Katie Meadow

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About Katie Meadow

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    Bay Area / East Bay

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  1. That's awesome. So you brought out a bottle encased in a square block of ice? I'm trying to picture the possible results of grabbing the ice bare handed and trying to pour. Or did you have aquavit already poured into shot glasses and them encased in teeny little milk cartons? And then the guests hands froze to their iced glass? Am I missing something basic here? Haven't had aquavit in ages! Love the idea of individual servings set out in an ice floe. Party favor straws!
  2. Yikes! An avocado for $1.69?

    Sushi may be partly to blame, but my money's on avocado toast. I've been checking out places to eat in Santa Monica and Venice. There isn't a restaurant in the area that doesn't serve avocado toast for breakfast and lunch. And it ain't cheap.
  3. Yikes! An avocado for $1.69?

    Avocado prices have risen steadily every year at the Berkeley Farmers' Market. I've been buying from the same vendor who grows them in southern CA for years. They are awfully good, but they have never been cheap. I was back at the market yesterday for the first time in months and every single item we bought was substantially higher than I remember from last summer. Lovely red and yellow spring onions were $4 lb. I nearly cried, but I bought a few.
  4. The Bread Topic (2016-)

    @Anna N thank you, my dangerous killer breadknife was delivered today from Amazon. Fabulous for the price. Now nothing stands between me and my toast.
  5. Not a lot of current info in this thread~so let's bump it up. I will be staying 4 nights in Santa Monica next month. Where do you like to eat? Taco trucks, local hideaways always appreciated, fun places, etc. Not ruling out high-end but don't want to break the bank. I've never been to Santa Monica, btw. Also: where is the Sunday farmer's market in Santa Monica? I'm thinking it would be nice to pick up some stuff that we can pack in the cooler to eat on the drive back up to the Bay Area on Monday. Always been curious about what southern CA markets have that we don't. Thanks!
  6. The Bread Topic (2016-)

    New bread knife needed! If this is too off topic tell me where it should go. My husband is baking bread like a fiend, how great is that? Our bread knife is ancient, dull, a bit wimpy. We think it isn't worth getting sharpened, because we really want one with a sturdier less flexible blade. We eat so much bread it's embarrassing to struggle along with such a pathetic knife. Any suggestion for a good quality bread knife? One that can ultimately be sharpened by a professional? Mostly he is baking rustic round loaves that have a very crunchy crust and need a sharp sturdy tool. I looked briefly at prices on Amazon, and of course they are all over the map. We are hoping not to spend more than $75, but all ideas are welcome if they come from bread bakers and devotees. I want one that will last until I have to gum my food. And one that makes easy work for breakfasts and sandwiches.
  7. Aging and Eating Habits

    Before my mother died I spent some time looking at assisted living retirement homes. Two were here in Oakland near me, and one was in Portland. One was very good all around: lots of action in the hallways, lively and actually cheerful. Their dining room was pleasant and the food was pretty good. Not great, but surprisingly good. The other, nearby, was gloomy and the food was boring and bland. The place in Portland was lovely looking, with nice apartments and a modern addition, but there was little action despite things like a coffee bar with a view of Mt. Hood; it was deserted.. The food in the dining room was bad. It seems to me that if you want happy campers the dining room food needs to be pretty good, since it is the most social part of living in a retirement community. My hunch is that the actual quality of the food in most of these places hasn't caught up with the attempt to improve it and the desire to appeal to older boomers who still have taste buds. Works in progress. The widespread belief that we lose our sense of smell and taste as we age can't be proved by me or my friends. In fact, in my case, for the past ten years my sense of smell has sharpened--a lot. I can smell all kinds of things others don't. I'm almost 70, so that may or may not be old. Like most of us, I feel old in some ways and not in others. I'm cooking more than ever, and enjoying my own cooking. I'm not skydiving or training to climb Everest, so, like some others have stated one way or another, my priorities have changed when it comes to being adventurous. Food is an easy way. One of the problems with the apartments in the independent living sections of the places I visited was tiny inadequate kitchens. I don't cook esoteric or super complicated food generally, but the storage and surface space was woefully lacking. There are new retirement communities popping up, perhaps not fast enough to accommodate us older boomers; new designs should include mo' bettuh kitchens, especially if the dining room food is mediocre. When I get to the point my mother did (she was 94) living on scotch and coffee ice cream, then I'll give up my kitchen.
  8. @rarerollingobject those are incredibly beautiful.
  9. The recipe for Nosrat's Buttermilk marinated chicken sounded really good. I'm interested in any chicken recipe that does NOT involve a pre-saute with popping grease. I just don't do that any more. Nigella Lawson has a very similar buttermilk chicken recipe, only she uses chicken parts rather than a whole chicken and she specifies a variety of spices.
  10. Lunch! What'd ya have? (2017)

    That's pretty much my preferred way to to eat fresh chokes. If I am really impatient I don't even make a dip for them. Often when I prep them like that I put them on pizza or pasta with red sauce. I top the pasta with them at the last minute so they don't get uncrisp. They are a pain to be sure, but so yummy. My mother was over the moon about artichokes when I was growing up; she steamed them whole and dipped the leaves in a simple olive oil and lemon dressing. When I moved to CA I discovered everyone dipped 'em in mayo, straight from the jar.
  11. Breakfast! 2017 (Part 2)

    I was hoping the liquid chicken latte would not ever be mentioned again. But between that, the coffee concoction and raisinets and a dead bass, let's do lunch instead of breakfast.
  12. Meeting-friendly snacks to bake

    I like chocolate chips in oatmeal cookies, although oatmeal cookies have never been my favorites. Anna, until five minutes ago I would have followed you anywhere, but raisins? They don't belong in cookies any more than they belong in rice pudding. Raisinets? That stuff that coats them is chocolate? Who knew?
  13. I've learned that a purse or backpack and one bag are all I can stand to drag around. For more than a three week trip I might take a larger bag than a carry on, but I hate that. I might buy a ceramic knife when I got there; they are cheap, and can do without sharpening for weeks. My way of dealing with the situation would be to adapt to the lousy minimal supplies, make one-pot meals, etc. Being me I would probably make large pots of something that I could have as leftovers if I didn't want to go out. I would be pretty irritated if I didn't have a toaster, though, but good sandwiches can be made with just a skillet, especially if you pick up some interesting artisan British pickles to add to a curried chicken sandwich. And right now I wish I had some great cheddar so I could make a grilled cheese sandwich. The options, including great cheeses and yummy breads, must be fantastic at the Borough market. If anyone can be creative with limited pots and pans it's gotta be you, Chris. I'm so envious!
  14. Okay, since it has been more than a year since I made this, I can't really remember. But being me, most likely I used bone-in skin-on thighs and put them in whole. I might have even used whole leg/thigh pieces, which I do frequently, mostly because my favorite chicken comes that way. Also I must have served them whole, right from the pot. Chicken with skin and bones typically contributes more flavor to a dish, but I don't see why you couldn't use skinned and boned thighs if that's what you like. I wouldn't cut it up first, though; you could cut it into large pieces right before you serve it, or give your guests knives, so they can do whatever they like. If you cut it up first it will cook fast, and your sauce won't be as flavorful. Lucky Peach techniques seem pretty reliable to me, so I'm thinking if they don't specify the chicken be skinned or cut up they probably don't mean it to be done. After reading my post I realize I really haven't cooked much from the book. Got side-tracked, what else is new.
  15. Mmm....Scotch Broth! Such a treat. Make your stock with the lamb bone and and the usual veggie suspects the day before and it's all easy.