Katie Meadow

Oat cakes sweetened with honey with a touch of anise for flavor. Anything involving lamb fat or songbirds.

Not that I routinely use fish or shellfish stocks, but I was under the impression that in general they are not long-cooking stocks. A fresh tasting shrimp broth from shells can made in 15 or 20 minutes. And somehow I have it in my head that a fish stock is more like 30 minutes when using raw heads, fins, bones etc. I admit to having tossed out quarts of shrimp stock from the freezer for lack of ideas. I find that shrimp dishes that have a sauce component don't need much stock, and the shells from a pound or two of shrimp make a very adequate amount of stock for several servings ladled over rice or whatever. A seafood soup obviously needs more stock, but using just shrimp stock for that doesn't sound too appealing. So, same day use has been my most successful way to make use of peeled shrimp. With all the chicken, turkey and ham stock in my freezer, the shrimp don't have a fighting chance.

I use garbanzos that come in a glass jar. I think they have better flavor than those in a can. And I have tried using dried garbanzos, but found that there isn't a significant enough difference once you add lemon juice, garlic, olive oil, cumin and paprika. One of my favorite things about making hummus is that it can be very good, given how easy and fast it is with prepared beans, and far better than most packaged products or even stuff from a deli. Maybe using high quality olive oil and fresh lemon and toasted ground cumin is enough to elevate it. Also it doesn't need near the amount of salt that most prepared stuff has in it. I rinse the beans and toss the liquid. If I need to add more liquid for texture I'll use fresh water, but it doesn't take too much water if you are also adding oil. When I cook dried beans of other varieties I never use the soaking liquid. Again, I rinse the beans and use fresh water or stock. And after reading about inulin in Wiki, I can live without more of that.

Raamo, when you start the soak what proportions do you use?

Crab prices are high this year, so be prepared. For a slightly different experience you could try PPQ Dungeness Island on Clement St. Really great crab and really fabulous wings. And not cheap. Vietnamese by way of Chinese Outer Richmond. Lots of fun and you need lots of napkins. I think it might be your style. Also walking distance from GG Park.

Different cuts will take different amounts of time. I use Bob's steel cut oats They seem relatively coarse, and would break your teeth if they cooked for only 15 minutes. Pinhead Scottish Oats in the can take slightly less time but cost a lot more money. The Irish oats in a can may be a bit finer grind, but truthfully it has been ages since I tried those. I don't do any prep overnight, just cook in the morning. Bring 3 c water to a boil, add salt and 2/3 cup oats to serve two. Simmer uncovered 30 min, stirring often toward the end. Turn off the heat amd cover, let stand another 5 minutes. We're talkin' close to 45 minutes from the time you enter the kitchen, so not great if you are looking for a shortcut.

You can order them from Pearson Ranch in CA if you can't find them now in any markets. Now is the time. I think they sell 10 lbs for $26.

Two good suggestions, Becco and Napoleon. Never been to Napoleon, sounds like it could be fun. Thanks. If you think of anything else lemme know!

Actually I believe the dinner will be on the later side, so we won't have to deal w the pre-theater crowd. The suggestions are great but I am not sure Esca and Benoit are within price range for this group. Any ideas for a bit more modest? Entrees under $25 perhaps?

Any good ideas for dinner near 6th Ave and 43rd St? Family party of about 6 or 7 after an evening gallery preview, some elderly, not looking for too exotic or spicy or too noisy. Italian would work or perhaps brasserie type old school. I know it's a toughie.

I often put the juice and very finely cut peel of 1 large Bergamot into a batch of seville orange marmalade. One batch for me is about 3-4 lbs oranges and yields approx 5 8-oz jars of finished product. Do you plan on only one batch? Y0u could see how it tastes with a modest quantity and then if you want more bergamot flavor try a second batch with a bit more. It's a potent flavor and if you end up with bergamot marmalade there may be a very select following only. Try a twist of bergamot peel in a martini, although that won't use up a lot of fruit.

Then there's Delfino's pizza in the mission, and the Bi-Rite ice cream store across the street for dessert. If you are an ice cream freak you could try Humphrey Slocombe, also in the mission. I hear the Blue Bottle Vietnamese Coffee Ice Cream is great. My nephew is a major fan. Check out their website. Most of my info about Mission bars and restaurants comes from 20-somethings, although I can second Tartine from experience, especially the croissants and fruit/bread pudding. Oh, and if you find yourself in the inner sunset near 9th Ave just south of Golden Gate Park Botanical Gardens try Marnee Thai. It's just a little modest place with very good food.

Learn how to make really good tamales. This might have been my resolution last year and the year before. Luckily I can't remember and I'm going with it as a new goal.

Great vegetarian side for chili or as a light lunch: Rick Bayless mushroom quesadillas. In simplest incarnation that's sliced mushrooms, sauteed in oil or butter, salt and peppered and cooked until all liquid is gone and they are brown and tasty. Put a flour tortilla on a griddle or in a cast iron pan and turn after it browns on one side. Sprinkle on cheese of choice (I like it with jack, but I'll use whatever melty cheese is available), add a few spoonfuls of the mushrooms, fold over and continue to cook til bottom is browned, then flip once more to finish. Add hot sauce or roasted chiles as you like. Since I never thought to use mushrooms this way it seems exotic.

Mon, Andie, I want the Jamaican beans and rice recipe please! I would have thought Jamaican recipes used a traditional black bean (like the Midnight) but most of the recipes I checked out specify a red kidney bean. After my first valentine experience I agree with Steve S, that they are much closer to kidney beans in flavor and texture than the traditional black bean. So the valentines would be perfect for a Jamaican bean dish. The bean likker is richer than that of a regular kidney bean. So yummy.

Okay I got a great gift of Rancho Gordo goodies--bought at the Napa store--for xmas this year, and among the beans was a pack marked "Alubia Boluda,"one of the xoxoc project beans. There ain't a word on the website about them and they are not listed under the bean products. Wazzup, Steve? Anything you can tell me about them before I cook them? Also among the goodies was a pack 0f black valentines. I haven't had them before and they are fabulous. I made a soupy pot of beans, using, among other things, RG oregano indio and NM chili, plus a hit of chilpotle sauce. That was for New Years Eve, and I am looking forward to the leftovers tonight. A really nice bean, now a favorite.

Forget Bakesale Betty's--no seating indoors and the line every day at lunchtime is halfway round the block. Pizzaiolo and Dona Thomas are on the same block as BB's, and that particular block is really hard to park on. Pizzaiolo is super trendy and you can't carry on a conversation without screaming at the person next to you; Dona T is also noisy and both have boisterous bar scenes. Also note that Pizz. and Dona T are not open for lunch. Barlata is considered Temescal neighborhood as well, but it is further south on Telegraph and the parking is not bad. Another idea might be Le Cheval, in downtown Oakland. Vietnamese, extensive menu w/many options and it's a large space. Lots of business lunches happen there, and they are old hands at accomodating big parties. Not exactly quiet, but not too bad, and the food is good. Great cross-section of Oakland residents. Unlike Dona Thomas, no one will spill a Margarita on you. Also a big advantage: they are open for lunch and dinner and all times in between.

http://www.barlata.com/ Take a look at location (not grand lake, but easy from downtown) and menu for Barlata, a Tapas restaurant and bar open lunch and dinner. Atmosphere is nice--often quiet for lunch. Small plates so those without big appetite can be happy. I call it mid-range price, if that's any help. Wine and sangria, great potatas bravas, great mussels, all around friendly place in the Temescal area: Telegraph Ave in North Oakland.

Whoa those uni taters sound yummy; that's in my near future! I've never bought uni...is it raw or cooked before adding to the potatoes? The fish on the veggies looks beautiful. For a sort of Asian black cod I like to go pretty plain, since the fish has such a delicate flavor. I marinate the fish briefly in ginger juice ( just fresh young ginger grated and squeezed out) and a pinch of sugar and soy or maybe fish sauce, then steam it with lots of the green parts of scallions. It gets finished with a simple sauce of oil and rice wine. I also love black cod lightly battered and sauteed for fish tacos or fish burritos.

Frankly I would kill for in-laws who cook Chinese food. And since they live in Staten Island you should be glad they still have a kitchen. Wow I would eat duck potstickers in a heartbeat, confit or otherwise. When I come to the east coast I like to take advantage of the seafood that I can't get in CA or in your case Europe. That means certain kinds of fish but above all the bivalves known as quahogs or east coast hard shell clams. I would happily eat the in-laws' clams in black bean sauce and whip up some linguini a la vongole for them in return. Oh, and Prince Edward Island mussels aren't too shabby. But I wouldn't want the kids whining, "oh maman, not moules marinieres again!" Moules risotto? Clam pizza? I can't see how a simple crispy skin roast duck wouldn't satisfy everyone for a holiday meal. Of course I never turn down any invitation to xmas dinner, but then I'm a NY Jew who secretly longs to go out for Chinese on Dec 25. I too don't want to cook when I come east for a vacation, but luckily the variety of reasonably priced ethnic food is astounding in NY and a great opportunity for kids to taste new things.

I tried adding a couple of smoked turkey wings to the carcass pot when making stock and the next day I cooked red beans 'n' rice using the smokey stock. Yummy, but the wings I got were saltier even than ham shanks, so I had to soak some of the saltiness out before cooking. One smoked wing plus a carcass would probably be enough in the future. For anyone who doesn't eat pork or red meat this is a great way to make RBs n R.

I have a Cuisinart SG-10 (or previous incarnation) spice and nut grinder. It is not a mini-processor as the two items pictured above, so I don't put liquids in it. It is similar to using a coffee grinder, but for hard whole spices I find it works far better. It also makes small quantities of grain or nut flour very quickly. And it is totally easy to clean. I got it as a gift several years ago and it seems fool proof.

What about a tea-flavored sorbet? Earl Grey with bergamot or lavender. I love chocolates with Earl Gray tea infused into them.

Just a brief word about shark: most species of sharks are loaded with mercury. If you plan to have any pregnant women at the party don't serve shark. There are no longer a lot of fish in the sea; most are either loaded with mercury or fished or farmed in such a way as to be bad for the environment. I agree with the two posters above. Check out what's fresh and available in your area and then refer to the Monterey Bay Aquarium list of recommended fish and pick the best of both worlds.

I too have one ceramic knife. They are brittle and the points can easily break off if dropped, although the latest incarnations seem to have a rounded pointed end, if that isn't too weird to picture. I believe in buying cheap ceramic knives, partly because they can break, but also because it isn't worth the money to send them back to the manufacturer to be sharpened; you might as well just buy a new one every three years. And the cheap ones seem as sharp as the pricier ones. I use mine all the time. My husband has much scorn for it and is happy to sharpen our steel knives, although he rarely ever cooks anything, so at least they are passably maintained.