Katie Meadow

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    Bay Area / East Bay

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  1. Egyptian Walking Onions

    Remember the Bangles? Didn't they have a song "Walk like an Egyptian Onion"? What a fabulous name for a humble little allium.
  2. Doesn't your mother have to watch her cholesterol? Diabetes is complicated and I don't really know much about it. Does your mother have to watch the amount of starch and simple carbs or things that turn into sugars? One of my favorite breakfasts is left-over grits; takes too much time to make grits in the morning, at least real grits. I make mine with some low fat milk, and no cheese. I have to limit my cholesterol, though I am not diabetic. Whole wheat toast is always good. Spread something healthy on it. Avocado, nut butters, whatever is not bad for her. I like a little ricotta and fresh slices of tomato on toast. Potatoes are a pretty classic breakfast, and can be good lots of ways: home fries, potato pancakes, etc. Ever have red flannel hash? Made with beets--very healthy! No need for pork in that. As for fiber, sweet potatoes (especially the orangey red ones labeled "yams" are king! I could easily eat a hot sweet potato with nothing more that a touch of butter and a few grains of salt. Personally I'm not big on meat for breakfast, nor do I eat eggs for breakfast, and like others have suggested, breakfast is just another meal, limited only by health restrictions and imagination. It might be useful for the original poster to list the other big no-no's, so readers can feel challenged without wasting time or contributing to a well meaning but growing pile of misinformation. Good luck! I just read the two posts upthread and now I am totally confused.
  3. Bump! I will be in Savannah in early May. Any new ideas? Never been there. I'm leaning toward seafood, local fresh fish I can't get on the West Coast, soft shell crabs, anything really good, local produce. Special funky joints, fun atmosphere. Not interested in anything Paula Deenish. Upscale for a splurge okay, but not stuffy. Thanks for any help!
  4. Haman was a wicked wicked man, and those look wicked good. Any pastry filled with mohn is in my wheelhouse. I grew up a half block from Lichtman's Hungarian Bakery in NY (and around the corner from Barney Greengrass deli). I'm surprised everyone in my family didn't look like blimps. Lichtman's made a roll that was slightly rectangular, and they sold stale slices that I think they must have pre-toasted and you could then pop them in your own toaster and eat them hot, slathered with butter. The only thing better than mohn filling was toasted mohn filling. That really was the most fabulous bakery. Long gone. Spell check kept trying to correct my description to "moon filling!" Clearly spell check didn't grow up on the upper west side.
  5. If you were on the fence about buying an Instant Pot that mouse trap image is for sure going to send you scurrying out into the snow to find one, right? Just make sure you look inside it first.
  6. Breakfast! 2017 (Part 1)

    That's brilliant. I'm going to make leek and potato soup one night soon for dinner and make sure there are leftovers for breakfast. This would be a real departure for me, although I would have pho for breakfast if it was delivered by a cart, which means I never do. Generally I swear by non-variety for breakfast; ninety nine times out of one hundred it's toast, just toast. Almost always with home made marmalade, once in a while with cinnamon sugar. In the summer when there are good tomatoes, every so often I really like toast with ricotta and a slice with a little salt. One thing I would never turn down is a toasted bagel with cream cheese and lox. If someone else makes it for me I will eat steel cut oats, but only rarely. I dislike going out for breakfast or brunch and if, god forbid, the newspaper isn't delivered, I get agitated. I love reading this thread because it is so not me. Although the pictures of poached eggs make me somewhat ill. In the morning, along with not much variety, I prefer not cooking and not talking. The not talking thing has driven my husband wild for nearly forty years. Right now it is 2am, so I might be just a tad grumpy at breakfast.
  7. @shain That kadaif video is a total treat; just amazing.
  8. No interest in picking them for yourself? There must be an active mycological society on Vancouver Island. I know how secretive mycologists and especially professional pickers can be, but the mycological society in SF, to which I belonged for a few years, did have some generous individuals happy to make new friends and looking for company on excursions. Those prices you are quoting --under $10 a pound--sound far too good to be true. If they are in fact getting that low of a price they must be cutting deals with some restaurants for exclusive sales. And now that I think about it, I can't imagine pickers sharing info with each other, but maybe things are different up there. Anyway, good luck! I know how good Matsutakes are.
  9. Dispensing fine salt

    I'm confused. How would a grinder help if the salt is already super fine? As finishing salt, a shaker might not be the best way to regulate dispensing it. Maybe just a teensy bowl and a teensy spoon? I use a teensy bowl and pinch with my fingers to get the best control when using finishing salt for the two of us. If serving a crowd I would provide a teensy spoon in case anyone would consider the alternative unsanitary. If I am salting cookies I also use my fingers for accuracy, and assume that any errant germs get baked out. Salts vary so widely in so many ways; pinching is very effective!
  10. Calling all basmati rice experts

    I am partial to Lundberg's organic CA white basmati. Amazon has a pretty good deal on it right now if you buy it through Prime Pantry ($3.49 for 32 oz), but generally it isn't cheap. Next time I am at an Indian market I will look for Tilda and try it. We eat a lot of rice, typically 5 dinners a week, one way or another.
  11. Tomato soup - How to perfect it?

    Comparing tomato soup made in the summer from juicy ripe tomatoes to winter soup made from good quality Italian canned tomatoes is like comparing apples to oranges. They are simply different, and if you want a yummy bowl of soup in the winter you gotta go with canned tomatoes. I like to cut canned tomatoes in half and roast them in the oven to boost their flavor. And recently I learned a new trick: how to make smoky tomato soup. Of course there are many ways to do that, one being to use smoked paprika. But if you are going for smokiness that isn't paprika or chipotle flavored try this: steep some lapsang souchong tea in hot broth for a few minutes before adding the broth (or water) to the pot. Strictly up to you how much to use, and it doesn't make the soup taste like tea, if you are wondering. It's Campfire Tomato Soup. And if you don't have enough bread for grilled cheese sandwiches try making cheesy pan-fried croutons and add them before serving.
  12. Portioning Parmesan

    I have one of those paddles with holes but until thirty seconds ago I had absolutely no idea what it was for. I acquired it when cleaning out my mother's apartment and I find that it works very effectively for grating whole nutmeg. As for hard cheeses, I like to grate them on the box grater. I'm partial to the second smallest side, which yields fluffy little strands rather than dust.
  13. Recipe "Disaster!"

    That seems like a very untraditional tamale pie. The tamale pie we used to make in New Mexico was really more like a traditional tamale, but cooked like a cake: Spicy shredded pork with either red or green chile between two layers of masa. Of course the filling could be chicken or cheese, or anything, but whatever meat was in it was not likely to be ground. I'm sure there are Tex-Mex or soCal adaptations that vary widely. A filling that included ground beef and raisins sounds like the filling for an empanada; more like a turnover, in a pastry typically made with wheat flour.
  14. I always thought that prunes were specifically dried "Italian plums" aka "prune plums," those small egg-shaped plums. So if you dry any other kind of plum it really would be more appropriate to call it a "dried plum" and not a prune. And I agree, those super moist Sunsweet prunes barely resemble dried fruit, they are so hydrated. I find bulk prunes are often way better, and appear more naturally dried so they are chewy the way other dried stone fruits are without that slimy quality. If I remember my tangled threads, there is a long one on eG about currants, dried currants, champaign grapes, etc. In my book raisins and dried currants are no way the same. Lots of dried grapes are reliably known as raisins, but not all are Sultanas, as far as I am aware.
  15. Dinner 2017 (Part 2)

    Fish and cheese has always seemed like a very unappetizing combination to me. When shellfish pasta dishes are served I don't sprinkle any cheese on. Shellfish risotto has always seemed bizarre to me. The only exception, at least according to my own tastebuds, is when it comes to shrimp in Mexican food. A little melty cheese in a crispy shrimp taco isn't bad.