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PBS Food – Latest Comments

• Re: Welcome Fall with Pot Roasted Chicken
  Hi Sandra, you could do this in the oven, just follow step 1 and in step 2 after you add the veggies, cover and put the pot in an oven. A lower temperature (like 250F) will take much longer for the chicken to cook, but it will be more tender. A higher temperature (like 350F) will cook the chicken faster but the meat will be more firm.
  Marc Matsumoto
• Re: A Chef’s Life: Find the Schedule in Your Area
  I have thoroughly enjoyed binge watching this first season..looking forward to the new season premiere in September. Such a well produced program! WTG PBS...another reason that I am proud to be a North Carolinians!
  Amber Scarlett
• Re: Curry Fried Rice
  I love this recipe and have made it several times. I don't eat pork, so I substitute chicken breast or tenderloins which are cubed and fried instead. It's so delicious. Overall a great recipe.
  Donna
• Re: What are the Best Ice Cream Shops in America?
  Washtenaw Dairy, Ann Arbor, MI!
  Caitlin
• Re: Seaweed Salad
  That's good to know, I'll ask at sushi bars. Often it's dark, but often it looks like processed food. That's why I was surprised this recipe calls for DRIED mixed seaweed, I thought it might be a preparation in a jar, like sauerkraut.
  Steven Gregory
• Re: What are the Best Ice Cream Shops in America?
  The Dairy King in Plymouth, Michigan. Right in the center of town, on Main Street, this family-owned shop re-hires the same kids each season if they've done a good job the first season they've worked. So some kids work there all through high school and college and are valued team members. Featuring soft-serve ice creams as well as hard-pack, they m
  Kathleen Kelly
• Re: Welcome Fall with Pot Roasted Chicken
  Can. You cook it in oven instead?
  sandra
• Re: Switchel
  I assume you add the ginger with everything else at the same time?
  Kay Richardson
• Re: Daylily Fritters: an Edible Flowers Recipe for Summertime
  Hi Jennie, thanks for finding me! :-) Yes, I believe this will work for squash blossoms, I haven't tried this specific batter on squash blossoms before but I don't see any reason why it shouldn't work. I hear they're delicious stuffed with a little cheese and then battered and fried. Let me know how they turn out…
  Kitchen Vignettes
• Re: Daylily Fritters: an Edible Flowers Recipe for Summertime
  Could I use the same recipe for squash blossoms? I just discovered your blog and I look forward to exploring your archives.
  Jennie Knight