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  • redweather Jan 27 9:13 AM - Comment
    commented on Table Talk: January 20.

    Jeanne, I’ll leave a note at your site, too, but I just wanted to tell you, I made an apple pie with your gf piecrust recipe last night and it was FANTASTIC! Thanks!

  • redweather May 19 8:47 AM - Comment
  • redweather Apr 22 9:59 AM - Comment
    commented on Family planning.

    zegg - i encourage you to try a “meatless Monday” (or Tuesday, or Wednesday...) with your family, to go with the night you dedicate to your picky eater. i went veggie a year ago and was lucky enough to have a family, friends, and boyfriend who all support my meatless eating - i bet your family would too.

  • redweather Jan 11 9:33 AM - Comment
    commented on Table Talk: January 8.

    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.

  • redweather Dec 8 10:24 AM - Comment
    left a note for Kim O'Donnel
  • redweather Dec 3 9:32 AM - Comment
    frittered

    turkey soup update

    thanks for all the advice, everyone! i finished the soup last night. i didn’t taste it, as i’m veggie, but i’m told it came out great!

  • awong Dec 1 2:54 PM - Comment
    no worries about your turkey stock. gelling is a good sign, it means you got all the flavor out of the bones. this often happens with chicken stock as well. the gelling just means you got all the cartilage and marrow and all the good stuff out of the bones. if you have an opaque layer on top of the gel, that's the fat - you can skim it right off the top when the stock is gelled up and you have almost fat free stock. when you heat it up, it'll melt right back into stock. sounds like you have the beginnings of some delicious soup... try adding some homemade dumplings or noodles. or else, for a variation, some chinese noodles with bok choy, shredded turkey, bean sprouts, for a yummy noodle soup.
  • redweather Dec 1 9:34 AM - Comment
    frittered

    turkey stock mishap?

    help! i made turkey stock the other night, and when i pulled the pot out of the fridge last night, hoping to make a soup, the “stock” had gelled! did i do something wrong? is it salvageable?

    Kim Dec 1 2009, 12:09 PM
    Fortunately, I don’t think this is too unusual — although I can’t tell you why some stock gels and other does not. (And Kim O. is traveling today; otherwise we’d ask her!) Try heating the stock; it should return to liquid with a little fire under it.

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