Table Talk: October 29

Tricks and treats

By Kim O'Donnel

October 23, 2009

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This Thursday on Table Talk join Kim O’Donnel from her temporary home in Arkansas to discuss “Tricks and Treats” — the food of the season.

The chat took place right here at 10 a.m. PT, 1 p.m. ET.

Kim, a trained chef and longtime food journalist, offers suggestions, links, recipes, and commentary in her weekly chats. It’s an hour of good-food camaraderie and helpful information.

If you could’t make it on Thursday, email Kim your question or comment at tabletalk [at] culinate [dot] com, or place a comment below.

Table Talk with Kim O'Donnel - Oct. 29, 2009

(10/29/2009)

  

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9:34	Kim ODonnel:  BOO! We'll be talking tricks 'n' treats in this week's chat, coming up at the top of the hour. You better be here, or I'll cast a spell on you.... Thursday October 29, 2009 9:34 Kim ODonnel

10:01

Kim ODonnel:  Hey folks! Howdy from Eureka Springs, Arkansas. I'm midway through a 2-week stay here at the Writer's Colony at Dairy Hollow, working away on my cookbook. It's been great fun to get this itty bitty limestone town in northwest Arkansas. Just back from the farmer's market and picked up some leeks, braising greens, shell beans and Arkansas red apples. Thursday October 29, 2009 10:01 Kim ODonnel

10:03

Kim ODonnel:  So it's Halloween this weekend (and daylight saving too, sigh)...whatcha got up your sleeves? By the way, Thanksgiving is FOUR WEEKS FROM TODAY! Thursday October 29, 2009 10:03 Kim ODonnel

10:03

[Comment From JonClark JonClark : ]  What do you have for candy recipes that avoid corn syrup. I don't have access to it. I've looked into created an inverted sugar to go around the problem. Can I simply use a pinch of cream of tartar? Thursday October 29, 2009 10:03 JonClark

10:04

Kim C.:  Kim, I'm so intrigued by this Ruth Reichl recipe, "Roast Pumpkin with Cheese Fondue." Have you ever made it? She raved about it recently on NPR's Fresh Air. Thursday October 29, 2009 10:04 Kim C.

10:06

Kim ODonnel:  Hey Jon, great question. Check out this recipe for pumpkin seed brittle, which doesn't call for corn syrup: http://blog.washingtonpost.com/mighty-appetite/2006/10/brittle_love_dont_come_easy.html off top of my head, don't know of a general rule of thumb to get around corn syrup -- unless you want to play with chocolate (never a bad thing in my opnion) -- and then you can make things like choc. bark and truffles... Thursday October 29, 2009 10:06 Kim ODonnel

10:06

Kim ODonnel:  Kim C, I've heard of this recipe & have wondered myself. Sounds like a fun thing to make with a group... Thursday October 29, 2009 10:06 Kim ODonnel

10:07

[Comment From Linear Girl Linear Girl : ]  I love fresh shell beans. Last year I grew some Mayflower beans (small and squarish with red and white) and ate some fresh and dried the rest. Very tasty. I haven't seen any shell beans at my Southern California markets this year. Thursday October 29, 2009 10:07 Linear Girl

10:08

Kim ODonnel:  I was surprised to see shell beans so late in the season, frankly. The farmer had both purple hull & a snow pea looking thing with lima looking beans inside. I'll let you know how they are... Thursday October 29, 2009 10:08 Kim ODonnel

10:08

[Comment From redweather redweather : ]  carved pumpkins tuesday night, and have lots of seeds to toast! yummy.... Thursday October 29, 2009 10:08 redweather

10:08

Kim ODonnel:  That's fun, redweather. Me, I've been working on a pumpkin seed pesto in the test kitchen & I'm still tinkering. Thursday October 29, 2009 10:08 Kim ODonnel

10:09

[Comment From JonClark JonClark : ]  Hmm, the "fondue" looks good. I made pumpkin ravioli last weekend. Thursday October 29, 2009 10:09 JonClark

10:09

Kim ODonnel:  a few other fun pumpkin-y ideas from my recipe vault: pumpkin muffins http://blog.washingtonpost.com/mighty-appetite/2006/10/happy_halloween_pumpkin.html pumpkin pancakes http://voices.washingtonpost.com/mighty-appetite/2007/11/leftover_tgiving_pumpkin_is_gr.html Thursday October 29, 2009 10:09 Kim ODonnel

10:09

Kim C.:  I'd like to try the pumpkin fondue with one of the not yet carved jack-o-lantern pumpkins on my porch — but I bet ti would be better with a sugar pie pumpkin or another squash. I may have to go on a pumpkin hunt. Thursday October 29, 2009 10:09 Kim C.

10:09

[Comment From Linear Girl Linear Girl : ]  Kim C - That pumpkin fondue sounds good - if you used mild cheese even kids might like it. My niece and nephew will happily eat almost any winter squash if we call it pumpkin. This would be fun at a Halloween party. You could also do it in small pumpkins and make individual servings for a sit down meal. Thursday October 29, 2009 10:09 Linear Girl

10:10

[Comment From Dawn Dawn : ]  I opened the pumpkin and roasted the seeds last night, but didn't get around to carving it yet. I LOVE roasted pumpkin seeds! Kim, I'd love to see what you come up with for the pesto. Thursday October 29, 2009 10:10 Dawn

10:10

Kim ODonnel:  it needs texture, methinks. made more of a dip, which was interesting, but I'm looking for something to use as a crust, possibly as tofu...I will def. keep you posted... Thursday October 29, 2009 10:10 Kim ODonnel

10:11

Kim ODonnel:  Here's an early question: I’m making homemade caramel sauce for a Halloween recipe. Can I sub the half and half for the whipping cream? Thursday October 29, 2009 10:11 Kim ODonnel

10:12

Kim ODonnel:  And the answer is yes. In fact, you can make caramel sauce with milk. Texture will be slightly different, but it will work. You can also do an interesting caramel sauce with evaporated milk. Thursday October 29, 2009 10:12 Kim ODonnel

10:13

Kim ODonnel:  I dug up a few more Halloween-y treats, if you're thinking about making your own candy: Caramel Apples http://atlanta.creativeloafing.com/gyrobase/Content?oid=oid%3A145508 Candy Corns http://voices.washingtonpost.com/mighty-appetite/2007/10/getting_handy_with_candy_corn. Marshmallows http://atlanta.creativeloafing.com/gyrobase/Content?oid=oid%3A17480 Thursday October 29, 2009 10:13 Kim ODonnel

10:14

Kim ODonnel:  All of these are really fun. The candy corns are quite the project, but the marshmallows take very little time & can be dyed all kinds of colors... Thursday October 29, 2009 10:14 Kim ODonnel

10:14

[Comment From Linear Girl Linear Girl : ]  We've been making a lot of polenta this week. To the first batch we added milk, pecorino romano and topped with gorgonzola and bread crumbs. Second batch we grilled and served with a fresh tomato/olive salsa. Thursday October 29, 2009 10:14 Linear Girl

10:15

Kim ODonnel:  Nice, Linear. I'm about to make some polenta myself, testing a few recipes this weekend! Did you bake and cut into squares? Thursday October 29, 2009 10:15 Kim ODonnel

10:16

[Comment From Fran Fran : ]  Our favorite homemade treats were popcorn balls and donuts. They taught us to do dangerous cooking at a young age! Thursday October 29, 2009 10:16 Fran

10:17

Kim ODonnel:  Oh how fun, Fran. How does one make a popcorn ball?? Thursday October 29, 2009 10:17 Kim ODonnel

10:17

[Comment From Linear Girl Linear Girl : ]  I made a giant batch, then took half and let it cool on a cookie sheet. I didn't bake it, just cooling it was enough to harden it enough for grilling. The rest we used in the first batch and softened it with the milk, etc. Thursday October 29, 2009 10:17 Linear Girl

10:18

Kim ODonnel:  Nice. I'm looking forward to this. Polenta is so versatile. Thursday October 29, 2009 10:18 Kim ODonnel

10:19

Kim ODonnel:  So, as I mentioned earlier, Thanksgiving is just 4 weeks away. Next Thursday, I'll be traveling so Kim C. is working on a Plan B for a chat topic/guest. On Thursday, 11/12, we'll do a Meatless Thanksgiving chat, then on 11/19, we take on turkey, giblets, and all the rest. Mark your calendars! Thursday October 29, 2009 10:19 Kim ODonnel

10:20

[Comment From Linear Girl Linear Girl : ]  Fran - Did you make pumpkin doughnuts? That's also a fave with my sister's kiddos. Thursday October 29, 2009 10:20 Linear Girl

10:20

Kim ODonnel:  Speaking of doughnuts, who's made cider doughnuts? Are they really magical? Thursday October 29, 2009 10:20 Kim ODonnel

10:20

[Comment From Dawn Dawn : ]  I made a beautiful raw apple cake with brown sugar sauce for a dinner club meeting last weekend. It took me forever to find a decent recipe. Fortunately, the group LOVED it! I only took home a small piece. Thursday October 29, 2009 10:20 Dawn

10:21

Kim ODonnel:  Dawn, I guess this means you've etched the recipe in your brain to make sure it never gets lost? Thursday October 29, 2009 10:21 Kim ODonnel

10:21

[Comment From Fran Fran : ]  Caramel, Kim. I think what we used was a combo of light corn syrup and molasses. I can't remember to what stage (soft ball, etc.) you bring it to, but when it's ready, pour it over the popcorn, stir it all up then dip hands in ice water (some use oil, but always have a bowl of ice water around) and make balls. Oh, how I loved them. Thursday October 29, 2009 10:21 Fran

10:22

Kim ODonnel:  Souns like such a fun project. Could be fun for Christmas time, too. Thursday October 29, 2009 10:22 Kim ODonnel

10:22

[Comment From Linear Girl Linear Girl : ]  Dawn, please tell us more about the raw apple cake, I'm intrigued. Thursday October 29, 2009 10:22 Linear Girl

10:22

[Comment From Fran Fran : ]  Linear: I never did pumpkin donuts, but pumpkin and donuts are two of my favorite things, so that sounds like it could be a winner. Thursday October 29, 2009 10:22 Fran

10:22

[Comment From Fran Fran : ]  I've never had a good cider donut. Thursday October 29, 2009 10:22 Fran

10:23

Kim ODonnel:  JonClark, you're in Colorado, right? Tell us about the snow! heard you're getting tons. Thursday October 29, 2009 10:23 Kim ODonnel

10:24

Kim ODonnel:  Seems like there is a cider doughnut cult. Would love to know if they're worth the time... Thursday October 29, 2009 10:24 Kim ODonnel

10:25

Kim ODonnel:  speaking of cider, I haven't had any since I left Virginia. Has anyone ever pressed their own cider? Thursday October 29, 2009 10:25 Kim ODonnel

10:27

[Comment From Linear Girl Linear Girl : ]  I bought some sorghum at farmer's market last weekend - can I use it just like molasses or to replace molasses? Thursday October 29, 2009 10:27 Linear Girl

10:28

Kim ODonnel:  Excellent question, Linear. I've got some Arkansas sorghum in my midst as well and been wondering how to use. Honestly don't know the answer. Let's see if we can find out. Thursday October 29, 2009 10:28 Kim ODonnel

10:28

[Comment From Linda Linda : ]  I've never pressed my own cider, but did for the first time this year, use a juicer with our apples. I made applesauce and apple butter with the pulp, and canned several quarts of juice. Thursday October 29, 2009 10:28 Linda

10:29

Kim ODonnel:  Oh I love juice right from the apple. nothing finer. you can several quarts, huh? Nice going! Thursday October 29, 2009 10:29 Kim ODonnel

10:29

[Comment From Fran Fran : ]  Yesterday I made egg rolls. The oil (peanut) should be good still, so donuts could happen...The WaPo has a recipe for yeast raised cake donuts, but the calorie count is over 500 because of all the butter in them. I can't bring myself to do that. Thursday October 29, 2009 10:29 Fran

10:30

Kim ODonnel:  Fran, give the oil a good skim and it should be good at least one more time. Thursday October 29, 2009 10:30 Kim ODonnel

10:30

Kim C.:  About Thanksgiving: I've heard people say they're in a rut with the menu, but I'm pretty partial to the same things year after year because we don't cook them often: roasted turkey with apple/raisin stuffing, garlic mashed potatoes and turkey gravy, simple-and-not-too-sweet cranberries, a veg (that varies, it's true), and pumpkin pecan pie. Plus, ample apps and treats as well. But I wonder, what's the thing you can't live without on the Thanksgiving table? Thursday October 29, 2009 10:30 Kim C.

10:30

[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  I haven't been able to get sorghum but would love to. I think that you use it the same way that you use rice syrup or agave or other liquid sweeteners. Thursday October 29, 2009 10:30 Jill, The Veggie Queen

10:31

Kim ODonnel:  Hey Jill! Thanks for the sorghum thoughts. Let me know if you want me to score you a jar to send to you. Thursday October 29, 2009 10:31 Kim ODonnel

10:31

[Comment From Linda Linda : ]  Add a litle sorghum to your sweet potatoes this holiday season. Delicious! Thursday October 29, 2009 10:31 Linda

10:31

[Comment From Linda Linda : ]  Thanks. Some of the juice had to be poured back into the applesauce, but I had about 6 quarts per large batch. Thursday October 29, 2009 10:31 Linda

10:32

Kim ODonnel:  So impressive, LInda. Have you been enjoying the fruits of your labor? Thursday October 29, 2009 10:32 Kim ODonnel

10:32

[Comment From Dawn Dawn : ]  @Linear girl: I got it from here: http://simplyrecipes.com/recipes/mrs_paxtons_raw_apple_cake/ but I reduced the white sugar by half a cup and added 1/4 cup honey. I also didn't include any nuts and used fat free milk in the glaze. Thursday October 29, 2009 10:32 Dawn

10:33

Kim ODonnel:  Kim C., I really can't do Tgiving without homemade cranberry sauce. Thursday October 29, 2009 10:33 Kim ODonnel

10:33

[Comment From Linda Linda : ]  The juicer also left the apple pulp thick enough that there wasn't nearly as much time spent cooking it down for apple butter. I'm sold. Thursday October 29, 2009 10:33 Linda

10:33

[Comment From Linda Linda : ]  Absolutely, Kim. We have three little granddaughters who are scarfing the applesauce and apple/pearsauce from this year's apples. Thursday October 29, 2009 10:33 Linda

10:34

[Comment From Linear Girl Linear Girl : ]  Kim C - I've been pondering this question. I want to make some changes, sent out a questionnaire to our usual guests asking which two things they couldn't imagine it being Thanksgiving without, and got back the typical menu by the time everyone had chimed in. I think many of us just like to grumble even when we don't really want to change things. My two current favorites: cranberry chutney and onion fennel bisque. Thursday October 29, 2009 10:34 Linear Girl

10:35

Kim ODonnel:  I like having a soup at Tgiving, too. Stuffing and gravy is a rare treat in our house, too... Thursday October 29, 2009 10:35 Kim ODonnel

10:35

[Comment From Linda Linda : ]  I can't do without homemade rolls, like my grandmother used to make. Thursday October 29, 2009 10:35 Linda

10:35

[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Hi Kim. I'd love to get a jar of sorghum syrup. I teach alternative baking as a way to play with ingredients in the kitchen. I am all about play. Thursday October 29, 2009 10:35 Jill, The Veggie Queen

10:35

Kim ODonnel:  Okay, Jill, I'll see what I can do! Thursday October 29, 2009 10:35 Kim ODonnel

10:38

Kim ODonnel:  There's a great little book shop here in Eureka called Gazebo Books, handpicked cookbook selection. They just got a new title called Cookie Swap by Julia Usher, and it's got a terrific collection of cookie recipes, really creative decorating ideas for holidays throughout the year. I was tempted to buy for the 'witches fingers' alone -- an almond shortbread cookie shaped into fingers, with almond slivers for fingernails... Thursday October 29, 2009 10:38 Kim ODonnel

10:38

[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  I've come to love my fruited wild rice for Thanksgiving along with Curried Roast Squash and Pear Soup and Roasted Root Vegetables. I've got everyone sold on this now but it took awhile. I bring the vegetables -- lots of them. Thursday October 29, 2009 10:38 Jill, The Veggie Queen

10:39

Kim ODonnel:  curried squash and pear soup sounds delightful, Jill. You'll have to share during the Veg Tgiving chat on the 11/12! Thursday October 29, 2009 10:39 Kim ODonnel

10:39

[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  I hope that you make that Witches Fingers cookie and tell us all about it. Thursday October 29, 2009 10:39 Jill, The Veggie Queen

10:39

Kim ODonnel:  Shucks, maybe I'll go buy the book this afternoon! Thursday October 29, 2009 10:39 Kim ODonnel

10:40

[Comment From Linear Girl Linear Girl : ]  Jill - Will you tell us more about the fruited wild rice? I like the sounds of that. Thursday October 29, 2009 10:40 Linear Girl

10:40

[Comment From Brad Zicherman Brad Zicherman : ]  I'm going as Miley Cyrus this year. Can you tell me what kind of food you would suggest to go along with my dress? Thursday October 29, 2009 10:40 Brad Zicherman

10:41

Kim ODonnel:  Oh my. Candy apples? Thursday October 29, 2009 10:41 Kim ODonnel

10:41

[Comment From JonClark JonClark : ]  oops, sorry I slipped away to start dinner. No, I'm in Hungary. No snow as of yet. The weather is pretty comparable to Portland. Thursday October 29, 2009 10:41 JonClark

10:41

Kim ODonnel:  That's right! So fun to have you join us all the way from Hungary. Love it. Thursday October 29, 2009 10:41 Kim ODonnel

10:42

[Comment From Linear Girl Linear Girl : ]  Brad - no eating at all if you're wearing a midriff baring dress! Thursday October 29, 2009 10:42 Linear Girl

10:42

[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  I don't have the recipe online (it's in my book) but it's basically wild rice cooked with some shallots. While it's cooking, you saute apples and pears and soak dried fruit in sherry or red wine. The cooked rice gets combined with the sauteed fruit, dried fruit and toasted nuts. Spices used include cinnamon, cardamom and nutmeg plus black pepper. Truly delicious, and you can do it anyway that you like. Thursday October 29, 2009 10:42 Jill, The Veggie Queen

10:44

Kim ODonnel:  I haven't dressed up for halloween since I went as Elvis Presley. Peanut butter and bacon sandwiches, anyone? Thursday October 29, 2009 10:44 Kim ODonnel

10:44

[Comment From Linear Girl Linear Girl : ]  It's a small world. Jon Clark - I was just reading about Budapest in the encyclopaedia at breakfast this morning and what I remember most was that the temps were so much milder than I'd imagined. Thursday October 29, 2009 10:44 Linear Girl

10:44

[Comment From Fran Fran : ]  Just found a pumpkin donut recipe in "The Cupcake Cafe Cookbook". I can vouch for their Long Island Crullers recipe. Take a look at Amazon. Thursday October 29, 2009 10:44 Fran

10:45

Kim ODonnel:  Cool, thanks Fran! A pumpkin doughnut would be fun to try out... Thursday October 29, 2009 10:45 Kim ODonnel

10:45

[Comment From Guest Guest : ]  kim - tried making a coconut curry chicken in the crock pot last night but it was just mediocre. how can i crock to get more flavor? Thursday October 29, 2009 10:45 Guest

10:45

Kim C.:  Sorry, the phone pulled me away … but I'm loving these Thanksgiving ideas — which we can cover more in coming weeks. Homemade rolls are great and I love the fruited rice. And soup — that would be great to add in. Thanks, all! Thursday October 29, 2009 10:45 Kim C.

10:46

Kim ODonnel:  Tell me more about the curry beyond the crock -- what kinds of aromatics did you use...how fresh are your spices, etc... Thursday October 29, 2009 10:46 Kim ODonnel

10:47

Kim ODonnel:  Homemade rolls really are fun for Tgiving. Kim C. I'll share a recipe from Rose Levy Beranbaum when I can dig it up. Thursday October 29, 2009 10:47 Kim ODonnel

10:47

[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Guest, I'd suggest using a pressure cooker and not a crockpot (some say that i'm a crackpot for suggesting this but...) as you get great flavor in almost no time. They're used in India most of the time. Thursday October 29, 2009 10:47 Jill, The Veggie Queen

10:47

[Comment From JonClark JonClark : ]  Yeah, the rivers help keep temperatures down and some humidity up. During the winter the perfect conditions for pig slaughters and charcuterie are reached. Thursday October 29, 2009 10:47 JonClark

10:47

[Comment From Fran Fran : ]  My husband and I will be judging the costume competition at the volunteer fire station this Sat. So much fun, but intense: 5 prizes per age group and at least 5 age groups. The prizes? $3 plus a small bag of B grade candy. But everyone loves it. Thursday October 29, 2009 10:47 Fran

10:48

Kim ODonnel:  Oh Fran, that sounds like great fun. Halloween always comes before I know it and I never seem to have my act together... Thursday October 29, 2009 10:48 Kim ODonnel

10:48

[Comment From JonClark JonClark : ]  As for thanksgiving I love thyme cheddar biscuits! Thursday October 29, 2009 10:48 JonClark

10:48

Kim ODonnel:  Thyme cheddar biscuits sound heavenly! Tell us more. Thursday October 29, 2009 10:48 Kim ODonnel

10:48

[Comment From Linear Girl Linear Girl : ]  When I convert recipes to the slow cooker I generally decrease the liquids since I won't have evaporation to concentrate flavor and add some the spice/herbs at the end. For a curry, i'd add some grated fresh ginger after it was done. Thursday October 29, 2009 10:48 Linear Girl

10:49

[Comment From Guest Guest : ]  thank u! i used 2 large chicken breasts, bone in...a can of coconut milk, added curry and soy sauce...garlic, i even added cardamom pods. but i just couldnt it very fragrant... Thursday October 29, 2009 10:49 Guest

10:50

[Comment From Guest Guest : ]  my curry question: yes i did also add some pieces of crystalized ginger...didnt have any fresh onhand Thursday October 29, 2009 10:50 Guest

10:51

Kim ODonnel:  The hard part w/ making curry in a crock is that you're throwing everything together, and curry is a sum of parts, and those parts need individual attention. For example, brown the chicken. Season. Add shallots and garlic, then add curry paste, then the coco milk... Thursday October 29, 2009 10:51 Kim ODonnel

10:51

[Comment From JonClark JonClark : ]  Back to Halloween we taught a Hungarian how to carve pumpkins (no Halloween here) and how to roast pumpkin seeds. Pumpkin seeds are amazingly popular here but no one knows how to cook them. Thursday October 29, 2009 10:51 JonClark

10:52

Kim ODonnel:  how fun, JonClark! You could have yourself quite the business of pumpkin seed roastery! Thursday October 29, 2009 10:52 Kim ODonnel

10:52

[Comment From Fran Fran : ]  I've made RLB's dinner rolls, the cloverleaf version. You wouldn't believe how fast our guests ate them. Thursday October 29, 2009 10:52 Fran

10:52

Kim ODonnel:  Yes,I made those too! Good stuff. Thursday October 29, 2009 10:52 Kim ODonnel

10:52

[Comment From Linear Girl Linear Girl : ]  Oh, another Thanksgiving favorite is homemade rosemary bread for leftover turkey sandwiches. Thursday October 29, 2009 10:52 Linear Girl

10:53

[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Oh, yes, those biscuits sound wonderful. I always need more thyme. Thursday October 29, 2009 10:53 Jill, The Veggie Queen

10:53

Kim ODonnel:  JonClark, dig out that biscuit recipe for our Thanksgiving chat! Thursday October 29, 2009 10:53 Kim ODonnel

10:53

[Comment From Linear Girl Linear Girl : ]  "Lite" coconut milk doesn't have much flavor, I find, so I'd be sure to use full-fat coconut milk especially in a slow cooker. Thursday October 29, 2009 10:53 Linear Girl

10:54

[Comment From Dixie Dixie : ]  Sorry to join so late. Quickly read and saw comments about sorghum molasses - please excuse spelling. Can it be substituted for regular, sotre bought molasses in a recipe? Thursday October 29, 2009 10:54 Dixie

10:55

Kim ODonnel:  hey Dixie! That's something I need to find out. Thursday October 29, 2009 10:55 Kim ODonnel

10:56

[Comment From Dixie Dixie : ]  Somebody from southeastern Missouri - close to you now - gave it us. Don't know what to do with it. Thursday October 29, 2009 10:56 Dixie

10:56

Kim ODonnel:  Okay, stand by. I'll be sure to find out before I leave the Ozarks! Thursday October 29, 2009 10:56 Kim ODonnel

10:56

[Comment From Guest Guest : ]  thanks everyone for the curry help -- i did pre-brown the chicken but i suppose the dumping of everything into the pot doesn't create any thing exceptional. one last question: anyone have an amazing chicken recipe for the crock?im thinking a tomato base might be more flavorful. thanks! Thursday October 29, 2009 10:56 Guest

10:56

[Comment From Dixie Dixie : ]  By the way, I grew up in Memphis - great homemade pies all over the state of Arkansas. Thursday October 29, 2009 10:56 Dixie

10:57

Kim ODonnel:  I'll keep my eyes peeled, Dixie. I'd love to try a local pie. Thursday October 29, 2009 10:57 Kim ODonnel

10:57

[Comment From Guest Guest : ]  I haven't tried substituting sorghum molasses in most recipes, but since it has a little stronger flavor and tends to be a little thicker, I'd try it, but possibly cut back a little on the amount. Thursday October 29, 2009 10:57 Guest

10:57

[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Please give us more sorghum wisdom Kim, when you have it. Thursday October 29, 2009 10:57 Jill, The Veggie Queen

10:58

Kim ODonnel:  I'm on it! Stay tuned for a report. Thursday October 29, 2009 10:58 Kim ODonnel

10:58

[Comment From Linda Linda : ]  To Dixie, our family grew up eating sorghum. Our favorite was simply to pour a little on the plate and dip hot, buttered homemade biscuits in it. Thursday October 29, 2009 10:58 Linda

10:58

[Comment From JonClark JonClark : ]  no problem, I'll look around for it Thursday October 29, 2009 10:58 JonClark

10:59

Kim ODonnel:  Woo hoo! JonClark's bringing cheddar thyme biscuits to our Thanksgiving table! Thursday October 29, 2009 10:59 Kim ODonnel

10:59

[Comment From Dixie Dixie : ]  Linda - Yum!!! Thursday October 29, 2009 10:59 Dixie

10:59

[Comment From Dixie Dixie : ]  Don't know if it counts as amazing but boneless chicken breasts - raw - pour over a jar of salsa - cook for about four hours on low - add some corn and canned beans - serve over rice - a family hit. Thursday October 29, 2009 10:59 Dixie

10:59

[Comment From Linear Girl Linear Girl : ]  One more thought about chicken in the crock pot - if you're browning it first, be sure to deglaze the pan and add to the pot. You don't want to miss that flavor. You could even use the fat part of the coconut milk to do so and that would boost the coconut flavor, too. Thursday October 29, 2009 10:59 Linear Girl

10:59

Kim ODonnel:  Great points, Linear. Thursday October 29, 2009 10:59 Kim ODonnel

11:00

[Comment From Jill, The Veggie Queen Jill, The Veggie Queen : ]  Always fun and interesting chat here with you Kim and everyone else. Thanks. Thursday October 29, 2009 11:00 Jill, The Veggie Queen

11:00

[Comment From Linda Linda : ]  I definitely want to try the cheddar thyme biscuits! Thursday October 29, 2009 11:00 Linda

11:01

[Comment From Dawn Dawn : ]  Me too! Cheddar Thyme biscuits all around!! Thursday October 29, 2009 11:01 Dawn

11:01

[Comment From Linear Girl Linear Girl : ]  Thanks, everyone, for the terrific suggestions. Thursday October 29, 2009 11:01 Linear Girl

11:02

[Comment From Linda Linda : ]  Living in Utah, sorghum can be hard to come by. Thank goodness for the internet. Thursday October 29, 2009 11:02 Linda

11:02

Kim ODonnel:  JonClark, you've got hungry guests! Thanks all for stopping by and joining the conversation. Now it's back to the test kitchen for me. Have a delicious week. Talk to you again in two weeks -- Nov. 12, for the first of two Thanksgiving-themed chats (and follow up on sorghum). Bye! Thursday October 29, 2009 11:02 Kim ODonnel