Free Range on Food: The launch of our new site, Voraciously, this week's recipes, and more.

Feb 28, 2018

Every Wednesday at noon, Food section staff members and guests answer your burning culinary questions.
Past Free Range on Food chats

Welcome to Free Range, where we are all so pumped to deliver Voraciously, our destination designed to get everyone cooking in the kitchen! (And don't forget to sign up for the Voraciously newsletter, where in a mere matter of weeks you will be empowered with dinner-party smarts!) Assistant Food editor and Voraciously honcho Matt Brooks is joining us for awhile today, so he can fill you in on the project's impetus and goals.  The rest of the gang is here too, except for Editor Joe.


We're ready, as always to answer all kinds of food q's, and I see several of you have sent them in early, so let's get to it. We'll have a cookbook or two to give away to lucky and curious chatters at the end of the  hour. 



For PostPoints members, today's code is FR6486. Record and enter it at the PostPoints site under Claim My Points to earn the points. The code expires at midnight, so be sure to enter the code by 11:59 p.m. on Wednesday to get credit for participating. 



My excuse is not the issue but I bought a pound of crabmeat, a plastic container from a local shop with 1/2 pound of cooked shrimp on my kitchen counter overnight for about 12 hours. They were supposed still in the plastic bag I bought them in. I keep my house about 65 degrees. The crabmeat & shrimp do not smell fishy. I was planning on using them in a seafood soup. Are they still good?

Nooooo way, I would not go there. Your house may be cool, but it's not refrigerator cool. Chalk this up to a lesson learned and save yourself the food poisoning.

I appreciated Becky's onion primer, and that she copped to storing onions in the refrigerator - as do I. I find that refrigerated onions keep longer, and are less likely to cause tears when slicing or chopping. Thus, I honestly don't see a downside. Tomatoes turn mealy when chilled, but what's supposed to be wrong with refrigerated onions? Thank you.

ARTICLE: Great recipes start with an onion. Here’s how to know which one to use.

Apparently the cold, humid conditions in the fridge cause the sugars to convert to starch, meaning they soften and go bad.

I just booked a winter trip to Iceland and am taking food suggestions! I am aware of food being expensive there, so I'm looking for advice for great food experiences to look for. I love a good bakery, and (unfortunately) am a vegetarian, so I would love some advice from people in the know. Thanks!

Can't say enough good things about the bakery Braud & Co. in Reykjavik. It's not cheap but everything I tried there (super dense rye sour bread, a whole-wheat sour loaf, blueberry buns with licorice baked on top) was worth every penny.

Also be sure to check out the Reykjavik Grapevine for more recs/info/happenings/etc. 

I see they're going to make ladies scotch. Will this go well with our lady cheetos?

Hello, it is I, A Lady! We all know that Ladies should be neither seen nor heard while eating chips -- we're taught in finishing school that chip-eating is a ghastly habit for young women. This gentle Lady is pleased to learn that there will finally be a scotch designed for the fairer sex -- because, as the vice president of Johnnie Walker says, scotch is intimidating for Ladies! Previously we would have to rely on men to explain ("mansplain") scotch for us, and to lift and pour the bottle because we have such tiny hands and delicate toothpick bones. Even though there will be a scotch for Ladies I do not think polite society would permit us to drink it in the open. I plan to drink scotch the same darkened, silent room where I eat my chips, and where no man might accidentally catch sight of my grotesque consumption of masculine foods and beverages. 



Thanks to Jane Walker, ladies can finally drink scotch!


Doritos is developing lady-friendly chips, because you should never hear a woman crunch

Great selection of recipes today- thanks! My question is, I like to streamline prep steps and make things in advance. Can the peanut sauce be doubled, frozen, and later thawed without compromising its quality or texture?

You are referring to the Portobello Satays With Peanut Sauce in Editor Joe's Weeknight Vegetarian column, yes? I happened to take home some leftover sauce from Food Lab testing, and can vouch for the fact that it can be refrigerated for a week, and I'm thinking that based on its ingredients and thickness, the sauce can be frozen and defrosted in the refrigerator overnight without any loss in quality. Re-stirring would be indicated, or maybe even a re-whirring in the blender.

Nationals Park area: What is new/worth trying out before /after a ballgame? Places to avoid???

Tom liked Ana at District Winery, Chloe and the Salt Line. All-Purpose is coming soon, which should be a win. And Ice Cream Jubilee is always worth a visit if you're down that way. 

I have too many to count bottles of liquids, whiskeys, spirits....that are *seriously* well-aged. At what point do I pour them down the sink and toss the bottles in the recycling bin?

Your base spirits will keep virtually forever; your liqueurs may fade a bit over time (look for sugar crystallization and others signs of a turn, like a change in color), but generally if you're storing them right, liqueurs should keep a few years. Bailey's and other things that have cream in them -- not so much, and if you have opened vermouth and sherry and such, you should probably have chucked out years ago :) My best guideline for this is smell and then taste the stuff. I recently chucked a 10 year old bottle of St. Germain because it had started to funkify a bit -- not that it had actually TURNED but it had lost its freshness and become a little odd. If you try the liqueurs and they still taste OK, they probably are. Do not taste an old Irish cream liqueur. Your nose should warn you off it, but I'm warning you anyway. Barf.

Someone gave me a $75 Amazon gift certificate. I thought I would buy a Swiss Diamond nonstick pan. Will an 8 inch pan be useful?

Score. I heart an 8-inch pan -- especially good for making crepes, a small strata, a frittata, sauteing a couple of chicken thighs and so much more. 

If the Taco Bell guy gets breakfast burritos on the menu, I don't really care what else he does. (Well, a second cashier at lunch would get the lines moving faster.) But I think the real litmus test will be can he can make Chipotle a more desirable option for dinner.

I'll be fascinated to see what Brian Niccol, former CEO of Taco Bell, brings to Chipotle, aside from a savvy sense of marketing. As you rightly point out, people tend to prefer lunch over dinner at Chipotle (and really, most fast-casuals). He will need to figure out why that is. 


Personally, I think people want a different ambiance at dinner vs lunch. They want more intimacy. They want full-service. They want more alcohol options than margaritas and beer. They want more pampering after a long day at work.


ARTICLE: Will Chipotle become the new Taco Bell? Let's hope not.

I'm planning to make a layer cake this week and am thinking of using raspberry curd as a filling, but I'm worried that it'll be too wet. Thoughts? If it makes a difference, my intended recipes are Smitten Kitchen's Best Birthday Cake and this raspberry curd recipe)--but I'm very open to suggestions! Thanks.

Might be too wet. How would you feel about a seedless raspberry jam? I've done that. It's nice.

Sometimes pro bakers use various methods for helping staunch the excess moisture or weeping from a curd, such as: applying it to cake layer that has been brushed with simple syrup and is chilled; and chilling the curd-filled layers till ready for final frosting.

It's that time of the year again. I plan to make apricot and poppy seed filled. I have an old poppy seed grinder, but it's very old and cruddy. I have an electric spice/nut grinder. How ground should poppy seeds be ground for the cookie filling?

Hag sameach! I ground mine in a food processor, along with granulated sugar.  Purim chatters?

I have 2 one-gallon freezer bags full of frozen figs from my parents' tree. Other than smoothies, what else can I do with them? I'd love to do some baking with them but am concerned about how much moisture they contain. Thanks!!!!

Bet they'd make a lovely sauce for pork chops or duck or chicken (check out the recipes for Lime and Fig Chicken or Creole Duck Breast With Sweet and Sour Figs for inspiration). Or you could make a small batch of jam?

What oil do you use for roasting vegetables, seasoning cast iron, etc.? I grew up with corn oil, but recently read that its higher sugar content contributes to burning and to stickiness (which I've experienced on my cast iron and didn't understand until now). I've heard aspersions cast (here?) against canola oil although I've never figured out whether those were related to health issues or cooking quality. I'd love recommendations on X oil for Y use. Also, I thought I saw but cannot now find a discussion about sheet pans that withstand roasting temps (≥425-450), as compared to "standard" sheet pans like Wilton, etc. that are intended for baking at 350 or so. Thank you.

I tend to use grapeseed oil or olive oil, but I don't typically roast on a sheet pan beyond 400 degrees. Chatters, how about you?


Extra-light olive oil has a smoke point (the point at which free radicals are said to be released) of 468 degrees, and safflower oil has a smoke point of 510 degrees, so maybe try one of those? (Expeller pressed canola oil = 400 degrees, according to this chart.)

I just looked at the recipe for the spaghetti, turkey meatballs, and sauce. All the ingredients are listed together at the top, rather than "Meatballs: (list the ingredients)", "Sauce: (list the ingredients)". A novice cook can probably figure this one out, but I messed up a different recipe for a dessert (it was some sort of apple betty) where the ingredients for the crumble on top were not listed separately, and I dumped all the brown sugar into the fruit mixture.

Dinner in Minutes recipes are written differently than other recipes: The ingredients are listed in order of when you touch/prep them because you are multitasking and cooking as you go. We are hoping these recipes are straightforward and simple enough for anyone to follow! 


But re your experience: Been there! 

(Good name for a rock band, eh?) I've seen bakers on TV apply an outer ring of frosting around the bottom cake then spread the filling in the middle. That would at least keep your raspberry curd from leaking out the sides.

Yess! Love seeing that. You're in the running for a cookbook already. #justsayin

I have a 20 year old Clad 10” sauté pan that I love, and use several times a week. Unfortunately, my husband, who rarely touches the stove, accidentally turned on the wrong burner ( he wanted to boil some water in the kettle) and the pan sat empty, on high heat, for almost 20 minutes. The inside of the pan still looks fine, but the outside and some of the bottom are blackened; no matter how much Bon Ami I use, I can’t scrub it off. Can I still use the pan, or does he owe me a new one?

Your husband is in good company: Even chefs have been known to burn their All-Clad pans. There are a number of solutions offered on the Interwebz. The one that keeps popping up is this: Use Bar Keepers Friend, a cleanser and polisher, with a little water to try to remove some of the discoloration. 


Good luck!

I've been baking with recipes that require only egg whites and I'm at a loss for what to do with the extra yolks. Do they freeze well? Can you recommend some recipes that use 3-4 yolks? Thanks!

Here are handy lists that Kara Elder and Becky Krystal put together. I vote for Almond Bread Slices!

I'm making a birthday treat for someone who loves all things Oreo. Do you have a recipe suggestion? I don't actually want to make my own version of oreos, tho .. and, well, frankly, i kind of want something easy. Thanks! :)

My first thought is pie. This one looks impressive but is actually pretty easy to make.

Chocolate Pudding Pie

RECIPE: Chocolate Pudding Pie

Or, hear me out because they're wonderful even though they go against most of everything you requested, sorry, these: 

Mexican Chocolate Chip Cookie Cream Pies

RECIPE: Mexican Chocolate Chip Cookie Cream Pies

Bonnie, what did you use that leftover peanut sauce (from Joe's Portobello recipe) on? It sounds good enough to bathe in, but on what other foods can I use it?

I used it as a sauce for some poached chicken and rice one night; made a cold soba noodle salad another night and dipped into it during Olympics viewing with celery. Go forth!

Has anyone found a market in our area selling finger limes?

They seem to come and go at Whole Foods. Worth a call at least.

Willing to bet that H Mart has them.

I've used curds as a cake filling often. You can definitely mix it into a butter cream, but if you'd like a distinct curd layer that doesn't get absorbed into the cake, scrape a thin layer of buttercream onto each side of the cake (think crumb coat thickness) and pipe a dam along the edge to keep the curd in and prevent bulging sides.

Another dam vote.

I use Costco brand light olive oil for all my cooking - and I roast in cast iron and season them with it. My roast veg taste great and my cast iron is happy. No sure if this helps but it works for me.

grapeseed oil is by far my preferred oil for all high-heating cooking and for cast iron seasoning because it's flavor neutral. Also, I feel like it doesn't go rancid as quickly as other oils.

While voracious is cute and all, is the food section going back to real recipes?

We're glad you like the look of it! The whole idea is to get more people into the kitchen and give them confidence to try new things and experience the joy so many of our chatters get out of cooking for themselves and others.


The Voraciously recipes are definitely on the easy end of the spectrum, but they also taste great and they're major time-savers for anyone, even far more experienced home cooks.


And fear not! We won't stop publishing recipes with more varied ingredients, because we've got readers of all stripes. With Voraciously, we're just trying to invite more of them into our kitchen and add more depth to our recipe arsenal.

Hi. Years ago, my mom who was not exactly known for culinary creativity would make us a frozen concoction of bananas, peanut butter, and maybe confectioners sugar. I'm guessing the bananas were cut lengthwise, and peanut butter smeared on top, but I can't imagine that's all there was to it. It was so delicious. Of course, this was in the 1960's, so I'm talking about 50 years ago, but hoping this rings a bell with viewers. Again, it was a frozen dessert. Thanks very much.

Anyone familiar with this?

Does it matter if it has a blackened bottom? If you can't get it all off - why not still use it if the inside is ok.

Good afternoon! I already have a knife sharpener for a straight blade but recently purchased a lovely serrated knife. Should I purchase another sharpener with both straight and serrated options? Thanks!

Yes, you will need a separate sharpener for the serrated knife. It looks like an ice pick and comes in different sizes and coarseness. Here's a primer on serrated knife sharpeners

I'm excited for your new site, but it's not replacing the Food Section, is it? That's my favorite part of the paper!

We're adding, not subtracting! Look forward to regular Food section features with occasional Voraciously stories and recipes as well. We just took the opportunity to introduce this destination in print today. 

Just my opinion, but it seems like the staff at Chipotle are always kind of unfriendly. It doesn't matter what I say I want. I get what they give me. I haven't been back since all their food poisoning problems. A side of e-coli with the attitude isn't worth it.

You and thousands of others have stayed away from Chipotle since the foodborne illness outbreaks. I suspect Niccol will have marketing campaigns created to address this issue head-on. I don't see how he can avoid it if Chipotle is ever to thrive again. 


The risk, of course, is that Chipotle then has another outbreak. So the first order of business, which has been going on for months now at the chain, is more rigorous food-handling and food-safety instruction for employees.

I would actually like to see a breakfast option at Chipotle. All they would need to do is add scrambled eggs and substitute potatoes for rice during the morning hours. Might not work at all their shops, but I can see it doing well at airports.

I wouldn't be surprise to see this happen. There is so much competition now for the breakfast dollar.

Just to let you know that I really like your new feature. What strikes me is the information about techniques as well as food chemistry and its health related issues. I am curious, as you must be, about the dent this will make into a very crowded field. I know too many foodies who don’t know how to handle equipment and even less about food chemical interaction. I will follow Voraciously and wish your team the very best.

We're glad you're enjoying it! There is no shortage of resources out there for aspiring cooks, but between Bonnie's revamped Dinner in Minutes column (check out the pantry!) and how-to stories from Becky that will focus on techniques and equipment, we're hoping to drop the kitchen intimidation factor for new cooks while providing some new tips, tricks and back pocket recipes to those of us with years of cooking experience. 

Not a question, but just wanted to say that I looked up the Lemon Ladies after last week's chat....and USPS just delivered a box of pristine Meyers. Time to make that cake.

Hooray! Thanks for reporting back.

Meyer Lemon Buttermilk Bundt Cake

RECIPE: Meyer Lemon Buttermilk Bundt Cake

Skyr! Try all the skyr! If you're in Aukeryi, Kristhans Bakari Bakery on Main Street has good coffee and donuts.

Thumbs up to skyr!

And honestly I don't remember having a bad baked good in Iceland. 

I love that the Food section is making it a mission to get more people interested in cooking with simpler recipes. One of the things I like about Delia is that she gives concise, clear instructions that beginners can follow. It is so important - those of us who cook regularly forget how intimidating and difficult it can be to follow a recipe.

Hear, hear! 

Love, love, love today’s Food section. Is this a special launch, or can we expect every week to be ten pages chock full of great tips and yummy recipes?

Thanks! In our dreams, we'd do it every week. But you will be seeing more tips and techniques and recipes from Voraciously in our pages, count on that!

Not sure if it will help, but worth the try. Stainless steel can be nicely polished by applying baking soda and white vinegar and then rubbing with cloth or sponge. You can alse make a paste with those two and then rub on the surface you are trying to clean. May be the metal on the pan has been too badly damaged, but I see no reason to get rid of it. Good luck, Matilde

Thanks for that tip. 


And I agree about the pan's use: It may not look so hot anymore, but I suspect it's perfectly fine to use.

Hi, I have a big bottle of lower-priced gin. I don't like the taste but have a deep aversion to tossing liquor. Any ideas for mixers or dishes that hide much of the taste? thanks

Avoid things like the martini, clearly, where good gin is really critical. Depending on just how bad it is, I suspect you could hide it in something with other strong flavors -- like a Last Word or a Negroni -- but I'd definitely test it before serving it to innocent friends. (I've had bad liquor that can disappear in cocktails and bad liquor that stands up and screams I AM AWFUL in cocktails.)

Does that apply to an unopened bottle as well? I have some of those little airline sized bottles that might be as old as I am - obviously I wasn't the one who originally acquired them.

Unopened will probably be OK, but again, test it out. More sugary liqueurs can sometimes degrade a bit in the bottle and anything with cream in it, I'd probably chuck out unsmelt! 

Editor Joe is so correct, the refrigerator's "crisper" drawers should instead be called "rotters" -- places where food goes to rot. His right-on renaming was constantly on my mind as I emptied and soaked the drawers this morning. But I cannot remember what solution or alternate use he proposed, so please help me out! Should I leave the drawers out and just lay fruit and vegs on the bottom of the refrigerator where the drawers used to be?

I write aggressive sticky notes ("CLEMENTINES! EAT THEM!") and tape them to one crisper drawer. It usually helps. 

Also have taken to using the other drawer for canned beverages/dried fruit/things that don't spoil very quickly, and using the shelves for more perishable things.

While I do adore a giant plate of fish n chips, I'm probably not going to go about beer-battering and frying in my own small apartment kitchen. Any particular favorite fish dishes for the next bunch of Fridays? Extra thanks for sustainable-fish ideas!

A keeper: Mustard-Roasted Fish (from Ina Garten)

Or how bout Halibut in Miso Broth?


This is all the things the OP asked for: easy, oreo, not homemade oreos: Grind up some oreos or chocolate wafer cookies in a food processor. Mix with a little melted butter. Press into the bottom of a springform pan. Bake at 350 for 10 min. Let cool. Grind more oreos (about 1 sleeve). Soften 1/2 gallon of vanilla ice cream and quickly fold in the cookie crumbs. Spoon over the cookie crust and smooth with a spatula. Cover with foil. Freeze until firm. Heat about 1 cup of high quality hot fudge sauce just still spreadable. Spread over cake (quickly) and refreeze until set. Unmold, decorate top with whipped cream and sprinkles; press Oreo halves around the cake sides as desired. You can also drizzle butterscotch or caramel sauce across the crumb crust before spooning in the ice cream. Voila! My Dad, the oreo freak, requests this every year on his birthday.

Well that sounds just about perfect. 

I know you go for fresh produce but during the months when local tomatoes are not available, canned tomatoes, especially diced are very handy to have. I keep several cans on hand. I do not like imported tomatoes or those from California or Florida. A few weeks ago I had okra frozen from last year's market and added the diced tomatoes along with ro-tel. It was a good spicy dish on a cold wintr's day.

Have you ever tried Bianco DiNapoli tomatoes? They're organically grown plum tomatoes from California. Chris Bianco, the pizza maker from Phoenix, is one of the partners behind the tomatoes. 

The tomatoes, by the way, are amazing. Expensive too.

I would love to see all recipe creators use the word "divided" in an ingredient list if the ingredient gets used in more than one place. That's all I need to realize that I need to pay attention to the amount used in the directions. Otherwise, I just see "add the brown sugar" and in it all goes.

I agree with the sentiment, and it was funny for one answer, but if I have to sit through another chat with Maura Judkis making "I, a lady" jokes the entire time I'm going to scream. Signed, a fellow woman.

Lady scotch makes me want to scream too, fellow woman! 

Also, my husband and son love wearing pink. I'm sure they'll love the scotch too.

Thank you! If only the bottles were pink. And do not think it has escaped my notice that the Lady on the bottle is wearing PANTS, like a harlot. 

I would like to make a cake to celebrate my friends' purchase of a new house. I am thinking of making a sheet cake and frosting it to look (a little) like their house. I would like to have something flavorful, like citrus (grapefruit?) in the sheet cake, and I prefer a flavorful cream cheese frosting to sugary buttercreams. Any ideas come to mind or things to watch out for? Any other baked gift suggestions for new home-owners greatly appreciated.

Cute idea! I can vouch for this sheet cake from Cathy Barrow. If you want to add citrus, you could decorate with some candied citrus peel? But the cake is plenty flavorful as is.

Gingery Pistachio Carrot Sheet Cake

RECIPE: Gingery Pistachio Carrot Sheet Cake

I bought a bottle of Barsol Pisco to make sangria which was pretty good but now I have this large bottle languishing in the cabinet. What else can I do with it? I don't drink much and have no imagination.

Pisco sours! A beautiful, relatively simple cocktail that's essentially the national drink of Peru. The Pisco Punch is also deservedly well-known (our recipe leans on a newer interpretation of the recipe which includes a fortified wine, but if you poke around you'll see other variations that are a little simpler.) Pisco Punch contains pineapple gomme syrup, which you can find online or at some specialty stores (Batch 13 had it last time I was in and I've seen it at Salt & Sundry at Union Market). And try this one too.

If they have been in those containers for a long time, give some consideration to the container. I’ve read that fine old lead glass/lead crystal containers can pose a health hazard: over time, the lead can leach into the liquid stored in them. And the chatter did say that they were “seriously” well-aged.

Yikes! Thanks for the follow up. Don't want to go the way of the Roman Empire.

I made this pulled pork recipe a couple days ago in the slow cooker (8 hours on low) but it didn't really pull very well for whatever reason. I saved half of the pork intact and would like to use it to make banh mi tonight. How do I re-heat it without it getting dry? I was planning on putting it on the oven at about 325 for a half an hour. Should I try to pull it first, put some sort of sauce? Or keep it whole? Any other method? Thanks for taking my question!

I'd probably shred it and reheat it in some sort of sauce (maybe that vinegar sauce in the original recipe, actually). If you happened to have any of the excess fat left, that wouldn't be a horrible thing to add either, to help keep it moist. If you have any hoisin sauce, that might be good instead of ketchup?

I'd braise it in a covered pot, using a chix or veg broth and maybe some wine, for another hour, then shred it.

I usually do not have the bandwidth to do the whole clean/trim/store in a glass of water thing for cilantro, especially as I'm trying to deal with getting all the other groceries put away. Two super quick things to make it last longer: shake off any excess water when you're putting it in the bag right in the grocery store and then, before putting it in the fridge at home, simply remove the twist tie or rubber band holding the bunch together so it's loose in the bag. BOOM, you just bought yourself 3 to 5 extra days of cilantro shelf life. My quals are that I'm Indian and we put it on every darn thing. It's a staple in our house.

I am hosting 2 friends from out of town in March for the Cherry Blossom Festival. Where is a good lunch/early dinner spot in DC? I'm pregnant, so won't be drinking, but my friends would definitely appreciate a good cocktail. I was so impressed by the mocktail selection at Arroz. Is there anything else similar out there so I can partake in a drink that's not just water or soda?

Bindaas, the Indian street food concept from the people behind Rasika, have mocktails. They open around 5 p.m. for early dinner reservations.


David Chang's MomofukuDC has mocktails, too, and it opens for dinner at the same time.

Baked figs stuffed with goat cheese and drizzled with honey

How can I keep my brown sugar from going hard as a rock between uses? I tend to go through a pound a month of the dominos brand light brown sugar. I keep it in the bag it comes in tightly twisted closed and then in a ziplock bag I've squeezed all the air out of. Yet - every time I go to use it it is rock hard and therefore doesn't cream together quite as well as I'd like (or the recipe requires)

We keep ours in an air-tight glass container with a screw-top lid. A few months going, it's still soft. (But at home I do what you do, and find that it actually usually works...maybe it depends on the kitchen!)

Ladies do not scream. They are allowed a slight gasp (behind the hand) in extreme circumstances such as when a main character is killed on Walking Dead. That's it.

You are correct, except Ladies are not supposed to watch shows like the Walking Dead, they are far too violent and might give us the vapors. 

Oh, gosh, I'd forgotten to thank you for the tip a few chats back about storing the trimmed-stems cilantro in a covered glass with some water, in the 'fridge. It is now lasting me well over a week instead of maybe 2-3 days! THANK YOU!!!

I tried the bread trick to get hard brown sugar to be soft again and it worked! just put a piece of bread in the bag with the brown sugar and sit overnight. soft sugar!

Not sure if they still do, but they definitely did offer breakfast at some airports - BWI and Dulles, maybe some others.

I believe many airport restaurants are required to have breakfast options, even nominal ones. So places without a typical breakfast service, like Cava, will have breakfast foods.

Where can these be found? I'd love to give them a try. Thanks!

Start here:

Phone: 408-356-0212. Or this:


I have an odd craving some cooking something with my spicy mustard seeds, but all I can think of are heavy options like curries or stews. Any lighter options?

Pickle them! Always nice to have as a condiment for cheeses and salumi, and as a simpler topping for sandwiches etc. 

Gets my vote. Right along with her Lady jokes.

I learned to drink in Edinburgh--when I turned 21 while studying there. I discovered single malts, and much prefer Spey side malts. I've never liked gin. I had a bottle of Jack Daniels black that I mixed with orange juice to mask the flavour...which really upset others. Still, my drink of choice has always been Scotch, straight up. My daughter follows my path--drinking at the Scotch Bar at the Willard to taste all those different malts. Oh, it always messes up men when I know more about Scotch that they do. Fellow Lady Scotch Drinker

Thank you Fellow Lady Scotch Drinker, I tip my peacock-feathered fascinator to you!

Over the weekend I looked over the female football clubs in England. Half of them were Ladies, half of them were Women's. Only the London Bees didn't specify a sex. My wife says the Ladies clubs are for aristocrats, the Women's are for commoners.

That's why this 12-year scotch is a Ladies' Scotch. I'm sure there's a pink bottle of malt liquor for the commoners. 

I was raised to eat fried chicken, French fries or asparagus with a fork (cutting them into bite-size pieces with my knife) -- never to eat these foods with my fingers.

That sounds wrong -- "a fellow woman." A woman isn't a fellow* she is a ... ? One site suggests "chapess" but that sounds like she has a friction problem. *although she can be a Fellow

I have a lot of "chapess" jokes I can make but they're probably not appropriate. 

I love Maura's take on the lady products! Have you seen the "ladies" of Little Britain? Hilarious, if bawdy. I read her posts in their voices.

after I discovered steaming, I've never re-heated slow-cooked pork or beef any other way. Use a steamer basket, covered, over simmering water for however long you deem necessary. (True confessions I don't have a steamer basket and just use a mesh colander instead) I've brought freezer-burned pulled pork back from the dead with this method. it's super moist and doesn't over-cook.

Well, you've dipped us in peanut sauce and coated us with toasted coconut flakes, so you know what that means...we're done! Thanks for all your positive vibes and pls do sign up for the Voraciously newsletter! You're gonna love it.


Chat winners today: The weeping curd chatter gets "Six Basic Cooking Techniques" by Jennifer Clair, and the chatter who gave us a cilantro storage tip gets "Cooking With Spices" by Mark C. Stevens. Send your mailing info to and she'll get those right out to you. Until next week, happy cooking -- Voraciously! 

In This Chat
Bonnie Benwick
Bonnie S. Benwick is Deputy Food Editor and recipe editor at The Post. Cook with her each week at Dinner in Minutes.
Carrie Allan
M. Carrie Allan is The Post's Spirits columnist.
Tim Carman
Tim Carman is a food staff writer at The Post. He writes the weekly $20 Diner column.
Kara Elder
Kara Elder is the Food section editorial aide.
Becky Krystal
Becky Krystal is a staff food writer.
Jim Shahin
Jim Shahin writes the monthly Smoke Signals column on barbecue.
Maura Judkis
Maura Judkis covers culture, food, and the arts.
Matt Brooks
Matt Brooks is an assignment editor for Food.
Recent Chats
  • Next: