Top | Table Talk

Table Talk: April 30

(article, Kim O'Donnel)


primary-image, l

This week's chat was devoted to meatless eating, cooking, and shopping.

Add a comment on this page to enter to win a copy of Helen Chen's book, Easy Chinese Stir-Fries. We will draw a winner on Friday, May 1, 2009 at noon (PT). (No need to enter your email in the comment itself.)

Also, see Kim O'Donnel's adaptation of a Helen Chen recipe in this week's Meatless Monday post on her Washington Post blog, A Mighty Appetite.

[[html.

<meta http-equiv="Content-Type" content="text/html; charset=utf-8" /><style type="text/css">
/ Main Holder, adjust width to suit your page. /
.cilmainholder { font-family: Arial, Arial; width: 480px; background: #ffffff; border: solid 1px #333333; }
/ Adjust the height to best suite your page /
/ Remove height property to have all text show without scrollbars. /
.cilblogholder { position: relative; overflow: auto; height: 550px; }
.ciltitleliveblog { font-family: Arial, Arial; font-size: 14px; font-weight: bold; color: #323232; }
.ciltitledate { font-family: Arial, Arial; font-size: 10px; color: #323232; }
.ciltitledate a { border:none; text-decoration: underline; color:#E85D00; }
.ciltitledate a:hover { text-decoration:none; }
.cilchatmsg { border-bottom: 1px dotted #999999; width: 100%; vertical-align: top; }
.cilmsgtime { font-weight: bold; width: 45px; height: 100%; background: #E8E9E0; padding-left: 3px; padding-top: 5px; margin: 0px; }
.cilmsgtext { padding-left: 10px; padding-right: 10px; padding-top: 5px; padding-bottom: 5px; background: #FFFFFF; margin: 0px; text-align: left; }
.cilmsgtext a { border:none; text-decoration: underline; color:#E85D00; }
.cilmsgtext a:hover { text-decoration:none; }
.cilcommentmsgtext { padding: 0px; margin: 0px; }
.cilhosttext { font-size: 12px; color: #000000; }
.cilviewertext { font-size: 11px; color: #003399; }
.cilpopuptext { font-size: 11px; color: #000000; }
.cilcomplete { overflow: visible; font-weight: bold; font-size: 13px; padding: 2px 10px 0px 10px; color: #E85D00; background: #f8f8f8; border: solid 1px #CCCCCC; }
.cilfooterholder { height: 30px; padding-top: 7px; background: #E8E9E0; vertical-align: bottom; z-index: 100; text-align: center; width: 100%; }
.cilfooterbar { padding-left: 9px; vertical-align: middle; display: inline; z-index: 1; }
.cilgreen { color: #789a0e; }
table { border-collapse: collapse; }
</style>
<script language="javascript" type="text/javascript">
<!--
function cillaunchLayer( num, divsrc, divheight, divwidth) { var scrollpos = cilgetScrollingPosition(); divsrc = unescape(cilreplaceString('qzzq', '"', divsrc)); document.getElementById('cildivsrc').innerHTML = divsrc; divleft = (document.getElementById('cilmainholder').offsetWidth - divwidth) / 2; if (document.getElementById('cilmainholder').offsetTop > scrollpos[1]) { divtop = document.getElementById('cilmainholder').scrollTop + 40; } else { divtop = scrollpos[1] - document.getElementById('cilmainholder').offsetTop + document.getElementById('cilmainholder').scrollTop + 40; } document.getElementById('cilmodalitem').style.left = divleft + 'px'; document.getElementById('cilmodalitem').style.top = divtop + 'px'; document.getElementById('cilmodalitem').style.display = 'inline'; }
function cilcloseLayer(){ if (document.getElementById('cilmodalitem').style.display != 'none') { document.getElementById('cildivsrc').innerHTML = ''; document.getElementById('cilmodalitem').style.display = 'none'; } }
function cilreplaceString(oldS, newS, fullS) { for (var i = 0; i < fullS.length; i++) { if (fullS.substring(i, i + oldS.length) == oldS) { fullS = fullS.substring(0, i) + newS + fullS.substring(i + oldS.length, fullS.length); } } return fullS; }
function cilgetScrollingPosition() { var position = [0, 0]; if (typeof window.pageYOffset != 'undefined') { position = [window.pageXOffset, window.pageYOffset]; } else if (typeof document.documentElement.scrollTop != 'undefined' && document.documentElement.scrollTop > 0) { position = [document.documentElement.scrollLeft,document.documentElement.scrollTop]; } else if (typeof document.body.scrollTop != 'undefined') { position = [document.body.scrollLeft,document.body.scrollTop]; } return position; }
setTimeout("document.getElementById('cilaltcasttitle').style.width = (document.getElementById('cilmainholder').offsetWidth - 2) + 'px'", 500);
//-->
</script>
 <div id="cilmainholder" class="cilmainholder" style="position:relative;">
<div id="cilaltcasttitle" style="height: 40px; background: #E8E9E0; border-bottom: 1px solid #333333; width: 480px;"><table style="height: 40px; width: 100%;"><tr valign="middle"><td width=99% class="ciltitleliveblog">Table Talk with Kim O'Donnel - April 30, 2009</td><td alight="right" class="ciltitledate" nowrap>(04/30/2009)&nbsp;</td></tr></table></div>
<div id="cilmodalitem" style="display: none; position: absolute; top: 40px; left: 50px; z-index: 100;">
 <div>
 <div id="cildivsrc" style="background: #000000; padding: 10px; display: block; text-align: center;"></div>
  <div style="display: block; line-height: 10px; clear: both; background: #000000; padding: 10px; padding-top: 0px;">&nbsp;&nbsp;<table style="height: 16px;"><tr valign=middle><td><a href="#" onClick="javascript: cilcloseLayer();return false;" style="color: #FFFFFF;"><strong>Close</strong></a>&nbsp;&nbsp;</td></tr></table></div>
</div>
 </div><div class="cilblogholder"><div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">9:41</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Good beautiful morning from Seattlel! We'll get started in 19 minutes. I'm off to get some coffee. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext cilgreen" nowrap>9:42</td><td class="cilmsgtext cilpopuptext"  ><span class="cilgreen">[Standby]</span>&nbsp;&nbsp;Back in a flash! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">9:56</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Those of you who follow my work on <a href="http://washingtonpost.com" target="blank" >washingtonpost.com</a> may know I hosted a monthly meatless chat there for eight years, and last fall launched a <a href="http://voices.washingtonpost.com/mighty-appetite/meatlessmonday/" target="blank" >Meatless Monday column</a> in my blog, <a href="http://voices.washingtonpost.com/mighty-appetite/" target="blank" >A Mighty Appetite</a>. In fact, this week's meatless ditty is all about <a href="http://voices.washingtonpost.com/mighty-appetite/2009/04/meatlessmondaygreenbeansch.html" target="blank" >those green beans</a> that you learned to love at your neighborhood Chinese restaurant.   Speaking of meatless once a week, it's the very topic of a book I'm trying to sell, Licking Your Chops: A Meat-Less Guide for Meat Lovers, encouraging die-hard meat eaters to take a break from meat once a week for both their health and the planet.   Since this is our first go together on the meatless theme, I'd love to hear what you'd like to know more of, what inspires you, frightens or confuses when it comes to dinner without meat. Talk to me and let's get this party started! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:00</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;Kim, I'm glad you mentioned your green beans from Monday's blog, which were adapted from Helen Chen's book, "Easy Chinese Stir Fries." In fact, we've teamed up with Wiley, and will be giving away two copies of that book today. <br /><br />If you want a chance to win, leave a comment below this chat, by Friday, May 1, noon PT. We'll pick two winners then. IMPORTANT: Do not leave a comment IN the chat, but BELOW the chat. Thanks all! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:00</div> </td><td class="cilmsgtext cilviewertext">[Comment From Trista Cornelius ]<br>I read an article by Mark Bittman where he says getting Americans to eat less meat is a psychological and political challenge.  He's right, but why is that?  Why does "less meat" seem so threatening or negative to some?  One friend suggested to me that a meated dinner is a sign of success in life.  Is that it? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:02</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Interesting question, Trista.   IN the course of writing my book proposal, I discovered just how deeply entrenched meat is in our culture, it's what's for dinner, it's what satisfies. I grew up eating meat for lunch and dinner every day, and I know folks who are still eating meat 3x a day. Can anyone relate? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:04</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Yet there are cultures around the world where meat is considered a once-in-a-while luxury. I was in Zambia about 4 years ago staying w/ a family of 10. I made dinner one night, with ground meat, spinach and eggs, proud that it cost so little   $5 -- for such a large group. The man of the house later told me that was too costly for them as a regular dish. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:04</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie  Queen ]<br>The reason that I gave up eating meat was because my mother served it every night at dinner and I just got sick of eating it. And once I figured out what it is/was, I really didn't want to eat it. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:06</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Jill, I think you touch on something very important -- dietary diversity. We get so stuck in our ways, we'll eat the same thing week after week, year after year, and don't know how to get out of the rut! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:06</div> </td><td class="cilmsgtext cilviewertext">[Comment From Thia ]<br>I gave up meat the minute I left home at age 17.  We were a meat and potatoes family and much of the meat was what my father had shot.  I didn't like it and when I could stop, I did. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:06</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie  Queen ]<br>The cost of meat here is not enough to cover the environmental, health and other costs of raising and eating meat. yes, I am biased but I am also a Registered Dietitian so have some knowledge. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:07</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie  Queen ]<br>And yes, there is much more diversity in plant-based diet, or incorporating more meatless meals. I love your book idea. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:07</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;I admit, I feel better when I eat a little meat than when I don't eat any at all. That said, at our house we have one vegetarian, so we don't eat much meat (because I don't want to cook more than one meal!). </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:08</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Kim C, I'm kind of with you. I like a little meat, but not much. I find more and more my tolerance for meat is diminishing. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:08</div> </td><td class="cilmsgtext cilviewertext">[Comment From Thia ]<br>When I stopped eating it, my family, particularly my mother, was convinced that I'd starve.  Where will you get your protein?  What will you eat?  Now, 38 years later, she tells me regularly that she doesn't eat much meat anymore.  It seems a lot of people even seem to apologize for still eating it. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:09</div> </td><td class="cilmsgtext cilviewertext">[Comment From Trista Cornelius ]<br>Similar to the Zambia family, my friend is from what she describes as a "poor country," so in the US, having meat for meals was kind of a status symbol.  I think some of my friends feel like a meal without meat is a compromise, not a real meal.  Maybe the issue is reeally the status of vegetables--they're not portrayed as cool and tough and satisfying like beef. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:10</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;<p>Have others discovered whole grain salads? The other night I cooked a pot of barley (not pearled). When it was soft, I added bits of red bell pepper, kalamata olives, parsley, lemon juice, olive oil, salt and pepper. It was so satisfying!<br /></p> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:11</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;My mother lives with a man I refer to as "Mister Sausage" in the intro of my book, as he continues to eat meat every day despite three coronary events, the most recent very serious.   And I agree, Trista, people perceive it as compromise when eating veg or grains/legumes for supper. It's going to take a long time to create perception change. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:12</div> </td><td class="cilmsgtext cilviewertext">[Comment From Thia ]<br>We used to eat a lot of wheat berry salads, but now if it's a grain salad, mostly it will be rice or couscous. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:13</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;I'm playing with kamut right now and hope to share the results of my experiments soon. There's a small producer in Calif. trying to distribute it nationally, fingers crossed. It's terrific stuff! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:13</div> </td><td class="cilmsgtext cilviewertext">[Comment From Julie in Boulder ]<br>We started having at least 1 meatless dinner every week about a year or so ago. We really don't miss having meat but I do sometimes find it challenging to come up with new recipes that don't include pasta or rice. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:14</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Julie, I hope you're checking out my <a href="http://voices.washingtonpost.com/mighty-appetite/meatlessmonday/" target="blank" >meatless feature on Mondays</a>! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:14</div> </td><td class="cilmsgtext cilviewertext">[Comment From Trista Cornelius ]<br>That's crazy about the whole grain salads...I'm soaking wheat berries this very minute to make a wheat berry, quinoa, and curry dressing salad! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:14</div> </td><td class="cilmsgtext cilviewertext">[Comment From Thia ]<br>What's wrong with rice of pasta?  They are staples is lots of vegetarian households.  Throw in some beans, and what could be better? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:15</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie  Queen ]<br>There's a lot that you can do with kamut, quinoa, spelt. farro and barley to satisfy, along with all the heirloom beans. they are filling and delicious. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:16</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;<p>Folks love the ideas in the  <a href="http://www.culinate.com/articles/ourtable/theultimatebudgetmea" target="blank" >rice-and-beans story</a> on Culinate.</p> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:16</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;I agree, Jill. Again, back to that theme of dietary diversity!   If we all expanded our horizons just once a week, imagine what could happen to our cooking lives... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:17</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>You can get all kinds of whole grain rice from around the world that's worth eating. Check out Lotus Foods or Alter Eco for them. Red, black, green, purple. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:17</div> </td><td class="cilmsgtext cilviewertext">[Comment From Julie in Boulder ]<br>Kim, I do read Meatless Mondays and have taken inspiration from your blogs. We love barley. Next on my list is quinoa. We try not to eat too much white rice or pasta because of their carb content. I'd rather get my carbs from whole grains and veggies and beans. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:18</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Julie, quinoa cooks like rice -- it's that easy! You can eat it hot or cold and it truly acts like a blank slate, meaning you can flavor any which way you like. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:18</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;Oops. <a href="http://www.culinate.com/articles/ourtable/theultimatebudgetmeal" target="blank" >Let's try that again.  </a> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:18</div> </td><td class="cilmsgtext cilviewertext">[Comment From Heather in DC ]<br>Kim, I was cleaning out my fridge last week and came across a container of kimchi well past its expiration date.  I was surprised it even had an expiration date - does kimchi actually go bad? It smelled normal to me but I pitched it anyway. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:20</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Heather, funny you mention expiration dates -- I just wrote about this fun new site called <a href="http://www.stilltasty.com" target="blank" >StillTasty</a>, which has this whiz-bang database of the shelf life of all perishables. I've never seen such a one-stop shop for all those food storage issues. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:20</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jenny in Baltimore ]<br>I make barley instead of rice, the texture is a little different and a nice change.  Lately I've been experimenting with lentils, I made a stew with lentils as the primary ingredient, carrots, onions, and some beef cubes that are more of a flavoring. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:20</div> </td><td class="cilmsgtext cilviewertext">[Comment From Trista Cornelius ]<br>I just realized that the friends who really resist letting go of meat are also people who do NOT like variety in their meals and are not at all interested in experimenting with new foods.  I hadn't seen that connection until this chat.  I wonder if their issue is more about fearing new foods and new meals than meatlessness. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:21</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;I have a friend in DC who thinks he just won't be satisfied unless he has meat on his plate. Will not even consider another option, even fish.   The old idea that meatless must be 'rabbit' food. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:23</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Jenny, I could eat lentils almost every day! And they're so darn easy. Here's a piece I wrote a while back: <a href="http://voices.washingtonpost.com/mighty-appetite/2007/01/showsomeluvforthelentil.html" target="blank" >Showing Lentils Some Love</a> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:24</div> </td><td class="cilmsgtext cilviewertext">[Comment From sarah gilbert ]<br>I love meat, but in order to afford to eat it ethically (with a family of four boyfolk plus me) I've had to really cut back. we eat a lot of bacon ends, lard, and an occasional roast. when I buy sausage, it's chopped up and added to beans or lentils or brown rice. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:24</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Hey Sarah, I hear you! Still having the meat but using it as a side or as a flavoring agent is a great way to have your meat and pennies, too. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:25</div> </td><td class="cilmsgtext cilviewertext">[Comment From teaausten ]<br>I think a lot of people are just used to animal protein being a big part of their dinner plate. I was raised vegetarian, so I have the opposite problem, but a friend of mine had back surgery a few years ago and we all took turns bringing dinner for her family. The first time I did it her husband was disappointed the meal didn't have any meat. Didn't seem to matter that it was tasty/filling. It wasn't what he was expecting. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:27</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Tea, great point. This is one of the reasons I've been advocating this idea of once/week, no meat. For diehards, you could start with something common, like a bowl of pasta w/ marinara sauce,totally delicious and filling, but w/o a drop of meat.   I've noticed since we started a meatless dinner in my house that we are now doing it two, three times a week, because it's so delicious. Last night, tacos with mashed sweet potates, peppers and onions! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:27</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jenny in Baltimore ]<br>It's the fear.  I spent most of my twenties trying to raise my family's culinary consciousness with new and different (read experimental) recipes.  If it wasn't readily recognizeable or had an exotic name it was instant poison!  I feel sorry for my own kids (when I have them), they're going to be exposed to all kinds of cuisines! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:27</div> </td><td class="cilmsgtext cilviewertext">[Comment From Thia ]<br>Trisa, I think that has a lot to do with it.  For many people I know, potatoes were pretty much the only vegetable to which they had been exposed. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:28</div> </td><td class="cilmsgtext cilviewertext">[Comment From Thia ]<br>So many years when I first discovered quinoa, I was intimidated by the fact that you had to rinse it forever to get rid of the saponins.  I never knew if I evern got them rinsed enough.  Finally, I just stopped making quinoa.  Might have to try again. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:28</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Thia, many of the brands now come pre-rinsed. I still rinse mine once or twice. yes, do try again! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:29</div> </td><td class="cilmsgtext cilviewertext">[Comment From Heather in DC ]<br>After checking StillTasty, I note it doesn't have kimchi but it does have sauerkraut, which keeps for six months.  Any problem with using that as a guide? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:29</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Heather, I think sauerkraut is pretty darn close, and I bet if you e-mail them (it's a mother and daughter team), you'll get a reply. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:29</div> </td><td class="cilmsgtext cilviewertext">[Comment From Julie in Boulder ]<br>My latest kick has been madras lentils from Costco. I'm also going to try a sweet potato & lentil dish this weekend - the recipe is from Gwyneth Paltrow's GOOP newsletter. Liz Kelly from the WaPo recently made it (she's a vegan) and said it was delicious. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:30</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;<p>Kim, do you know much about umami? I know it's an important component of taste — gives food that satisfying element. Does it have anything to do with meat? I'm thinking of Sarah's comment …</p> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:30</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>It's always a good idea to rinse the quinoa, although more of it is coming into the US very clean. You just never know. Be on the lookout  for tricolored quinoa soon. Black, regular, red together. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:30</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Julie -- yes,   LIz told me she loved that dish! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:30</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jenny in Baltimore ]<br>Kim O'D, your article, Showing Lentils Some Love, is what inspired me to experiment with them! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:31</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;YAY! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:31</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>I keep hoping that the economic climate will get people to rethink their plate and what's on it. You can't go wrong with legumes as the center of the plate. Fiber fills you up. A lot of this is about perception, and attitude change. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:32</div> </td><td class="cilmsgtext cilviewertext">[Comment From Trista Cornelius ]<br>Well, I guess that's it: poison as Jenny said.  I was just reading...forgot his name but Pollan quotes him a bit...that omnivores need both a curiosity about new foods and a fear of new foods, since just about anything is potential food for us.   I mean, we could poison ourselves...  I have to admit, to try dandelion greens for the first time, I bought them at the grocery store rather than plucking them from my own yard because I just didn't feel right about harvesting voluntary weeds for lunch! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:32</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Interesting points, Trista! Tea -- didn't you just publish a recipe for dandelion muffins? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:32</div> </td><td class="cilmsgtext cilviewertext">[Comment From teaausten ]<br>RE. Kimchi: if I were you I'd taste it. If it tastes "fizzy" at all, then it's gone bad (you'll have an uncontrollable urge to spit it out, trust me). Most fermented things can last quite a long time (def. six months). </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:33</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;And by the way, <a href="http://teaandcookies.blogspot.com/2008/06/life-death-and-quinoa.html" target="blank" >the quinoa recipe</a> that appeared on Tea's blog awhile back is one of our family favorites: avocado, ponzu, nori. Yum, I want lunch just thinking about it. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:33</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Meat has umami but so do mushrooms, miso, soy sauce -- all vegetarian. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:34</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;I have become a big fan of tempeh -- and I find that's got the 'umami' mouthfeel and flavor. It shows up on the menu here every 2 weeks or so. Love the stuff. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:34</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>I love to eat weeds for lunch, dinner and other times of day. At least i know where they've been -- dandelion, purslane, all the really nutritious ones. OOOH, that quinoa from Tea sounds so great. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:34</div> </td><td class="cilmsgtext cilviewertext">[Comment From Thia ]<br>Last night for dinner, we had Mark Bittman's edamame salad mixed with pasta.  It was a little missing in some taste element, but overall it was filling and satisfying.  Maybe it needed more salt. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:35</div> </td><td class="cilmsgtext cilviewertext">[Comment From teaausten ]<br>Yes, the dandelion post is here: <a href="http://tinyurl.com/dxxplc" target="blank" >http://tinyurl.com/dxxplc</a>. But I admit, I felt a little strange eating yard weeds too. We have these ingrained ideas about what is "safe" and 'unsafe" when it comes to food. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:35</div> </td><td class="cilmsgtext cilviewertext">[Comment From catsluvr ]<br>Oh my goodness, people still eat lard?  I thought this was really bad for cholesterol - am I wrong? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:36</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;RE: lard: I'd say if you're getting it from a source you know and it hasn't been highly processed, you're not doing yourself an extra disservice. Nina Planck is a big advocate of lard. I'd much rather use it than hydrogenated shortening in a tub. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:36</div> </td><td class="cilmsgtext cilviewertext">[Comment From Thia ]<br>Tempeh is a staple in our house.  This is a favorite:  <a href="http://www.recipezaar.com/North-Carolina-Style-Tempeh-Barbecue-112444" target="blank" >http://www.recipezaar.com/North-Carolina-Style-Tempeh-Barbecue-112444</a> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:37</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jess ]<br>I just discovered quinoa and can't stop making it now.  I've eaten it almost every day for two weeks.  Bought red quinoa in bulk at the food co-op and let it soak in water for a few minutes then rinsed twice and it was fine.  Such a great texture. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:38</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;I can recommend this pasta dish that we had for dinner last night: <a href="http://www.thekitchn.com/thekitchn/main-dish/recipe-spaghetti-with-mascarpone-meyer-lemon-spinach-and-hazelnuts-076811" target="blank" >spaghetti with mascarpone, lemons, hazelnuts, spinach.</a> It was a hit!   </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:39</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Thanks Jess. Isn't it amazing whe you discover something new and can't get enough of it? What kinds of fun things are you doing with your new toy? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:39</div> </td><td class="cilmsgtext cilviewertext">[Comment From teaausten ]<br>Someone was mentioning umami and I've become the biggest fan of caramelized onions. If you really cook them until their brown/black, they add so much flavor (and cheaply too). I am always amazed at how good they make things. Try mujadara (good recipe on <a href="http://Orangette.net" target="blank" >Orangette.net</a>), which is lentils, rice and onions. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:39</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>You can check out my blog post about Mark Scarborough and tempeh. I also love tempeh and it's better for you than tofu. <a href="http://theveggiequeen.blogspot.com/2009/01/tempeh-dont-serve-without-warning.html" target="blank" >http://theveggiequeen.blogspot.com/2009/01/tempeh-dont-serve-without-warning.html</a> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:39</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Jill -- tempeh is better for you than tofu b/c it's fermented and easier to digest, right? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:40</div> </td><td class="cilmsgtext cilviewertext">[Comment From teaausten ]<br>Whoops, hit reply too soon. My version of caramelized onions is here: <a href="http://tinyurl.com/aj9hrw" target="blank" >http://tinyurl.com/aj9hrw</a>. I almost always have a bowl of these around the house now. Add them to lots of things. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:40</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>A landscaper told me that weeds are "plants out of place" which still means that they are just plants. And if you think of how hearty they are, you will quickly see how they can be packed with nutrition. I mean, dandelions can grow out of the cracks in the sidewalk. What does that say about their vigor? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:40</div> </td><td class="cilmsgtext cilviewertext">[Comment From Trista Cornelius ]<br>Thank you for the dandelion link.  This is perfect because I'm also interested in edible flowers.  The dandelion greens I purchased this week are really bitter.  I'm eager to try the muffin recipe.  Thanks!  (Oh, and the author I was reading is Paul Rozin.) </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:40</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jess ]<br>Tried millet but didn't like it at all.  Love barley! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:41</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Jess, I am going to venture into millet territory soon. Will let you know if I come up w/ something tasty. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:41</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jess ]<br>I love the title of that blog post Tea!  Bacon of the vegetarian world. That's often how I think of avocado, which makes everything better.  But I can't eat burgers without caramelized onions either. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:41</div> </td><td class="cilmsgtext cilviewertext">[Comment From Thia ]<br>Speaking of browned onions:  <a href="http://bitten.blogs.nytimes.com/2009/04/28/burn-those-onions/" target="blank" >http://bitten.blogs.nytimes.com/2009/04/28/burn-those-onions/</a> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:41</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;Jess, we love these <a href="http://www.culinate.com/recipes/collections/Culinate+Kitchen/Desserts/not-for-the-birdsmilletcookies" target="blank" >millet cookies</a>. Truly. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:41</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Tempeh is better because it is femented but it also is a whole food rather than tofu which is processed and doesn't have fiber. I have a millet post that I can send. got rave reviews when I last served it. cooking it right is really important. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:42</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Since I moved to the west coast, I've been eating avocados with a vengeance. They just taste better on this side of the country. Whatever I was getting back in DC was pleh. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:43</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jess ]<br>Thanks Kim. That would be great.  Incidentally, would you post results from that experiment on Culinate or on your blog, or...? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:43</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;But of course! It's on the to-do list. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:43</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Here's milet on my mind -- it is also a blank slate and tasty. <a href="http://theveggiequeen.blogspot.com/2008/12/millet-on-my-mind-gluten-free-and-yummy.html" target="blank" >http://theveggiequeen.blogspot.com/2008/12/millet-on-my-mind-gluten-free-and-yummy.html</a> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:43</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Thanks, Jill, great stuff. Lots of inspiration here today. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:44</div> </td><td class="cilmsgtext cilviewertext">[Comment From Thia ]<br>When living in Manhattan 12 years ago, there was a guy, Wildman Steve Brill, who would take groups on weed walks throughout Central Park. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:44</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Yes, Brill's book is a fascinating read. One of my guest bloggers recently wrote a piece about foraging for his own ramps -- which cost about $25/ pound at the farm market! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:45</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jess ]<br>Millet and quinoa recipes would be fabulous.  I haven't tried tempeh yet but I recently discovered baking tofu, instead of on the stove.  High temp on a silpat - no sticking, gets crispy - will never go back.  We have been throwing it in with whatever veggie we cook at night. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:46</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;Here's a <a href="http://www.culinate.com/articles/firstperson/knotweed" target="blank" >piece</a> that was published on Culinate awhile back about foraging for knotweed in Central Park! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:47</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;You must try tempeh! It makes luscious sandwiches. <a href="http://voices.washingtonpost.com/mighty-appetite/2009/03/meatlessmondaybbqtempeh.html" target="blank" >Try this on for size</a> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:47</div> </td><td class="cilmsgtext cilviewertext">[Comment From Trista Cornelius ]<br>This is a bit off-topic, but I'm madly openning all of these great links, and I have to say with envy:  your blogs are so lovely!  Tea and Veggie Queen...I'll be your next regular reader.  I just started a blogger page and am impressed with how inviting yours both look. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:47</div> </td><td class="cilmsgtext cilviewertext">[Comment From Thia ]<br>Knotweed is quite tasty when very young.  Lemony. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:47</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;I'm a huge fan of purslane. Anyone else wanna join me for a salad? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:48</div> </td><td class="cilmsgtext cilviewertext">[Comment From teaausten ]<br>If people are looking for good vegetarian recipes, you might want to check this blog: <a href="http://www.cucinanicolina.com/" target="blank" >http://www.cucinanicolina.com/</a> She does yummy things with veggies and quinoa. Also: <a href="http://danatreat.com/" target="blank" >http://danatreat.com/</a> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:48</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;I second that emotion, Tea! I'm a big fan of Nicole's work. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:49</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>If you're making the purslane salad, I'll be there. What are you going to put in it? It has so much natural Omega-3 fatty acid. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:50</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;<a href="http://voices.washingtonpost.com/mighty-appetite/2007/08/gettingfreshallaboardthep.html" target="blank" >All Aboard the Purslane Train</a><br />this salad has potatoes and lots of lemon, herbs. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:50</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>This is getting me so excited that I can't wait to get over to the stove and fire it up. Making mushroom non-meatballs today for a mushroom meeting. Another wild edible that one can forage for (if they know what they are doing). </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:50</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Trista, all it takes is patience, time and persistence. You can do it. Thank you. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:50</div> </td><td class="cilmsgtext cilviewertext">[Comment From Heather in DC ]<br>Kim, that pasta recipe on thekitchn looks fab.  Did you use Meyer lemon or regular, out of curiousity?  Not sure I'd find Meyers around here. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:50</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jess ]<br>I know, I now have like six links open waiting for me to bookmark.  Thanks for the tempeh burger recipe. It looks fantastic and the sauce is perfect - no sugar, no gluten, etc.  I'm excited to try it. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:50</div> </td><td class="cilmsgtext cilviewertext">[Comment From Thia ]<br>Chickweed tastes like raw corn. Another good eatin' weed. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:51</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;I've not had chickweed...that's going on the list! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:51</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;Heather, I couldn't find Meyers this late in the season so used a regular lemon. It worked beautifully! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:51</div> </td><td class="cilmsgtext cilviewertext">[Comment From teaausten ]<br>And, of course, <a href="http://www.101cookbooks.com" target="blank" >http://www.101cookbooks.com</a> and Heidi's book, Super Natural Cooking. PS. Trista, thanks. Send me your link! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:51</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Lots of link exchange luv in the house! Keep it up! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:52</div> </td><td class="cilmsgtext cilviewertext">[Comment From sarah gilbert ]<br>another wild one that wowed me: the flower clusters from maple trees (around here, big leaf maple). they're sweet and wonderfully flavorful, great on salads or just eaten. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:52</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Wow, Sarah. How did you know to eat them? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:53</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Purslane salad sounds great. But no purslane yet here. I just learned that you can eat cleavers which are around currently -- eat them cooked. What wild stuff today. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:53</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Tell us what are cleavers?! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:53</div> </td><td class="cilmsgtext cilviewertext">[Comment From teaausten ]<br>Just discovered chickweek last week. Tastes like miner's lettuce. Supposed to be very good for you. Langdon Cook, whose dandelion recipe I used, has a recipe for chimichurri with chickweed--sounds yum. <a href="http://fat-of-the-land.blogspot.com/" target="blank" >http://fat-of-the-land.blogspot.com/</a> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:53</div> </td><td class="cilmsgtext cilviewertext">[Comment From Thia ]<br>You can also eat the flower clusters of black locust.  Make fritters. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:53</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Whoa! I love it. Get us a recipe, Thia. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:54</div> </td><td class="cilmsgtext cilviewertext">[Comment From Trista Cornelius ]<br>Another observation about meat-centered vs. veggie-centered eaters...in addition to everyone on this chat being very generous, most everyone has expressed passion for health and nutrition.  I wonder if that's another personality trait that opens people to new foods, or at least to veggies.  (My blog, very new and rinky-dink, is:  <a href="http://allbutthekitchensink.blogspot.com/" target="blank" >http://allbutthekitchensink.blogspot.com/</a>.  Any advice for improvement will be much appreciated!) </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:54</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>They are a sticky weed that grows long here in the spring. Don't have a link. A farmer friend told me that he friend cooked and ate it. it is used as a dried herb usually by herbalists. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:55</div> </td><td class="cilmsgtext cilviewertext">[Comment From Thia ]<br>Kim, I've not made them since leaving New York and don't have a personal recipe, but here's a link:  <a href="http://www.google.com/search?hl=en&q=black+locust+fritters" target="blank" >http://www.google.com/search?hl=en&q=black+locust+fritters</a> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:55</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;So cool. Y'all have taught me a bunch of stuff today. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:56</div> </td><td class="cilmsgtext cilviewertext">[Comment From sarah gilbert ]<br>I went on a "wild food adventure" with a local guy, John Kallas. it turns out that any flower of an edible plant (currant, maple, blueberry, Oregon grape, you name it) is edible. now I eat flowers everywhere. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:56</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Local, as in PacNW? I want in! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:57</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jess ]<br>Yes, is it in OR/WA?  That sounds fun! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:57</div> </td><td class="cilmsgtext cilviewertext">[Comment From sarah gilbert ]<br>yep! I'm here in Portland. his site is <a href="http://www.wildfoodadventures.com/" target="blank" >http://www.wildfoodadventures.com/</a> -- there are links there to national wild food conferences. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:57</div> </td><td class="cilmsgtext cilviewertext">[Comment From Thia ]<br>Have to be careful though.  Even the fleshy part around a yew berry is edible, but if you swallow the seeds, they can stop your heart. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:57</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;Don't forget to leave a comment at the bottom of this page (not in the body of the chat itself but on Culinate) if you'd like to win Easy Chinese Stir-Fries by Helen Chen.  <br /><br />Oh, and <a href="http://www.culinate.com/articles/theculinateinterview/johnkallas" target="blank" >here's a Culinate link about John Kallas</a>     </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:57</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;That's why going with a guide would be so great. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:58</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;P.S. on that Helen Chen book -- the link earlier in the hour to those Chinese restaurant-style green beans -- comes from her book! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:58</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jess ]<br>So his wild food adventures teach you what to look for, what's edible, etc?  So cool.  I'm in Portland too and I think I have to sign up for one of these adventures. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:59</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>I am waiting for the cat tails to have their heads which are supposed to taste like wild rice. Stalks are edible, too. Lots of edibles as I said before. We just need to learn which ones. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:59</div> </td><td class="cilmsgtext cilviewertext">[Comment From Trista Cornelius ]<br>This is the fastest hour I've ever experienced.  Thanks for this Table Talk.  I'm so inspired!!!  A pleasure "meeting" all of you!! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:59</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Trista, We're here each and every Thursday, same time. Hope you'll be back! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:59</div> </td><td class="cilmsgtext cilviewertext">[Comment From Thia ]<br>I think Native Americans used the pollen of cattails for a flour. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:59</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>thanks for doing this Kim. It was much more fun than working. Or maybe I was working??? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">11:00</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Jill, of course you were working! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">11:00</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jess ]<br>Thank you also.  Such inspiration, great ideas and recipes, and lots of links.  Great info! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">11:01</div> </td><td class="cilmsgtext cilviewertext">[Comment From Amanda Brush ]<br>More philosophy than cooking today!  Being in a CSA is what turned me around because I finally had vegetables which taste like real food.  Thank you, Kim, for sending me the link to the recipe for arnabeet. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">11:01</div> </td><td class="cilmsgtext cilviewertext">[Comment From Heather in DC ]<br>See you all next week....I'm mostly soaking it in but hope to contribute in the future! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">11:01</div> </td><td class="cilmsgtext cilviewertext">[Comment From teaausten ]<br>Yes, so much fun. Thanks, K & K, and everyone. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">11:02</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;And thanks to all of you for stopping by. Keep up the good work, and we'll do this again. Next week, we're talking about the state of the seafood, how to balance heath versus sustainability, talk about toxins and other fun stuff about what's lurking in our waters, what we can still eat. Bye for now! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">11:03</div> </td><td class="cilmsgtext cilhosttext">Kim, And again, leave a comment below to be eligible to win one of two copies from Helen Chen's book, "Easy Chinese Stir Fries" from Wiley books and Culinate. <br><br>If you want a chance to win, leave a comment below this chat, by Friday, May 1, noon PT. We'll pick two winners then. Thanks all! </td></tr></table></div>
</div><div class="cilfooterholder" style="border-top: 1px solid #333333;"><div class="cilfooterbar"><img src="http://media.coveritlive.com/media/templateimages/phpB1HNXrsmallculinate_175x16.png" border="0" width=175 height=16 /></div></div></div>

]]