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Table Talk: January 8

Food and cooking miscellany

By
January 5, 2010

The new year brings an opportunity for reflection. On Table Talk this week, Kim discussed whatever’s on your reflecting mind: Resolutions, trends, last year’s (and last decade’s) highlights, highs/lows in the kitchen, and the world of food in general.

It all took place right here at 10 a.m. PT, 1 p.m. ET, on Friday, January 8, instead of Thursday, January 7 (our usual day).

Kim, a trained chef and longtime food journalist who’s writing a cookbook for people trying to eat less meat, brings ideas, tips, and recipes to her weekly live chats. Join her here at Table Talk most Thursdays.

 Table Talk with Kim O'Donnel - Jan. 8, 2010(01/08/2010) 
9:45
Kim ODonnel: 
The past, present and future of food and cooking -- a look back at the year (and decade) on our plates and what to look forward to in 2010 and beyond. Coming up at the top of the hour...
Friday January 8, 2010 9:45 Kim ODonnel
10:02
Kim ODonnel: 
Happy New Year! I've missed you over these past few weeks but trust that the holiday season was tasty. Fill me in, please! I've not had much of a holiday break, as I'm rushing toward the finish line for my cookbook manuscript. And I've got news: Licking Your Chops: A Meatless Guide for Meat Lovers will be in stores in September!
Thought today's chat would be a good time to reflect on the past year (and decade if you so choose) in food & cooking, and look ahead a the new year and decade. What are the big themes for you? What do you want to see happen -- or not? Let's dish.
Friday January 8, 2010 10:02 Kim ODonnel
10:02
[Comment From jen maiser jen maiser : ] 
hi, kim. happy new year. happy to finally join a chat.
Friday January 8, 2010 10:02 jen maiser
10:03
Kim ODonnel: 
Jen! So glad you can join us. Jen Maiser is the brains behind the Eat Local Challenge, a terrific effort to encourage folks to eat as locally as possible within their means. Jen, what are some of the big themes emerging for you this year?
Friday January 8, 2010 10:03 Kim ODonnel
10:03
[Comment From CookLocal.com CookLocal.com : ] 
Happy New Year! I'm looking forward to spending some time this year with alternative cooking. We're hoping to do a gluten free week, a raw week... just to experience different ways of cooking.
Friday January 8, 2010 10:03 CookLocal.com
10:05
Kim ODonnel: 
Welcome, CookLocal.com! This sounds like a terrific way to keep things interesting in the kitchen. Maybe you should hop aboard one of my Eating Down the Fridge Challenges? I'll be hosting another one prob early Feb, after my book writing is done.
Friday January 8, 2010 10:05 Kim ODonnel
10:05
[Comment From jen maiser jen maiser : ] 
Thanks! I'm staying super focused on preserving and canning. Loving that so many of us are moving to putting up our local and in season vegetables. I only see that trend getting bigger. This morning, I'm sitting here trying to figure out how to best pickle some amazing chanterelles I was gifted.
Friday January 8, 2010 10:05 jen maiser
10:06
Kim ODonnel: 
Jen, as you know, Canning Across America is just gaining steam. The interest in putting up food is huge. I'd love to see how we can get you involved. Pickled chanterelles -- wow! What have you canned lately, by the way?
Friday January 8, 2010 10:06 Kim ODonnel
10:07
[Comment From CookLocal.com CookLocal.com : ] 
We do want to join one... but it can be kind of hard with the way we cook. Since everything is local (and therefore fresh), we don't keep as much in our fridge as I think a lot of others do. :-)
Friday January 8, 2010 10:07 CookLocal.com
10:07
[Comment From CookLocal.com CookLocal.com : ] 
Oh, and like Jen, I'm going to be doing a lot of preserving. I got on the bandwagon last year late in the summer and I love it. We're also redoing our entire garden so that we can start eating hyperlocal. Right from our own backyard.
Friday January 8, 2010 10:07 CookLocal.com
10:08
Kim ODonnel: 
I opened a jar of tomatoes recently and just inhaled the aroma. it took me back in the best possible way. It was also very gratifying to pop open a jar of bread & butter pickles to go along with my husband's grilled cheese sandwich. I would love to take advantage of blood orange season right now and do marmelade...
Friday January 8, 2010 10:08 Kim ODonnel
10:09
[Comment From jen maiser jen maiser : ] 
I finally got a pressure canner in the autumn, and am figuring out the beauty of canning extra chicken and vegetable stock. That's changed my preserving life the most, for sure.
Friday January 8, 2010 10:09 jen maiser
10:10
Kim ODonnel: 
Jen, how do you find putting up chicken? I'm intrigued. I had hoped to put up fish this fall but it didn't materialize.
Friday January 8, 2010 10:10 Kim ODonnel
10:10
[Comment From CookLocal.com CookLocal.com : ] 
Ooo. A pressure canner is definitely on my list of wants. I'm intrigued by putting up stock. I've just been freezing it.
Friday January 8, 2010 10:10 CookLocal.com
10:10
[Comment From jen maiser jen maiser : ] 
sorry - i meant chicken stock. i haven't done meats yet ... hopefully this year after you post something and tell me how to do it. ;)
Friday January 8, 2010 10:10 jen maiser
10:12
Kim ODonnel: 
the one person who puts up meat & fish is eugenia bone, who's been a special guest on the chat. It'd be cool to figure this out.
Friday January 8, 2010 10:12 Kim ODonnel
10:12
Kim ODonnel: 
Isn't it amazing that 10 years ago we weren't discussing organic, local or the state of our food system? It's been a strange trip, but a lot has changed.
Friday January 8, 2010 10:12 Kim ODonnel
10:13
Kim C.: 
Hi everyone. One thing we've been seeing a few of are books with recipes for little snacks — tapas and the like. I love this way of eating because the portions aren't huge, and you can have variety. The trick is making it efficient for the cook.
Friday January 8, 2010 10:13 Kim C.
10:14
Kim ODonnel: 
Hey Kim, this kind of eating tickles my husband, whose favorite thing in the world is a snack plate. It's also a great way of putting together a meatless meal...
Friday January 8, 2010 10:14 Kim ODonnel
10:16
Kim ODonnel: 
I started my vegetarian chat in 2001. There was tremendous interest in the topic, but much tension between meat eaters and veggies. It was wild. Nobody wanted to get along. Now going without meat is so much more accepted. Remember the days when there was nary a veggie restaurant even in the biggest cities?
Friday January 8, 2010 10:16 Kim ODonnel
10:16
[Comment From Patricia-CookLocal.com Patricia-CookLocal.com : ] 
We've been trying to cook ahead more. Burritos and Dumplings are great make ahead meals. Reheat easily, can make a bunch with just a few ingredients.
Friday January 8, 2010 10:16 Patricia-CookLocal.com
10:16
Kim C.: 

It seems like a common way to eat in a lot of cultures — this year, I'm going to try making more dips, spreads, tapenade, etc. Add a big plate of veg and you're off …

Friday January 8, 2010 10:16 Kim C.
10:17
Kim C.: 
Jen, my grandmother used to can crab, clams, and salmon. So good!
Friday January 8, 2010 10:17 Kim C.
10:18
Kim ODonnel: 
Patiricia, I always feel great when I cook ahead. I wish I could be more consistent with this practice as it saves time AND money. When you've got stuff on hand and ready to go, you're less likely to order carry out...
Friday January 8, 2010 10:18 Kim ODonnel
10:18
[Comment From Coco Coco : ] 
My husband and I hosted his two great nieces this summer. they are vegetarians, but they 'beat' anyone into submission. In fact, they view themselves as ambassadors. Ever since they returned home, we still eat meatless twice a week and have seen a benefit from it. But, still love anything from the little piggie!
Friday January 8, 2010 10:18 Coco
10:20
Kim ODonnel: 
Coco, thanks for weighing in. There is tremendous benefit from diversifying the diet -- and when people embark on incremental change, they see just how easy it is. Wait til you see my book, a collection of 52 menus to help meat lovers take a break from the piggies et al. I'm a meat eater, but one thing I've noticed in testing recipes is that my craving for meat has reduced to 1x/week. It's wild.
Friday January 8, 2010 10:20 Kim ODonnel
10:20
[Comment From Coco Coco : ] 
oh gosh, meant to say they WON'T beat anyone into submission!!!
Friday January 8, 2010 10:20 Coco
10:20
Kim ODonnel: 
Laughing
Friday January 8, 2010 10:20 Kim ODonnel
10:21
[Comment From Erin Erin : ] 
Hi Kim! Happy New Year! The last 2-3 years have brought local foods into sharp focus for me/my family. It took a while to: 1. find local sources and then 2. recalibrate my mind to accept them. I remember seeing a meat-guy (who has since become a close pal) at our tiny farmer's market and thinking "no WAY that can be safe; now, I completely bypass the meat/dairy aisles in our grocery store because the local products are amazing.
Friday January 8, 2010 10:21 Erin
10:23
Kim ODonnel: 
Happy New Year to you, Erin! Becoming acquainted w/ one's local food shed has been a biggie over the past 5 years. Just think how many more farm markets there are compared to the early part of the decade. It really is more integrated into our consciousness these days, and I think we'll see even more of it. The recalibration of the mind is a biggie -- and when you practice this way, others see, want to know more.
Friday January 8, 2010 10:23 Kim ODonnel
10:23
[Comment From Patricia-CookLocal.com Patricia-CookLocal.com : ] 
Coco, I'm a big believer that meat is fine, in moderation. I view meat as a flavoring and a side dish rather than the mainstay of the meal.
Friday January 8, 2010 10:23 Patricia-CookLocal.com
10:24
Kim ODonnel: 
The conversation on meat wasn't even on the table 10 years ago. I love it!
Friday January 8, 2010 10:24 Kim ODonnel
10:24
[Comment From Patricia-CookLocal.com Patricia-CookLocal.com : ] 
Kim, I'm doing a lot more dips this year too. I want to eat a lot more veggies, raw, and having some good dips around makes that easier for me. Plus, I need some protein source to go with the veggies. Hummus is going to be a big one.
Friday January 8, 2010 10:24 Patricia-CookLocal.com
10:26
Kim ODonnel: 
Hummus takes 7 minutes in the food processor. It's a goodie that never goes out of style. I'm cooking more & more with beans, as in I now always have some in the fridge to pull out for lunch or to morph into a new supper dish. Inevitably, i feel better when beans are a part of my equation.
Friday January 8, 2010 10:26 Kim ODonnel
10:26
[Comment From Patricia-CookLocal.com Patricia-CookLocal.com : ] 
Erin, I think a lot of people have those same thoughts about farmers market meats. I wonder how to change perceptions?
Friday January 8, 2010 10:26 Patricia-CookLocal.com
10:27
[Comment From Coco Coco : ] 
Question: can we legally buy unpasteurized milk or cheese or such in the United States?
Friday January 8, 2010 10:27 Coco
10:28
Kim ODonnel: 
There is raw milk for sale on a boutique scale, but it's been the subject of much debate over the past year as there have been a number of food-borne outbreaks related to raw milk.
Friday January 8, 2010 10:28 Kim ODonnel
10:28
[Comment From Erin Erin : ] 
For the new year, I hope to put in a garden. A beautiful seed catalogue arrived today an the kids are excited. I figure that if I can grow a few things (easy stuff, like squash), the family will gain education points and I can still keep up a weekly raid of the farmer's market. I cannot describe how much fun it is to go and shop outdoors amongst our neighbors.
Friday January 8, 2010 10:28 Erin
10:29
Kim ODonnel: 
Yay, Erin! Wonderful news. I think this is one of the most empowering, impactful things a person can do. You must must keep us posted on that development.
Friday January 8, 2010 10:29 Kim ODonnel
10:29
[Comment From jen maiser jen maiser : ] 
You're right, Kim and Erin. I think that this decade is going to bring some exciting advances in eating locally. It's part of the common nomenclature now, as opposed to 5 years ago. Many of us have been practicing eating locally for eons now, and we're able to delve into SOLE (sustainable, organic, local, ethical) questions on a deeper, more meaningful level. It's exciting.
Friday January 8, 2010 10:29 jen maiser
10:30
Kim ODonnel: 
Yes, it's gone from inside baseball to vernacular level. We're still very much a Costco culture, but so many strides have been made in connecting people to their food sources & stuff.
Friday January 8, 2010 10:30 Kim ODonnel
10:30
[Comment From Patricia-CookLocal.com Patricia-CookLocal.com : ] 
Kim, I haven't actually heard of any raw milk outbreaks. Would love to read more about them. Any links you can provide?
Friday January 8, 2010 10:30 Patricia-CookLocal.com
10:31
Kim ODonnel: 
Food safety attorney Bill Marler (who's in Seattle) has been keeping tabs on this development. I will hunt for those links and keep them handy for next week to share, or post in the comments section at the bottom of this page.
Friday January 8, 2010 10:31 Kim ODonnel
10:31
[Comment From Erin Erin : ] 
Coco - YES, you can buy raw milk and cheeses. You just need to have access. I live in a rural area with a large Amish population and there are dairies that sell to the public (dip your own milk containers, yogurt, cheeses, kefirs, etc.). They have to be state-inspected. I'm not sure where to start looking; maybe your Cooperative Extension?
Friday January 8, 2010 10:31 Erin
10:31
[Comment From Margaret Margaret : ] 
Hi Kim and Happy New Year! A few weeks ago, I wrote to you asking about vegetarian cookbooks. I got some from the library and have been really pleased with them.
Friday January 8, 2010 10:31 Margaret
10:32
Kim ODonnel: 
Hi Margaret! Great news - have you started cooking?
Friday January 8, 2010 10:32 Kim ODonnel
10:32
[Comment From Margaret Margaret : ] 
Also, the meatless experiement has been great! My husband and I are also off soda, and I am off coffee. We feel much better, and dieting is much simpler now that we are off these three things.
Friday January 8, 2010 10:32 Margaret
10:33
Kim ODonnel: 
Wowee. What a great feeling that must be. Congratulations. When you pay attention to your body and clean it up in a way you think best, it usually pays off big time.
Friday January 8, 2010 10:33 Kim ODonnel
10:33
[Comment From Coco Coco : ] 
Patricia, yes, I am finding this true. We have found a wonderful recipe that uses two strips of bacon w/a pound of brussel sprouts, 2 apples, veg stock and other seasonings that slip the mind. We chose not cook the fish we had planned and ate the 'side' dish w/a heavy bread. Was a great meal.
Friday January 8, 2010 10:33 Coco
10:33
[Comment From Patricia-CookLocal.com Patricia-CookLocal.com : ] 
Coco, yes. Many states allow it. We can buy raw milk in Washington State.Also raw milk cheese. But not raw milk butter.
Friday January 8, 2010 10:33 Patricia-CookLocal.com
10:34
[Comment From Erin Erin : ] 
Patricia - honestly, you just have to make up your mind to try it. That is what did it for me.
Friday January 8, 2010 10:34 Erin
10:35
Kim ODonnel: 
I think many folks are still put off by the sticker shock of locally raised meat. They can walk into the grocery store, get meat on sale, stock up & you know the rest. We develop a dependency. But with that comes a different kind of price...
Friday January 8, 2010 10:35 Kim ODonnel
10:35
[Comment From Coco Coco : ] 
seeing the comments on making more dips, I too am doing that. What I really love is I can control the salt that goes in.
Friday January 8, 2010 10:35 Coco
10:36
Kim ODonnel: 
The more DIY you can do, the better in my opinion. This is one of the reasons canning has become so wildly popular again. You can control the salt, you know where the food is coming from...
Friday January 8, 2010 10:36 Kim ODonnel
10:36
[Comment From Erin Erin : ] 
P.S. Jen, I loved your Eating Local challenge. It brought a lot of things into focus for our Thanksgiving meals over the past 3 years!
Friday January 8, 2010 10:36 Erin
10:36
[Comment From Patricia-CookLocal.com Patricia-CookLocal.com : ] 
Erin: Oh I am exclusively local meat. I'm just trying to figure out how to encourge others to do to.
Friday January 8, 2010 10:36 Patricia-CookLocal.com
10:36
[Comment From Margaret Margaret : ] 
Yes, I have. Soups, pastas, risotto, polenta with salads and.or cooked vegetables. I want to try quiche as well. Homemade cheese pizza is a huge hit with the kids. Love the chat and looking forward to the suburban farm markets opening in Chicago in May!
Friday January 8, 2010 10:36 Margaret
10:37
Kim ODonnel: 
Margaret, you're cooking with gas, as they say. Rock on with your bad self. I'm so happy for you. I am hoping to make Chicago one of my stops on book tour this fall. Stay tuned.
Friday January 8, 2010 10:37 Kim ODonnel
10:37
[Comment From Erin Erin : ] 
Very true Kim, about the price of meat. But I think that it goes hand-in-hand with the way people used to eat: meat was reserved for special occasions, or were cheaper cuts that were stewed, etc. The notion that people need to have meat with dinner every night is a direct result of the availability of cheap (corn fed CAFO) meat.
Friday January 8, 2010 10:37 Erin
10:38
Kim ODonnel: 
You got it. I feel the same way about soda. When I was growing up, a glass of soda was a special treat, never a part of the daily routine.
Friday January 8, 2010 10:38 Kim ODonnel
10:38
[Comment From jen maiser jen maiser : ] 
(blush) thanks, Erin. It's been amazing to see the response to it over the years.
Friday January 8, 2010 10:38 jen maiser
10:38
[Comment From Coco Coco : ] 
Thank you all for the ideas on the raw milk etc.! I will search the Extension offices here in MN and see what I can find. I just hear great things out of Europe and would like to see if the fam can benefit as well.
Friday January 8, 2010 10:38 Coco
10:39
[Comment From Patricia-CookLocal.com Patricia-CookLocal.com : ] 
Jen, I'm really hoping that the ethical/sustainable aspects become a lot more mainstream this year. Most people understand what local and organic are, but there are still so many people that don't have any idea what a CAFO is.
Friday January 8, 2010 10:39 Patricia-CookLocal.com
10:39
[Comment From Patricia-CookLocal.com Patricia-CookLocal.com : ] 
The husband is diabetic, so we need a lot of protein in our diet (or a really good balance between the protein and carbs). So we're eating a lot of beans.
Friday January 8, 2010 10:39 Patricia-CookLocal.com
10:40
Kim ODonnel: 
Patrica, have you ever cooked with tempeh? And would you be interested? I hopped aboard the tempeh train a few years ago and it has been a wonderful addition to our repertoire.
Friday January 8, 2010 10:40 Kim ODonnel
10:40
[Comment From Arlington Gay Arlington Gay : ] 
I'm late to the party again. Just wanted to say a quick THANKS for allowing me to be one of your recipe testers. Had a blast!
Friday January 8, 2010 10:40 Arlington Gay
10:41
Kim ODonnel: 
Hi Arlington Gay! Glad you could make it over today. I'm very grateful for your participation -- every little bit helps... what's on the menu for tonight?
Friday January 8, 2010 10:41 Kim ODonnel
10:41
[Comment From Patricia-CookLocal.com Patricia-CookLocal.com : ] 
Kim, is Tempeh available locally? We're 95% local and want to stay that way. But if so, absolutely.
Friday January 8, 2010 10:41 Patricia-CookLocal.com
10:41
Kim ODonnel: 
Now that is an excellent question.
Friday January 8, 2010 10:41 Kim ODonnel
10:41
[Comment From jen maiser jen maiser : ] 
You're right, Patricia. I think that there are many of us having those conversations amongst each other, but I hope that 2010 is the year that I, and many others, start to present that to the public in a cohesive manner.
Friday January 8, 2010 10:41 jen maiser
10:42
[Comment From Coco Coco : ] 
wow, now canning scares me. Growing up heard too many stories of the process gone wrong and people poisoning each other. I would love to conquer canning though. Hey, just made popovers successfully for the first time, so guess anything can happen.
Friday January 8, 2010 10:42 Coco
10:43
Kim ODonnel: 
Coco, check out Canning Across America (www.canningacrossamerica.com), a project I cooked up last summer -- the web site is a one-stop resource for putting up food. Safety is absolutely key, but it shouldn't be a deterrent. It's good to read up on it before trying, and to can w/ a partner until you get the lay of the land.
Friday January 8, 2010 10:43 Kim ODonnel
10:43
[Comment From jen maiser jen maiser : ] 
i buy my soy products from a trusted organic vendor who sources their soy carefully, though not locally.
Friday January 8, 2010 10:43 jen maiser
10:43
Kim ODonnel: 
How lucky are you, Jen. I want some of that...
Friday January 8, 2010 10:43 Kim ODonnel
10:44
[Comment From Patricia-CookLocal.com Patricia-CookLocal.com : ] 
Coco, I was the same way with canning. But extra blueberries convinced me. Even so, I was nervous using my first canned jar of tomatoes. But I'm still here. :-)
Friday January 8, 2010 10:44 Patricia-CookLocal.com
10:44
[Comment From jen maiser jen maiser : ] 
soy products like tempeh are really tough to source locally, from what i've seen.
Friday January 8, 2010 10:44 jen maiser
10:44
[Comment From Erin Erin : ] 
Michael Pollan's "Omnivore's Dilemma" turned the lights on for me about what a CAFO is, and it provided the final nudge to go exclusively local for beef/pork/poultry. Also highly influential: Barbara Kingsolver's "Animal, Vegetable, Miracle." If you ever need some inspiration for gardening and putting up your own foods, her book is wonderful! I'm planning a re-read.
Friday January 8, 2010 10:44 Erin
10:45
Kim ODonnel: 
And this past year's food docs -- Food Inc. and Fresh, plus others -- have been instrumental in getting the word out about CAFOs. It blew my mother's mind.
Friday January 8, 2010 10:45 Kim ODonnel
10:45
[Comment From Patricia-CookLocal.com Patricia-CookLocal.com : ] 
I've heard that Quinoa is actually available in WA and I'm on the hunt for that as well.
Friday January 8, 2010 10:45 Patricia-CookLocal.com
10:45
Kim ODonnel: 
Really? Would be have to grown at high elevations. Keep me posted if you find it!
Friday January 8, 2010 10:45 Kim ODonnel
10:46
[Comment From Arlington Gay Arlington Gay : ] 
Most likely leftover pasta or soup (plus what's left of that incredible mushroom pizza I tested last night). Folks, I'm a carnivore but I tested three of Kim's recipes for the new book and I'll definitely be buying a copy. My partner loved all three, too, and he's more of a carnivore than I am.
Friday January 8, 2010 10:46 Arlington Gay
10:46
[Comment From Patricia-CookLocal.com Patricia-CookLocal.com : ] 
Jen, we get edamame locally... at least occasionally.
Friday January 8, 2010 10:46 Patricia-CookLocal.com
10:46
[Comment From Patricia-CookLocal.com Patricia-CookLocal.com : ] 
Erin, I have Animal, Vegetable, Miracle on my shelf right now. It is on the top of my to-read pile. Loved OD, and FoodInc was the impetus for me to go 100% CAFO free (even eating out).
Friday January 8, 2010 10:46 Patricia-CookLocal.com
10:47
Kim ODonnel: 
I also recommend the Compassionate Carnivore by Catherine Friend, a Minnesota farmer who came to the business later in life without a clue about where our food comes from. I learned a great deal from her book.
Friday January 8, 2010 10:47 Kim ODonnel
10:47
[Comment From Erin Erin : ] 
Speaking of beans and protien... I have some lentils lingering in my pantry. I don't want to wait for an EDF while we have some wintry, hibernation weather going, and I have a beautiful ham bone in the freezer. Anyone have a good ham/lentil soup recipe? FWIW, I have regular (brown) lentils and green lentils..?
Friday January 8, 2010 10:47 Erin
10:49
Kim ODonnel: 
Erin, this is an easy one to throw together. Ham bone thaw, then sear in pot, remove, deglaze with a little stock or wine, then add onions, garlic and thyme. Add lentils, return ham bone, just enough liquid ot barley cover. Soup done in 45.
Friday January 8, 2010 10:49 Kim ODonnel
10:49
[Comment From Patricia-CookLocal.com Patricia-CookLocal.com : ] 
Kim, I picked up her book just a few weeks ago.
Friday January 8, 2010 10:49 Patricia-CookLocal.com
10:49
Kim ODonnel: 
I'll be interested to hear what you think!
Friday January 8, 2010 10:49 Kim ODonnel
10:50
[Comment From Patricia-CookLocal.com Patricia-CookLocal.com : ] 
Erin, this is my favorite lentil soup recipe. http://www.cooklocal.com/?p=47
Friday January 8, 2010 10:50 Patricia-CookLocal.com
10:50
[Comment From Patricia-CookLocal.com Patricia-CookLocal.com : ] 
Erin: It uses red lentils, but should be fine with brown as well, just not quite as pretty.
Friday January 8, 2010 10:50 Patricia-CookLocal.com
10:50
[Comment From Arlington Gay Arlington Gay : ] 
There are recipes for soup?
Friday January 8, 2010 10:50 Arlington Gay
10:50
Kim ODonnel: 
Arlington Gay, are you hankering soup, my friend?
Friday January 8, 2010 10:50 Kim ODonnel
10:51
[Comment From Erin Erin : ] 
Compassionate Carnivore and the Righteous Pork Chop are on my reading lists. Maybe we need to start a book club!
Friday January 8, 2010 10:51 Erin
10:51
Kim ODonnel: 
Actually...need to talk to Kim C about this, but been thinking of a book club element to the chat once a month.....stay tuned...
Friday January 8, 2010 10:51 Kim ODonnel
10:51
[Comment From Erin Erin : ] 
Kim and Patricia - thank you! Can't wait...(though it is Mama's Friday Night Pizza tonight)
Friday January 8, 2010 10:51 Erin
10:51
[Comment From Coco Coco : ] 
sorry, my thoughts are all over today. I just found a local supplier of yak meat. Hey, is very lean and not too gamey in taste. I guess Northern MN is idea for yaks. Today, the entire state would be idea of penguins.
Friday January 8, 2010 10:51 Coco
10:52
Kim ODonnel: 
Coco, I've had yak cheese from Tibet but never yak meat. Tell us more. How did you prepare?
Friday January 8, 2010 10:52 Kim ODonnel
10:52
[Comment From Patricia-CookLocal.com Patricia-CookLocal.com : ] 
Righteous Pork Chop is on my shelf too! I went a little crazy at the bookstore last month.
Friday January 8, 2010 10:52 Patricia-CookLocal.com
10:52
[Comment From Arlington Gay Arlington Gay : ] 
Kim, I make soup several times a week. Stuff just goes into the pot and comes out soup. I have not recorded recipes for any soups.
Friday January 8, 2010 10:52 Arlington Gay
10:53
Kim ODonnel: 
Good for you. A hallmark of a good cook is soup. If you can make soup, you can make anything.
Friday January 8, 2010 10:53 Kim ODonnel
10:55
Kim ODonnel: 
Program notes -- meatless chat at the end of the month (1/28). The 1/14 & 1/21 chats are TBD and I'm open to any ideas you have. Send'em over.
Friday January 8, 2010 10:55 Kim ODonnel
10:55
[Comment From Coco Coco : ] 
So far only thing I've tried is a stew type thing. Braising it in beef stock and wine for about an hour, then shredded/cut up and added to more stock, veggies, sweet potatoes and let it go another 30 minutes. Am planning more experimenting.
Friday January 8, 2010 10:55 Coco
10:56
Kim ODonnel: 
Would you compare it to goat? That's what keeps coming to mind.
Friday January 8, 2010 10:56 Kim ODonnel
10:57
Kim C.: 
Has anyone here used The Flavor Bible? It's a terrific reference for the cook. I find myself pulling it out more and more to find flavors that go together. I know we're almost out of time, but I just wanted to put in a plug for it …
Friday January 8, 2010 10:57 Kim C.
10:57
[Comment From Coco Coco : ] 
not as 'tangy' as goat, wild beef is more that I taste.
Friday January 8, 2010 10:57 Coco
10:57
[Comment From Viv Viv : ] 
On the topic of beans and vegetarian cooking, just wanted to say how happy I am to rediscover the joy a great pot of black beans and rice. I had forgotten how satisfying this meal was. Simple, easy, quick and delicious. Meatless too. Made a pot of Cuban style black beans last night that was a big hit with the resident carnivore. Thanks Kim for the encouragement to eat less beef and get creative in the kitchen.
Friday January 8, 2010 10:57 Viv
10:58
Kim ODonnel: 
Viv! the simplest things are often the best, in my opinion. And you know I like my meat -- I was dreaming about a roast chicken this am. As we've all said, moderation is key not only to keeping things interesting, but to keep ourselves well.
Friday January 8, 2010 10:58 Kim ODonnel
10:58
[Comment From Erin Erin : ] 
Chat topic - hibernation food. Braises, stews, soups... whatever gets you through the winter (if you're having winter, natch).
Friday January 8, 2010 10:58 Erin
10:59
Kim ODonnel: 
I like it. And I like the title. I'll run it by the boss..
Friday January 8, 2010 10:59 Kim ODonnel
10:59
[Comment From jen maiser jen maiser : ] 
I crave meat like crazy, Viv, but beans are one of the awesome things I can make that don't make me even think about meat. Thanks for the reminder.
Friday January 8, 2010 10:59 jen maiser
11:00
Kim ODonnel: 
I have developed a recipe for Falafel patties that eat like a burger for the book. You won't believe how scrumptious & 'meaty' they are. When we take that litlte extra time to discover new/different ways of putting food on the table, we are rewarded.
Friday January 8, 2010 11:00 Kim ODonnel
11:01
[Comment From Erin Erin : ] 
"When we take that litlte extra time to discover new/different ways of putting food on the table, we are rewarded." Amen, Kim!
Friday January 8, 2010 11:01 Erin
11:03
Kim ODonnel: 
Doesn't mean we don't get stuck or frustrated in the process, which is why helping one another is so powerful. Keep up the good work, y'all. You're off to an amazing start in the first week of this new decade. Thanks for stopping by and for the enlightening conversation. Next week, we'll be back to our regular slot -- Thurs at 10a PT/1ET. Eat well.
Friday January 8, 2010 11:03 Kim ODonnel
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1. by Elizabeth Pertsevoi on Jan 8, 2010 at 1:53 PM PST

Been awhile with the holidays and everything, but just catching up and wanted to say that I think the book club chat addition sounds like an awesome idea. Hope to make it live soon. Best to all. Lizka

2. by redweather on Jan 11, 2010 at 9:33 AM PST

i am sorry to have missed the chat, but also concur with the book club idea! i have been reading Jonathan Safran Foer’s “Eating Animals,” which is an account of his journey to vegetarianism. i was also lucky enough to hear him speak recently; i think he is one of the new breed of vegetarians who are sure of their beliefs, but not self-righteous or overly preachy. he really entertains the conversation about eating meat, although he knows where he stands.

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Kim O’Donnel is a trained chef, nationally recognized online food personality, and a longtime journalist. She is the author of a new cookbook, The Meat Lover’s Meatless Cookbook.

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