Picnic

PBS Food – Latest Comments

• Re: Egg White Hollandaise
  Why does PBS push this commercial site that wants you to pay $39 before being able to view this recipe? Makes me not want to ever donate to you again.
  old gadfly
• Re: Uncover The History of Pasta
  Uh, no. The Etruscans didn't even exist yet when Asia-Minor early states were making noodles. Talk to an actual historian and not Nonny.
  Rick McCallister
• Re: Uncover The History of Pasta
  Mamma Mia, he's-a mad!
  WarOnMugs
• Re: Uncover The History of Pasta
  So, are you Italian? Just checking.
  WarOnMugs
• Re: Uncover The History of Pasta
  Be educated? I'm sure the Rome-based International Pasta Org. has no stake in making it a European invention, right? Even they state that: "In our opinion, the pasta dates much further back, back to ancient Etruscan civilizations." Well, glad to have their opinion. Afraid they are outnumbered by those who cite Chinese origins, but whatever.
  WarOnMugs
• Re: Simple Stovetop Macaroni and Cheese
  They say it thickens as it cools. Did you find it didn’t do that once it cooled?
  Susan Hartman
• Re: Mary’s Victoria Sandwich
  Actually it is perfect, IF you know how to bake. Mix butter & sugar, add egg 1 x1 until light and fluffy. Then fold in sifted flour mixture until just combined as to not flatten the batter, keep light and airy. Then bake. Tadaaaa
  Brenna Robitaille
• Re: Simple Stovetop Macaroni and Cheese
  This recipe was awful-way too watery, and there's no roux to thicken it. I forbid my husband from making it again.
  Michelle Neidkowski
• Re: Healthy Bok Choy Mushroom Stir Fry
  The butter will have to be omitted to be vegan.
  Laura Patton
• Re: Prinsesstarta (Princess Cake)
  The fat levels of swedish cream is higher than US cream and therefore easier to whip (and accidentally turn into butter!) and holds it's shape. I believe swedish cream is 48% fat. After chilling it, it will be quite firm.
  Anna