Comfort Food

PBS Food – Latest Comments

• Re: Prinsesstarta (Princess Cake)
  I'm up for this challenge. I was blown away when Mary introduced this to the competitors.
  Stefan Romano
• Re: Pain au Lait
  Ratings for all flours can be found at kingarthurflour.com Their bread flour would be considered a strong flour, percent of protein needed.
  Sarah Bernheim
• Re: Make Maple Dijon Salmon for Dinner
  Great idea Jamie, I do salmon sous vide quite often, it's my favourite way of cooking it when I have a the time to setup the circulator.
  Marc Matsumoto
• Re: Take a Lesson from Dr. Seuss: Green Mac and Cheese
  Hi Herr Yamamoto, "shelled" means the shell has been removed.You'll also have to remove the softer skins on the outside of each bean.
  Marc Matsumoto
• Re: Red Velvet Cake
  Yes this is the correct icing for red velvet cake. I have never understood the butter cream ones. My mother's used corn starch instead of flour but bet this tastes about the same. Just beat beat beat and it is lime a cloud. Yummy.
  Joyce Osburn
• Re: Pain au Lait
  Can someone explain what qualifies as a "strong" bread flour
  Scones for All!
• Re: Take a Lesson from Dr. Seuss: Green Mac and Cheese
  Hi Marc,did i understand you right? The weight of the 4,5 ounces edamame is refering to the beans before being peeled out of the big shells?
  Herr Yamamoto
• Re: Schichttorte
  70% dark chocolate/ more or plain chocolate:)
  Kait
• Re: Results From Episode 10: The Final
  How can Richard be Star Baker 4 times and not win?
  AML
• Re: Martha Bakes Episode Descriptions
  Hello Watched Martha's show last night and was able to print out all the puddings except for the Kris Kringle Bread pudding. Is there a way of getting that one.
  Madeline