Comments for BaltimOregon http://baltimoregon.com The Grit of the East Meets the Soul of the West Fri, 25 May 2012 11:46:39 +0000 hourly 1 http://wordpress.com/ Comment on Local Strawberries: Worth Waiting For (Now Could We Just Get Some Sun) by jrgelf http://baltimoregon.com/2012/05/24/local-strawberries-worth-waiting-for-now-could-we-just-get-some-sun/#comment-2512 Fri, 25 May 2012 11:46:39 +0000 http://baltimoregon.com/?p=2659#comment-2512 Looks so delicious, Laura – Wish I could have come for lunch!

]]> Comment on Chicken Feet by baltimoregon http://baltimoregon.com/2012/04/10/chicken-feet/#comment-2362 Mon, 16 Apr 2012 06:18:41 +0000 http://baltimoregon.com/?p=2631#comment-2362 Just had my impulse for using chicken feet for stock confirmed by Tamar Adler’s enchanting new celebration of frugal feasts–”An Everlasting Meal.” I also made lamb stock from last week’s leg of lamb I’ve been enjoying with simmered greens and other veg scraps all week.

]]> Comment on Chicken Feet by baltimoregon http://baltimoregon.com/2012/04/10/chicken-feet/#comment-2346 Wed, 11 Apr 2012 22:13:27 +0000 http://baltimoregon.com/?p=2631#comment-2346 Thanks for your comment, Ethel! That’s surreal that the chicken sometimes contained the unhatched eggs. That’s a photo of my 10-month-old sucking on the feet. Most local chicken farmers will sell them to you. They are also often available at Asian markets.

]]> Comment on Chicken Feet by Ethel Weltman http://baltimoregon.com/2012/04/10/chicken-feet/#comment-2345 Wed, 11 Apr 2012 19:50:18 +0000 http://baltimoregon.com/?p=2631#comment-2345 Enjoyed this, shared on Facebook by Angela Kellner. One of my earliest memories is of going with my mother to the live chicken market in our neighborhood near downtown Los Angeles. You would pick out your bird ‘on the hoof’, then go to the bakery, butcher, dime store, etc. When you returned, the bird had been slaughtered, beheaded, feet chopped off and denailed, pin feathers singed on a big gas flame, and all wrapped in butcher paper. It was not eviscerated–that happened at home and sometimes yielded the unhatched eggs that were boiled in the soup and were such a treat for the lucky child of the day. The feet were also boiled in the soup, and my mother would suck them noisily and happily. I was afraid of the feet as a small child, because the Russian witch Baba Yaga lived in a house that stood on chicken feet. She was not a nice witch and it didn’t help that the house could walk on the feet. All of this was in the mid-40s, when I was 3-4 years old. Who knew you could still buy chicken feet. Thank you.

]]> Comment on About Laura McCandlish by baltimoregon http://baltimoregon.com/about/#comment-2313 Tue, 27 Mar 2012 22:51:44 +0000 #comment-2313 Hi Laurence! Sorry I’m just getting back in touch. That’s great that you’re preserving the dying art of hoshigaki! I will let you know if I ever get around to writing about it. I think I do prefer my hachiya persimmons super-ripe, jelly-like and fresh. Keep up the good work on your orchard! Best, Laura

]]> Comment on Burnheimer Meat Co. CSA Dispatch: Month One by Arras http://baltimoregon.com/2012/03/27/burnheimer-meat-co-csa-dispatch-month-one/#comment-2312 Tue, 27 Mar 2012 17:48:36 +0000 http://baltimoregon.com/?p=2589#comment-2312 Going to try Burnheimer for the first time in April. Thganks for the inspiration!

]]> Comment on Rabbit Kidney: Like Faintly Urine-Flavored Encased Pate by George Whitehead http://baltimoregon.com/2010/06/27/rabbit-kidney-like-faintly-urine-flavored-encased-pate/#comment-2296 Sun, 11 Mar 2012 04:29:04 +0000 http://baltimoregon.com/?p=2208#comment-2296 Thank you for sharing your experience. I just watched iron Chief America, and one of the chiefs were using rabbit kidney’s. I am not much of an organ fan beyond gizzards, and pates. I have tried Chitlins at a restaurant in Houston, and there were actually very good. Your description of them how I expected the Rabbit kidney’s to taste, and I most likely will try other fare before I dive into this ingredient.

]]> Comment on About Laura McCandlish by Laurence Hauben http://baltimoregon.com/about/#comment-2294 Thu, 08 Mar 2012 18:19:39 +0000 #comment-2294 Hi Laura,

I loved your piece about fresh bamboo shoots. My boyfriend has a small orchard in Penryn (Foothills of the California Sierras), that was planted by a Japanese American man, and it includes a quarter acre of sweetshoot bamboo. So far we have mostly used the bamboo as a great roosting place for songbirds and as a source for the drying poles we need for making hoshigaki (hand-massaged whole dried hachiya persimmons), but we had been talking about trying to sell the shoots, and your article gave us the added motivation to go ahead. So thank you for the inspiration. You can see the orchard at http://www.penrynorchardspecialties.com. Also, let me know if you are interested in writing about hoshigaki, I can get you a sample.

Warm regards,

Laurence Hauben

]]> Comment on Sweet Tamales for V-Day! by Judy http://baltimoregon.com/2012/02/15/sweet-tamales-for-v-day/#comment-2245 Wed, 22 Feb 2012 13:01:35 +0000 http://baltimoregon.com/?p=2563#comment-2245 Out here in the east, a BLT with avocado is called a “California BLT”. One of my faves. Sounds like a lovely Valentine’s day.

]]> Comment on The Simplicity of Soup: A Meaty, Tangy Chili for the Ages by Soupah’ (Could a Been a Chowdah’) Bowl « BaltimOregon http://baltimoregon.com/2009/02/10/the-simplicity-of-soup-a-meaty-tangy-chili-for-the-ages/#comment-2211 Mon, 06 Feb 2012 08:07:01 +0000 http://baltimoregon.wordpress.com/?p=604#comment-2211 [...] post in January–here’s to keeping up with New Year’s Resolutions. We made the Silver Palate’s ever-reliable “Chili for a Crowd” for the game. This is not your everyday chili. It’s got a unique Dijon [...]

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