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Katie Meadow

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  1. Katie Meadow

    Dinner 2024

    Okay, a stock question for you: sometimes I see recipes identified as Chinese chicken stock. They often contain ginger, but some of them specify using some kind of pork, not typically smoked, like maybe a pork neck bone or something. Is this common?
  2. For a decade I was a member of the SF Mycological Society. When you hang out with those nerds you learn a lot! I picked only what I was sure of. If unknown, I would take a sample and do spore prints when I got home. They were lovely and fun to do, and were a good way to i.d. suspects. I'm still alive for two reasons. One, I was very careful and a good student. Two, at a certain point I became so allergic to poison oak that I just couldn't deal with it any more. Too bad. Nothing quite like Chanterelles cooked in butter on toast.
  3. Well, apparently they haven't been ruled out by me!
  4. One other possibility is that they served what are called "false morels," another species that looks somewhat like a morel to the amateur picker.
  5. Good to post this anywhere mushroom eaters lurk. Worth noting if only as a reminder: do NOT eat wild mushrooms raw. Do not eat ANY mushroom that you are not certain about. And maybe don't eat at that restaurant, either. I know some people eat button or cremini shrooms raw in salads, but I've never been a fan of that either.
  6. According to my calculations, yes! My first exposure to Pi day was when visiting my daughter at college. The science department had tableellis set up selling slices to raise money for something. Very sweet.
  7. I had to unlearn several things my mother taught me, although she didn't teach me much. But then she had some strange ideas across the board. I taught myself to cook when living in NM. All of a sudden I was just into it. To this day I regret not being more flexible and tolerant about cooking with my daughter. So her resistance to my habits was partly being excluded in the first place, and then later, just resistance in general. Now she appreciates my cooking way more, since my husband and I come to visit and shop and cook for her family. With a full-time job, two toddler twins and a food-finicky husband she has a lot going on. There are surprising things her husband just won't touch. Although he will eat very spicy Hunan take out. Long ago I learned it's futile to try and understand food phobias, even mine. Okay, especially mine.
  8. Strange as it may seem, I know two women who potty trained their toddlers with olives.
  9. The market for older stewing chicken in the US must have dwindled to just about zero. Making chicken stock here means using a lot of parts from young birds like backs, feet, etc. Too bad. I would love to try making stock from a real stewing chicken. I have never seen Silkies for sale, either, although I know that some folks into raising chickens have them. Maybe next time I'm in Oakland Chinatown I'll take a closer look at what's available. Typically I buy kosher chicken for eating.
  10. Katie Meadow

    Cabbage

    The NYT picks up the tail end of the cabbage trend in today's food section. According to them, Americans eat 6 lbs cabbage per person per year, down from 9 lbs. They posit that a cabbage weighs one pound. We calculated that we buy approximately 36 heads of cabbage a year. so between the two of us we each eat 18 lbs of cabbage a year. Considering how many people probably buy no cabbage at all, and only consume it at a deli or BBQ joint, that means some of us are eating a lot of cabbage.
  11. Gotta say I'm baffled by the idea of seasoning a non-stick pan. To me, non-stick pan means chemically coated. Not carbon steel or cast iron which does require a little effort to season, develops a "non-stick" surface with proper use and which last a lifetime if taken care of. Typically I buy one relatively inexpensive non-stick pan every few years. I don't use it very often, maybe only for eggs or delicate fish, etc.. Before it gets disgusting or appears beyond its usefulness I toss it and buy another.I really dislike this habit since it is so wasteful, but I thought the whole idea of so-called commercial "non-stick pans," whether they be teflon or newer types of coating, was that they were cheap, and for a while actually non-stick without needing any fuss beyond a simple washing out. I use stainless steel or enamel coated dutch ovens for soups and sauces and anything very acidic, reserving my steel and cast iron for the many tasks that serve them best.
  12. Katie Meadow

    Breakfast 2024

    @blue_dolphinNext time I have dental surgery, which is hopefully never, I'm inviting you up to the Bay Area to put me on the popsicle diet.
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