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PBS Food – Latest Comments

• Re: Spiced Pork Pie with Cranberries
  After watching this show about a million times, I figured I should try a meat pie.I had to do a little playing around with the recipe since finding lard at my local store was a no-go. I used Spectrum All-Natural Shortning instead (a little bit extra when making the dough as per internet instructions)I used the food processor to chop the onion, bread, bacon,
  Crowmama
• Re: Popcorn: A “Pop” History
  dude omg ths is sooooo interesting:3 LOVE LOVE LOVE IT. anyways im going to make some popcorn,ASAP
  nixk
• Re: From Pythagorean to Pescatarian – The Evolution of Vegetarianism
  This is a nice article. I am moving toward vegetarianism to maintain my health and because I am becoming increasingly intolerant of heavy/greasy foods. Besides, it's a delicious way to live :-)
  NC Price
• Re: Homemade Kettle Corn
  I microwave organic popcorn in an air popper, then transfer it to a bowl. Heat sugar or syrup in a pan with whipped butter or ghee. Pour it on the popped popcorn and stir, add salt to taste.This way you avoid all the calories of 1/4 cup oil. You can use very little butter but it gives it a much better taste than Kettle corn made with oil.
  Rali
• Re: Limoncello Tiramisù
  I made 1/2 the recipe in a 9x9" pyrex pan because I wanted to use up some of the limoncello I made last week. It required exactly one package of savoiardi ladyfingers. I used 3 medium eggs and 3 small lemons.
  Michele Mandrioli
• Re: Spring Radish Salad
  Spring vegetables were very late this year in Montréal, so we still have radishes, and I'll have my balcony herbs until the autumn chill. I might add one celery stick, sliced very fine, as I have some very good organic celery.
  Maria Gatti
• Re: Spring Radish Salad
  Of course they do. Maghrebi cuisine, like many round the Mediterranean, features a wide variety of chopped vegetable salads. Some do include greens such as lettuce or cabbage, but not all do. There are no greens (other than possibly herbs) in a classic Greek salad either.
  Maria Gatti
• Re: Fresh Raspberry Pie
  I use frozen berries and all kinds of fruits all of the time as whatever is in season that's great, but if its not, frozen works just as good. The trick to doing these kinds of things are dabbing milk on the crust before you bake it as it replaces the butter and it doesnt burn it either. It just gives it a golden color. I also do not use lemon at all. I
  Dotann
• Re: Blueberry Lattice Pie
  Do you have a Huckelberrie PIE recipe
  Suzanne Culp
• Re: Vic’s Asparagus Vinaigrette
  I take Cooked Ham slices, place them like a mat on waxed paper, then I place aspagus on the meat, then shredded sharp white cheddar cheese, then using the Wax Paper, roll into a Log, bake at 350 for about 25 minutes, slice up and eat
  Dave Van De Cappelle