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PBS Food – Latest Comments

• Re: Magical Mushrooms: The Allure of Edible Fungi
  THIS IS IT I AM DONE WITH PBS..... […]
  qwikslver
• Re: Magical Mushrooms: The Allure of Edible Fungi
  I have ALREADY ENTERED A COMMENT .pUT IT BACK UP!!!!!!! […]
  qwikslver
• Re: Parsley Almond Pesto Pasta with Roasted Squash
  Ew […]
  Numo
• Re: Grilled Brussels Sprouts with Mustard Dressing
  This sounds delicious!! Will be buying Brussels Sprouts my next trip to the grocery!! Your pictures are amazing!! Thank you for sharing :) […]
  Cathy
• Re: Chickpea Pasta Salad is a Picnic Season Winner
  These blogs are valuable because these are providing such informative information for all the people. bubblegum casting reviews […]
  band hock
• Re: Magical Mushrooms: The Allure of Edible Fungi
  wow, I am so happy to have found your website. I love history and mushrooms.... I just consumed a plate full of shitakes, which I told my daughter "taste like steak"... I have lots of experience with Lebanese cuisine, which has about zero mushroom content, but I'd love to combine Mediterannean styles with shrooms, and also my Jewish heritage.. […]
  Lena S
• Re: Classic French Canadian Tourtière
  Aube, why aren't you answering my questions? […]
  Loraine
• Re: Prepare Cucumber Snap Pea Salad
  This was the saddest salad I have ever seen being made. I think I need to up my prozac. Why oh why did they hire that depressed jazz pianist? […]
  bubbles McFee
• Re: Lemon Blueberry Muffin Bread
  This is so good! I'll be making it often! I used fresh blueberries like it said but was wondering if anyone tried it with frozen berries and how it turned out. […]
  ConnieH
• Re: Grilled Brussels Sprouts with Mustard Dressing
  Hi, This is a 5 Star recipe. I just made it as a stand alone for lunch and almost ate the whole thing. I just had to come back and comment on it.To make it more of a meal I added the following...- I cut 2 cloves of garlic into slivers and fried them along with the onions.- I didn't have pecans, so I replace the pecans with walnut halves which I toasted […]
  Bob Lotti