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Welcome to All We Can Eat!

And by "we," of course, I mean you, too. This Food section blog is starting for one main reason: so we on the staff can communicate directly with our readers more often than once a week. We'll also provide a forum where you can communicate with one another, and hopefully we'll entertain and instruct along the way. This is an ongoing conversation about our favorite subject -- consider it freewheeling dinner-party talk -- and we look forward to your joining in.

As we get up and running today, now's your chance to start us off with suggestions for topics. We have a wealth of things planned, but want to hear what's on your mind, too. What should we be cooking up?

-- Joe Yonan

By Joe Yonan  |  April 29, 2009; 6:00 AM ET
 | Tags: Joe Yonan  
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Comments

Yay!

Posted by: sjh997 | April 29, 2009 8:11 AM | Report abuse

I just recently purchased dried cannelini beans in attempt to eat less beans from a can. So how do I cook these with the beans cracking or getting mushy? I want the beans intact so I can put them in salads. I've read different methods where you should add acid and sugar and others where you absolutely should not. Please help!!

Posted by: ms22 | April 29, 2009 10:47 AM | Report abuse

We like Steve Sando's method of bean cooking. Jane Black wrote this profile of him and his Rancho Gordo heirloom bean business last year in the section:
http://www.washingtonpost.com/wp-dyn/content/story/2008/09/09/ST2008090900042.html?sid=ST2008090900042

Included in that package were Steve's great instructions for cooking dried beans. They should work well for yours... Check this out and let me know!
http://www.washingtonpost.com/wp-dyn/content/article/2008/09/09/AR2008090900866.html?sid=ST2008090900042&s_pos=list

Posted by: Joe Yonan | April 29, 2009 11:28 AM | Report abuse

Excited for the blog, but can't get the RSS reader to work. This will help me follow much better.

Posted by: Danno1313 | April 29, 2009 11:36 AM | Report abuse

Danno1313: Thanks for the heads up! We're working on getting this fixed! -- Julia from post.com

Posted by: Julia Beizer | April 29, 2009 11:56 AM | Report abuse

I'm disappointed Kim O'Donnell's blog was cancelled in favor of a very similar blog format, "All We Can Eat". Considering Kim's creativity, ability, 10 years of service and pioneering idea, I'm sorry to see her leave from washingtonpost.com.

Posted by: rduguay | April 30, 2009 7:37 PM | Report abuse

I mis-wrote Kim O'D's "blog" was cancelled when I meant "chat". This blog and her former weekly chat have a very similar format and I'll miss Kim's contributions to the Food & Dining section on washingtonpost.com.

Posted by: rduguay | April 30, 2009 7:42 PM | Report abuse

Hi, rduguay, I was sorry to see Kim's chat go, too, but just to be clear: This blog is not in the same format as her chat, really. We in the Food section have had a weekly live online chat, too, Free Range, that ran alongside Kim's chat on the site for years. And now we have a blog, as she does, although they are taking different approaches that I think work well together. Thankfully, Kim is still contributing to the site through her blog.

Posted by: Joe Yonan | May 1, 2009 8:01 PM | Report abuse

The comments to this entry are closed.

 
 
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