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PBS Food – Latest Comments

• Re: Paul’s Savory Biscuits
  You can make the paste easily if you can buy a jar of sundried tomatoes. You'll want to remove the oil and puree them.
  K Piper Hunsaker
• Re: Paul’s Savory Biscuits
  Did you add both eggs to the mix?
  K Piper Hunsaker
• Re: Quebec-Style Yellow Pea Soup
  I make this soup all the time. Bob's Red Mill has the peas and can be found on Amazon or direct from them, It's really the best pea soup. I was introduced to it when I was a kid over 60 years ago and it was from Habitant soups. Sweet memories.
  Irene
• Re: Quebec-Style Yellow Pea Soup
  Habitant was a childhood fave of mine. Great memories!
  Stef
• Re: Christmas Pavlova
  The temperature stated in the recipe is a mistake. In the Masterclass (Season 3 Christmas Special), they specify a baking temperature of 120C, which equates to 248F. I made one a few weeks ago: baked it at 250F and it came out perfectly! I do think the pavlova was far too sweet, so I would recommend reducing the sugar by a about a third.
  Allyce Hargrove
• Re: Paul’s Roquefort and Walnut-filled Loaf
  Can someone please convert to US measurements, please? Looks delicious! ❤️
  Jenn Baker
• Re: Lemon Bundt Cake with Lemon Syrup
  Pour the lemon syrup over the cake while t's still warm,my cakes always get soaked doingit this way!
  disqus_plJpgQLupn
• Re: Poached Cod with Tomatoes
  I purchase ghee at the grocery store. Ghee does not need nor require refrigeration.
  Dan
• Re: Make French Onion and Mushroom Pasta Bake
  Wow very niceFood Exporters
  Coffco Food Private Limited
• Re: Sandy Oliver’s Dilly Beans
  You can use pretty much any green bean, but I find the that the wider pole beans sometimes don't have as good a texture. I find the standard-thickness green beans or thinner works best
  Kitchen Vignettes