About This Blog

A Mighty Appetite is your daily online bread. Your guide, Kim O'Donnel, dispatches directly from her kitchen, with recipes, ingredient discoveries and the stories and people she encounters along the way.

Every weekday, Kim dishes up something to chew on -- from last night's leftovers to the latest on sustainable seafood. When at home, she keeps close tabs on local farmers' markets and seasonal goodies, and when on the road, she keeps a diary of her culinary adventures that have included Puerto Rico, the Pacific Northwest and post-Katrina New Orleans.

By Kim ODonnel |  May 25, 2006; 8:28 AM ET Introduction
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i need some advice on turkey brining. i'm a fan--been brining for years (that along with taking out the backbone and flattening the turkey for roasting make for an amazing bird). here are my two questions. first. dry brining or wet brining--any opinion. never tried dry brining but am interested. next. whole foods offer pre-brined organic turkeys but impossible to find out what kind of brine. in your opinion, do the contents of the brine (aside from the salt/sugar) make that much of a taste difference? because brining is a chore and so i wonder if getting a bird prebrined would that much difference in terms of flavor. thanks, edouard

Posted by: edouard fontenot | November 8, 2007 1:02 PM

Kim,
I am really enjoying reading your blog. Thanks for all the tips for Thanksgiving. I am planning on making apple pie and pumpkin pie. I would love to make them on Tuesday or Wednesday. Will the pies still taste good and be edible 2 days later? Should I refrigerate them?
Thanks.

Posted by: Ellen | November 19, 2007 10:38 AM

I saw that someone wanted to know where to obtain Mesquite flour. I have been working on mesquite in reforestation for almost 30 years and am now a partner in the Casa de Fruta (www.casadefruta.com) mesquite importing and distribution. I have also written an article on mesquite flour in Gastronomica. I would like to send Kim O'Donnell a mesquite sample to try. You might find the attached blogs on mesquite of interest.
http://www.davidlebovitz.com/archives/2007/10/a_chocolate_chi.html
http://www.emerils.com/cooking/archives/003028.html
http://www.101cookbooks.com/archives/000398.html

Posted by: Peter Felker | December 8, 2007 12:13 AM

Help! I do not like onions, peppers, mushrooms, gravies, creams, or mayonnaise and I am a grown woman. Every recipe have at least one of those items. I would love to go out to dinners with my friends, but the only places would be fast food restauarants (I'm skinny, so that is not the problem). I love preparing food, reading about it, smelling it, but with my juvenile taste buds, it is hard. Please help me!!!

Posted by: Gina M. Lewis-Carmon | December 20, 2007 8:27 AM

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