Washingtonpost.com: Live Online

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: When I came online four years ago to take people's questions about home cooking, it was an experiment, an opportunity to test this fairly new medium called the Web. As part of this fledgling, pioneering community of online journalists, we figured we had nothing to lose. If people don't like an online cooking q & a, , we'll quietly go away. The very first question I answered is below:

Washington: I have never successfully poached an egg. How is it done?

Kim O'Donnel: The key to poaching eggs is to be Zen-like in your approach. For starters, add a teaspoon of white vinegar to your pot of water and gently, gently bring water to a simmer. Poach one egg at a time (depending on size of pot) and have a slotted spoon on hand to gingerly remove from water when done (about 3 to 5 minutes, white will be firm, yolk will look filmed over) If you're making a bunch for brunch, set aside on paper towels and reheat for about 30 seconds in that gently simmering pot as you're ready to serve, over English muffins or toast, brioche, whatever you're making.

We've come a long way since the Zen of egg poaching, but we've also come full circle in these four years, with all kinds of questions, concerns, comments and real-life kitchen experiments. We've salted, we've caramelized, we've braised, we've praised, we've blanched, we've sniffed, we've embarked on first feasts, we've brined, we've shined, we've smiled, we've screamed, we've ranted and rooted, we've made forays to the farm markets and ethnic markets and we've opened our first bottle of fish sauce and package of tofu. We've graduated to videos and sauce reduction and most importantly, a level of insatiable curiosity that keeps me as intrigued and fascinated as I was four years ago. Thanks for your support, thanks for your never-ending curiosity and enthusiasm and thanks for your spirit. It's so much fun.

I looked for a ditty that would shape the hour and I found one from John Thorne in his "Outlaw Cook" that fits the bill. He says, "There's a lot more to cooking than being good at it." Tell me, what are you curious about? What do you find, other than skill and technique, that makes cooking important? Tell me everything.

Washington, D.C.: Kim,
One cold day over the holidays I really really wanted to bake Xmas cookies. I started perusing my numerous cookbooks and came to a realization. I am well stocked in books on various very specific topics (veggie cooking, asian cooking, lowfat cooking, Southern cooking, pasta, soups, etc. I even have a cookbook with recipes that use only ingredients that are supposed to be aphrodesiacs!) I don't, however, have a single, basic, all purpose cookbook. If I were to invest in just one, what would you recommend? Is the Joy of Cooking still where it's at, or is there another that could become my cooking bible?

BTW, I never did find any cookie recipes to satisfy me, though I had a major new year's eve cooking fix that was fantastic... shrimp cocktail, oysters and artichokes, fillet in an congac raisin sauce with saffron new potatoes and baby carrots and an interesting dessert of ricotta cheese and espresso (from that aphrodesiac book!). Yum. And very romantic.

Thanks for your thoughts.

Kim O'Donnel: Hey Washington, I really like Nick Malgieri's "Cookies Unlimited." He's da man. I know that doesn't answer the question of all-purpose cookbook, but I think his knowledge of cookies and baked items is worth the buy. As for AP books, I'd compare Joy to say, "How to Cook Everything" by Mark Bittman as well as look at titles by Donna Hay or Nigel Slater. Depends what you want -- a primer or an encylopedia. Cheers.

Rockville, Md.: I have a frozen turkey in my freezer from the 19-cent giveaway days. I had planned to brine it but discovered it was injected with a salt broth solution.

Can this turkey be rescued? Is there any way to marinate/cook it that will make it moist and tasty (like brining)?

Or, should I donate it to the local food bank?

Kim O'Donnel: Don't worry, be happy. If you can't brine it, don't sweat it. The bird will come out fine, and you can make a compound butter with shallots and herbs and stick under skin. It will be divine.

Washington, D.C.: Looking forward to a new year of your chats. It's always great to share the changing of the seasons with this group. Unfortunately I missed the first chat of 2003, and can't find the transcript. Anyway the producer could provide a link? Thanks for all your great advice!

Kim O'Donnel: Yes, we're in middle of revamping the archive page, so here goes the
transcript.

Del Ray (Alexandria), Va.: Happy Anniversary Kim!

I've learned a lot in these four years. Thank you, danke, merci, thanks oodles!

I got one of those (new) old fashioned, stovetop popcorn poppers that has a crank handle. It really does make yummy popcorn. But I've wanted to branch out. I can't seem to find a store that sells any fancy popcorn kernels, such as those gourmet packs that came with the thing. (Orville seems to have a monopoly on the market.)

Also, what about the oil? I read the back of packages of "gourmet popcorn" and found that they are popped in COCONUT OIL. Well, the coconut oil that I found in the baking section of the store doesn't have any oil in it, and it evaporated away before the corn ever got in the pot. Ever hear of coconut oil? Do I have to make it myself using regular oil and coconut? Where might I find it? Would it be in an Asian Grocery store perhaps?

Pleeeze help?! My Friday-Night-Single-Girls-Video-Club will luv ya for it!

Kim O'Donnel: Yes, coconut oil is often used in commercial products and is very cholesterol-rich, as well as high in sat. fat. Have you ever popped corn with olive oil? It's delightful. But let's ask, who knows where to pick up some coconut oil?

Sterling, Va.: KIM -- HAPPY ANNIVERSARY!

Hopefully you can give me some good advice on my cookie preparation. No matter what type of cookie that I bake, after cooled they become dangerously rock hard. So hard, that the number to the dentist should be sitting beside your glass of milk. Though the cookies seem to be very flavorful once broken down in your mouth -- HELP is still needed. If I try reducing the flour, would that help? Since baking is more of a science, I am a bit hesitant in tampering with the measurements. I am following the directions carefully in these recipes. HELP!

Kim O'Donnel: Sounds like you are beating your dough to death. Tough dough a rock hard cookie maketh...any other thoughts?

Takoma Park, Md.: Hi, Kim --

Congrats on your fourth year anniversary.

Have you every considered doing a duo chat with Sally Squires, about healthy, tasty food?

washingtonpost.com: The Lean Plate Club with Sally Squires

Kim O'Donnel: Sally and I spoke months ago about some kind of collaboration, and we haven't followed up. It's an idea worth pursuing.

Washington, D.C.: Happy Anniversary. These chats have been so helpful over the past years. I've learned so much as a novice cook.

I have a question about sauces. This weekend in order to thicken a sauce I made a mixture of butter/flour. But I was wondering if I could use cornstarch instead to save on calories/fat.

Thanks.

Kim O'Donnel: Yes, you can. Make sure you make a slurry before adding so that cornstarch dissolves, and go gradually. Cornstarch can have a bitter taste if you use too much. Cheers.

New York, N.Y.: Happy Anniversary Kim! I look forward to your chat every week, even when I don't have a question. I do have a situation this week, however and hope someone can help. My boyfriend has decided that he would like shrimp and grits for his birthday dinner tonight. He doesn't want anything fancy, just wants the basics (he has already nixed anything with tomato or bell pepper). We have had many fabulous variations in our trips to the South Carolina lowcountry where my mother's family is from, so we both have pretty high standards. I was thinking about just cooking the shrimp in bacon drippings with some onion and garlic, but is there anything else I can do to make it special? Thanks for all your help!

Kim O'Donnel: thyme is a nice add-on, and maybe some chiles...cheese in the grits, perhaps...and you'll need a green, I feel. Perhaps some wilted spinach? Have fun!

Arlington, Va.: For the person who wants one good cookbook, I have to admit that I still turn to the Joy of Cooking more than any other cookbook (and I have tons). I go to it for simple, how do I cook x, ideas and background info on ingredients. It's great for giving you freedom to explore and add and inprovise. I also LOVE the New Basics Cookbook. Outstanding piece of work!

Kim O'Donnel: New Basics was my first cookbook as an adult. I refer to all of them for ideas, questions, research. When buyng books, good to check style of writing, recipes to see how much it matches your style..

Capitol Hill, Washington, D.C.: Hi, I bought a bag of red lentils and would like to make something curryish that I can serve over rice. I think I have the right idea -- sweat some onions/garlic, add curry, maybe some cumin, add lentils and cover with water -- simmer. But what I want to know is when to stop? What consistency will the lentils take? If they lose their shape, have I cooked too long?

Kim O'Donnel: They should be tender, no tackiness. Lost shape means you cooked at heat too high...You've got the right idea, and by the way, they only take about 25 minutes to cook.

McLean, Va.: Hi Kim!

Where can one find a restaurant supply company, preferably in the D.C. metro area, that will let rank amateurs like me poke around and buy? Also, do you know of any mail order or retail shops that sell, at a FAIR price, the sort of extra-large plates and platters one finds in good restaurants? I want a real PALETTE for sauce painting.

Kim O'Donnel: I think you need to make a trip to Baltimore or Philly for this stuff. Let's see if there are ideas and specifics...

Arlington, Va.: To answer the question you pose -- this isn't a sappy answer like, "love" or "fun" -- but to get a truly great meal, you need truly great ingredients. We are lucky to live in a major, diverse metropolitan area where we can get fresh fruits and veggies year round, fancy cheeses, and exotic ingredients. We should all remember to take advantage of what nature gives us when she gives it to us!

Kim O'Donnel: Ingredients are 70 percent of the equation. We are very lucky here, especially when you consider the glorious gems that come from area farms.

Pre-Valentine's dinner ideas : Help! My boyfriend knows me as a great cook but I'm stuck on ideas for his send-off romantic-dinner-for-two this weekend. Restrictions: There not much he doesn't like, I don't eat fish, and have only a conventional oven (no grill) but an otherwise fully stocked apartment kitchen.
I know you'll probably do a valentine's special in a few weeks, but he'll be gone by then!

Help me, Kim O'Donnel-Kenobi: you're my only hope!

Kim O'Donnel: Why not a roasted chicken with 40 cloves of garlic? In my opinion, there's nothing as sensual as roasted garlic. Mango salsa to go with. Some rice. A kick-butt bottle of wine, color of which your choice.

College Park, Md.: I consider my family my friends, and my friends part of my family. That being said, these weekly chats with you and the foodies remind me that there is nothing more satisfying than sharing a good meal with family. Thanks Kim. You are da bomb!

Kim O'Donnel: Sharing food with your pals and family can ward off illness, delusions and evil thoughts. Keep it up!

Bethesda, Md.: I have vowed to lose weight in 2003 -- so that means lots of filling veggies. What are your recommendations? Can I use lentils to fill me up? Any recommendations for cookbooks for interesting yet not time consuming recipes? Thanks.

Kim O'Donnel: Lentils are filling, but they aren't veggies, fyi. Cruciferous veggies, like broccoli and cauliflower are great filleruppers. Actually, veggies in general, are loaded with fiber and you really can't go wrong. Check any books by Jeanne Lemlin, good ones by Sam Gugino, plus I also love Mediterranean Light by Martha Rose Shulman.

RE: Popcorn: Hey Kim,
Just an FYI -- coconut oil isn't cholesterol rich 'cause cholesterol is only found in animals, not plants. However, coconut oil may induce the body to produce more cholesterol.

Kim O'Donnel: Thanks for the catch. You're absolutely right.

Washington, D.C.: Hi Kim,

First, I want to say thank you for hosting this chat. It has been an inspiration to keep cooking, good place to share ideas and to know that anyone can learn to cook.

I think the main reason that I love to cook is because I love to eat. The hard part is to learn that healthy food could be tasty too.

Last, I want to share my latest find. There is a new Korean supermarket on rt 50 in Fairfax (past Fairfax Circle). It is huge and carries wonderful arrays of veggies, fruits and seafood. It is called Supermart, I think the place used to be a Superfresh store.

Kim O'Donnel: There was a story in yesterday's paper on this market. Maybe we can get a link? Thanks for the warm wishes, but the thanks also apply to you guys.

What am I curious about?: I am always intrigued by what I read in books like "becoming a chef" that the mark of a true good chef is "knowing" when food is done, or ready, etc. -- knowing what consistency potatoes need to be mashed to, knowing what a well-diced zucchini looks like, etc.

I do a lot of cooking by the seat of my pants. I alter recipes as I go and make up yummy things all the time. But sometimes I screw up the most basic things, like rice.

How does one attain the "knowing when it's right" zen? Does this make any sense?

Kim O'Donnel: You're a perfect candidate for The Mindful Cook by Isaac Cronin. Cooking by the seat of our pants is a common phenomenon in our busy world, but perhaps if we took a moment to breathe deeply a few times, thought about what we want to prepare for dinner, that maybe cooking rice would become more natural, less crazed. Innovation is a great skill to develop, and you should feel proud. Cooking is a life-long process. The knowing when it's right comes from you, your gauge, your inner clock. Smile when you cook. Put some tunes on. It's your life. It's worth celebrating.

Fells Point, Md.: There is a great Restaurant Supply store right in the Highlandtown section of Baltimore (right near Fells Point and Canton). They have everything from bar stools to paella pans. Great selection of gadgets too.

Kim O'Donnel: Fantastic. And the public is invited?

Gung Hay Fat Choy!: I realize I am rushing the season but would anyone know of some Asian Markets that carry fortune cookies? We are having a Chinese New Year celebration at work and I need to find a large number of them. In NOVA (Arlington, McLean, Vienna) if possible!
Thanks!

Kim O'Donnel: Gosh, there's tons of Va. options, from Han Ah Reum to Lotte and now the new market in Fairfax. Anyone else with thoughts?

Lentils aren't veggies: As someone who has lost 20 pounds in the last year and kept it off, lentils are great but they are loaded with calories -- they are dense little guys. They are also loaded with protein and fiber, which is good, but at a cost. Read the ole' nutritional info. Consider a program like Weight Watchers (it's what I did) to help you make sense of portion sizes and what a 'light' food really is.

Filling veggies? All of them! Cabbage, zucchini, peppers, tomatoes, spinach, carrots, the list goes on!

Kim O'Donnel: Thanks for your input, dear.

Washington, D.C.: Happy Anniversary!

I thought that the Dupont Circle farmers market was closed for the winter, but I just heard that it is now open year around. What kind of stuff would I find there in the middle of winter?

Kim O'Donnel: Arlington Courthouse market is also now open year-round. You'll see brocc, cauli, turnips, rutabagas, taters in all shapes and colors and sizes, hearty greens, celeriac, apples, pears, cheese, meat...

Cleveland Park, Washington, D.C.: On an impulse I bought purple potatoes yesterday. I was thinking of mashing them, and usually just add garlic, sometimes with cheese, that turns out very good (in a simple mashed potato way) with either red or gold spuds. Do the purple ones have a different taste where something else might be better? Never had them before, so I'm not quite sure what to expect.

Kim O'Donnel: Purple are great mashed. I did them with celeriac at Xmas, with garlic and buttermilk and herbs. You're on, kiddo. Keep going.

Boston, Mass.: Congrats on four years; even though I only joined in two years ago, I feel like an old-time fan.

What people on this site share is a love of the process of cooking and a desire to learn & grow in their abilities -- from learning how to boil water to create your first batch of homemade anything to masterminding a complicated dinner for 12.

The great part of this chat is that it is about sharing -- your experiences in the kitchen, tips for a chatter, ideas on a new vegetable. It is much like the process of cooking itself, sharing a bit of your self and your world view through food.

I've discovered that most of my dishes involve lots of chopping, and that's because at the end of the day, cooking is part of my unwinding process and chopping vegetables helps get me there. And even when a dish isn't perfect (like the spinach and onion pizza I made last night -- it needed good, salty olives to make it really sing), there is always next time.

Kim O'Donnel: Boston, thanks for your kind words. I too love the community, the main reason I keep doing this weekly gig.

Red Lentils in Cap Hill: Kim, I defer to you in all matters foodie, but on the red lentil question, I need to object. Red lentils, unlike other types, -should- loose shape and fall apart, and there is not much you can edibly do to keep this from happening.

I use red lentils to make a wonderful dal (which is what you'll have if you follow your instincts) and also a red lentil spread thing that I serve at room temp with pita.

For shape, go for green or grey lentils (le puy if you can swing it) but for thick, rich, creamy soups, use red lentils or yellow mung beans.

Kim O'Donnel: Thanks, dear. A very good point.

Other than skill and technique...: adventurousness. It wasn't until I eased up a bit on the recipes and started playing around with things -- adding ingredients, changing recipes to my liking and just trying new things in general -- that I really began to enjoy cooking. And those I've cooked for have noticed more exciting food too. I love these chats for new ideas about different food items that I've never used before.
Thanks!

Kim O'Donnel: A sense of adventure is definitely key. Breaking out of the cereal box. It's impossible for people not to notice when you are excited by something. Well done.

Providence, R.I.: Kim, Happy Anniversary! I credit you and the chowhounds for helping me to break out of the recipe box and think creatively about cooking, and that's made it so much more enjoyable. I think that's the most important thing about cooking: you have to LIKE to do it, to enjoy the process. I look forward to coming home at the end of a long, hard workday and decompressing by cooking a nice meal for my husband and myself. It's such a good way to slow down your brain and take care of yourself at the same time.

Kim O'Donnel: Yes, you need to like cooking, and I know some people just don't like it. Maybe then we should start with becoming an eater? Ask yourself, What kind of eater am I? Do I care about what I put into my body, whether I made it or someone else did? Sometimes that's the first step. I recognize that more now than ever, as I've launched into teaching a friend how to cook. She needs to work on becoming a better eater. Cooking will come. Maybe.

Sedona, Ariz.: I gotta go Fanny Farmer for the basic cookbook.

And those shrimp and grits need some collards to go along with em.

As for cooking, besides skill and technique, I think a certain amount of intuition, creativity, and enthusiasm are important.

Kim O'Donnel: Thanks, Sedona, for the good vibrations.

New York, N.Y.: I think the most important thing is just to let go of your fears -- of new types of foods and spices, having to throw something out, not having the exact spices.

When I first started cooking last year, I was scared of all of the different spices and while I have had to throw some dishes out, they have helped me learn.

Now I am considering going to cooking school in the fall!

Kim O'Donnel: Try, try again. You got it. And now school! Wow.

Washington, D.C. Wonderment: Hey Kim, its the guy that had a guest coming for dinner -- and all I had was rice, veggies, and breast of chicken but no idea how to give it taste of some kind. Didn't have much to work with. Well it worked. I put onions and spicy mustard (a little) on the chicken, placed in oven and I have to admit you are good!

Marry me?

Kim O'Donnel: You've got to show more culinary prowess before we can start talking marriage, doll. Nice job. Now get ye to the farm market and see the possibilities. You'll go crazy.

Fells Point, Md.: The public is indeed invited. The store is right off of Eastern Ave and Conklin Street. If anyone decides to make the trek, they can also visit Di Pasquale's italian market. Amazing food stuffs to be had. It is only a few blocks from the restaurant supply store.

Kim O'Donnel: Excellent tidbit. Thanks so much.

Sticks: Why I like to cook? I love to share and make people happy through my cooking. Anthony Bourdain summed it up for me in a forward he wrote for "The Best American Recipes" cookbook. "There is in the heart of every cook the need to share."

Kim O'Donnel: John Thorne says that cooking is like having a great conversation when people connect on some intrinsic level. He cares more that his eaters understand his dish rather than like or dislike...

Cubicleland: What do you think of Nigella Lawson? You two sort of remind me of each other, very into the pleasures of food and eating, and not making cooking stressful by freaking out about every little detail. Just wondered what your take is on her books and style.

Kim O'Donnel: I like her. She's breezy. Unfortunately, I think the camera focuses too much on her breasts and lips, but hey, that's show biz. I prefer her show to her books.

Motivation: Hi Kim. Happy anniversary. I love tuning in to you weekly chats. They often inspire me to try new things which I of course end up loving!
But sometimes I just can't get motivated to cook after a long day at work. How do you keep motivated? What inspires you to cook when it's so much easier to grab a slice of pizza on the way home?

Kim O'Donnel: Sometimes I don't cook for days. Yes, it's true. I'll cook an egg. I'll make oatmeal. I'll pick up goodies from Lebanese Taverna market. Sometimes you need to take a break to get worked up again. Perhaps this is about the idea of becoming a good eater...even if you're not cooking...remember, you're taking care of yourself when you eat and cook. Crap all the time means crap in the bod.

Fairfax, Va.: The Korean supermarket on Rt. 50 is called "Super H Mart." I haven't ventured in yet, though.

Kim O'Donnel: Excellent. Many thanks.

Shrimp and Grits: Edgar's Lowcountry Shrimp and Cheddar Grits
(Sous chef Adam Goldman)

For the cream sauce:
5 stalks celery
1 green bell pepper
1 jumbo yellow onion
Bacon drippings
1 tablespoon Worcestershire sauce
3 tablespoons Old Bay seasoning
3 tablespoons shrimp base (available at gourmet shops and some supermarkets)
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon black pepper
1 1/2 teaspoons (total) red and/or green Tabasco
2 quarts heavy cream
1/2 cup cornstarch, with water added until mixture forms a thin paste
5 pounds medium shrimp, peeled and deveined
For the grits:
1 1/2 gallons water
1 tablespoon salt
1 pound butter
6 cups Quaker Instant Grits
1 cup milk
3 cups shredded cheddar cheese
To make the cream sauce: Dice celery, bell pepper and onion and saute in bacon drippings until translucent, 12-15 minutes. Add Worcestershire, Old Bay, shrimp base, salt, white and black pepper and Tabasco. Cook 5 minutes. Add cream, return to a simmer, and add cornstarch mixture, cooking until sauce is thickened.
To make the shrimp: Steam shrimp or saute in additional Old Bay seasoning and lemon juice.
To make the grits: Bring water to simmer. Add salt and butter. Add grits and simmer 10 minutes. Add milk and mix until creamy.
To serve: Place 1 cup creamy grits in a bowl. Cover with light layer of shredded cheese. Add shrimp and top with cream sauce. Garnish with diced scallions or chopped parsley and a pinch more shredded cheddar. Makes 15-20 servings.

You can add some tasso ham to the grits too, or apple smoked bacon fried and crumbled.

Kim O'Donnel: Aren't you a peach...many thanks!

Olney, Md.: What's important in cooking is a spirit of adventure and experimentation. I love to come up with new taste combinations and experiment with new ingredients. It also helps to laugh at your mistakes and have a spouse/family that is willing to do so as well!

Kim O'Donnel: Sense of humor is definitely key! Thanks, Olney.

Arlington, Va.: I'm curious, what cooking magazines do you like to read? Which one or two do you like best? I've just discovered Cook's Illustrated and have quickly become a fan. What do you think of that one?

Kim O'Donnel: I always read Food and Wine. I use Cook's Illustrated for research and when teaching. It's great for instruction. Saveur I peek at it from time to time. Gourmet too. Veggie Times.

Somewhere, USA: I have to admit, I have the aphrodisiac cookbook too (excellent V-day gift for foodies). Generally, I use the Martha Stewart cookbook for everyday, run of the mill type stuff.

Kim O'Donnel: I used to have it, but I guess someone in greater need ran off with it...sigh. Wait til you see the Valentine's Vid series, by the way! Launching Feb 7.

College Park, Md.: Happy A, Kim!

Since you've got four years of answers to questions, have you ever considered creating a FAQ for some of the more popular questions? (Choosing a knife, seasoning an iron skillet or wok, etc.) That might save you from answering them over and over again, and head off some of the more common questions.

Kim O'Donnel: I have thought about it from time to time, but the list got very long. It would be great, tho.

OliveGuy: Why I cook -- because I love engaging in an activity that grows more rewarding the more you learn to trust your instincts. My job is extremely cerebral and analytic; i feel like cooking nourishes the other parts of my brain. The best moment in my day is around 8. when my friends and I are opening the wine, chopping the veggies, and some bossa nova or classical music is pumping on the stereo.

Kim O'Donnel: Yes! Lovely image, Olive.

Sedona, Ariz.: OK last one, I promise! I have another source for the person looking for restaurant supplies.

We have these stores out here in Arizona, but you can also shop online at: http://www.smartandfinal.com/

Kim O'Donnel: Fantastic. Thanks again, Sedona.

Sticks: Restaurant Supply online http://www.bigtray.com. Have purchases from them before (2 times now), great service, secure ordering. They have pictures of most everything they sell. And prices are great. I'm not a chef and they do sell to us lay people.

Kim O'Donnel: More restaurant supply tidbits...cheers!

Basic CookBook: A great one for learning techiques, which will serve you in any cusine you cook, "La Technique" by Jacques Pepin.

Kim O'Donnel: And another cookbook suggestion...

Manassas, Va.: There is a gourmet/restaurant store that sells supplies in Alexandria called Next Day Gourmet, also on the web at www.nextdaygourmet.com. They sell to the public and prices are reasonable.

Kim O'Donnel: More finds...

Cookie recipes: Kim,
You've brightened my weeks with these chats! Congrats on 4 years! Looking forward to 4 more.

For the poster looking for a cookie cookbook, I rely on an oldie but goodie: "Cookies" published by Sunset magazine (which has a lot of good books btw). Also allrecipes.com and epicurious.com are invaluable online resources.

Kim O'Donnel: Thanks for the cheers and cookie cookbook find...

Arlington, Va.: I am scared of roasting a chicken. I've only done it once before and it wasn't so good. Using a meat thermometer (can't remember what temp, but it was what you recommended before), I didn't want it overdone and dry, so I think I undercooked it. It was juicy but around the bone it was red and scary. Also, the taste was kind of bland. I guess I'm wondering: do I need a special pan for this? Should it be covered? What temp for non-red parts? and should I stick garlic inside or just crush on the outside? thank you so much.

Kim O'Donnel: Legs in first. 375 oven. Salt and pepper the bird, inside and out. Thermometer goes into the inner leg. Olive oil slathered on bird. Herbs help. Or lemon squeeze. Or cloves of garlic. No covering. Don't be scared, be brave. You're gonna love it.

Washington, D.C.: How do you store white wine vinegar? And how do I use it when cooking?

Kim O'Donnel: Store any kind of vinegar in a cool, dark place. It has a shelf life. NO hanging around on the rack by the stove. Tell me what you'd like to do with it...it can be used in sauces, vinaigrettes...

Skill, Technique and...: Garlic, definitely. I can't tell you how many times people at work tell me how wonderful my lunch looks and smells when it is usually something (eg shrimp, pasta etc) with garlic and olive oil.

Kim O'Donnel: You're preaching to the choir, here. Garlic is one food I'd miss. I've become addicted to the garlic puree at Leb. Tav. market.

Former Mississippian: Hallelujah! It makes me feel so much better about my cooking habits to know that even you don't cook every night. My sincere congratulations on your anniversary. I only very recently discovered the chats, but now I get very upset if I miss one. They have given me so many good ideas and are starting to help me break out of my cereal box. I'm still not quite as adventurous as some of the chatters, but I'm getting there. Thanks!

Kim O'Donnel: Darlin, it's all about the process, the journey. Your spirit and enthusiasm will take you far, further than you can imagine at the moment. Here's to breaking out of all kinds of boxes...

OliveGuy: Food and music -- I've meant to post this for a while -- For those who like classical music, 103.5 does a a radio show at 8 p.m. called "Dinner at 8." One hour of commercial free music, geared towards apps-dinner-desserts courses. It's great background for cooking as well as eating.

Kim O'Donnel: What a great tip, Olive. I wish there was something similar for world music...

Silver Spring, Md.: Hi, Kim!

I'm trying to expand my skills and this weekend made a beautiful chicken stock which I reduced down to a spectacular gel. I figure it can last a looong time but I have a couple basic questions: just how long will it last? Can I freeze it? Also, what the heck do I do with the stuff? When I'm looking to use stock, how much of the gel-ified stuff do I use? I'm prepared to make a veg stock and a beef stock to do the same.

Thanks!

Kim O'Donnel: You go! Yes, you can freeze. Great for everything. You'll find it incredibly versatile. For soups, for braises, for pastas, for beans...

Washington, D.C.: A great kitchen supply store is available online - http://www.bridgekitchenware.com/ -- in New York. They also have a great catalogue, occasional sales and cheap shipping. I've been buying things from them for years.

Kim O'Donnel: A good one...thanks!

Arlington, Va.: Hi Kim,

Just wanted to share a triumph -- cooked a filet mignon that I purchased from Costco the other day. I don't have access to a grill and I find the grill pan doesn't work that well. I sprayed a nonstick pan with cooking spray, coated my steak (once it was at room temperature) with salt and pepper and some different spices, cooked it four mins. a side and let it rest before eating. It was delicious! Had a great crust from searing and was perfectly cooked and juicy! A big triumph for a happy carnivore!

Kim O'Donnel: Definitely a triumph. You can also do a cast-iron skillet on stove, turn over with tongs, then finish off in a very high oven. Cheers.

Converting Bad Eaters: I agree that liking good food is key to liking to cook. Since I like to cook, I sometimes try converting bad eaters by feeding them good food, starting with my husband. When we got married, he never willingly ate a green vegetable. Now he wants to know why we don't have spinach more often! Right now I'm working on a friend who used to eat chips and sour cream for dinner -- she's improved some but not enough! She's in town for a visit, and I intend to ply her with simple, tasty, healthy meals, and send her home with the recipes!

Kim O'Donnel: Thanks for your thoughts. How true. And you're a saint.

Silver Spring, Md.: Hi Kim --
I'm having friends over for dinner this week -- I'm making turkey tacos with ground turkey. I have a few questions:
1. what spices do I use when cooking the turkey(so as to avoid packaged seasonings)?
2. How do I keep it warm after it's cooked? (we won't be eating dinner right away)
3. What side dish should I serve? (lettuce, tomatoes, beans, etc. will be served as part of the tacos).
Thanks!

Kim O'Donnel: Brown meat with onions. Spice it up with cumin, cayenne, oregano, salt, pepper. Keep it in oven, low heat.
make some guac as side. have fun!

In a funk: Kim,

I've been incredibly busy the last couple of months, and haven't taken the time to cook like I usually do. Now I have more time, but as a result of eating all this take-out, no food appeals to me right now. I go to the grocery store and can't even think of anything to cook. Can you help me break out of this funk? Any suggestions are greatly appreciated.

Kim O'Donnel: You are everything. You are the universe. You are what you eat. You are goodness. You are worth good eats. Don't ever forget that. And go buy a minneola. It will cheer you up.

Arlington, Va.: Congratulations on the anniversary! Your chats and the community they've created have been incredibly inspiring. I think one of the reasons is that cooking is something beyond the just the technique. Even if someone is asking how to successfully poach an egg, I think their ultiamte goal is an enjoyable dish that brings them pleasure. The Zen quality comes from the fact that even when you do all the steps right, you still need to be in some kind of a groove to pull a recipe off. For most of us, that groove comes from confidence, and you've been wonderful in helping us go with our instincts and feel confident in our tastes.

Thanks!

Kim O'Donnel: And I shall continue to shake your groove. I consider it my mission.

Alexandria, Va.: Hi -- thanks for taking the question. Any ideas for using a couple pomegranates as part of a main dish -- chicken or lamb, perhaps?

Kim O'Donnel: Pomegranates are wonderful as part of a sauce and are fab with lamb, pork, and a real treat in salads, and in rice! Use soon, they don't last forever.

Fortune cookies: You could always make them -- and you can make them huge and fill them with sayings that would be funny or cute or company-specific. I don't know what a "huge amount" is, but I've done 200 for a wedding reception and it was an afternoon's work. It's a lot of rushing around (the cookies are baked like pancakes and you have to rush to form them before they harden) but it's a lot of fun.

Kim O'Donnel: How industrious. Please share a recipe, dear.

Washington, D.C.: How can I make my own roasted red peppers? Its getting way too expensive for me to keeping buying from Safeway. The tools I have to work with is an electric stove and a Foremen grill.

Kim O'Donnel: Throw them onto a baking sheet in a 375 oven. Let them go. They will blister. You can make slits before oven. When done, place in paper bag. Plastic works too. Let them steam for a bit. Then you can peel.

Re: Veg Stock: Just FYI, veg stock won't gel -- or at least mine doesn't. Isn't it something in the bone marrow of animals that makes meat stocks do so? I almost fell over when I made turkey stock after Thanksgiving and found that it had gelled! My first time making meat stock, but not my last!

Kim O'Donnel: Yes, true. It is the protein from the bone marrow that gives the gel quality.

Houston, Tex.: What's a minneola?

Kim O'Donnel: An orange of your dreams. hurry.

Take-Out Antidotes: Here's what I eat after too much business travel and restaurant food:

1. Spaghetti with garlic, olive oil and cheese.

2. Spinach salad with bacon, goat cheese, tomatoes and carrots. Heat the olive oil to dress, it wilts the spinach beautifully.

3. Homemade tomato soup and grilled cheese.

Highly personal--think about the good simple food you can't get from restaurants and make that for yourself.

Kim O'Donnel: Wonderful antidotes. Wonderful sentiment. Thanks.

Super H Mart Web site: http://www.superhmart.com/about_us/about_us.htm

Kim O'Donnel: Now we're set. Race ya...

Midwest: I had a very warm last few weeks here in the otherwise snowy midwest. My whole family was in town, 14 Total: two elderly parents, five siblings and spouses, six next generation (children and nieces/nephews from 8 to 19). For a girl from a small family, that's a lot of people. I feed them all Christmas brunch (coffee, tea, hot chocolate, orange and applejuice, assorted fancy breads including stollen, bacon, and fresh fruit) Christmas Dinner (A whole ham, mashed potatoes, baked sweet potatoes and about four other vegetables, fresh cranberry relish and salad with kwaarktart for dessert) a birthday dinner (a giant lasagna, salad and garlic bread with german chocolate cake for dessert -- sister's favorite foods) New Year's Eve hors'douevres table, new years day beignets, and for new years dinner a turkey with all the trimmings. On Christmas day we were just sitting down to dinner when one of my college age son's friends arrived, so we with a spur of the moment invite we were 15. I have done more cooking and for larger groups of people than probably in the entire preceeding year. It was, nonetheless, absolutely fantastic, and made me thnk about entertaining more for the rest of the year. And the food all turned out great and to rave reviews, too.

Kim O'Donnel: Cooking can be one of the most powerful acts of of our living moments. Please keep us posted of your adventures.

Kim O'Donnel: It's time to sign off. Thanks for everything. Stay delicious and crunchy and salty and spicy. Til next week. Peace.

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