wnyc.org / 93.9fm / am 820

Comments

• [1] Nancy from New York February 12, 2008 - 12:12PM

  Fresh Parsley!

  If you are heating up spaghetti sauce from a jar, if you add some freshly chopped parsley, it will almost feel like a home-cooked meal. Do the same with canned soups, etc.

  
  
• [2] S L from New York, New York February 12, 2008 - 12:17PM

  Do you ever cook for vegans? Could you give an example of a recipe? How do you keep your menus varied and new-like from week to week?

  Thanks!

  
  
• [3] Jonathan Friedman from Glen Cove NY February 12, 2008 - 12:25PM

  my favorite discovery was the time I had the remnants of a bag of frozen shrimp, bok choy, an 11c-cent package of ramen, (back then) and nothing else. However hidden away was an old bag of sauerkraut. I threw it into the pot with the rest as the noodles cooked, and out came perfect hot and sour soup.

  
  
• [4] EL from LONG BEACH February 12, 2008 - 12:32PM

  The brownie recipe looks delicious. But what is the "golden syrup" you list for the chocolate sauce?

  Thanks

  
  
• [5] chestine from NY February 12, 2008 - 12:35PM

  Fabulous show! Sounds like a new book! Just brilliant about making something nice out of a questionable red pepper!

  I just made traditional ketchup (ke-tsiap in Amoy Chinese) - I want to figure out what to put it on besides scrambled eggs in the AM. It's made from thai fish sauce, tomato paste, maple syrup and then fermented with a yummy result

  
  
• [6] hjs from 11211 February 12, 2008 - 12:35PM

  here's info on golden syrup

  http://www.ochef.com/476.htm

  
  
• [7] Steve from Manhattan February 12, 2008 - 12:46PM

  Leonard - please ask her what to do with that half-can of tomato paste I always seem to have left over. Usually it just gets moldy before I'm ready again.

  
  
• [8] Sophie from Upper West Side February 12, 2008 - 01:32PM

  Steve - you can buy tomato paste in a tube, like toothpaste. Just squeeze out what you need and the rest lasts perfectly in the refrigerator.