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(article, Kim O'Donnel)
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This week Kim O'Donnel addressed general cooking and food questions. Read the transcript below for the flavor of the chat, then tune in yourself next Thursday!
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<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 - May 14, 2009</td><td alight="right" class="ciltitledate" nowrap>(05/14/2009) </td></tr></table></div>
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</div><div class="cilblogholder"><div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">9:39</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: Hey folks! In just 20 minutes, we'll kick off this week's Table Talk! Grab a cup of coffee, come back ad join us at top of the hour... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext cilgreen" nowrap>9:40</td><td class="cilmsgtext cilpopuptext" ><span class="cilgreen">[Standby]</span> The host is placing this Live Event into Standby Mode.</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 ODonnel</strong>: Good morning from Seattle! Busy week here -- cheese festival in town as well as first food blogger conference. Lots of chowhounds, conversation about what to put on the table and in our mouths. And of course, I'm still reeling from last night's hilarious performance of 'Flight of the Conchords.' HIGH-Larious. Today's convo is whatever you want it to be -- and for that matter, we might take a litttle poll on what your preference is -- open forum or single subject. Weigh in and let's get started! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:03</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: Hey Lauren, I think a little marinade is in order -- some soy sauce, squeeze of a lime, maybe some chiles, even Dijon, then quickly saute, til brown, drain, then add into rice. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:03</div> </td><td class="cilmsgtext cilviewertext">[Comment From Lauren ]<br>So I finally took the plunge, and purchased tempeh. How should I cook it to incorporate it into a fried rice dish? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:03</div> </td><td class="cilmsgtext cilviewertext">[Comment From Guest ]<br>Hi Kim! I'm so excited to be able to check in today. Work just hasn't allowed it these last few weeks. </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>: Hey there, Guest! Glad to have you on board. What's happening on your stove top? </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 Jon Clark ]<br>I've been looking into whole grains here in Hungary which has been a little difficult considering some of the translations are not easy to figure out. Anyway, I was wondering about your thoughts on needing to soak seeds, grains, and nuts. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:05</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: Greetings to our friend in Hungary -- thanks so much for dropping by! Jon, there are no hard and fast rules -- would love to know what you might be interested in. Only some grains need a bit of soaking -- bulgur is one. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:05</div> </td><td class="cilmsgtext cilviewertext">[Comment From cheesecake tonight! ]<br>I plan on making a cheesecake for the first time tonight -- any tips for a first timer? what's a water bath? </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 ODonnel</strong>: Hey cheesecake -- here's a water bath works: You stick your pan of stuff inside a larger pan, then add just about an inch of water in the larger pan. The moist heat acts as a buffer, so that your cheescake doesn't curdle. Most common flub w/ making cheesecake is that dreaded crack down the middle, and veterans will tell you that's from overbaking. I'd love to hear other tried and true cheesecake tricks... </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 Guest ]<br>Kim, it's Dawn...I'm logged into culinate but I'm coming up as "guest". Weird. </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 ODonnel</strong>: Hey Dawn! Have you signed up with the site? Do that. </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 Julie ]<br>I'm also interested in tempeh. It's something I can get in my neighborhood (Georgetown, Seattle ;) without hopping on a bus or bike </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 ODonnel</strong>: Juile, tempeh has become a staple here in our house. I like to marinate, saute it and then turn it into a sandwich, with all the fixins, or throw it into pasta. During winter, caramelize a bunch of onions, add that to pasta, some goat cheese, fresh chopped parsley, and it's heaven. This time of year, it's fun to add bbq sauce to tempeh and bake it, eat it as a sammy or mix it w/ cornbread, collards, slaw... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:10</div> </td><td class="cilmsgtext cilviewertext">[Comment From Thia ]<br>Kim, I made the rhubarb buckle. Oh my goodness wasa that ever yummy. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:12</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: Nice! Here are the <a href="http://voices.washingtonpost.com/mighty-appetite/2009/05/breakingnewgroundwithrhuba.html" target="blank" >recipe details</a> by the way. Great book -- Rustic Desserts by 2 Portland pastry wizards...<br /> </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 Erin ]<br>Hey Kim! hanks for the heads-up in last week's seafood-themed chat about the EDF and MBAQ new sushi guides for consumers. As it turns out, looks like I'm going out to our local version of a Japanese restaurant, so the timing could not have been better. If all else fails, there are California rolls... thanks! </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>: Erin, so glad the info is helping you become more informed. I realize how difficult it is to stay on top of these issues, plus live life and enjoy food, too. Keep me posted of your adventures at the local Japanese restaurant -- will be curious to hear how they handle a well informed consumer! </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 cheesecake tonight! ]<br>(sorry, another question) as an amateur food blogger -- how was the the food blogging conference? what ideas/advice do they offer? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:15</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: Conference kicks off tomorrow night, so I'll be able to report back next week in the chat. I am participating in a panel on the ethics of blogging on Sunday. </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 Mark ]<br>Hi Kim, By coincidence we are giving a way signed copies of Rustic Desserts as part of tour reader blog post contest for this month (<a href="http://www.culinate.com/articles/ourtable/blogforfameandfortune" target="blank" >http://www.culinate.com/articles/ourtable/blogforfameandfortune</a>) entries end May 31st </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>: Woo hoo! Enter that contest, guys! This book is a goodie... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:16</div> </td><td class="cilmsgtext cilviewertext">[Comment From Kristin in Arlington ]<br>For the tempeh newbie... Consider steaming your tempeh in a steamer basket for about 10 minutes before marinating and cooking. It can improve the texture and remove any bitter, fermented taste, especially if you haven't tried it before. Also try this orange glazed tempeh recipe from Heidi at 101cookbooks - <a href="http://www.101cookbooks.com/archives/orange-panglazed-tempeh-recipe.html" target="blank" >http://www.101cookbooks.com/archives/orange-panglazed-tempeh-recipe.html</a>. It's a staple for us. And the BBQ tempeh that Kim posted from Vegan Soul Kitchen is superb. If you couldn't tell, I'm a tempeh lover! </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>: Oh, Kristin, such nice tempeh tips. Thanks for checking in from Arlington! </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 Thia ]<br>Dawn, just above where you type your comments, there's a place to type in your name. </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 Flavorbank aka Mrs. Spice ]<br>I al also curious about your thoughts on table conversation. is this sort of forum a worthy substitute? is this digital sobre mesa? </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>: Mrs Spice, I don't think anything can replace table conversation in living color. Everything we do is digitized, but I sure hope this virtual chit chat inspires you to continue these conversations tonight! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:19</div> </td><td class="cilmsgtext cilviewertext">[Comment From Laurel-guy ]<br>FYI...yesterday on the Free Rangers' chat, in answer to a question from someone who wanted more than once/week, Joe suggested that it was in the works. So, you should talk with the WaPo editors about joining the Free Range crew especially if they are expanding to more than one day/week. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:19</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: Laurel guy, the issue is money, if you really must know. They don't want to pay me anymore! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:19</div> </td><td class="cilmsgtext cilviewertext">[Comment From Thia ]<br>Regarding the water bath, make sure you wrap the springform pan, if using one, in aluminum foil so water doesn't seep into your cheesecake. </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>: Great tip, Thia. It's essential to wrap that springform pan... </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 meat eater ]<br>Morning, Kim. I need advice! My neighbor next door is a vegetarian — a really nice person. I am not a veg, but am also a nice person — who likes to grill meat. I know the winds take the smell of our grilled meat right over to her place. (She's mentioned it, sweetly, on occasion.) I can't think of a solution to this "problem" but I'd like to be a good neighbor. Any suggestions? </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>: Wow, that's a first, meat eater. Fascinating. Has this become the new smoker/non debate? Thoughts from the gang? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:21</div> </td><td class="cilmsgtext cilviewertext">[Comment From ProteinGirl ]<br>Hi Kim, Right now I need to eat a lot of protein without too much carbohydrate, just to keep from feeling queasy. I'm getting a little sick of eggs, cheese, and meat. Any suggestions for a change of pace? Bonus if any ideas are good snacks too. Thanks! </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>: Protein girl, what about beans and legumes? Red lentils take about 20 minutes to prepare, and they're loaded w/ protein. Do you like chickpeas -- you make a little hummus for a snack -- takes all of 7 minutes in the food processor... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:23</div> </td><td class="cilmsgtext cilviewertext">[Comment From Seattle-to-DC ]<br>I have fallen in love with tempeh recently. Slice it thin. I've been marinating it in whatever I have around, even just soy sauce is good to give it some salty flavor (and usually I don't like just-soy-sauce marinades) and then put it in a pan to crisp... really crispy, flipping the pieces over at times. I've added it to pasta with sauteed kale or arugula, stir-fry, salad, anything. Kind of feels like a sausage substitute. </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>: More tempeh love! I'm with you, Seattle to DC, I think it's much more interesting and appealing than tofu. </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 Lauren ]<br>Additional tempeh question: can i sautee swiss chard with it at the same time, or do they not play well together? </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>: Lauren, I'd saute separately, the combine. Might take just a few extra minutes. </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 Thia ]<br>Meat Eater, you can't control the wind. If she finds it offensive, she should stay inside while you are grilling. This statement is coming from a vegetarian. </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 Jon Clark ]<br>Also, in looking for grains like quinoa, which I haven't found yet, I've stumbled upon (if my translations are correct) millet, buckwheat, alfalfa, radish seeds crimson clover, red clover and rape. I'm thinking that the latter are mostly for sprouting? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:26</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: Jon Clark, I think you're right -- the latter for sprouting. Quinoa does't need soaking but could use a little rinsing. I am not entirely certain if millet needs soaking, and I do recall needing to soak buckwheat groats. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:26</div> </td><td class="cilmsgtext cilviewertext">[Comment From Laurel-guy ]<br>Suggestion for the grilling carnivore with the herbivore neighbor--compromise. Talk about a "schedule" of when you'll grill and she'll stay away from her backyard. Maybe you can suggest that on days that you grill, you'll grill later, say after 7pm or only Saturdays vs Sundays. And if you want to be out the same days, invest in a big box fan that may help to blow the smells away from the houses. Also, maybe somedays you can grill on your driveway instead of on your back deck? Talk to her and see if between you, you two can come up with some compromise to allow you to grill without her smelling it. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:26</div> </td><td class="cilmsgtext cilviewertext">[Comment From Flavorbank aka Mrs. Spice ]<br>Meat Eater do you use a webber with a lid? </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 Giovanna ]<br>Kim, did you try the rhubarb compotes in the book? I thought the raw one was really interesting--delicious, but completely different than the traditional cooked one. </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>: Giovanna, I have not tried the rhubarb compote yet, but it sounds lovely. I think this book may have the most rhubarb recipes than any other I know of -- so fun. </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 Mark from Culinate ]<br>Hey Seattle to DC... if you ever get to the Berkeley/Oakland area... check out a little vegetarian restaurant call the Great Wall (on College Ave, near Claremont Ave). They have the most amazing tempeh dishes that have names like Curry Beef and Veggies, Schezuan Chicken... all vegetarian and pleases even the most ardent of meat-eaters. </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 Flavorbank aka Mrs. Spice ]<br>as a long time food radio host, I love the spoken word and the music of conversation. the delicious sound of the voice as well as the words </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>: Flavorbank, tell us more about your show! Where we can hear your voice? </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>I even bought enough rhubarb for a second go at it, but even after that I'll have some leftover buttermilk. Might have to make some biscuits </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>: Yes to biscuits, Thia! Scott Peacock has a wonderful recipe. Let me see if I can dig up. </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 Miketfb ]<br>I grow veggies and herbs (market garden) so have lots of access, but don't cook much, and very simply. I want to experiment with more flavors, but the whole world of herbs and spices is daunting. How do you suggest starting to try out lots of new flavors and combinations, for meat and veggies, while keeping it all as uncomplicated as possible? </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>: Miketfb, great question.l How in the word do you mix herbs and spices without creating a weird kitchen science project? Go slow. Go gradual. One of my favorite new spices is smoked paprika, which lends a mix of heat and smoke, even a twinge of sweetness. I use this with salt and pepper and it takes chicken and fish to nirvana levels. I know, I know, that is not exactly answering your question. Let me ask you: Tell me 3 spices you'd like to explore, then we'll come up with some ideas... </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 Mark from Culinate ]<br>Thia, I just tried out the Rhubard Soda recipe (<a href="http://www.culinate.com/recipes/collections/Culinate+Kitchen/Beverages/rhubarbsoda" target="blank" >http://www.culinate.com/recipes/collections/Culinate+Kitchen/Beverages/rhubarbsoda</a>) and I think I have converted my niece from Coke to a more flavorful option. I am even using the syrup for other things like toppings for Ice Cream etc... Rhubarb has so many great uses! </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 Giovanna ]<br>Thia--Serve it Forth recently had a recipe for buttermilk panna cotta with rhubarb compote. If you played your cards right, you could keep having a surfeit of one or the other, and never stop making dessert! </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 Thia ]<br>Here's a link (hopefully a working one) to Christina Cooks and her page on tempeh. <a href="http://www.christinacooks.com/search/index.php?query=tempeh&type=and&results=50&search=1" target="blank" >http://www.christinacooks.com/search/index.php?query=tempeh&type=and&results=50&search=1</a> </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 eggplant ]<br>We've been grilling eggplant lately, and it's been really good. The most recent ones we got though were bitter. I've still got another one to cook up. Any suggestions to prepare it so it's not so bitter? </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>: Eggplant, some folks swear by salting eggplant to remove bittnerness. I am not one of them. I think what it does is drain water, which makes eggplant less soggy, but I don't think it handles the occasional bitterness. Was it a standard globe eggplant? I find that the larger the eggplant, the greater chances for bitterness... </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 Dawn ]<br>I see now! Anyway, I had a wonderful local dinner last night: Roasted asparagus, bread from a bakery in Vienna, cheese from Remington, VA, and a little chocolate ice cream from Winchester. I'm so glad the farmer's markets have opened around here. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:35</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: that reminds me, Dawn; I'm thinking of a special-themed chat soon about farm markets. Next week, tho, will be focused on Memorial Day cookouts, grilling and such. Do you believe Memorial Day is already near? </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 Emily Nunn ]<br>I bought not one but two bags of thai rice noodles, Maifun. What should I do with them? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:37</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: Hey Emily! I'm thinking peanut sauce, my dear, with some crisp veg -- snow peas, shredded carrot, red bell pepper, some greens. Could make a heavenly lunch this wkd. </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 Laurel-guy ]<br>Another "first-timer". I stopped in periodically on the WaPo, but have been busy on Thursdays since this started, so it is my first time here. I like the new digs... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:37</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: Hey Laurel, I'm glad you stopped by. Tell all your friends! It's a good community over here. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:38</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jon Clark ]<br>Well, my girlfriend is vegetarian and because I am an English teacher in Hungary, the pay isn't that great for anyone, meat is something I can't usually afford so we're both kind of vegetarian. I'm trying to make sure our diet is balanced and I'm trying to find good sources for things like b12, a, d, protein, amino acids, calcium, minerals, etc. that are missed out on by not eating an omnivorous diet. </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>: Hey Jon, how's the bean situation over there? Have you played with lentils much? Do you enjoy an egg every once in a while -- even w/ increased cost of eggs, still makes for a very inexpensive suppper. Talk to me. </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 Thia ]<br>Giovanna, thanks for that suggestion. Are there any panna cotta recipes that don't use gelatin? I've looked, but don't think there is a substitute for it. Not sure agar agar would work. </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 Chaitali ]<br>I'm interested in trying more tempeh, but for some reason I haven't been able to make in a tasty way yet. For some reason, it always seems a little bitter. Is it the tempeh I'm buying or am I cooking it wrong? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:40</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: Chaitali, check out Kristin's comment earlier in the chat. She suggests steaming it first to remove some of the bitterness you describe. </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 Catsluvr ]<br>Hi Kim, if I have a recipe that calls for two cans (15 oz. each) of garbanzo beans with their liquid and I want to use dried beans then how many beans and how much liquid? </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>: Catsluvr, I think if you use 2 cups of garbanzos you'd have plenty to go 'round.. remember, they require a good long soak! Liquid -- tell me more. For cooking or moistening? </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 Giovanna ]<br>Thia--whoops, didn't think of that. Here's a link (hopefully--you might have to cut and past) that looks interesting about agar agar in panna cotta: <a href="http://enlightenedcooking.blogspot.com/2008/02/vegetarian-panna-cotta-ingredient-you.html" target="blank" >http://enlightenedcooking.blogspot.com/2008/02/vegetarian-panna-cotta-ingredient-you.html</a> </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 eggplant ]<br>It was "regular" eggplant, though a slightly lighter color, and not particularly large. Found it at the asian market in Chantilly. </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>: Eggplant, I would say, give the salting trick a whirl, but I don't think it's fool proof. I wonder if a quick blanch would help? Anyone every do this w/ eggplant? </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 Emily Nunn ]<br>Yes! I'm making a list for the peanut sauce right now. Thanks. Love the chat. </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 Laurel-guy ]<br>The rice vermicelli or thin rice noodles (Chinese call them mei fun) are good in soups or in fillings. Mix with blanched veggies and roll into Vietnamese spring rolls (inside rice skin wrappers) or mix with meat, mushrooms, or veggies to make dumpling filling. </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 Miketfb ]<br>Well, 3 herbs I grow and love tasting in the field are rosemary, tarragon, and sage. Rosemary is pretty easy (I accidentally found sauteeing it till crispy makes the leaves taste great!), but tarragon and sage I can't really connect with anything. I mean, I'm don't use recipes much, just marinate, toss in salad dressing, sautee with meat and veg, that sort of thing... </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 ODonnel</strong>: Miketfb, Sage is TOUGH to figure out. If you like crisping up rosemary, you might like to do that with some sage leaves, chopped, in butter/olive oil, then mix in with pasta. Pretty darn tasty. I'd love to hear what others are doing with sage. Re: Tarragon: the only thing I ever use it for is chicken salad. I cannot relate to it. Let's hear from the group! </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 Linear Girl ]<br>Fresh herbs can be used in an uncomplicated way in salads. I use a lot of mint, parsley, cilantro and basil that way. From there it's an easy step to make spring rolls with the herbs. You get fantastic bursts of flavor with little work and prep can be done at the table if it's for an informal meal. I also make a lot of uncooked sauces by chopping (or pureeing if you prefer machines) herbs with onion, lemon zest, lemon juice, olive oil, capers and anchovies and use them on grilled fish or on pasta. </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>Giovanna, thank you. Now why didn't I think of looking it up made with agar agar? Duh. </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 Dawn ]<br>Oooh, Mike! I never thought of sauteeing rosemary leaves. I think I'd love that. </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 Jon Clark ]<br>Miketfb, I love sage!!!! I wish I could find a fresh plant that I could have with me! I love making saltimbocca, and it goes great with any poultry. </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 grilled cheese ]<br>i was going to make some simple grilled cheese tonight for dinner -- do you think gruyere and parmesan will go well? or should i just stick with the gruyere? </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>: Oh man, how can you go wrong with either? Grilled cheese, as some of you know, tugs at my heart strings. There's hardly a grilled cheese that I'll pass up -- unless it's been fried in mayo... </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 Giovanna ]<br>Rosemary: There's a recipe for pasta with roasted potatoes, arugula, and rosemary in Chez Panisse Vegetables that I make quite often. I wouldn't have thought of combining arugula and rosemary (potatoes, sure) but it's wonderful with the arugula. Also a squeeze of lemon. </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 Thia ]<br>This probably isn't to everyone's liking, but I substituted tempeh for pork chops in a Rachael Ray recipe from Food Network for Pork Chops with Brandied Cherry Sauce and Zucchini with Walnuts. Daughter and I liked, husband -- not so much. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:49</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: Thia, I could see this. Tempeh has a distinct toothy texture. Doesn't mimic meat, but it feels quite substantial in the mouth. Thanks for this. </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 Linear Girl ]<br>Regarding eggplant, one of my resources (sorry I can't remember which) says that the fresher the eggplant the less likely they are to be bitter. Shiney skin will be less bitter than matte or dull skin. I use that for gauging when to harvest, but it's probably a good way to choose at market, too. I think the bitterness is less about preparation than about fresh eggplants. </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>: Excellent point, Linear Girl. Great rule of thumb. </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>White beans and sage are a classic combination. </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 Jon Clark ]<br>Mike, I've started making ravioli from scratch and a ricotta, sauteed mushroom, and (insert any herb here) sounds great! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap>10:50</td><td class="cilmsgtext cilhosttext" ><div style="width: 390px;background-color: #f4f4f4;overflow:visible;padding-left: 10px; border: 1px solid #999999;"><strong>Which do you prefer for chat each week?</strong><br>Open forum<br><div style="width:375px;height: 16px;background-color:#999999;border:1px solid #444;text-align:left;padding: 0px; margin-bottom: 7px;"><div id="answerbar" style="position: absolute; width:197px;background-color:#ff9900;color: #FFFFFF;height:14px;overflow:hidden;"></div><div style="position:absolute; color: #ffffff;line-height: 12px;"> ( 53% )</div></div>Single subject<br><div style="width:375px;height: 16px;background-color:#999999;border:1px solid #444;text-align:left;padding: 0px; margin-bottom: 7px;"><div id="answerbar" style="position: absolute; width:26px;background-color:#CC0000;color: #FFFFFF;height:14px;overflow:hidden;"></div><div style="position:absolute; color: #ffffff;line-height: 12px;"> ( 7% )</div></div>Mostly single subject, with occasional open<br><div style="width:375px;height: 16px;background-color:#999999;border:1px solid #444;text-align:left;padding: 0px; margin-bottom: 7px;"><div id="answerbar" style="position: absolute; width:149px;background-color:#00CC00;color: #FFFFFF;height:14px;overflow:hidden;"></div><div style="position:absolute; color: #ffffff;line-height: 12px;"> ( 40% )</div></div><br></div></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 Flavorbank aka Mrs. Spice ]<br>James Beard said that food unites us. I believe that we can only be united by it when we have a common language with which to be united by it. . </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>: Yes, indeed Flavor Bank! So important to be totally inclusive. This stuff about certain for some, other food for others is not gonna cut it. </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 Thia ]<br>Oh, and gnocchi with a sage sauce is really <a href="http://good.are" target="blank" >good.are</a> wonderful together </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 Thia ]<br>oops. hit send too fast </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 Linear Girl ]<br>Fried sage leaves with roasted or sauteed butternut squash. </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 Seattle-to-DC ]<br>Oh Kim, I'm in need of some inspiration. I just moved from Seattle to DC and am kind of feeling deflated food-wise. Produce, selection, etc. just doesn't seem as good! I'm sure there's stuff out there... any ideas for inspiration? I know the Dupont market is a good one but so far weekends have been full of apartment hunting (and my kitchen is mini for now). Sigh. Any thoughts would be much appreciated! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap>10:55</td><td class="cilmsgtext cilhosttext" ><div style="width: 390px;background-color: #f4f4f4;overflow:visible;padding-left: 10px; border: 1px solid #999999;"><strong>Which single subjects would you find most interesting to cover in the coming weeks?</strong><br>Grilling<br><div style="width:375px;height: 16px;background-color:#999999;border:1px solid #444;text-align:left;padding: 0px; margin-bottom: 7px;"><div id="answerbar" style="position: absolute; width:41px;background-color:#ff9900;color: #FFFFFF;height:14px;overflow:hidden;"></div><div style="position:absolute; color: #ffffff;line-height: 12px;"> ( 11% )</div></div>Farmers' Markets/CSA<br><div style="width:375px;height: 16px;background-color:#999999;border:1px solid #444;text-align:left;padding: 0px; margin-bottom: 7px;"><div id="answerbar" style="position: absolute; width:164px;background-color:#CC0000;color: #FFFFFF;height:14px;overflow:hidden;"></div><div style="position:absolute; color: #ffffff;line-height: 12px;"> ( 44% )</div></div>Home gardens<br><div style="width:375px;height: 16px;background-color:#999999;border:1px solid #444;text-align:left;padding: 0px; margin-bottom: 7px;"><div id="answerbar" style="position: absolute; width:82px;background-color:#00CC00;color: #FFFFFF;height:14px;overflow:hidden;"></div><div style="position:absolute; color: #ffffff;line-height: 12px;"> ( 22% )</div></div>Summer drinks<br><div style="width:375px;height: 16px;background-color:#999999;border:1px solid #444;text-align:left;padding: 0px; margin-bottom: 7px;"><div id="answerbar" style="position: absolute; width:82px;background-color:#3300FF;color: #FFFFFF;height:14px;overflow:hidden;"></div><div style="position:absolute; color: #ffffff;line-height: 12px;"> ( 22% )</div></div><br></div></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>: One step at a time, my dear. There are some really great markets in DC. But you've got a lot on your plate right now, and you gotta take it in stride. Will you have a car? DC area is loaded with terrific ethnic markets that are unparalleled to most parts of the country. I agree, seafood selex does't compare to Seattle. please visit <a href="http://eatwashington.com" target="blank" >eatwashington.com</a>, a great web site for exploring the city via your belly. </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 Miketfb ]<br>Cool! Thanks so much for the herb ideas!! What I realized here is that, besides tasting as you go, CHATTING about herbs and spices is really useful! At the farmers' market, I get lots of recipes while talking about basic veg prep and cooking, but I should just ask what people are doing with herbs and spices, rather than only talk in terms of whole recipes!! So simple! :) </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>: Yay! </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>: So based on our unscientific poll, more than half of you indicate an interest in open forums for chats. We will always have a meatless chat last Thursday of the month, but then the rest of the month is open for debate. Would 2 open, 2 single subj work for most 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>: From Thia: <span><span class="commentmsgtext">Here's another sage thought --no, not one of wisdom. BAKED SAGE LEAVES 1 bunch large sage leaves 1 egg and 2 egg whites, lightly beaten together salt and pepper to taste 3/4 cup fine toasted breadcrumbs or flour Preheat oven to 200°C. Spray a nonstick baking sheet with olive oil. Using a pastry brush, brush the sage leaves on both sides with the egg mixture and season with salt and pepper. Dip each in breadcrumbs or flour, turning to coat on all sides, shaking off the excess. Arrange the sage leaves on the prepared baking sheet. spray the tops of the leaves with oil and season with salt and pepper. Bake until crisp and nicely browned, 10-12 minutes. Serve at once as an antipasto or garnish for other dishes.</span></span> </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 Linear Girl ]<br>Yes on 2 single, 2 open </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>Does anyone have a recipe that uses lots of dill -- other than pickles. I just harvested a bunch before the eastern black swallowtails lay their eggs on it. </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>: Thia doesn't eat salmon, by the way. Potatoes are pretty wonderful w/ dill. </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 Jon Clark ]<br>cream soup with dill! or borcht. </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 Laurel-guy ]<br>For those on the north side of DC, Laurel now has a wonderful new Asian-themed supermarket similar to the H-Mart in Wheaton. It is at the corner of Contee Rd and MD-197 where the old Giant used to be. For this Chinese guy, this is great. A supermarket that actually carries Asian veggies and has several full aisles of Asian stock items. Plus it has several aisles of Hispanic foods/supplies. Great seafood. For those on the north side of town, please come support this new place! </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 Terp in the Kitchen ]<br>I, too, did the buckle last weekend - to ecstatic results from the crowd. and I too, have leftover buttermilk. marinade for fish? dressing? help? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">11:01</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: TERP! So glad you could drop by. Buttermilk pancakes, darling. This weekend -- and I'll bring the rhubarb compote... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">11:02</div> </td><td class="cilmsgtext cilviewertext">[Comment From Jon Clark ]<br>I love marinading chicken in buttermilk before frying it... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">11:02</div> </td><td class="cilmsgtext cilviewertext">[Comment From Linear Girl ]<br>Buttermilk can be used in cornbread. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">11:05</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: Okay, time is up! Thank you all so much for stopping by. Please come back and tell all your pals. Meanwhile, you can talk to me via my daily column, <a href="http://www.washingtonpost.com/mightyappetite" target="blank" >A Mighty Appetite</a> as well as over at <a href="http://twitter.com/kimodonnel" target="blank" >twitter.com/kimodonnel</a>, plus if you register with Culinate, we can be "friends." OH -- and if you're interested in my weekly e-letter, send a note to <a href="mailto:writingfood@gmail.com" target="blank" >writingfood@gmail.com</a> to sign up. Bye! All best. </td></tr></table></div>
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