PBS Food - Latest Comments

Re: The Lexicon of Sustainability: The Story of an Egg

J.Suter — Tue, 15 May 2012 21:26:56 -0000

If it's organic, is that any better for the chicken??

Re: The Lexicon of Sustainability: The Story of an Egg

bs — Tue, 15 May 2012 18:05:27 -0000

but that's not because the chicken's welfare is that much more expensive. it's the delivery system that makes food expensive. 40-50 percent of our landfill in the united states is edible food. in 2008, supermarkets threw away 3.25 billion pounds of food. why don't you think about that, next time you think it's too expensive to give a living creature a tolerable life? it is terrible that people cannot afford food, but it's worse to pretend that's the rationale that makes it ok to brutalize farm animals.

Re: The Lexicon of Sustainability: Local

Nmerrill1 — Tue, 15 May 2012 16:59:23 -0000

Very interesting. Check your area for places to buy local (or as close to where you live as possible) pasture raised chickens. They really taste like a egg should!

Re: Serve Stuffed Shiitake Mushrooms as Appetizers

Mushrooms Canada — Tue, 15 May 2012 15:16:10 -0000

I have never seen a Stuffed Shiitake recipe! Typically it is a recipe for stuffed Cimini mushrooms and these do look very similar to Crimini. I wonder where your local grocer may have found these beauts!? Thanks for sharing such a unique recipe!

-Shannon

Re: The Lexicon of Sustainability: The Story of an Egg

Judiegaerke — Tue, 15 May 2012 15:12:32 -0000

I encourage everyone to raise their own or buy from a local farmer. Our family bought 12 chickens for our small rural home and LOVE the eggs. It is like Easter everyday for my 4 and 6 year old. The chickens can go where they want, when they want. We rarely have to clean out the barn because they are fertilizing the grass most of the day, our bug population has DRASTICALLY changed, and the eggs that we get are HUGE. They eat our scraps from the compost pile and the neighbor enjoys sitting on her porch watching and bringing her scraps to feed them. The only downfall is that they like the flowerbeds and they do not know not to poop on the sidewalk. Fair trade off for the cost and nutritional benefits. Plus how many kids get to say that their chickens like to run through the sprinkler with them and get to bring their chickens on wagon rides?

I do want to say that not all farmers are factory farmers. Most family farmers are NOT like those on the videos. Most farmers are willing to give up their own comfort for their animals...ie staying outside in the winter so that they can bed their animals with fresh bedding to stay warm, etc. If you want to see true farmers visit your local county fair this summer and watch young 4-H members or FFA members with their livestock.

If you do not like the way it is done...then do it yourself or find someone who is willing to do it for you they way you like.

Re: The Lexicon of Sustainability: The Story of an Egg

M. — Tue, 15 May 2012 15:11:01 -0000

At my store they are $4.99 per dozen. I already buy local "cage free" for $1.99. "Regular" eggs are $1.39 a dozen. People on a buget can't afford to "do right".

Re: The Lexicon of Sustainability: The Story of an Egg

Herself — Tue, 15 May 2012 14:41:31 -0000

Now tell us the price difference. Many people can not afford the luxury of organic and pasture raised, not when they are looking at 2 cartons of eggs, one twice the price of the other.

Re: Make the Perfect Egg Salad Sandwich

YumYucky — Tue, 15 May 2012 14:29:00 -0000

I'm making this for the Greedy Family, asap! When I first got married I tried feeding that Miracle Whip crap to the husband. It was almost grounds for divorce. Real mayo saved my marriage. teehee

Re: The Lexicon of Sustainability: The Story of an Egg

Abby Jenkins Boal — Tue, 15 May 2012 14:24:20 -0000

Brilliantly executed. Thank you.

Re: The Lexicon of Sustainability: The Story of an Egg

Lori — Tue, 15 May 2012 14:22:19 -0000

Brilliant! Love it!!! Well done!!! and THANK YOU!

Re: The Lexicon of Sustainability: The Story of an Egg

Yes2011lb — Tue, 15 May 2012 14:09:31 -0000

Thank you, I will change my buying habits immediately.

Re: Prepare a Decadent Chocolate Cake in One Minute or Less!

Janet Kennedy — Tue, 15 May 2012 00:43:49 -0000

FANTASTIC Marc! Thank you so much for the work you do. These little chocolate cakes worked beautifully, and were delicious.
I have made several of your recipes and loved them all (especially the Japanese recipes, which have allowed me to make my favourite foods that I can no longer go to the restaurant to eat, because of my celiac disease)
Thanks again
JanetK XO

Re: “Indulge” With Dairy-Free Spinach Stuffed Shells

Me_sexy2 — Mon, 14 May 2012 23:55:02 -0000

I made these for my lactose intolerant boyfriend Saturday night & he loved them! I left him the entire pan so he would have something good to eat this week & he's been texting me like crazy asking me if it's really tofu! I couldn't find nutritional yeast so I added parmesan veggied shreds to the tofu miixture & on top. I can't wait to try this with baked ziti! Thanks so much for the amazing recipe!!

Re: Blend Southern Flavors with Chicken Fried Steak

Fundjo — Mon, 14 May 2012 11:25:32 -0000

no no no no MSG

Re: Blend Southern Flavors with Chicken Fried Steak

vito33 — Mon, 14 May 2012 07:11:51 -0000

Sorry, my friend, but that is NOT chicken-fried steak.

Re: Holiday Traditions: Jacques Pepin

Bob — Sun, 13 May 2012 11:55:11 -0000

A beautiful picture of Dad with daughter and granddaughter, oh, and a great chef too. Love Essential Pepin and enjoy trying Chef Pepin's recipes.

Re: Rustic Plum Tart

Amkenyeres — Sun, 13 May 2012 05:04:49 -0000

I live in Hungary. We can buy 100 or 200 grams of butter. I would like to know how many grams is equal to one piece of butter.

Re: Crab-Crusted Pacific Halibut with Bourbon Brown Butter Served with Gingered Cranberry Blue Lake Beans and Sweet Potato Gratin

Actlee1 — Sat, 12 May 2012 10:13:15 -0000

Where's the recipe for the bourbon brown butter?

Re: Try Vegetarian Lasagna for Dinner

BunsOfSteel — Sat, 12 May 2012 00:19:02 -0000

Tonight, I used spinach, black beans and mushrooms. In the past, I have made pans of veggie lasagna with spinach, shredded carrot and black beans. I always used a mixture of ricotta and cottage cheese, adding in an egg to the mixture with chives and pepper. Pretty tasty if I should say so myself.

Re: Quiche

Annietime13 — Sat, 12 May 2012 00:18:14 -0000

soooooooooooooooooooo much fat...................do you have vegan alternative??????

Re: Quiche

Ashley Carufel [PBS Food] — Fri, 11 May 2012 10:36:49 -0000

Thank you, Dahn!

Re: Quiche

Dahn Haven — Fri, 11 May 2012 10:35:29 -0000

PBS has some good recipes

Re: Pastitsio

Ashley Carufel [PBS Food] — Fri, 11 May 2012 09:33:51 -0000

Thank you for commenting, Suzanne! We have updated the recipe.

Re: Pastitsio

Suzanne Alligood — Fri, 11 May 2012 09:31:38 -0000

This is a GREEK recipe!

Re: Blend Southern Flavors with Chicken Fried Steak

M-weinman — Thu, 10 May 2012 23:36:49 -0000

sounds good ...i made a wonderful dish of short ribs with red wine and diced tomatoes.
I thicken the sauce after draining the fat with tomatoe paste and the sauce.It was so good.
I served over a penne pasta with homemade garlic bread and salad made with baby greens,radishes,black olives,shallots with a homemade lemon dressing. out standing.