add to the recipe above to deglaze with the vinegar and then combine this liquid back with curry paste and honey (this is shown on the video from the show)
  Eric E
• Re: Make Ginger-Marinated Poached Salmon
  Hi IzF, yes, the dish will taste differently if you leave it hot, just like a hot tomato soup tastes different from a cold one (gazpacho). I'm sure it would taste fine either way but temperature does effect taste and texture.
  Marc Matsumoto
• Re: Make Ginger-Marinated Poached Salmon
  Hi Marc! Will it change the dish significantly if I don't chill the salmon and dress it and serve while it's still hot?
  IzF
• Re: Colossal Curly Carrot
  That isn't the exact recipe. She's reduced the spices, the bicarb, and left out the anise completely. But looks like you can use 1/3 of Ian's recipe for a 2-layer 8" cake.
  LeavingIt Blank