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Katie Meadow

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    Bay Area / East Bay

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  1. Thanks @blue_dolphin and @chromedome for answers that make sense. It seems to me a very bad trade off: no seeds and diminished flavor for more work growing them.
  2. Katie Meadow

    Dinner 2020

    Wow, @Bernie, you're something of a killjoy. Civilizations lived and died on the altar of corn. Every summer I feel compelled to sing the praises of fresh sweet corn. I have three favorite ways to eat corn. One is on the cob, simply with butter and salt. Another is to scrape off the kernels and sauté them in lots of butter @weinoo style. I like to add a little chopped tomato, roasted green chile, cilantro, and variations thereof. When corn is less than stellar I like to make corn fritters, although the sweeter the corn the better everything is. Another more ambitious favorite is a mix of sautéed corn with additions as above and sautéed mushrooms with garlic. I love it for a vegetarian quesadilla. Works on flour or corn tortillas and is very nice with a little Oaxaca melty cheese. With a Bloody Mary that's dinner.
  3. Let's change the subject; it's summer. Too hot for hunks of meat floating in a water bath. Finally I have a question that qualifies--or I think it does--as stupid enough. However it isn't a cooking question exactly, it's more of a botany question. Here goes. You must have noticed that seedless watermelons are taking over the world. In my experience they usually don't taste as good as the ones with seeds. For the past few years I was able to chose seeded over seedless. My farmers' market reliably sold them both. But my husband came back from a shopping trip to one of our regular markets claiming that there were ten varieties of watermelon for sale and ALL of them were seedless. Okay, so I'm getting to the stupid part. If you grow seedless melons where do you get the seeds to plant the next generation? And what kind of seed would genetically self destruct so it doesn't reproduce itself? The questions probably get stupider from there. And are we growing a whole generation of kids who don't know about seed spitting contests at picnics? I'll go now. Quietly.
  4. The first time I had lovage it was a sauce drizzled on steak. Really memorable. It was served in a homey bar/restaurant and the lovage came from the cook's father"s garden. It didn't seem to be celery-like. I had to ask what it was.
  5. Katie Meadow

    Lunch 2020

    Somehow pastrami on pretzel doesn't have the same ring to it as pastrami on rye. Looks good, though!
  6. Funny how this thread became about overuse of parsley, when it started as a discussion of UNDERutilized ingredients. I'm not wild about parsley, but where would tabbouleh, zhoug, chermoula and chimichurri be without it? And I can't think of a good sub for parsley on the seder plate although there are other bitter herbs. As for underused or often neglected, I suggest the following: Verjuice. Lovage (hard to come by!), celeriac (yum, remoulade), mustard greens (sometimes a good alternative to the ever-present kale.) Think pickled mustard greens or pasta with mustard greens and pine nuts or walnuts. Oh, it certainly doesn't qualify as underused in my book, but chard is better than kale in just about anything. I wouldn't eat either of them raw, in a salad, though. Fennel, both raw and cooked. Kohlrabi, raw sliced paper thin and salted, or tossed into a stir-fry or a contribution to slaw. I'm sure I could think of more if I tried.
  7. Katie Meadow

    Dinner 2020

    No wonder you don't like corn. Those big teeth must make it pretty difficult to eat it on the cob.
  8. Either the door blew open and your ingredients went flying out.....or you lost power. Sounds like NJ got hit pretty hard.
  9. A very minimal anecdotal contribution. For several years someone gave us Royal Riviera pears in December. They were fabulous. They arrived in varying degrees of ripeness, so that we were able to enjoy them over a period of a couple of weeks, and they seemed perfect. Then, maybe two or three years ago I ordered them for myself. They were all very ripe, a few had some bruises, and so they required eating very quickly. Disappointing, and not worth the price like that. A few years ago my MIL received a month of Cushman Honey Belles, which happen to be one of my very favorite citrus fruits, and not very available here in CA. They were perfect and very distinctive, reminding me of the ones my mother used to get on the east coast. The next year I ordered them for myself. Once again, disappointing. They were nothing special. They tasted just like any oranges. This isn't much of a sample, and I don't know what anyone else's experience has been, but I'm not buying their fruit these days. Those are the two fruits I love and are hard to find in stores here. Most of the stone fruits I don't have trouble finding at the farmers' markets locally, so I have no reason to order them. Although this year the rules about touching or picking your own fruit has made some expeditions less rewarding than previously.
  10. When I first moved to the Bay Area I lived just off Clement. I have no idea what it's like these days, although those restaurants that specialized in Dungeness Crab are still going strong I think, but in those days (the late 70's) there was a bountiful mix of Chinese and Russian Orthodox restaurants and groceries. My next move in SF was to the border of the Stockton/Grant Chinatown. I lived right over the cable car tracks. I ate a LOT of Chinese food. When I moved across the bridge to Oakland I had to drive to Oakland Chinatown for supplies. Been doing that since the mid-80's and have my routine down: my favorite groceries, the place I get my roast duck, the place for live crab, the best pork buns, the best fresh noodles, and so on. I am still on strict self imposed lockdown, so things are different now. No duck. No street food. Just the basics for stir fry. The thing I miss most is the variety of fresh noodles: three different thicknesses of potsticker or wonton wrappers and all sizes of fresh extruded wheat noodles. And no, I'm not about to make my own noodles or skins. That ship has sailed.
  11. Looks like maybe enough. Half to eat while picking, half for crab cakes.
  12. Today's very late lunch was excellent alongside a Bloody Mary: grilled cheese sandwiches, using my husband's excellent bread and Oaxaca cheese, dill pickles, olives, salted thin sliced kohlrabi, and last but not least, cherry and grape tomatoes from my husband's 3rd cousin's farm in the Capay Valley just north of the Bay Area. Right now I'll do just about anything to make it simple. And I'm convinced that a Bloody Mary and just one other thing constitutes a meal. And @kayb, bbq Louisiana shrimp or cocktail shrimp would be perfect.
  13. Katie Meadow

    Lunch 2020

    @BonVivant your cherry dumplings are so lovely. Have you ever tried making them--or other fruit dumplings--in potsticker fashion to get a crispy bottom? I've made "apple wonton fritters" doing a shallow fry so they are crispy, but never thought to use round dumpling wrappers for a fruity snack. Sounds so good!
  14. Agreed, I wouldn't be able to identify any vodka in a Bloody Mary, especially because I use about half as much alcohol as any bartender or as my husband. When I'm out and looking for a cocktail I never order one, since I make them perfectly. Well, for me. Varietal BMs have never appealed to me. Once I tried adding clam juice to approximate Gabrieile Hamilton"s Mariner, but getting used to that would make for an extended learning curve. I know lots of people use Clamato juice, but the whole concept seems strange to me.
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