Kim O'Donnel (Craig Cola washingtonpost.com)

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What's Cooking

Hosted by Kim O'Donnel
washingtonpost.com Staff
Tuesday, Dec. 18, 2001; Noon EST

Calling all foodies! Join us Tuesday at noon for What's Cooking, our live online culinary hour with Kim O'Donnel.

A graduate of Peter Kump's New York Cooking School, Kim spends much of her time in front of the stove or with her nose in a cookbook.

If you couldn't make the live event, you can always send Kim O'Donnel an e-mail or drop in on the What's Cooking message boards.

The transcript follows.

Editor's Note: Washingtonpost.com moderators retain editorial control over Live Online discussions and choose the most relevant questions for guests and hosts; guests and hosts can decline to answer questions.

Kim O'Donnel: Good afternoon, and welcome all. Got the winter wonderland fever? By the looks of the questions already received, it seems that many of you are rarin' to go this season. That's good. Keeps your skin nice and shiny. I, for one, will be very excited on Jan. 2, when all the fuss is through. Me, I prefer to meditate on the events of the year rather than get lost in the haze of multi-colored wrapping paper. But enough about me. What are YOU up to this season? Let's hear all about it. By the way, next Tuesday, when we regularly meet, is Christmas Day, so I've asked for a resked. We'll meet next Thursday, Dec. 27. And of course, for those with absolute last minute questions, come on over this Thursday, Dec. 20, for an hour exclusively devoted to DA HOLIDAYS.
Okay, shoot.

Gift Giver: Kim, I would like to give my mom a subscription to either Bon Appetit or Gourmet for Christmas. Which one would you suggest. If this info is of any help, she currently gets Southern Living and makes stuff out of there all the time. I'm just trying to broaden her horizons a bit. Thanks and happy festivus.

Kim O'Donnel: And happy festivus to you, dear. Both are good mags; BA tends to be more a bit more explanatory, and often has stuff on entertaining. Gourmet tends to have more travel, more difficult recipes...the other option if Food & Wine, which does a good roundup of entertaining, recipes and intro to food trends.

Washington, D.C.: Kim,

I'm baking Christmas cookies to give as gifts this year. One recipe calls for rolled oats. I don't know what it is, and haven't seen this on any box in the cereal section. Can you help? If I can't find some, can I use regular Quaker oats? Thanks

Kim O'Donnel: hey there, don't fret. Rolled oats are also known as old-fashioned oats...and theyn you can get quick-cooking rolled oats. They are interchangeable for baking. Just don't use instant oatmeal. The consistency is not coarse enough.

Washington, D.C.: Kind of a silly question but if I can't ask you who can I ask -- is cayenne pepper and crushed red pepper the same thing?

Kim O'Donnel: Cayenne is powder and tends to be a mixture of chiles; crushed red pepper flakes can be any variety of chiles, from ancho to more intense guajillos.

Alexandria, Va.: Hi Kim,

Thanks for taking my question. I'm making four different cookies Thursday night for Friday (chocolate chip, mint chocolate chocolate chip, cinnamon sugar, and eggnog). Would it be okay if I went ahead and made the cookie batters tonight and tomorrow night in preparation for that? Should I keep them in the refrigerator or freezer? Rolled up in parchment paper or in the bowl (metal or non)?

Kim O'Donnel: Yes, you can prep your batters tonite and tomorrow for a Thursday baking. I would keep them in airtight containers in fridge, away from anything that has a lingering odor.

Ithaca, N.Y.: Greetings!

I'm very tempted at looking at options for cooking school (in the pastry arts) once I finish college. I'm especially looking at the Peter Kump's school as they have a work-study program. However, I would like to get a taste of it. Do you know of any schools that will offer workshops in March, (Spring Break), or Pastry Workshops in general anywhere in the country? Most of the ones I have encountered are really expensive (like $1,600) and I'm already stuck with a lot of loans.

Kim O'Donnel: Peter Kump's, now known as the Institute of Culinary Education, has a fine work-study program. Check www.shawguides.com for a complete listing of culinary schools around the country. You may also want to explore scholarships through James Beard Foundation (I was a recipient of one), IACP and possibly, IAWF> The other thing you can do is offer your services for free to a local restuarant for a month to get training.

Amsterdam-bound!: Hi Kim -- I'm headed for Amsterdam next week, yay! Do you think you could mention what a few of your faves were, from your recent visit? (Or maybe give the link to the week where you discussed it) Danke!

washingtonpost.com: What's Cooking Live From Amsterdam Transcript (Nov. 6, 2001)

Note: You may want to check out the discussions both before and after this date on Kim's What's Cooking Archive Page. There was a lot of Amsterdam talk surrounding Kim's trip.

Kim O'Donnel: Thanks to my pal, Meredith, who always has the good word...

Washington, D.C.: Dear Kim,
How do you keep the bottom crust of an apple pie from getting soggy and falling apart? Do you blind bake? If so, how do you then attach the top crust? Do you have a "fool-proof" pie crust recipe? Thanks and have a happy holiday!

Kim O'Donnel: Yes, blind baking is one way to avoid the soggy crust syndrome. You only bake for about 10 minutes, so it's still somewhat raw, but the pre-baking gives it a chance to catch up with the filling and top crust. Don't forget to line with parchment and weigh it down with dried beans or rice. I do have a fave for dough, from Rose Levy Beranbaum
basic flaky pie crust

for 2 crust 9inch pie

14 T unsalted butter, cold (in 2 parts, 9 and 5 T)
2 1/4 c + 2 T pastry flour or AP flour
1/4 + 1/8 tsp slat

1/4 tsp baking powder (if not using, double salt)
5-7 T ice water
1 T cider vinegar

everything chilled.
whisk flour salt and baking poweder.
cut in the 9T butter, diced until coarse meal. then
add 5 T portion, til pea size.
levy suggests using a rolling pin to flatten butter
into flakes and tne returning to freezer in a zip lock
bag.
refrigerate at least 10 minutes in a zip lock type
bag.

transfer mxiture to chilled bowl.
sprinkle ice water and vinegar onto mixture, tossing
lightly only -- you can use hands or rubber spatula,
but be mindful that your hands will be warm.

form into a ball, it should feel smooth.
levy suggests using your zip lock bag as barrier
between your hands and dough while kneading.
return to fridge for at least 10 minutes or more to
rest, it can also be chilled over night.

Arlington, Va.: Kim --

Just wanted to let you know I was on a roll yesterday. I spent all day in the kitchen, f rom 2pm to 11:30pm. It was wonderful, although my feet and back were hurtin' afterwards. I made mini loaves of orange/cranberry/nut bread for my officemates' Christmas presents, I made chocolate chip cookies and lace cookies, I made chocolate truffles a la the Post Food Section last week and I even managed to make chicken with steamed broccoli, cous cous and spaghetti squash for dinner. I wish I could do it everyday!

Happy Holidays!

Kim O'Donnel: It's great when you can devote several hours to making goodies. I know exactly what you mean. Thanks for sharing.

Falls Church, Va.: Please excuse the clueless question, Kim -- I'm trying to be healthier and cook more but I am an amateur and need help to build my confidence! Okay, I've just finished making delicious turkey burgers with egg, chopped onion, mustard, bread crumbs, etc. I've formed them into patties & have to cook them on the stove since I don't have a grill. 1 -- do I need to put olive oil or something in the pan that I use to fry them? And, 2 -- what is a guideline for about how long they should cook on a medium flame before they need to be flipped? I like them medium rare to medium. Don't want to handle them too much by checking constantly on their progress -- just need a guideline, I have no idea if it's 5 mins. or 25 mins.

Thanks, and Happy Holidays.

Kim O'Donnel: Hardly clueless Falls Church; your question is a good one. Turkey burgers are pretty lean, so you need to add some fat to the pan for a good crust and for stability. Olive oil is fine but its smoking point is not all that high, which means it will burn fairly quickly. You can try canola oil instead. Use enough to coat the bottom of your pan. Add your burgers when the oil is hot. Let them cook for at least 5 minutes, and you can take a peek with your spatula to see how the caramelizaton is going. With turkey, you can't mess around with the temp, as with beef; you've got to cook them all the way through, to about 165. Let them get brown inside. You can put them in oven after you've flipped them once and let them continue cooking in a hot oven...may take about 20 minutes.

Washington, D.C.: OK, I know that this should probably wait for the holiday cooking hour later this week, but I wanted to share early!

I baked Christmas cookies for the second weekend in a row, and they improved a lot from the first batch. Here are a few tips that I'd like to share:

-Parchment paper! Use it to line cookie sheets and you won't have to flour or even wash the sheets after. It also helps your cookies cook evenly on the bottom instead of turning too brown. You can buy it on the roll in the foil/plastic wrap aisle.

-Rolling out sugar cookie dough. When you place your dough in the fridge to chill, flatten it between two sheets of wax paper. After an hour you can roll the dough out while it's still in the paper. The dough peels off the paper. No flouring is needed, which saves cleanup and the nasty taste of extra flour on your cookies. The wax paper will stick if you chill the dough overnight, though.

-Icing. If you plan on piping icing onto cookies through a pastry bag, then make it a tad thicker than you would think so it doesn't spread. Also make extra icing -- it takes a lot to fill the tip.

-Filling a pastry bag. Turn the bag inside out and scoop icing directly into the tip. This sounds obvious once you've done it, but it took a few tries to figure out.

Kim O'Donnel: Your tips are fab, Washington. Thanks for sharing with the group.

Cayenne: Kim,

The cayenne pepper is a certian type of pepper. Long and skinny and very hot. Cayenne poweder shoudl be simply ground cayennes. If it is not, it is then chili powder, which has a blend of pepper powder, galic powder, and cumin, oftentimes.

Kim O'Donnel: Of course, it's a cayenne pepper. But what you find in the stores is that pepper in powder form, and it can be a mixture, so if you're keen on just getting cayenne peppers, read the label.

Pastry bags with metal tips: Last week someone asked where he or she could find a pastry bag with metal tips. Dean and Deluca sells a such a kit for $13. The crafts chain Michael's also carries them -- pastry bags are about $4, and tips are sold individually for 99 cents. They probably also sell kits, but I didn't look that closely.

The best deal for the average home cook is an all-plastic version for $4 that I got at Safeway. It's made by Good Cook, and I got it in the kitchen gadgets aisle. It includes a vinyl bag and four plastic tips -- perfectly fine for my purposes.

Kim O'Donnel: Great sleuthing. Thanks for sharing!

Washington, D.C.: Last week I ran out of garlic but had a ton of shallots left over from Thanksgiving. So I substituted any recipe that called for garlic with shallots, just to see how it turned out. Every one was fantastic! Of course the flavor is different, but it was definitely a good experiment. I'll cook with more shallots from now on -- and still lots of garlic, of course.

Kim O'Donnel: Well, they're related (members of the allium family), so it's not surprising that you had good results. Shallots to me impart both an onion and garlic flavor, which is why I love to cook with them.

Washington, D.C.: Help! My Gingerbread houses are in pieces and when I went to make the icing to assemble and decorate them I realized that I needed meringue powder; but, I can't find it anywhere! Any suggestions? Thanks in Advance.

Kim O'Donnel: Has anyone seen meringue powder? Please help if you have.

Alexandria, Va.: Kim, I'm going to try making egg nog a la your recipe from last week, but towards the end you mention straining it. Why? Isn't it supposed to be nice and thick? I can't imagine it getting through the strainer, I guess. Can you help? (I know it was on video, but I can't do that on my computer.) Thanks.

Kim O'Donnel: It's a good idea to strain because it will hold back any coagulated egg bits and proteins. Don't worry; it won't make it less thick.

Washington, D.C.: Kim and chowhounds -- where can I find parchment paper in this area? My local Safeway and Giant have stopped stocking it and it seems exorbitant to spend $7/roll at Dean and Deluca. Help?

Kim O'Donnel: I have seen it at Safeway and Fresh Fields. Also try Harris Teeter.

Arlington, Va.: Sort of a simple question. When a recipe calls for 1 medium onion, what type do they usually mean? There are so many, yellow, white, red, sweet, etc. Is there a standard onion to use when a recipe does not specify which type?

Thank you.

Kim O'Donnel: Unless a recipe calls for a red onion, best to use either white or yellow. Sweet onions are great because they impart a nice flavor.

Springfield, Va.: Where can I find parchment paper? In the baking goods aisle?

Kim O'Donnel: Yes indeedy.

Alexandria, Va.: Follow up question -- After the cookie dough has been in the refridgerate overnight in a airtight container, should you bring the dough to room temperature first before baking or can it go immediately into the oven?

Kim O'Donnel: Depends on the cookie. Some need a little warmth; some need to be firmer when going into oven. Do your recipes indicate any such instructions. A preheated oven is always a good idea, no matter what.

College Station, Tex.: I will be roasting my first turkey this Christmas and plan to try your brining method. I read in several different cookbooks the suggestion of roasting the turkey breast side down during the first part and then turning breast side up for the final part. This seems unduly complicated. Does it make that much of a difference? Wouldn't it be easier to tent with foil for the whole time or just last part?? Thanks.

Kim O'Donnel: Don't both. Stick it in legs in first, so they cook and catch up with the rest of the bird. And you don't need to be worried with a tent, either. I have found them to be more trouble than they're worth.

Re. Meringue Powder: I THINK I saw this at Rodman's (NW D.C. and
Montgomery Co.). It was near such items as pudding mixes and vanilla sugar. You might give them a call.

Kim O'Donnel: Fantastic!

Magazine suggestion: I would recommend Cooks Illustrated as a gift for a cook -- great recipes, articles on equipment, ingredients, product ratings, etc. I used to get Bon Appetit, but was a little put off by the overall "snootiness" tone -- as in "fancy parties in affluent people's homes" articles.
Cooks Illustrated is small, but it's ALL cooking.

Kim O'Donnel: I hear you. The reader had indicated that the mom in question likes Southern LIving which is why I suggested BA, but it's nice there are many kinds of mags for many kinds of cooks. Cheers.

Tucson, Ariz.: Hello Lulu! Got a quetion about the Turkey pot pie recipe that a reader submitted a few weeks ago. I'm planning to make it with leftover Christmas turkey. But I'm scared about the crust. I know I won't have time to make a homemade crust (or as my Alabama family calls it, Sure Nuff crust), but I don't want one of those ready-made crusts, either. I'm thinking of exploring those pastry sheets they sell in the freezer section. Can you or anyone out there lend advice on which ones to buy? The puff pastry ones? Filo? What?

As always, love the chats...

Kim O'Donnel: Hello, Tucson! How's the weather out there? Try the dough recipe I posted earlier in the hour; I've used it for pot pies with great success. Cheers.

Parchment paper: You can also get it at home stores like the now-defunct Lechter's and Homeplace. Try Bed, Bath and Beyond. In home stores it usually comes in a package of folded sheets, and not on a roll.

You mentioned that your Safeway and Giant don't carry it, but try their gadget aisle anyway. I have found it in folded sheets there -- maybe they just stopped carrying the roll version.

Kim O'Donnel: Yes and yes, plus I've been told that the supermarkets may be carrying the parchment in with the foil and zip lock baggie areas...

Bethesda, Md.: For the person who asked, the Washington area is fortunate: L'academie de Cuisine has excellent pastry programs, both professional and avocational.

Kim O'Donnel: Absolutely. Altho we need to hear from Ithaca -- do you want to travel for school, dear?

Here's a quandry: I used to bring treats to my elderly neighbors, mostly baked (tho healthy) goods. However, it turns out the Mrs. has diverticulitus and the Mr. is in advancing stages of diabetes. Any suggestions on what cooked/baked goods I could possibly bring them?

Kim O'Donnel: Wow. I have no idea what the restrictions are for someone who has diverticulitus...if you can find out, we'll help you on your way...

Washington, D.C.: Meringue powder: You can get it at Michael's or any other craft store that carries Wilton products. Comes in a can.

Parchment paper that's unbleached can be found at Fresh Fields. Yes, it's pricey, but you can use the same piece of paper many many times. I've reused a sheet-sized piece 6 or 7 times for loads of cookies before tossing it, no problems.

In another vein, where can I get good old fashioned frozen egg noodles? Not "pasta," noodles like for a tuna casserole that are frozen instead of dried.

Kim O'Donnel: Thanks for all the tips...now for frozen egg noodles...anyone?

Philly, Pa.: Kim;

I'm an avid Food Network watcher. I noticed that Mario Batali and Emeril and Bobby Flay always say "get to know your fishmonger or butcher" but the problem is: WHERE ARE THEY?!? Here in suburban Philly, there's only one actual butcher shop I know of and that is about 15 miles away.

The only ones near me are the ones in the supermarket and they're not very knowledgeable about what they're offering.

I know you're in D.C., but any general ideas or suggestions on where I can find good quality fish/meat?

Kim O'Donnel: You hit on a major problem, Philly. The local fishmongers and butchers are a dying breed. You've got some wonderful butchers in Reading Terminal Market, by the way. And lots of good fish sellers as well. Where are you located, exactly?

Montgomery County: I have a strange question for you....

My husband, a police officer, has to work on Christmas. I would like to make breakfast for him & the others on the shift. It is a lonely day for them. It's also a rotten day because all the calls are depressing. What is tasty, moderate to easy to make, appeals to a broad audience, and can be largely made ahead of time? I will have time on Christmas Morning to pop something into the oven & make coffee but not much else.

Kim O'Donnel: You're sweet to take on this project, Montgomery. Because it's breakfast and because the chances of keeping things properly heated are nil, I'd recommend some quick breads, i.e a coffee cake and some muffins, maybe a fruit salad and something like smoked fish with bagels or something on that order. Egg dishes are out because they can't really hold up and will become unsafe to eat after a short while...so you need to think fairly risk-free in the food poisoning dept. Cheers.

Arlington, Va.: Oh no! Your hour's almost up, and my question is no where to be seen!

Cocoa vs. chocolate -- how do you know which one to use when you want to make something chocolate -- as in turning a cranberry bread recipe into a chocolate cranberry bread recipe?

Kim O'Donnel: Do you know how many questions I get in an hour, dear? I type as quickly as I can. By the way, do you really want to add chocolate to a cranberry bread recipe? Besides, it's not just a matter of deciding between cocoa or chunks of chocolate; you need to integrate the chocolate with the butter or milk or liquid base in the recipe. If you send me the recipe by email, I'll look at it and see if it can handle such a variation.

Alameda, Calif.: On the gingerbread house frosting/plaster: You can make a mix of stiffly beaten egg whites and powdered sugar (I think it's called royal icing?) that will hold them together and get very hard once it dries. I got the recipe for my gingerbread house a few years ago in Bon Appetit, so you should be able to find the recipe there (http://www.epicurious.com/run/recipe/view?id=103229) Here's the icing part of it:

Icing:

You will prepare this recipe twice: once for assembling the gingerbread house, and again for decorating it.

4 large egg whites
7 to 7 1/2 cups powdered white sugar

Using electric mixer, beat egg whites in medium bowl until very foamy, about 1 minute. Add 1/2 cup powdered sugar. Beat until
well blended. Add remaining cups sugar, 1/2 cup at a time, beating until well blended after each addition and scraping down sides
of bowl occasionally.

Beat icing at high speed until very thick and stiff, about 5 minutes. (Second batch of icing will be made later.)

Assembly of Foundation and Walls
2 pastry bags
1 1/4- to 3/8-inch diameter plain round pastry tip

Kim O'Donnel: Thanks for this, Alameda. An excellent idea.

Arlington, Va.: Does buttermilk go bad? I mean, it's already kinda sour. I should be able to use it a couple weeks past the date on the carton, right?

Thanks.

Kim O'Donnel: Buttermilk can hold up at least a month, Arlington. I've got some in my own fridge as we speak.

Butter Questions!: I always refrigerate butter. Some people leave it out on the counter so that it is soft. What are the rules? For instance, I made that Bar Nut recipe from a chat recently; can I leave the nuts out on the counter for a few days (recipe calls for melted butter that will congeal) or should I refrigerate? I would be reheating the nuts and melting the butter again.

Kim O'Donnel: I'm a little lost, butter. Since I'm not looking at recipe, it's hard for me to follow. When you're baking, it's a good idea to let butter warm up a bit, particularly if you're creaming it...but if you're making pie dough, you want that butter to be ice cold. So..send me the details and I'll wade thru.

for Mrs. policeman: How about some biscuits and spiral sliced ham -- as the day goes on, they could make mini-ham sandwiches for their lunch!

Kim O'Donnel: Yes, but I want to know how long that food is going to sit out, without proper heating or refrigeration...know what I'm saying?

Breakfast at the station house on Christmas morning: Strata! It's a layered casserole of bread slices, egg, cream, cheese, and sausage. It's even better if you make it the night before. The latest Cook's Illustrated had an article plus several recipes. Both www.epicurious.com and Joy of Cooking should have recipes as well.

Kim O'Donnel: A great idea, but if there's no way to keep heated, it will enter the danger zone fairly quickly.

Silver Spring, Md.: Kim,

When's the next veggie chat? Miss it dearly!!

-vegelicious

Kim O'Donnel: I know, I've been remiss. Stay tuned for a special hour in January.

Arlington, Va.: I would like to surprise my chef husband with a brunch Christmas morning (his only day off this holiday season) Problem is, I am a vegetarian that hates most incarnations of eggs (a quiche perhaps, but never an omelet)

My favorite brunch food is hash browns (red, green peppers, onions, cheddar, salsa, etc) but am thinking I would like to expand my horizons, satisfy his hunger and my (admittedly picky) belly.

Any ideas? Thank you!

Kim O'Donnel: Arlington, if you like hash browns and like quichey kinds of things, how about a frittata or tortilla espanola, which is cooked on top of the stove, chockful of diced blanched potatoes, onions, garlic, all the good stuff that goes in hash browns, cooked inside an egg mixture that forms like a pie. You can top it with parmigiano and broil it to get it nice and crispy brown. Do you eat cheese? A cheese plate with seasonal fruits, such as pomegranate, persimmons, big grapes, pears are lovely too.

Washington, D.C.: Just wanted to say "Happy Holidays" to you and your terrific staff. You all work very hard on these chats and you do a terrific job. All the best for a very happy and healthy New Year! Cheers!!

-Sue (the apricot butter question person)

Kim O'Donnel: And happy holidays to you, Sue, and to all of you guys. You're my Cindy Lou Who.

Virginia: For the foodie looking for a cool gift subscription for Mom -- have you looked at Cooking Light? I've given subscriptions before, it's fairly well received, and I think that it is from the same publishers as Southern Living. It also includes sections on exercise, health tips, etc.

Happy holidays, Kim!

Kim O'Donnel: Excellent idea, Virginia. Thanks for the tidbit.

Silver Spring, Md.: Dear Kim,
I know my question is coming in late but I hope I make it under the wire.
I'd like to make some non-cookie treats for Christmas gifts. Do you have any ideas for nuts or other things I could make that aren't really sweet? My mom is diabetic. Thanks a lot!

Kim O'Donnel: Yes, I have a fab recipe for spiced nuts. Actually, it was posted a few weeks back, but if you can't find it, please email me for the details.

Boston, Mass.: I am thinking of making fruit salad for a New Year's brunch. What are the best (most seasonal) fruits to use?

Also, just made Pasta e fagiole (known to most Italian Americans as Pasta Fazool!) a few nights ago and decided its the perfect winter food; simple and tasty.

For those who care: chop three or four cloves of garlic (more if you love garlic like me)and saute until light brown in olive oil in a dutch oven. Add one diced onion and two or three diced celery stalks (even better with diced fennel), saute two minutes. Add one can of cannellini beans (white beans)and 1 can of tomato puree (plain). Season with oregano, basil, and thyme to taste. In our family, we also add plenty of pepper. Bring to boil, add one cup of water and 2 cups of elbow macaroni. Cook until macaroni is tender, stirring regularly. Most of the water will soak up into the pasta and there won't be much sauce. Serve with fresh grated parm-reg. Yum.

Kim O'Donnel: Thanks for the soup recipe, dear. By the way, my pal Katie Gibbs has a knock out recipe that's mostly grapefruit, doctored up with a rum syrup. Sound interesting? I'll get you the details for Thursday's show.

Washington, D.C.: A few decades ago the hot cooking ingredient was canned cream of mushroom soup. I think sundried tomatoes are the cream of mushroom soup of the 90's. What do you think will be the same type of food for the 00's?

Kim O'Donnel: Clif Bars.

Diverticulitis: For the couple with diabetes and diverticulitis, be aware that those with diverticulitis cannot have hard things, like corn kernals, or nuts. Your best bet would probbaly be to bake a loaf of whole wheat (but not whole grain!) or pumpernickel bread. Pumpernickel especially has a low glycemic index and would be "legal" for both of them.

Kim O'Donnel: Thanks for your tidbit. I too will do some research and find out what I can.

Kim O'Donnel: There are so many questions left in the queue, and I ask you to come back on Thursday and we'll devote the whole hour to nothing but holiday stuff. I'll try to tackle a few of the leftover questions in advance for the intro, but please come back to continue this conversation! See you faster than a beat of a whisk. Til then.

washingtonpost.com:

That wraps up today's show. Thanks to everyone who joined the discussion.

Stay tuned to Live Online:

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