Comments by Megan Scott

Displaying all 7 items.

Fat frustration by Megan Scott on Feb 6, 2013 at 3:49 PM PST

A very interesting topic! And to make things even more complicated, there are the diets espoused by people like Sally Fallon, who advocate lots of animal fats--lard, butter, organ meats, etc. I will say, though, sometimes science, especially nutrition science, seems almost like religion. It’s more about what you believe than what the “facts” are!

Homemade Ranch Dressing by Megan Scott on Sep 20, 2012 at 9:14 AM PDT

You can absolutely do without the buttermilk powder. I liked the extra tang it gave the dressing, and it also helped thicken it a bit. However, if you wanted to use buttermilk for part of the yogurt, you could do that. You could also substitute dry milk powder for the buttermilk powder (it wouldn’t alter the flavor--just the texture).
If you’re interested in finding buttermilk powder, Bob’s Red Mill sells it ( http://www.bobsredmill.com/sweet-cream-buttermilk.html ).

Full of beans by Megan Scott on Aug 15, 2012 at 3:26 PM PDT

So glad you liked it, vintagejenta! I heartily agree. Just this afternoon, I cooked up a pot of white limas, and they have the most wonderful, slightly sweet flavor. We’re going to sauté them tonight with some fried sage, tomato, and pasta for a rudimentary pasta e fagioli.

Bhindi Kurkuri by Megan Scott on Jul 19, 2012 at 9:25 AM PDT

Just before adding the okra to the oil. Sorry!

Spring’s lesser vegetables by Megan Scott on May 27, 2012 at 11:14 AM PDT

I just bought some French sorrel at the market yesterday and hadn’t decided what to do with it yet. Thanks for the ideas!

Kitchen thrift by Megan Scott on Apr 2, 2012 at 12:02 PM PDT

@Virginia Bruce--Ditto. I find leftovers to be endlessly versatile, and they can really increase the complexity of flavors in whatever you use them in. If worst comes to worst and you’re so hungry you can’t think straight, serve leftovers over rice with some furikake and half an avocado. It feels downright luxurious.

Kitchen thrift by Megan Scott on Apr 2, 2012 at 11:58 AM PDT

@Fasenfest--come on along! We’ve got plenty of poke “sallet” to spare, and ramps are in season. I just picked a sackful of wild garlic the other day for wild garlic and chickweed pesto. This is definitely my favorite season in Appalachia.

Culinate Member:

Megan Scott

Login or Register to become a friend of Megan Scott.

Megan Scott’s Content

Recipes

Recipe Boxes

Friends

Advertisement
Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice