Calling all foodies! Join us for another edition of What's Cooking , our live online culinary hour with Kim O'Donnel .

A graduate of Peter Kump's New York Cooking School, Kim spends much of her time in front of the stove or with her nose in a cookbook.

Catch up on previous transcripts with the What's Cooking archive page .

Listen to Kim's most recent cooking segment on WTOP radio.

The transcript follows .

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Kim O'Donnel: Hey! Looks like I brought back a bit of the low humidity I was loving in Seattle. What a beautiful day it is here in DC. I took the redeye Sunday night, and am now feeling a bit more legged than before. Had a weird/interesting food experience while still out there -- tasted for first time something called a geoduck, which is pronounced GOOEYDUCK. Looks like a clam with a really big phallus. Apparently, Washington state and Alaska are the only places it lives outside of Asia. When eaten like sushi, it tastes like cucumber, I'm told. I had it sauteed, sorta Vietnamese style, with lots of sesame flavor thrown in. It was more tender than I imagined, and the flavor was very intense, almost liver-y, if that makes sense. Would probably go over well with fans of foie gras. Anyway, thought I'd use this as a springboard to find out what the weirdest/most interesting thing you've ever eaten. Fire away...By the way, veggie show this week, Thursday at noon ET. Onward...

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Washington, D.C.: Help! I've been trying for years to find a stainless steel citrus reamer. I saw them years and years ago when I didn't need one; now I want one and the only ones I see in the stores are wood. Have you or any chatters seen them around? Thanks!

Kim O'Donnel: You're right; I've only seen wood ones as well. Anyone?

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Pasadena, Md.: Hi Kim! As it gets towards cooler weather and fall I'm looking for a good, easy, and relatively healthy apple pie recipe. Thanks!

Kim O'Donnel: Do you mean a crust without fat? That's kind of difficult. There are pie dough recipes out there without the use of butter or animal fats, but I haven't found one yet that I've liked. Maybe you're a candidate for baked apples or an apple crisp, made with oats and brown sugar? Who has thoughts?

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Rochester, Minn.: Hi Kim: I always learn from the questions, responses, and comments in your online chat. Our raspberries continue to produce great quantities and I have been freezing some of them. When I use the thawed berries later, should I add extra thickening? In the past I have discovered the frozen berries seem to have more juice than fresh ones, leaving the cobbler or crisp quite runny. Any suggestions?

Kim O'Donnel: Hey Rochester, You might want to thaw out those berries a bit, allowing for some water to release after the freeze. This is a common conundrum. You can add some cornstarch to thicken things up, but what I'm reading here sounds more like a residual water issue. Try the thaw first and let me know how it goes.

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Bowie, Md.: I would like to grill some sliced peppers and onions to go with my grilled kielbasa. Since I can't cook the veggies on the grates of the grill, could I use a pan that I would normally use on the stovetop, but put it on the grill? The pans I have are OK up to 500 degrees. I want to have the veggies get that smoky, grilled flavor. Thanks!

Kim O'Donnel: Why can't you cook the veggies on the grill? Instead of slicing them thin, cook them in chunks -- quartered onions and large hunks of peppers. After cooking, you can slice thin. If you're worried about space, cook veggies first, as they'll need very little time. Let them rest while you cook up those snausages.. everything will be just lovely.

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Arizona: Hey Kim,

I would like to have some recipes for more casserole-type meals, you know, like the condensed soup ones that mom used to make only using more natural ingredients and kicked up a notch. Something like chicken, broccoli, and wild rice or anything that combines a protein, carb and veggie into one meal. Does anyone have any good homemade recipes? Baked pasta dishes are welcome, too. Or perhaps people know of an all-natural brand of condensed soups? These type of meals would be great to make for the weeks when time is tight, or at least have leftovers to bring to work for lunch! Anyhow, any suggestions would be appreciated! Thanks!

Kim O'Donnel: Arizona, what about a moussaka, the Greek baked dish of ground meat, mashed and veggies. It doesn't require a condensed soup at all but is a great one-meal dish that would transport well to work. I might also do a timpano, which is a molded pasta dish (you need a springform pan), with a bechamel sauce and lots of veg. This would be great to reheat at lunch. Who else has a casserole-y thought?

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Citrus Reamer: Why Stainless steel?

Citrus Reamer

Kim O'Donnel: Good question. I've been happy with my wooden guy, and I've had it for years.

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Boston, Mass.: I've had sea slug in soup (it tastes like fish-flavored jello), and also tripe. When I was in Africa I spent five days on a boat to Timbuktu eating rice with dried fish and mustard sauce for every meal. Don't let the word "mustard" deceive you -- in West Africa it's a complicated paste of fermented soybeans, ashes, and a lot of other stuff -- it comes in black balls the consistency of clay and does not smell or look too appetizing. Maybe it's an acquired taste.

My father's eaten an hundred year old egg. For those of you who may not have encountered them, they're eggs preserved in horse urine for a few weeks, until the white turns gelatinous and the yolk black. But nowadays real horse urine is too expensive, so they use synthetic urine.

Kim O'Donnel: Nice! Actually, geoduck is not the weirdest thing I've ever eaten. I think it was the boiled sheep's head I was offered many years ago in Soweto, South Africa. Ate with a chaser of beer, especially after I was asked, as guest of honor, to eat the eye.

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Citrus reamer: I have an oxo one that has a rubber handle but is stainless steel on the reamer part. I just got it a few years back, so maybe they still make them.

Kim O'Donnel: Excellent. Thanks for chiming in.

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Brooklyn, N.Y.: Hey Kim,

My lease forbids grills: Is there a way to grill most vegetables, fruits and meats in the oven?

Kim O'Donnel: What about a grill pan. At least you'll get those marks. And yes, you can finish off things under the broiler.

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Washington, D.C.: A decent pie substitute that is healthier is to use filo dough. Cook the apple pie filling on the stove until done. Follow a normal recipe, just use a pot. Pour into a pie plate. Then, crinkle up defrosted filo, without the butter. Pile it on. Spray with Pam and bake for a few minutes, until the filo gets crisp.

It's not as good as a normal one, but it passes and is extra pretty.

Kim O'Donnel: Interesting. The only thing i'd check on tho, is the fat content of filo dough itself. Puff pastry, for example, is loaded with butter.

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Steubenville, Ohio: Re: Pie crust.

There are crusts you can make using a healthy oil, i.e., canola. I have made it, but unfortunately, my recipe box is at home and I am at work. Maybe someone else has it handy or memorized.

Kim O'Donnel: And I've kicked around the idea of making dough with olive oil. The one note I'll share is that the baked result is going to be noticeably different. If the cook is cool with that, then we're in business.

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Cookware advice, please!: Hi, Kim. If some nice person were going to treat you to just one Le Creuset pot, which one would you choose? I usually cook for just two people, but of course I don't want something tiny because that's not versatile enough. I'm leaning toward the 5.5 quart round; other choices are 3.5 qt round, 4.5 qt oval, and 6.75 qt oval. Please advise on which one you think you'd get the most use out of. Many thanks!

Kim O'Donnel: I love my Creuset pot. I use it for stews, soups, curries. I think mine is a 4.5 or 5.5. Whether or not it's oval I don't think much matters...maybe it would fit in oven better?

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Pittsford, N.Y.: Cardamom is my current culinary curiosity. I'm curious to know, Kim, if you use cardamom very often. Indian recipes? Persian recipes? Pods?

Green? White? Brown? Seeds? Ground?

Are you familiar with mini-candies with a cardamom seed in the center?

Kim O'Donnel: Hey Pittsford, I do like cardamom. I don't use it very often, but when I'm making certain Indian dishes, yes, I crack open those pods to get the good stuff that's waiting inside. Green for me. No, I haven't seen those little candy doo-dads. Tell us more.

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Washington, D.C.: Though not a weird thing to eat, as guest of honor at a dinner thrown in my honor by my lovely host family in Kenya many years ago, I was asked to go to the yard and kill the chicken we had for the meal. A vegetarian at the time, you can only imagine, though there was no way I was willing to offend the family.

Kim O'Donnel: How I understand. There was no way I could refuse to eat the sheep's head when given to me. Strange as it was, eating things out of my box is what I loved most about traveling.

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Washington, D.C.: A family favorite casserole dish is what we call French Fry casserole. Put FF in the oven to bake per directions. Brown 1 Lb. ground beef and 1 chopped onion. Mix 1 can cream of mushroom soup with 1/3 can milk. Salt & Pepper to taste. Mix all together in a oven proof dish and bake for 30 minutes at 350. Serve with a veggie or salad. It is Yummy!!!

Kim O'Donnel: How would this be for our friend in Arizona who wants to take leftovers to work?

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Casserole toughts: Not really a recipe as such, but some general principles. They should cook nice and slowly -- even in the oven, like a cassoulet. If you remember in time, please do soak beans -- I find it makes quite a texture difference. (And if you used canned then rinse off the beans and adjust salt). Use hearty veggies -- we'll be getting root veggies soon. Experiment with friut and possibly nuts -- think apples, cranberries etc. For herbs I like to use what I think of as more 'northern' herbs -- like sage, but this is a dish were one of those herb mixes comes into its own. You'll need A LOT of herbs -- so perhaps make a bouquest garni. If you consume alcohol then think about what would go well. You'll want a dash of something hearty -- say beer. Alternatively, if you're encorporating some fruit and nuts then think about something fruity-ish but strong to complement it, like bourbon. Most important of all -- be bold: as long as you don't overwater it and make sure it has enough seasoning and chunks of veggie/meat then it'll be delish.

Kim O'Donnel: And great thoughts these are...I second the notion on root veggies. I had beets out in Seattle that blew my mind, and I'm not a fan of beets.

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Eggplant caviar: How should I roast the eggplant for your eggplant caviar recipe?

Kim O'Donnel: Slice in half, lengthwise and roast in 400 oven. Let it cook til overdone. Even when you think it's done, it's probably not. You need it ultratender.

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Washington, D.C.: Hi Kim -- If I make a big batch of carmelized onions, how long do you think they'll keep for in the fridge? Think it's something that would freeze okay, too?

Kim O'Donnel: They'll last a few days, unless you keep them in oil, which sorta defeats the point. I know, they're a lot of work. I've never frozen them. Anyone?

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Washington, D.C.: The Jewish holidays are coming up. I make your roast chicken every year without fail. What are some really easy side dishes to go along with it? Any other ideas for easy main dishes (I am doing a little more cooking this year.)

Thank you!!

Kim O'Donnel: That's right; we've got Rosh Hashanah at sundown Monday, Oct. 3 and then Yom Kippur on Wed. the 12th. Glad you like that chick recipe. It's a goodie. Let's see. Are you keeping Kosher -- tell me and I'll offer ideas accordingly.

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Silver Spring, Md.: I have a "Good Grips" citris reamer -- the handle is padded black stuff and the reamer part is heavy stainless. I also have a very cute plastic one shaped like a little person -- the head is the reamer part. I find I reach for my wooden one the most, although all three work just fine.

As to casseroles, I make up stews and bean soups and freeze in family-sized portions. Lasagna can be made ahead and frozen.

Kim O'Donnel: More notes on the reamer and casseroles...

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Washington, D.C.: Re: Stainless Steel Citrus Reamer

Check the Web - there are tons of them for sale -

Kitchen Utensils for Foodies

Kim O'Donnel: Thanky....

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Reston, Va.: For the indoor griller, I highly recommend the Cuisinart Griddler. It's a panini maker, grill, and griddle in one, and we ADORE ours. It's especially wonderful because the removable plates go right into the dishwasher. No fuss. And the panini are absolutely a staple now, with a cup of soup.

Kim O'Donnel: Great to know. I always appreciate first-hand reports on kitchen tools, as I'm one who really holds off until I see great value and functionality, given my lack of space. Thanks.

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Strange thing to eat ...: Hi, when I was in Peru, I tried guinea pig (called cuy there) ... considered a delicacy, people let them run around their homes! Not much meat on it, and won't try it again!

Kim O'Donnel: Thanks for this Peruvian tale, dear...

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Washington, D.C.: Hi Kim, I think we touched on this before. Should food be cooled to room temperature before being put into the fridge? Well, again last night Liz Crenshaw did a food safety segment and she said you should put the food in there as soon as it comes off the stove or out of the oven and don't wait for it to be room temperature -- is this correct?

Kitchen Food Safety Quiz (nbc4.com)

Kim O'Donnel: I didn't see the segment, so I don't want to bust on Liz Crenshaw. But here's what I know, based on working in professional kitchens. The danger zone for food is 40 to 140 degrees. This is when bacteria do their thing and you can get sick. When food comes off stove or out of oven, it is raging hot. If you stick in the fridge immediately, you are putting at risk the other items in there because now the overall temperature is in flux. You are also asking your refrigerator to work overtime and you can damage it by doing so. Let that food cool, even if it's for 15 or 20 minutes. The safest thing to do is to set hot food on a bed of ice, but that's not always realistic.

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Reston, Va.: Any good resources for a cholesterol reducing diet? My husband just got some less than fabulous numbers on good cholesterol, bad cholesterol and triglycerides, so we want to change our diet in ways that change those numbers for the better. Any cookbooks or websites that could help?

Kim O'Donnel: Dean Ornish is famous doc and I believe has a very useful Web site and plenty of books on the topic, including a collection of recipes. I am in your husband's club of high cholesterol. I actually am on the prowl for a tidbit I recently heard about cinnamon and its purported cholesterol-reducing properties. If I could eat just a little bit of cinnamon each day and it would reduce my numbers, wouldn't that be great? I'll let you know what I find out. Dr Andrew Weil also has great books on healthy eating.

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Alexandria, Va.: I once had couscous with sheep stomach at someone's house in Morocco ... it was sort of grayish black, and in small pieces, and one side was weirdly textured (kind of nubby). My friends ate around it, but I ate it so as not to be rude. Not too bad when you eat it with a big mouthful of couscous (which I actually don't like).

Kim O'Donnel: Another goodie...

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Lothian, Md.: I have kept caramelized onions for 4 or 5 days in the fridge. I know, they do take a long time to cook and you want to make plenty!

Kim O'Donnel: Thanks for your caramelized report!

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Jewish Holidays: I'd love some low fat recipes for the Jewish holidays as well. And I do keep Kosher. Thanks!

Kim O'Donnel: I might do a bunch of roasted root veggies...parsnips, beets, sweet potatoes, carrots, plus some leftover red bell peppers from summer...slathered with rosemary and/or thyme, olive oil, salt and pepper. I have a how-to video on this, served with quinoa, if you're interested. I also think I'd take advantage of newly arrived apples and make up some luscious apple sauce, with hints of ginger. Some roasted greens, whether kale or chard, with lots o' garlic. I'll keep thinking...

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Weirdest thing ever eaten: Ciao Bella!

Speaking of weird things eaten. A few years back I was having dinner with some friends ... his girlfriend is Vietnamese. She served these duck eggs, now here's the gross part. After I had broken the top shell off (to eat it like a soft boiled egg) and put in my spoon, there was this half developed duck! Tiny feathers and all. I can't remember what she called it, but I know what I called it. MMMMM. Glad I finished lunch.

Kim O'Donnel: Nice. I love these far-flung, feathery tales.

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Penn Quarter: Hi Kim! I have a bunch of peaches (maybe 10) sitting in my fridge. Any suggestions for a dessert I can make with them? I have two friends coming over tonight for dinner. Relatively quick/easy ideas would be appreciated ...

Kim O'Donnel: You can do a cobbler in about an hour-plus. I've done mine with bourbon, ginger, nutmeg. Top it off with cream biscuits. I don't have details right here at my person, but I can speed them off to you after the show. Email me: kim.odonnel@washingtonpost.com

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Kensington, Md.: I have eaten grubs in Vietnam and grasshoppers in Mexico. The grubs were, well, disgusting and a bit gooey. I only had one bite. The grasshoppers were crunchy, seasoned with hot chili powder and salt, kinda like french fries!

Kim O'Donnel: Yeah baby! Thanks for sharing.

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Munich, Germany: A piece of advice I can offer to you,

Cabernet Sauvignon will do nicely too.

But forget not the duck when pouring the brew,

otherwise it's a really dry duck ragout.

Thanks for the tips last week, but a word of advice to the uninitiated; Never consume the wine intended for the duck. I only wanted to take a quick nap, but when I awoke, the duck was dry as a bone. The orange sauce that I had prepared could not undo the catastrophe.

Alas, sadness takes its toll.

By the way, after your time in the North-west, I hope that there's a few Salmon recipes to soothe the culinary soul.

Kim O'Donnel: Munich, maybe two bottles next time? Then perhaps your duck will be sublime. I shall share salmon, mussels and other bivalve thoughts next time we chatterooo...

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Caramelized onions again: I agree that submerging them in oil would ruin them, but a thin film of olive oil on top doesn't hurt them and helps keep out the air. If you cover them with plastic wrap, putting the wrap right on top of the onions and pressing a little to squeeze out extra air will help preserve them, too.

Kim O'Donnel: Yes indeed. Thanks for your input.

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Weirdest food: When I lived in Taiwan, the two weirdest things I ate were: congealed pigs blood (I called it "scabs and rice") and rattlesnake bile. Both were so disgusting. My Taiwanese roommate thought cheese was the grossest thing ever.

Kim O'Donnel: Bet it made you big and strong, though...

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Centreville, Md.: I don't have my recipe here, but I have made a light, flaky pie crust that uses flour, canola oil, a little vinegar and ice water. Sorry I can't give exact measurements!

Kim O'Donnel: Yes, next time, I'd love it if you share.

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Apple Pie: I definitely recommend an apple crisp instead! This is my fall staple, and it's quick and every bit as wonderful as apple pie. Slice the apples thin, toss with some sugar, dump in a casserole, and top with a simple mix of oats, a little flour, brown sugar, cut-up butter, and some spices. Bake 30 min. at 375.

Kim O'Donnel: An apple crisp is a nice alternative, indeed. Thanks for the tidbit...

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Roasted Peaches, DC: The peach person can cut them in half, sprinkle with a little brown sugar, butter and cinammon (is that spelled correctly) and roast in the oven until tender.

Kim O'Donnel: Yes, roasted or grilled peaches are out of sight. An excellent idea.

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Kim O'Donnel: Sorry to eat and run already. Let's meet again on Thursday, if you're up for some veg-friendly ideas. Good to hear from you, and enjoy Indian summer while it lasts. All best. kod

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