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What's Cooking
Hosted by Kim O'Donnel
washingtonpost.com Staff
Tuesday, March 18, 2003; Noon ET
Calling all foodies! Join us Tuesdays 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.
Submit your questions or commments before or during today's discussion.
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.
Share the culinary love with What's Cooking, Valentine?, Kim's latest video series.
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: How's everybody holding up? Times are strange, to say the least. Hope you are finding ways to take care of yourselves and your loved ones, whether it's good chow, a run around the block, a few minutes blasting your favorite tunes...tell me how you're coping. I was going to update you on the organic livestock controversy that I mentioned a few weeks ago, but tomorrow's Food section is running a piece by staffer Judith Weinraub that lays out the situation in full. Check it out. For now, let's hear what's happening in your worlds...
Dupont, Washington, D.C.:
Hello, Kim!
I have just returned from a trip to Uganda. While the food we ate was a bit bland, the produce was phenomenal -- really explosively flavored pineapple, banans, avocado, papaya, watermelon... Yum!
On to the question: There is a quite large Asian population in Uganda, and while in an Indian store, I picked up a big bag of a spice called achar masala. It's deep red and absolutely delicious-smelling, but I don't know what to make of it for dinner tonight. Is it very hot-and-spicy? (I'm sort of a medium-salsa girl.)
I'd prefer vegetarian, but chicken would be fine if you know of a really yummy recipe.
Thanks!
Kim O'Donnel: You are kidding! I am headed to Uganda late next month. What a lovely coincidence. Do share your tales if you care to; if they're culinary send'em over in the queue; otherwise, send me an email. I'd love to hear what it's all about. Anyway...achar...means pickle, and I've had mango achar and I believe I've had lime achar...but that was more like a condiment in a jar. The spice I've not laid eyes on. I am betting that it's more than medium spicy. I know that you can use similarly to other masalas (remember, masala means spice mixture), when you're making curries and stuff...so you could start out with some oil, onions, garlic, ginger, and then add some achar to make a paste...then add your veggies, for example...some water, and maybe even some plain yogurt. Love to hear if others have played with it.
Fairfax, Va.:
I was just diagnosed with an acid reflux disorder, not GERD but the treatment is the same. I'm at a total loss as to how to change my diet. They told me to try to avoid tomatoes, citrus fruits, and spicy foods and I realized that's what I cook with most often. I've been trying to cook with more veggies and fruit but to be honest, I don't like them a lot. I also don't really like beans. Do you have any suggestions for sauces that I can use on pasta or chicken? My standards have always been tomato or lemon/white wine. Any alternatives or even spices to stock up on to add to a white sauce? Thanks!
Kim O'Donnel: I'm very sorry to hear of your situation, Fairfax. One way to incorporate more veggies into your life is to make purees...they slip down the hatch and they're easy to make. Just wondering: are you allowed onions and members of allium family (leeks, garlic, etc)? You can pasta sauces with herbs as well as greens...so you can make a "pesto" of arugula with nuts and add a little parm or goat cheese...you can do the same with parsley, cilantro, and of course, basil. Let's hear the folks have to say, too...
Washington, D.C.:
In the last few years I have grown to love soft shell crabs -- not long after I would shudder as my dad prepared a soft shell crab sandwich with claws and legs sticking out of the bread. I am not sure, though, if the innards and guts are supposed to remain inside or if they are supposed to be cleared out when I get these out at a restaurant. I don't particularly enjoy the mushy guts so I actually scrape them out (I do so tactfully as possible and never at a formal dinner). Is there a correct way -- with guts or sans?
Kim O'Donnel: Hey there, I love'em, too. You need to trim off the eyes and mouth, then lift up the flap on the bottom (called an apron) and remove the gills, located on each side. Good to go after that.
Reston, Va.:
I found a recipe for Coq au Vin that I would like to try. It calls for pinot noir. I have a couple bottles of wine, but not that. Could I substitiute the wine without it turning out to be bad?
Kim O'Donnel: Yeah, don't worry. And let me know how it goes.
Arlington, Va.:
Kim:
Which is sweeter. Raw natural cane sugar or the white granulated sugar? Also, can the raw cane sugar (which is brown) be used sucessfully as a substitute in baking?
Kim O'Donnel: I don't know if I can answer this accurately. The raw sugar will be slightly more healthful, with some of the molasses intact and no bleaching...but sweeter over the other? Don't know for sure. I have used turbinado, which is the raw stuff that's been cleaned, successfully as a sub. If you've the real deal, you may have to experiment a bit, but perhaps have worked with it and can share...
Fairfax, Va.:
Hi Kim and chowhounds,
I got a bag of baby arugula and wonder what other ways to use them beside making salads. I've checked Epicurious and saw recipes for arugula pesto. Have you tried arugula that way and wouldn't that taste rather bitter?
Kim O'Donnel: Just mentioned arugula pesto a few minutes ago --yes, it's delish! I bought some at the Arlington farm market on the weekend, and I used it with some short pasta, olive oil, goat cheese, grape tomatoes. Really nice. Arugula is a bit bitter; nuts in the pesto would mellow it out.
Wine reduction follow-up:
Hi Kim -- I asked you about my problem making a wine reduction last week. I tried to respond to your question but I guess we ran out of time. I let the wine simmer until it all evaporates and am left with an empty pan. It never gets syrupy and saucy. Does that spark any ideas?
Kim O'Donnel: Okay, I've been thinking about your situation. Couple of things: did you use any fat (butter or oil) to saute the shallots in the beginning? That helps a tad. Then I think I'd use at least half the amount of red wine recipe calls for,plus some stock, and reduce by half. You can create some caramelizing action by adding a touch of brown sugar, and to help thicken up at end, you can add a bit of butter...
Norfolk, Va.:
Hey Kim!
I thought the oven roasted spinach you mentioned last week sounded wonderful, but when I tried it, I didn't get "crunchy" at all. What temp and how long in the oven?
I used a bag of triple washed baby spinach (so it started out dry) with a couple drizzles of sesame oil. I started it at 400, and then raised it to 450, but it just wilted instead of crisping.
Thanks.
Kim O'Donnel: Hmm...well, it will wilt, but the high heat will give it a dry 'crunch' as it kind of roasts...it won't be crispy crispy, like a fried texture...but it will change texture...wonder if you needed a bit more fat on the greens?
re: Uganda:
Jambo!
I bought some masala when I was there, too. I've used it while cooking my beans, or throw a LITTLE onto a stir fry.
Kim -- provide your email -- I'd love to make some suggestions about where to go and what to do.
Kim O'Donnel: Wow! Thanks for the tip, and you can email me at:
kim.odonnel@washingtonpost.com
Thanks.
Fairfax, Va.:
Hi Kim:
One pesto of which I've grown extremely fond uses mint (spearmint, applement, pineapplemint, lemon balm, etc.) and LITE olive oil. Feta or gorgonzola is especially nice crumbled on top and it does nicely with cold poached fish and a nice dry white.
Yum! It's almost lunchtime!
Kim O'Donnel: Great ideas...and lovely flavor. I can almost taste it. Very nice.
Silver Spring, Md.:
I've gone sprout crazy! Been sprouting everything in sight -- quinoa, lentils, radish seeds. Yum! Question: can I soak and sprout IN the fridge? Lentils, which take a few days to max, seem to smell funky by the third day -- I've been keeping the heat high in my apartment and with summer coming.
Kim O'Donnel: Wow, what an ambitious bunch we have. Love it. Great question: I am not sure if you can sprout in fridge. I need to check on that. The moisture I know is important with sprouting. I wonder if you can transfer to fridge after you've got a certain amount of sproutage happening...
Reston, Va.:
I ate an ostrich burger for lunch yesterday, and was really surprised by how good it was; it tasted extremely similair to lean beef. I have been a vegetarian for many years, but for various reasons would like to be able to eat some meat occasionally. I won't eat beef after reading about the horrible conditions in which it is typically slaughtered, and am interested in learning more about ostrich. Does the ostrich meat industry have the same problems as other meat industries in terms of extremely inhumane conditions? Also, where can I find ostrich meat locally? Thanks.
Kim O'Donnel: Yes, it is quite lean and can be delicious. Add a fair amount of it when I lived in South Africa many moons ago. If you are hankering for meat, I would also consider buffalo, which is very lean and very beefy in flavor. There are more brands available selling meat that has been raised under more humane, more mindful conditions. Look for words like free-range, hormone free, pesticide free, naturally raised...there are debates over grass-fed versus grain fed cattle, and that too is a consideration. I don't know about the state of the ostrich industry in this country. I will see what I can find out.
Chili girl, Captiol Hill, Washington, D.C.:
Greetings!
I posted last week with the meager contents of my fridge, asking what I needed for to make chili.
I am please to report, Success! Success!
I used a can of crushed tomatos, diced some carrots, green pepper, onion, some celery that was on its last leg and even threw in a half of bag of frozen corn I had sitting around in for good measure.
I cooked all the veggies first until the onion were clear, added them to to tomatoes, added some cooked black beans and some cooked ground tukey. Along with Chili powder, cumin, oregano, pepper, garlic powder and a dash of salt. my house smelled good all weekend and now I have bowls of it sitting in my freezer ready to go!
Thanks for your help
Kim O'Donnel: Good for you, my dear! Bravo. See what magic can unfold in the kitchen?
Mushroom Risotto:
Hi there and thank you for your mushroom risotto recipe! I made it last night, and it was a big hit. I'm just curious about one thing -- why sherry vinegar instead of just plain sherry or other wine? Vinegar struck me as a bit odd. washingtonpost.com:
What's Cooking This Fall series: Risotto with Mushrooms
Kim O'Donnel: Glad to hear of your success...I love the flavor of sherry vinegar. If you have plain sherry, I'd give it a whirl. Remember, recipes are guidelines, not gospel. Let me know how it goes.
Capitol Hill, Washington, D.C.:
Hi Kim, I've encountered an increasing number of recipes that call for truffle oil. In my part of D.C., there aren't many gourmet stores, but I tried the new Whole Foods in Dupont without success. Any ideas where I can find truffle oil locally? Thanks.
Kim O'Donnel: I've seen it at Dean & Deluca as well as Sutton Place. I also think I've seen it at Whole Foods in Arlington, if I'm not mistaken. You may also want to give a call over to Litteri's, the little Italian joint in your neck of the woods.
Help, it's Paella time!:
Kim,
I recently bought I paella pan and when it came there was no lid. In your video you use a lid to cook everything at the end. Would covering the pan with tin foil do the trick?
Thanks. washingtonpost.com:
What's Cooking Valentine: Seafood Paella
Kim O'Donnel: Lid does not come with, and actually, I do not use a lid in the video. Lid is not necessary. Have fun!
Ostrich Meat:
The US Department of Agriculture was actually asked to test and grade ostrich meat once upon a time, when the bottom on the ostrich feather and ostrich pet markets bottomed out. There are huge ostrich farms in Texas, so the meat is quite common. I don't believe there are any standards for ostrich meat, but it is quite delicious. Ostrich -- the other red meat.
Kim O'Donnel: Thanks for your input. We don't see much of it around here, and when it's available, it's frozen.
Odd Oven in Bethesda, Md.:
Hello Kim, love the chats. I live in an apartment building, and my oven has the oddest thing (at least I think it's odd). The broiler is on the bottom, with a pull out tray to put the food on. This of course makes it impossible to change the distance from the food to the flame. Any idea on how to compensate? Am I stuck until I move? I love to broil, but have been avoiding it for fear of burned outsides/raw insides.
Thanks!
Kim O'Donnel: I have one of those, too. Use the broiler selectively, to brown stuff at the very end of cooking, rather than use as main operandus modi...so if you want some browned chicken, throw it under the flame at the end, and it'll sizzle up nicely,etc...
For the acid reflux sufferer:
I don't know whether you are able to take medication for it, or if you'd want to, but my husband also has acid reflux and found, with the help of his doctor, a daily medicine with minimal potential side effects that allows him to fully enjoy whatever food he wants. As much as he dislikes taking daily meds, he appreciates not having to give up his fave acidic and spicy foods.
Good luck!
Kim O'Donnel: Thanks. Sally Squires is coming online shortly; this may a question she can tackle as well...
Washington, D.C.:
Hi Kim,
I love edamame, when I get them in a Japanese restaurant. But when I buy frozen edamame to steam up myself, more often than not, they're tiny shriveled little beans. Do you have any words of wisdom on finding the nice big plump ones they have in restaurants? Perhaps a particular brand? I've tried three different brands from Whole Foods and they've all been disappointing.
Kim O'Donnel: Have you been to an Asian grocer and checked out selection there? Maybe you will have better luck. I have enjoyed my WF bags of frozen edamame. Anyone else with thoughts?
Providence, R.I.:
Hey Kim,
I'm sitting here reading your chat and enjoying my delicious lunch -- thanks to you! It's leftovers from last night's dinner, a yummy soup with pork, kale, and pasta in it.
There are several reasons why it's thanks to you: first, reading this chat has given me the courage to try new foods and ideas -- kale was this week's, on your recommendation. Second, it's given me the courage to improvise -- I found a recipe that I used as a guideline, and then subbed in what I had available or thought would taste better. Third, it's taught me to understand cooking as a series of techniques and components that I can decide how I want to fit together, rather than having to do exactly what someone else tells me. It's such a feeling of confidence in my own judgment -- thank you and keep up the great work!
Kim O'Donnel: You just made my day, Providence. Not because of the compliments, but because you are showing courage! How wonderful, how inspiring. Keep up the great work.
Fridge failure:
Kim -- My fridge has died on me. It is going to take about a week for the replacement to be delivered. So I've lost a lot of food that will be expensive to replace. My question is about some of the condiments I keep in the fridge -- do I need to toss things like soy sauce, rice wine vinegar, fish sauce, mustard that seem like they might have enough preservatives to be ok? Or is it better to be safe then sorry and just shell out a hundred bucks to re-stock?
Kim O'Donnel: Ack. What a mess. Keep the soy sauce, the rice wine vin, the fish sauce...the mustard MIGHT turn, but if it does, it will separate...Hang in there!
Bored:
I have a pork tenderloin defrosting in the fridge. Usually I rub it with italian herbs and a good olive oil, sear it on the stove, and then broil it in the oven. I want something new -- any ideas? Please, nothing sweet-ish -- I have an insatiable sweet tooth, but my husband doesn't.
Kim O'Donnel: Dear Bored,
I've cut holes in my tenderloins of past, add bits of compound butter with garlic and chopped rosemary, and then roast. That's lovely, but maybe too similar. Why not a gingery, soy, lime, black bean sauce number?
SilverSpring, Md.:
Hi, Kim. I am helping a friend cook some meals for her mother who is starting chemo this week -- the diet is mostly organic veggies, wheat, and fish. I was hoping you or the foodies might have some ideas for dishes that can either be prepared ahead or require minimal assembly as I am going to deliver once a week. Thanks -- you're the best!
Kim O'Donnel: What a dear you are, Silver. Soups are restorative, easy to whip up and hold over for a few days. You can do puree of winter squash, lentil soups...puree of cauliflower and potato and/or leek...when it warms up, some gazpacho...or pea with lots of lemon! Wish her my best.
Edamame:
Hi! The best thing to do is to plant your own, if you have a garden! It takes about ten weeks for the soybean plants from seed to flowering to pods -- after which a single plant give you as much as two pounds to cook! You'll want to germinate them between wet paper towels to speed up the growing process. Don't forget that you'll need insects to pollinate the flowers -- otherwise you'll be sorely disappointed as the flowers fall off without fruit.
They are also much much sweeter and flavorful straight from the garden.
Kim O'Donnel: I was waiting for this response...love it!
Re: pork tenderloin:
I like to coat it with a honey mustard glaze and roast in the oven. Yum!
Kim O'Donnel: Yeah, but the reader doesn't want sweet...is it sweet?
More on Ostriches:
Don't know much about the ostrich meat industry but ostriches, especially males, are big, mean and territorial. They can stand up for themselves very well. However, like most livestock, they can die if over-stressed. There was an incident several years ago in Virginia where some dogs chased a flock of ostriches to exhaustion and several of the birds up and died.
Kim O'Donnel: Thanks for more info. I promise to get you guys some details for next week.
A bored cook:
I usually love to cook but for the last few weeks I am bored, bored, bored. I can't seem to find anything new to perk me up. I find myself wandering the aisles of the grocery store or perusing epicurious and there is no spark! Anything you can suggest to make me perk up? I like adventurous food, my family doesn't. Methinks therein lies the problem.
Kim O'Donnel: I think a family cooking activity is in order! Create a feast together...from menu planning, shopping and assignment of duties. Make it a festive weekend night and you pick soemthing you've always wanted to try, and compromise with the others according to their comfort levels...
Washington, D.C.:
I have a question about searing tuna. If I want to finish cooking it in the oven, what temperature do I set the oven for, and how long do I continue to cook for med. rare? Thank you!
Kim O'Donnel: When I sear meat or fish, I always have a very hot oven waiting, as in 475/500 degrees. You will need to keep a close eye on the fish after putting in the oven at this temp, so that you don't overcook...
Washington, D.C.:
Hey Kim:
Ever since this sushi craze thing started a couple of decades ago, I've tried absolutely everything that comes out of the ocean raw -- as long as no one tells me it'll endanger my life, but then I still may try it. For example the "fugu" or blowfish.
Now I'm on a kick of trying to eat any plant that's possibly edible. I started this by going to ethnic stores and have found all sorts of things with names written in symbols I can't understand or words I could never pronounce.
In the Asian market, there are probably 100 different types of flora (as opposed to fauna -- which there are probably another 100 different types) only a handful I would see at a Safeway or Giant.
How would you suggest I try these veggies? None of the standard cookbooks even have pictures of these plants, much less recipes with names I could recognize.
Thanks for your thoughts!
Kim O'Donnel: Love your spirit of adventure, Washington. Elizabeth Schneider has two great resources for a curious cook such as yourself. Take a look at "Uncommon Fruits and Vegetables" and "Vegetables from Amaranth to Zucchini." The latter has lots of useful photos and cooking tips, so I think the money is well deserved for this tome. Keep me posted on your foraging...
New York, N.Y.:
Hi Kim,
My boyfriend and I we are often stumped by recipes with heavy cream/half and half. He is does not fair well with dairy. Are there any subsitutes you can suggest. Or do we just have to stay away?
Thank you.
Kim O'Donnel: It really depends on the recipe, New York. Sometimes soy milk works. But I'd love to know what you're considering, because there are ways to not use dairy at all and not miss it, in sauces, soups, etc.
It's Spring! It's Spring!:
Any dinner suggestions for a work weary (no vacation last year) accountant who need something to revive my taste buds and take advantage of the coming fresh veggies? I am so Spring-starved, I already have a garden plot, but tomatoes will be many months off.
Kim O'Donnel: A visit to your neighborhood farm market would get you in the mood. As I mentioned earlier, I picked up a lovely bunch of baby arugula that I used in pasta over the weekend, which was full of spritz in the mouth. You'll start to see asparagus (not locally) in the markets, and it's fun to roast it in the oven...actually, Food section tomrrow has a whole thing on asparagus...when I get bored, I always go for Asian veggies, like bok choy. It always cleanses my palate...
Woodbridge, Va.:
I have a filet of smoked salmon with dill. What should I do with it? When I bought it, I didn't know it was smoked. Put it on top of a spinach salad? Dill and smoked don't conjure yummy to me. Thanks!
Kim O'Donnel: What a lovely problem to have, Woodbridge...sure you can do salads...you can also throw it into pasta, you can eat with eggs...you can share it with some mashed potatoes and watercress...you'll be done with it in no time.
Pork Loin:
I just tried this absolutely fabulous Latin sauce called Mojo -- which is made with citrus juices and spices. Marinate the loin in that for a few hours, then throw it on the grill! (It's warm enough outside -- but even snow won't stop my grilling.) Prepare that with some fried plantains and a fresh salad with lime dressing and slices of mangoes. Great meal!
Kim O'Donnel: Yes, mojo is wonderful, and thanks for reminding me. A wonderful way to prepare pork.
Alexandria, Va.:
For the Crunchy Spinach Poster -- My advice is to watch closely during the baking and stir every few minutes, which will result in a mostly even crunch without any unpleasant burning. Try crunchy kale (wash, chop, and bake at 350 on foil covered, olive oil drizzled pan anywhere from 10 minutes to 20 minutes -- or until you get the texture you like). I had this last night. Incredibly flavorful!
Kim O'Donnel: Thanks for chiming in. Yes, kale is an excellent alternative for the oven roast. Cheers.
OliveGuy:
Hiya Kim and Chatters. Anybody have advice on roasting a whole fish? I've been seeing some at Fresh Fields lately, and want to try it. I tried once last year, but the result was inedible (I thought a "salt crust" just mean packing enough salt around it form a crust.). I've been seeing red snapper, black sea bass, and even pompano one day, if that helps.
Kim O'Donnel: Hey Olive,
one of the tricks in doing a salt crust is to mix coarse salt with beaten egg whites...this creates an airy crust that flakes and chips away when done without turning it into a salt lick. I'll get you details. Email me.
Chives:
I bought fresh chives as a garnish for a St. Patrick's day potato soup, and now I still have a huge handful left. (My grocery store only sells them in bunches.) Any recipe suggestions that uses a large quantity of them? I like the flavor, but whenever I buy them I end up throwing most of them away, since they are usually used sparingly or as garnish.
Kim O'Donnel: Chives are wonderful with scrambled eggs. Tuna salad. Smoked fish! Garnished on pasta, rice, cous cous.
Washington, D.C.:
My mother says this is the best recipe but I have a flaky oven/broiler. Do you think it would work in a grill pan on the stove? If so, how long would I cook it?
Thanks!
Mustard Crusted Salmon
1 8 oz. salmon fillet
1 T. finely minced garlic
2 t. butter or margarine
3 T. whole grain Dijon mustard
2T. dry white wine
Rinse fish. Pat dry and place on oiled broiler pan. -I put a sheet of foil coated with cooking spray on my broiler pan because I hate cleaning up the pan]
Saute garlic in butter until soft. Spoon butter over fish; reserving garlic in pan.
Mix reserved garlic with mustard and wine.
Broil Salmon for 2 min. Remove pan from oven and spoon mustard mixture on top of fish. Broil for 4 to 6 more minutes or until fish flakes easily and is opaque in it's thickest part. Serve with lemon wedges.
Kim O'Donnel: Yes to grill pan on stove. YOu could also finish it off in hot oven. Cheers.
Sugar Switch:
Just be aware that using brown sugar instead of white sugar can significantly alter the taste of the final product.
Kim O'Donnel: This gives me the idea to do a little sugar primer in the near future...thanks.
San Francisco, Calif.:
Re: Heavy cream/Half and half
Hi Kim!
I found pureed silken tofu and soy milk to work as a sub esp. for things like risotto instead of the marscapone and cream. You can also thicken reduction sauces with flour instead of cream.
Do you know of a good cauliflower recipe for those who might hate it?
Thank you!
Kim O'Donnel: Yes indeed. Great tips, SF. I love doing the old standard cauliflower cooked in milk, which is turned into a cheese sauce, and you bake in oven with bread crumbs for a fab gratin. Converts even the most staunch cauli haters. My good friend from Denmark calls cauli "curlyflower" and I think she's onto something...
Frederick, Md.:
I have a recipe that calls for neufatel (sp?) cheese and I haven't been able to find it anywhere. Is there another name that it is listed under?
Kim O'Donnel: Neufchatel, I think you mean...the american version is cream cheese...
The Last Minneola:
I'm about to eat my last minneola of the season... sniff... slurp! Any recommendations for something similarly delicious and fruity and about to be in season?
Kim O'Donnel: I picked up an ortanqiue orange, which I've never seen on these shores before...they come from Jamaica, and I had my first in Barbados. Pretty amazing intense orange flavor...altho I'll let you know what these are like...maybe they are growing in Calif. now?
USA:
Hi Kim,
My husband and I are bringing dinner to friends who recently had a baby. Could you suggest something we can eat together, but is big enough to provide leftovers for another easy reheated meal? Also, she's nursing -- does this rule out spicy foods like lasagna or enchiladas? Thanks much.
Kim O'Donnel: Lasagna doesn't need to be spicy, and I bet your pals would like a reheatable dish of that ilk. Another idea is to roast a whole chicken...or beef stew...
Chives:
Don't forget to chop up the chives and dry what you don't use! They are wonderful dry as well as fresh.
Kim O'Donnel: Excellent. Thanks!
Re: Chives:
Make some vietnamese spring rolls (aka garden rolls) -- they're wonderful, easy and include chives.
Kim O'Donnel: Another good idea for chives...
Kim O'Donnel: Time to go, folks. Thanks for everything. Stay as cool as you can during these uncertain times. Til next week. Peace.
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