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Katie Meadow

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Posts posted by Katie Meadow

  1. On 2/21/2021 at 12:09 PM, weinoo said:



    I don't remember the name of these RG black beans (not the standard ones and currently not shown on the site), but they're quite small and hold their shape even after a couple of hours of cooking/reheating.


    Significant Eater's possibly favorite soup. House made crème fraîche and avocado to garnish.

    Perhaps the beans were the Frijol Negrol Santanero from Oaxaca? I have one package, and they are quite small. I actually forgot I had them, so I am due for some black bean soup.

    • Like 2

    11 minutes ago, heidih said:

    This New Yorker article has me thinking about eel. https://www.newyorker.com/magazine/2020/05/25/where-do-eels-come-from There are a couple topics and post here like this one https://forums.egullet.org/topic/95060-pictorial-steamed-eel/?tab=comments#comment-1301642 My only personal experience is with the sushi version unagi which enjoy. I've read about treatments in other countries. The babes (elvers) are apparently a big deal in Maine. https://www.cnbc.com/2017/08/07/as-eels-grow-in-value-us-government-clamps-down-on-poaching.html  Anyone have eel experience to share?


    I like eel, in Japanese restaurants and fresh caught sautéed in butter. I read that New Yorker article when it came out, and decided that I didn't want to read the book. That article was just enough to get the....flavor.

  3. A quote from the article cited by @Tropicalsenior:


    "The salty, fatty mass that is spaghetti carbonara is a dish that’s about exploring the outer limits of salty and creamy indulgence within a pasta framework. "


    Gag me with a spoon. If that's supposed to be an appealing description of carbonara, well, maybe a tomato wouldn't be such a bad thing. Those three chefs from the Roman kitchen? I don't need proof that they sit around drinking expensive wine and making fun of their own staff.


    The truth is I've never even eaten Spaghetti Carbonara; it just isn't something I would order or make. I have no doubt that if a talented person made it with farm fresh eggs and good guanciale and pecorino and freshly ground black pepper and put it down in from of me  I would happily eat it.  

  4. 1 minute ago, JoNorvelleWalker said:


    I have a wooden press that I use for corn tortillas.  I would not try to use it for wheat.


    As far as I know flour tortillas are not pressed. They are stretched or patted or rolled. I like the old fashioned heavy duty metal press for corn tortillas. I think mine is an eight inch; a larger corn tortilla might be unmanageable for tacos or enchiladas, or for dishes that require the tortillas to be crunchy (fried) or dipped in sauce as for enchiladas. Flour tortillas, if used for burritos, can be larger if desired, and a large comal can accommodate any size.

    • Like 2
  5. 3 minutes ago, heidih said:

    But the butter - on a shrimp boat in that climate!.I first saw it mentioned eons ago in Gourmet in an article about tax time indulgence. I get the crusty bread and the flavorful butter but the butter/shrimp ratio kept me away - not out of butter fear but lost crustacean flavor question. Perhaps I need to open myself to a new experience. 

    Well, there must be plenty of ice on a shrimp boat, no? So keeping the butter cold might not be an issue. But I agree about the butter/shrimp ratio. I've made some version of the BBQ shrimp many times but never with a cow's worth of butter like that.

  6. 3 hours ago, patti said:


    Maybe apocryphal, but I was told that LA BBQ shrimp originated as a quick one-pan dish on the shrimp boats.

  7. I'm a Fallot fan. The basic original is always within reach. Today for our main meal we are having a wacky hybrid which only gets made if we have leftover flour tortillas. A hot dog gets the blistered grill treatment and then is swaddled in a warm tortilla along with a very mustardy (heavy on the Fallot!) slaw and a few pickled jalapeños tossed in for good measure. Yes, it is kinda weird. Baja State Fair addictive weird. 

    • Like 2
  8. 6 minutes ago, liuzhou said:

    What we get here is Brassica Juncea, also known as 'oriental mustard'. I understand it is grown in the USA, but that Braissica Nigra, aka Black mustard, is more common. What the visual and/or taste difference might be, I have no idea.

    Clearly I need to get off the couch but it's 11 pm here, so my exploration will have to wait. Are you like my close friend Naomi who is a fountain of information but who also, if she doesn't know the answer makes up something? She's very convincing, and often on the right track. I trust you both, regardless!

  9. 12 minutes ago, liuzhou said:


    So I'm lead to believe, but I don't know what you see there!

    I'll have to look more closely, but the ones I usually see don't look exactly like the ones you picture. I have a recipe for Chinese pickled mustard greens that specifies Chinese mustard greens and I want to try it, so I'm curious. These days I've not been shopping in Oakland Chinatown like I used to before the pandemic, so haven't had a chance to see what's what. 

  10. 2 minutes ago, liuzhou said:


    I'm not sure what your point is. I merely pointed out (again) that egg rolls are American-Chinese food not Chinese. As far as I am concerned they are two separate cusines. Of course, se writes about them - she writes about American-Chinese food.


    As to spring rolls, they are Chinese (Cantonese), but not as common as people seem to think. Anyway, Vietnam does them much better!

    I never heard of spring rolls until I started eating Vietnamese food. Our favorite local Viet place has both spring rolls and egg rolls, but they certainly aren't served with a side of hot mustard; typically in the Bay Area they come with nuoc mam for dipping, although spring rolls sometimes come with a chunky gloopy peanut sauce, which I don't much care for.


     Growing up in NY all our local Chinese (i.e. Chinese-American) restaurants served egg rolls, with two dips, mustard and duck sauce. All this talk about them is giving me a terrible craving for exactly that retro combo. 

    • Like 1
  11. 5 hours ago, liuzhou said:


    Yes. as Ive said, that is the only way we get mustard. It is a very common green vegetable - usually  stir fried with garlic. Often pickled, too.




    Also, very popular in clam and green mustard soup.






    Are Chinese mustard greens a different plant from the mustard greens we usually see here in the markets? 

  12. 6 hours ago, Toliver said:

    Cookbook author and food writer Andrea Nguyen has said sort of the same thing when it comes to opening a jar of pickled veggies/kimchi (that you would open to add as an ingredient in a banh mi). "Open the jar and leave the room. When you come back in, the strong odor will be less offensive."


    I've made Andrea's pickled daikon and carrots many times and not found the smell very intense. The watermelon radishes were far worse for some reason.

    • Like 1
  13. Using the French green lentils, Lentilles de Puy, goes a long way to making a better soup. Tastier, smaller than brown lentils, hold their shape. Elegant little things.

    • Like 1
  14. 13 hours ago, dcarch said:

    Lot's of good thinking here.


    I just want to add one thing. I don't know what is your age and how long you intend to stay in your dream kitchen. Do look into incorporating features/considerations friendly to physical conditions for advanced age. You know, time flies. 


    Such as drawer dishwashers so you don't have to bend down?

    Such as light color counter tops so you can find things easier with eyesight deterioration?


    Off topic:

    Sometime ago, I was in the Calgary airport waiting area going thru some cooking pictures on my laptop. A fellow next to me saw the pictures and started a conversation with me. A very pleasant fellow. At the end, we asked each other what professions we were in. He told me that he was at the time unemployed. 

    He was Al Duerr, your former mayor of Calgary.  We traded email addresses. We are still in touch once in a while. Got a New Year's greeting from him and his wife last December.



    My counters are dark blue. So true about seeing dark items. Some of my spice jar tops are black and if turned upside down are virtually invisible. My cheap solution is to use a white label on the top and remember to to put the tops right side up on the counter. Yes, a light colored counter might have been a good choice, especially given that I am lacking under-cabinet lighting.

    • Like 1
  15. 2 hours ago, paul o' vendange said:



    Just to chime in on pizza, if people haven’t watched it, man the Stanley Tucci in Italy event on CNN is out of this world.  First one last night in Naples, origins of pizza, Amalfi Coast.

    One of my addictions during the pandemic was reading Elena Ferrante's Neapolitan Quartet. So I watched that first episode of Tucci to help with my withdrawal. In the books, the young protagonists, who live in the poorer part of Naples, go out to eat rarely, and when they do, it's for pizza; affordable and fast. For vacation they hop on over to the island of Ischia, so that was a bonus on the show I wasn't expecting. And I do mean hop. It seems that in Ischia the hills are alive.... with rabbits! So those of you following the bunny thread will be interested to know how the charming beyond words restaurant gets its supply.


    The pizza, by the way, cooks in under a minute. Help me out here: it's foldable, like a NY pizza. Is 45 seconds really enough, even if baked on the side of Vesuvius?

    • Like 1
  16. 7 minutes ago, AlaMoi said:

    I want to make some nice New England clam chowder.

    I've tried many many recipes - from books / on-line - none have ever impressed.  good, yes.  stellar . . . no


    any tried&true recipes?

    I swear by the Manhattan clam chowder of Jasper White. I'm not a fan of New England style, but I would trust his recipe for it. Easy to find on line.

    • Like 1
  17. We have a big kitchen with lots of cabinets and a good deal of counter space. Two of us still can't figure out how to stay out of each other's way. The one thing that might be helpful is an island, where one person who is chopping or kneading can be isolated, as if they are on, well, an island. My husband doesn't want one; he is partial to deprivation, and perhaps the very fact that it remains an awkward space works to his advantage. He bakes bread about once a week and does all his kneading by hand in a counter space with a cabinet overhang which seems really annoying to me, 


    The other thing I would improve if I were designing a new kitchen is lighting. The older I get the more light I need to cook. Good lighting under the cabinet overhangs would be nice. So far, whatever the motivation needed to fix this problem hasn't reached the tipping point.

    • Like 4
  18. 5 hours ago, chromedome said:

    I've had a couple of mine get softball-sized, and they were still tasty. I usually harvest them at 2 inches or so in diameter, just because a) I'm impatient, and b) it's a good size to make a whole, pretty slice for my salad bowl.


    Treat them like a prettier version of daikon, basically. Raw, cooked, pickled, they're good any which way.

    I like them pickled. I like them raw, sliced paper thin and salted, and I like them in a mixed vegetable pancake or fritter. Very nice grated the same way as zucchini and kohlrabi; I use about 50 percent zucchini or more, and the rest equal amounts of radish and kohlrabi. Throw in a lot of cilantro, dill or chives, minimal amount of flour, egg, etc, fry till crispy. Serve with a salsa or creme fraiche. I'm pretty happy with them just plain.

    • Like 2
    • Thanks 1
  19. 3 hours ago, weinoo said:

    Birthday dinner last night...




    First delivery of ready-to-eat food since pandemic began. The place I wanted to order from wouldn't deliver to us...too far. Yes, they are more than 2 miles away. So I took a chance and ordered from a fairly new place we'd never tried, but which had good feedback. They had actually opened 2 weeks before everything shut down here.


    We were not disappointed. The chirashi platter (on the left) was for Significant Eater, and I had the sushi sashimi combo. They use partially milled rice, which is new to me for high-end sushi!! Don't worry, they didn't forget the uni - it was just hidden under the green stuff. There were 2 of these, just brimming...




    Only disappointment is that I had no idea what some of the fish is.

    Looks delicious. I haven't had sushi since lockdown. Was SE's birthday yesterday the 10th? Or was it yours? My daughter turned 33 yesterday! 

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