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Table Talk: Aug. 27

(article, Kim O'Donnel)


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This week on Table Talk: The monthly meatless-eating discussion. 

On Thursday, August 27, at 10 a.m. PT, 1 p.m. ET, Kim O'Donnel had a chat about meatless dining. The following transcript gives links, suggestions, questions, concerns. Enjoy!

Please feel free to email Kim a question or comment, either email her at  tabletalk \[at\] culinate \[dot\] com, or place a comment below.

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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 - Aug 27, 2009</td><td alight="right" class="ciltitledate" nowrap>(08/27/2009)&nbsp;</td></tr></table></div>
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  <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>
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 </div><div class="cilblogholder"><div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">9:36 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Meatless!! That's what I'm talkin' about. Join me at the top of the hour for our monthly chat on meatless cooking, eating and shopping. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:00 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Greetings! It's the most wonderful time of the year to be meatless, with summer produce at its peak and fall crops starting to arrive. What have you been cooking lately? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:02 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Earlier this week, I expressed   <a href="http://trueslant.com/kimodonnel/2009/08/23/meatless-monday-black-bean-believer/" target="blank" >my love for the black bean</a>, my favorite, hands down. Have you got a fave from the  <a href="http://en.wikipedia.org/wiki/Fabaceae" target="blank" >Fabaceae</a> family?<br /> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:03 </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;I'm making salads! I made the <a href="http://www.culinate.com/recipes/collections/Contributors/zannemiller/zannesworld-famousricesalad" target="blank" >rice salad </a>on Culinate this week, and plenty of tomato salads, too (our cherry tomatoes are out of control, happily). Also I bought some Dolma barley from the farmers' market to try.   </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:04 </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;Kim, what pulse do you suggest to go with barley? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:04 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Oh, I think lentils are great w/ barley. Particularly the Frenchy kind. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:06 </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;I also bought bitter melon but haven't tried it. It's an acquired taste, apparently. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:07 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;<br />on the other side of the spectrum, i recently had a Charlyn melon -- so sweet it tasted like candy!<br /> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:08 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;For first time in a good while, I had romano beans. Oh man, what a treat. They are meaty too -- could be featured as as main course. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:08 </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;What color are the Charlyns? Pale yellow? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:09 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Yep -- and the flesh is so pale almost white. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:10 </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;<p>How did you cook the romanos?</p> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:11 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Simply steamed, believe it or not. Were great on their own but thinking next time a vinaigrette would be fun. With a grain, you'd have a complete protein. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:16 </td><td class="cilmsgtext cilviewertext">[Comment From Guest ]<br>I have too many tomatoes! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:17 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;There's no such thing! What kind? Are you planning to can, freeze or dry? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:17 </td><td class="cilmsgtext cilviewertext">[Comment From catsluvr ]<br>I was all ready to tell you about the wonderful free cooking classes I was doing at Whole Foods.  This last week was Indian cooking - alot of which can be meatless and delicious with spices but alas no more classes for me - I have joined the boycott. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:18 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Ah. The Whole Foods boycott. Catsluvr, why don't you share your thoughts on the Whole Foods controversy? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:18 </td><td class="cilmsgtext cilviewertext">[Comment From Guest ]<br>I've just been trying to eat them all, but I guess i'd like to can. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:19 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;As you may know, I've got canning on the brain (I've been working on a project, <a href="http://www.canningacrossamerica.com" target="blank" >www.canningacrossamerica.com</a>) and just last night learned how to put up tomatoes. Have you got 25 pounds? You can get canning. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:20 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;here's a comment submitted early: I know I’m a week late but I have a canning-related question. I bought some sweet Hungarian peppers at my farmer’s market. I roasted them, layered them with oregano, covered them with olive oil and put them in the fridge. They are delish but in the fridge the olive oil congeals. Should I add vinegar to the jar? They are still delicious just a little messy to get them out of the jar. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:20 </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;Sorry, all, for the tech difficulties earlier in the chat! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:22 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Re: peppers: that's what oil does in fridge -- not sure sure I'd ad vinegar to jar unless you're looking for something more pickled...talk to me. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:22 </td><td class="cilmsgtext cilviewertext">[Comment From Guest ]<br>They are mostly cherry tomatoes, so I'm not sure they'd add up to 25 lbs. I'll read the link though, and see what I can make of it! Thanks Kim. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:23 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Oh, okay. Yep, cherry tomatoes won't exactly made good canning fodder. Have you ever stuffed them? Wonderful, even with a little pureed silken tofu & herbs. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:23 </td><td class="cilmsgtext cilviewertext">[Comment From catsluvr ]<br>This statement more than anything else I disagree with and on this made a personal decision to join the boycott.  I believe everyone should have an intrinsic right to health care, food and shelter.  This was what I believed Whole Foods stood for.  "Many promoters of health-care reform believe that people have an intrinsic ethical right to health care—to equal access to doctors, medicines and hospitals. While all of us empathize with those who are sick, how can we say that all people have more of an intrinsic right to health care than they have to food or shelter? "  To each his own and I have made my decision. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:24 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Yeah, Mackey has really gotten himself into hot water this time. Not so sure if he's going to survive this one. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:24 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Back to the Romano beans, I pair them with white beans and grain (like quinoa or bulgur) with a tangy Dijon dressing. Tastes incredible and meat-eaters like it, too, but don't consider it a main part of the meal. Hard sell on salads as main course for meat eates. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:25 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;OOh. Jill. I love the sound of dijon-y dressing for the romanos. that might have to be dinner this week. I am thinking of featuring them in a column soon. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:26 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;<p>early question submitted from Jackie Church in Boston: My niece forwards her question (she has a lunch meeting tomorrow)</p>
<p>- could you ask this ? for me? How to make fast & filling veggie meals (esp for people with no access to fresh herbs - HUGE stumbling block for us)?</p>
<br /> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:26 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;<p>And redweather replies: Jacqueline and niece -I think the best solution is to make several things in big batches ahead of time - a lentil soup, a veggie lasagna, Kim’s spicy black bean burgers and tomato sauce are my standbys. Freeze in servings and defrost for healthy meals. I also find canned beans, quinoa, and just about any vegetable sauteed in olive oil are very quick and satisfying.</p> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:27 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;By the way, Redweather, we did a random drawing of comments from last week, and you're the winner of the Leifheit USA jars! Please send us your mailing details to: tabletalk AT <a href="http://culinate.com" target="blank" >culinate.com</a> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:28 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>I agree with redweather. The more you can do in advance, the easier. That's why I love my pressure cooker. Romano beans in 1 minute. Lentil soup in 6 (that's at pressure). Works well. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:28 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Jill, do you use your pressure cooker for canning as well? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:29 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;i second that emotion about getting organized. It's hard but we're worth it. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:29 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Lucky Redweather, I just love those Leifheit canning jars plus the new design of the Ball jars. They are oh so stylish and functional. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:30 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>The PC manufacturer says that you can use the 10 quart cooker for canning but I don't can low acid foods so I don't have a need to do so. Eugenia last week said that you can't use a pressure cooker to can. A bit confused but ... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:30 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>OMG!!!!  i am so excited!  Thank you very much! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:31 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Yay! I think you should send me a pix when you get your jars & I'll post it on the Canning Across America Web site.... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:31 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Jill, I'm going to look more into this. Will be taking a pressure canning class soon and will share the bits learned... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:33 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;I know we talked about canning/preserving last week -- but is anyone more motivated now that so many folks are talking about it? I know I'm motivated to do tomatoes on my own now that I've gotten schooled... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:34 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>i'm a big whole foods shopper, and i hadn't heard anything about the letter or the boycott until just now... does anyone else have a position?  i'm wondering if it makes sense to boycott whole foods for this misstep (maybe) when they seem so progressive in other areas... are we missing the forest for the trees? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:35 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Heard about the controversy a little over a week ago -- wondering if we need to separate the guy from the company -- but isn't he the one who benefits from our shopping there? I dunno.   </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:35 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>i am planning to can this weekend!  hopefully pickles, but it will depend on the haul from saturday's farmers market. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:36 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;I did pickles two weeks ago -- check out this how-to video when you have a moment, think you will enjoy. will you pickle anything other than cukes?<br />  <strong><a href="http://tinyurl.com/kmhksx" target="blank" target="blank" >http://tinyurl.com/kmhksx</a><br /></strong> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:36 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Kim, what was recommended regarding water bath canning and tomatoes. I just did some and added balsamic vinegar but hope that I am not poisoning myself. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:38 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;The way I learned is for every quart jar, you add 2 tablespoons concentrated lemon juice (from a bottle) as a safeguard. Tomatoes as you know are pretty acidic, but fresh lemon juice is not recommended. Process quarts for 45 minutes. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:38 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>I think that Whole Foods is probably thinking that John Mackey is a loose cannon at this point and wish that he would go away. Not sure if he represents everyone there. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:40 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;I would agree with the last part of your comment -- that it's likely his position is not representative of the rest of the company. This, as you know is not the first time Mackey has gotten himself into hot water. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:40 </td><td class="cilmsgtext cilviewertext">[Comment From Jennifer ]<br>About the peppers.  No, not looking for something pickled.  The peppers taste great.  Just wondered if there was something I could do to make things a little less messy! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:41 </td><td class="cilmsgtext cilhosttext"><strong>Mark Douglas</strong>: &nbsp;<p>The Atlantic had a great summary of all the sides of the <a href="http://atlanticwire.theatlantic.com/read-more.php?id=725" target="blank" >Whole Foods "Health Care" Op-Ed by Mackey</a>.   It makes good points on all sides, but points out, Mackey IS Whole Foods, and people just forget his politics are not necessarily the same as the philosophy of the chain... since day one this has been a problem for Whole Foods.  </p> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:41 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;oh thanks Mark. Hadn't seen this yet. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:43 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Hi Jennifer, if you like the flavor as is, I wouldn't add vinegar then. Altho...I'm thinking of a jar of peppers I've got in my fridge, and they are not congealed. Okay, I just looked at label -- and there is a small amount of vinegar. Worth a shot?<br /> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:43 </td><td class="cilmsgtext cilviewertext">[Comment From tomato seeds ]<br>When cooking with tomatoes -- in lasagna, tarts, pasta sauces, etc. - do you keep or toss the seeds? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:44 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;I tend to mill out the seeds, but that's me. It's not necessary to eliminate, a personal preference. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:44 </td><td class="cilmsgtext cilviewertext">[Comment From Jennifer ]<br>If you want to preserve the cherry tomatoes, try a cherry tomato jam.  Don't have the recipe with me but it's basically the tomatoes, a little sugar and some lemon juice over heat.  When the tomatoes break down, run it all through a food mill.  I've been mixing mine in couscous and with rice. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:44 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Oh Jennifer, that sounds heavenly. Please send details along when you can. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:44 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>i just read Mr. Mackey's full letter, and i think it's actually very reasonable - <a href="http://online.wsj.com/article/SB10001424052970204251404574342170072865070.html" target="blank" >http://online.wsj.com/article/SB10001424052970204251404574342170072865070.html</a> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:44 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>I have been making salt brined "real" pickles and they are so good but need to be refrigerated. But no vinegar and true fermentation is a plus. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:45 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Jill, do you do any fermentation in your kitchen? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:45 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>maybe asparagus or the dilly beans i've heard so much about.  i love vinegar way too much! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:45 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;I've been hankering for dilly beans myself. Now, since green beans are low acid, you'll need a pressure canner for those... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:47 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>ah - good to know - i need to do some more research before i rollup my sleeves! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:48 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Redweather, I highly recommend getting a book to refer to as you embark on the canning train. Ball Guide to Preserving is one of many titles out there. Check out the canning site's list of resources. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:48 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Yes, I do all my fermentation in my kitchen. It's great. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:49 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Would love to know more about that one of these days -- do you do it for the nutritonal aspect -- or do you truly sense a difference in taste? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:49 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>I thought that if you use vinegar with the beans you can use a water bath canner. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:50 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;I can't confirm that 100 percent, but I'll find out for sure for you, Jill. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:50 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Has anyone made gazpacho this summer yet? Hoping to make a batch this weekend. Time is running out! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:51 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Our bodies need fermented foods and they used to get them regularly. Fermented foods taste way different too. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:52 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Next week, by the way, we'll do a back-to-school special (Sept 3) and then Sept 10, I'll be in the air, so we'll have to take a break. The 17th, I'm thinking cookware. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:52 </td><td class="cilmsgtext cilviewertext">[Comment From Jennifer ]<br>I had some fabulous gazpacho at a friend's house that she whipped up in a blender.  Fresh tomatoes from her garden.  I hope to do the same this weekend after a visit to the farmer's market. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:53 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Oh yeah, it's so easy. A cuke, onion, garlic, chile if you want, basil, parsley, carrot for sweetness...whatever you like. Wonderful. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:53 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>that reminds me; i still need to try my hand at tempeh! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:53 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Yes, you do, redweather! It's worth a shot -- has become a staple in our house. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:54 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Redweather, are you going to make tempeh? My sister does. You need incubation for that. Can use styrofoam cooler with light bulb. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:54 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Wow, Jill, you've got an industrious family. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:54 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>not a fan of gazpacho, but just had a GORGEOUS romesco at a friend's house.....   so delicious! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:55 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Romesco sauce is like nectar of the gods. Sweet bell peppers, roasted, oh yes indeed, and leeks. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:55 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>jill - was planning to buy some already made, but do you have a recipe you can send for making?   can i use frozen edamame? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:55 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>We love good, fresh food. I haven't made tempeh in years because of not enough time. I'll get back to it. Once you've tried the fresh, it's hard to go back. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:55 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Don't forge the almonds in that Romesco which is why I love it. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:56 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Yes, but of course! Romesco might have to be on this weekend's list, as well... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:56 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Redweather, best to start with store bought so that you know what it is. It's not a quick process. And some people, my husband, doesn't like it. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:57 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Did you folks hear about Obama's thoughts on starting a White House farm market? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:57 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>yes, as a recovering picky eater, i admit to a great deal of trepidation.  but i believe in kim, so i'm gonna give it a try! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:58 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Redweather, I prefer tempeh to tofu. So does my hub. And my mother now eats it. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">10:59 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Last week, during one of the Health Care Forums, he mentioned that there's talk of setting up a farm market outside of the White House, and including local farms. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">10:59 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Tempeh is better for you than tofu, in many ways. It also has a more preferable texture but many people don't care for it as much because of it has flavor. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">11:00 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>i'm scared of it because of the white veins i can see - not a big "mold" girl - don't care for cheese with veins, etc. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">11:01 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;But it doesn't taste moldy in my opinion...good idea to marinate it... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">11:01 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Maybe if we can get govt people to eat better, they will think better and provide better food for all. Should be a right. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">11:01 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Think of the veins as a soft cushy pillow. Just try it and see. But be sure to marinate your tempeh for best flavor. They also have some already marinated - new on market. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">11:01 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>i've noticed that a lot of the "local" farms here in metro DC are not organic.... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">11:02 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;It's a tricky thing -- many farms are practicing organic but can't afford the costs associated with certification which is quite costly. Ask the farmer -- he/she will be happy to elaborate. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">11:02 </td><td class="cilmsgtext cilviewertext">[Comment From redweather ]<br>thx for the encouragement and tips - i promise to try it soon!  :) </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttextcolor" nowrap style="width: 45px;">11:03 </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Hope so! And on that note, time to say so long. Sorry for the late start and tech glitch. Stop back and see me next week, okay? Take good care. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertextcolor" nowrap style="width: 45px;">11:03 </td><td class="cilmsgtext cilviewertext">[Comment From Jill, The Veggie Queen ]<br>Happy cooking to all. Time of abundance. Put it to good use. </td></tr></table></div>

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