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PBS Food – Latest Comments

• Re: The Mind of a Chef: Season 2 Episode Descriptions
  Love the earlier shows, hate the animations with Harold McGee. Just cheapened the whole series by doing that. […]
  Dorf Wader
• Re: Ten Food Blogs You Should Be Reading, But Might Not Know About
  I love perusing food blog lists... you've got some great ones here! I hope you will check out crowdedearthkitchen.com as well! […]
  Crowded Earth Kitchen
• Re: Grits with Mushroom, Sausage and Pepper Ragout
  I didn't make them, but I was invited to dinner where she tried this recipe. AMAZING. Now i'm planning on using this recipe. […]
  Char
• Re: Welcome Warmer Weather with Strawberry Mango Salsa
  This recipe looks Amazing! very unique. i will try it for something different & lighter […]
  crosswind
• Re: Discover the Story Behind Mapo Tofu
  Hi Justin, it could be the Doubanjiang you're using. Authentic ones (from Pixian) tend to be a reddish brown in color and will make the mapo tofu more brown. The one I used for this was bright red and probably had less beans and more chili. As for the muddiness, did you substitute cornstarch for potato starch? If so, cornstarch does not set clear like p […]
  Marc Matsumoto
• Re: Discover the Story Behind Mapo Tofu
  I know this an older post, but in case anyone's still out there, was anyone able to reproduce the beautiful, brilliant red color of the photos? I just finished making this, and while delicious, its more of a muddy brown than that vibrant red. […]
  Justin
• Re: When Black Pepper Met Beef: A Classic Food Pairing
  Potato starch is a starch that has been extracted from potatoes (as opposed to corn or tapioca). If you live in the US, there's a brand called Bob's Redmill that makes it and it should be sold at supermarkets like Whole Foods. […]
  Marc Matsumoto
• Re: When Black Pepper Met Beef: A Classic Food Pairing
  Yes, but you'll need to adjust the quantity as cornstarch thickens better than potato starch. Also, cornstarch does not set clear like potato starch so your sauce will be cloudy. […]
  Marc Matsumoto
• Re: When Black Pepper Met Beef: A Classic Food Pairing
  What the heck is potato starch anyway? And can it be substituted? […]
  Linda
• Re: When Black Pepper Met Beef: A Classic Food Pairing
  can I use corn starch instead of potato starch? […]
  Jennifer