Free Range on Food: Staffers Solve Your Cooking Conundrums

Free Range on Food is a forum for discussion of all things culinary. You can share your thoughts on the latest Washington Post Food section, get suggestions from fellow cooks and food lovers, or swap old-fashioned recipes the new-fashioned way. The Food section staff goes Free Range on Food every Wednesday at 1 p.m. ET.

A transcript follows.

Archive of past discussions

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Joe Yonan: Greetings, all, and welcome to Free Range, the chat that puts the pine nut butter in your Walla Walla onions. What's on your mind today? WW's, of course, are top of mind to anyone who's tasted them. But we have more for you today, naturally: Did Jane's take on FLOTUS's food strategies make you hungry for change? Did Jason Wilson's take on Tales of the Cocktail bring out the mixologist in you? Curious about Portuguese wine? The intersection between food policy, calories and obesity?

As a special guest, we have our resident Walla Walla expert, Tracy Dahl, who wrote today's piece.

And, of course, we'll have giveaway books for our favorite posts. They will remain a mystery until we announce the winners.

Let's do this thing.

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Washington, D.C.: Thanks for the great article about Walla Walla sweet onions! I, too, am a Whitman alum and remember the seemingly odd but actually wonderful gift of those six giant onions. Are Walla Walla sweets ever available in the D.C. area? I swear I've seen them, but I can't remember where. I wonder if, having traveled 3000 miles, Vidalias would be a better choice.

Tracy Dahl: Hey! Another Whittie out here! Glad to hear from you.

The produce manager at my local Whole Foods said he could order some sweets, so you might look into that. There's also a guy in West Virginia who grows them and brings them to the Palisades Farmers Market, though his onions were really little this year.

I didn't notice any difference between the Walla Wallas I had shipped out here and the Vidalias in terms of freshness, though I recognize the extravagance of shipping produce across the country. I chalked up this indulgence as helping the little farmers back near the Blues.

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Silver Spring, Md.: I love beets and am so happy to be receiving them each week in my CSA. Unlike store bought beets, they come with the greens, and I am clueless about what to do with them. Can I cook them like chard or kale?

Thanks for your help!

Jane Black: Yep, just cook them like chard or spinach. They're (usually) not as tough as kale and won't require a long cooking time.

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Tomato Contest: Does water count? If so, then I'm screwed...

Bonnie Benwick: Water counts. Sorry.

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Bologna, Italy: Hi! Like most Americans south of the Mason-Dixon line, I grew up living in a decently air-conditioned house, or at least a house with a separate and fairly airy kitchen. So when I think of good summer meals, I think of light pasta dishes, chicken (fried and salad), Asian-like rice dishes, etc. This summer, however, I'm living in a tiny apartment with an even tinier kitchen that serves as both kitchen, dining room, and living space. It has one small window, and degrees outside have been in the 90's and humid lately. Any effort to use the gas stove renders the entire living area absolutely unbearable, particularly anything requiring boiling or frying. So pasta (ironically) is out. We're getting awfully tired of sandwiches and salads (and I was never a huge fan of salads to begin with). Prosciutto and melon is good, but that much prosciutto and melon gets a little expensive, even here. Can you offer any succor to our predicament?

(Bonus detail: no oven.)

Jane Black: So you want dinner with no cooking. And you don't want to eat salad? Hmmmm. Crudo? Fresh fish drizzled with good olive oil and a little orange zest? (I'd say sushi or sashimi, but you are in Italy.) Other than that I'm drawing a blank. Chatters?

Joe Yonan: I vote for a toaster oven!

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Charlotte, NC: My garden has been very fruitful, and I have a lot of cherry tomatoes (red, orange, yellow) on hand. What can I do with them, besides cutting them up and putting them on salads?

Jane Black: Lucky you. Check out Joe's great recipe for 12-hour tomatoes. It calls for larger ones but works just as well on cherries. It's a great way to preserve them a while.

Or use them for pasta. I like to make a raw tomato sauce: chopped tomatoes, garlic, olive oil. I let it sit and marinate while I cook the pasta, then pour it on with parmesan and fresh basil.

Joe Yonan: It is great with cherries -- they don't take the full 12 hours, though. I'd check them after five or six, just to be sure...

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Bethesda, Md.: My question regards the stick blender. I've been using it to mush up my soups instead of pulling out the blender or food processor. But it seems to have a tendency to spray the liquid on the walls. Am I doing something wrong?

Bonnie Benwick: It's best to use it in containers/pots with fairly high walls and enough room around to allow for that vortex of swirling liquid. Hot liquids have a tendency to jump up/splash more often. And keep the flange/blade parallel to the bottom surface as much as possible. Chatters, did I miss anything?

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Alexandria, Va.: This isn't so much a cooking question, but I thought I might ask it. I'm finally jumping on the bandwagon and contemplating switching some of my foods to organic. Where would be a good place to start, that I wouldn't necessarily cringe at the price? And what foods should I start with? I picked up some organic strawberries at Whole Foods a few weeks ago and then we got regular this week -- what a difference! Same brand and everything. The organic ones were delicious, delightful -- I couldn't get enough! Should I just start with produce, for example, that doesn't have a "shell" or a peel? I've heard good things about organic eggs and now chicken. Milk? I don't want to overhaul everything just yet, maybe the necessities.

Jane Black: That's a tricky question. A lot of it depends on what's most important to you. I, for example, prefer organic milk. But I don't drink that much, so splurging on something double the price doesn't dent my budget much. Same for meat, though I buy local over organic if that's the option.

One good place to start is with the "dirty dozen" list from the Environmental Working Group. It's the 12 kinds of produce that have the highest pesticide residues. Strawberries are on the list, so no wonder you taste the difference.

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Washington, D.C.: I am bringing pre-made cupcakes to a BBQ, but I would like to add something special to these cupcakes by squirting a filling in the middle and doing a specialty icing. Can you recommend something special?

Leigh Lambert: If you want to cut corners (in time, anyway), try some pre-made lemon curd for white cupcakes. Spoon the curd into a zip lock bag, cut off the corner and fill the cupcakes with a few squirts. If you don't have a pastry tip you may need to cut the tops off the cupcakes, scoop a little out, fill and re-top.

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Coconut Milk: Does coconut milk have to come from a can? Or can I just crack open a fresh coconut and extract the milk?

I'm guessing fresh tastes better.

Thanks!

Bonnie Benwick: What may pour out of the coconut when you crack it open is water/juice (and that's from a fairly young coconut). The milk you're after has to be extracted from the white "meat" of the coconut. You've got to bake the coconut meat, puree it, then press out the milk through cheesecloth and/or a fine-mesh strainer. There are some directions here. Good luck!

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Washington, D.C.: This is off-topic, but I'm hoping you'll answer anyway:

How is it that food I cook at home gets cold quickly, but when I get carry-out or delivery, it's still hot when it reaches my table maybe 30, 40 minutes later? What trick do the restaurants use? And is it safe to do at home?

A few nights ago I got some Chinese take-out -- a noodle dish and a chicken dish -- and it was still almost hot an hour later, when I got home after some travel delays. It seemed...unnatural...but of course, it was nice not to need to reheat anything.

Bonnie Benwick: Funny. Grocery stores and retailers like Rodman's have insulated/thermo bags you could keep in your car. I think that might be their "trick." Sometimes, hot sauces can act as insulators for cut vegetables, etc. And those Chinese takeout containers with waxed interiors are pretty effective, too.

Joe Yonan: That food is going into those takeout containers piping hot, too, don't forget. When something lasts super-long that way, I sometimes wonder if the microwave has been involved.

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Colesville, Md.: Good afternoon, I bought tuna steaks about two weeks ago. We usually sear them and eat in a Thai salad. Because of a family emergency, I had to freeze them and defrost. I no longer feel safe eating them rare. Do you have any other suggestions?

Joe Yonan: Well, at the risk of somebody telling me that all I ever suggest is Domenica Marchetti's Overnight-Marinated Swordfish (or Tuna) Stew, I'm going to suggest ... Domenica Marchetti's Overnight-Marinated Swordfish (or Tuna) Stew.

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NoMad: Greetings Food Gurus,

I have a question about portions. I'm planning an "Ice Cream Social" office party. I expect 35-40 people and will also serve a sheet cake, fruit platters, and cookies. How much ice cream and fixings should I buy? I have already bought 18 oz bottles of chocolate, caramel and strawberry syrups, 4 cans of pressurized whipped cream, and 3 bags of candies for toppings.

I don't want to run out of ice cream or syrup, but also don't want to have a lot left over. The party is tomorrow, leaving tonight as the only time to buy more stuff.

Help!

Tracy Dahl: Hi, NoMad. I threw an ice cream social for a housewarming party a few weeks ago. We had about 25 guests and I bought waaaaaaay too much ice cream: 12 half-gallons. I think we went through six. Because you're serving so many other things, too, I'd guess nine or 10 half gallons will do ya. My theory: Buy too much -- because who doesn't love having ice cream in the freezer?

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Hot kitchen: Just suck it up one day a week and make a mess of pasta, then toss with some olive oil and put in fridge for cold or room temperature pasta salad, bake some marinated tempeh (an amazing recipe) roast a ton of veggies and put in fridge, if you eat meat, roast a chicken. Just do a ton of cooking on one day and eat off it the rest of the week. That's what I do (we live in Northern Virginia but rarely turn the A/C on).

Joe Yonan: Thanks!

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For poster from Bologna: How about a slow cooker? Shouldn't heat up the rooms too much...

Jane Black: Brilliant. Do you have one, Bologna? If so, we've posted lots of slow-cooker recipes on the site and in the chats.

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Canning and Jamming: I've been reading about canning and I don't want to go the whole hog, just make a jar or two of jam. Can I reuse old jam jars or spaghetti sauce jars, rather than have to buy the canning jars?

Joe Yonan: Do you mean to really can it, as in sealing it for long-term storage? If so, you can certainly reuse any old jars as long as you have new lids that fit on them. Some of the spaghetti sauce jars, for one, have different grooves at the top that don't suit sealable canning lids. So whatever jar you use, buy new canning lids and make sure the rings will tightly fit on whatever jars you have in mind.

The other option, of course, is to make a jar or two of refrigerator jam. Once you cook it, rather than really sealing it, just put it in the old (but very clean!) jars, add their old (but very clean!) lids, and stick it in the fridge for up to a few months.

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Reston, Va.: I've been growing basil, rosemary, and thyme in containers on my deck, and they're growing nicely. I know what to do with all the basil, but am at a loss for what to do with all the thyme (I've got lots of it!). And I wouldn't mind any recommendations for rosemary heavy recipes as well. Thanks!

Jane Black: There are very few rosemary-heavy recipes. Rosemary is wonderful, but too much of it can give food a medicinal taste. So use it sparingly.

As for the thyme, use it everywhere. In salad dressings, with roast pork, in ice cream (with honey would be nice).

Or since you have a deck, grill. This is my go-to lamb recipe. Courtesy of an old issue of Bon Appetit.

Butterflied Leg of Lamb With Thyme and Orange zest

Serves 8

1 1/2 tablespoons chopped fresh thyme

1 1/2 tablespoons grated orange peel

3 garlic cloves, minced

1 1/2 teaspoons coarse salt

1 1/2 teaspoons ground black pepper

1 4-pound boneless leg of lamb, fat well trimmed

Olive oil

Preparation: Combine thyme, orange peel, garlic, salt, and pepper in small bowl. Open lamb on rimmed baking sheet. Using small sharp knife, make twelve 1/2-inch-deep slits on each side of lamb. Fill each slit with 1/2 teaspoon thyme mixture. Rub any remaining thyme mixture over both sides of lamb. Brush lamb lightly with olive oil. (Can be prepared ahead. Let stand 2 hours at room temperature or cover and refrigerate up to 1 day.)

Preheat broiler. Broil lamb 4 inches from heat source until brown and crusty and meat thermometer inserted into thickest part registers 125 degrees F to 130 degrees F for medium-rare, about 8 minutes per side. Transfer lamb to platter. Let stand 15 minutes. Slice thinly across grain.

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White wheat flour vs. regular wheat flour: I just bought a bag of White Wheat flour and was wondering what exactly is the difference between this wheat flour and the "brown" wheat flour? Is it type of wheat? Also, do you use it the same way (i.e.: many wheat flour recipes call for both wheat flour and regular white flour)? Can this be used just like good ol' white flour? Or more like good ol' wheat flour? I'm experiencing a conundrum!

Thanks!

Leigh Lambert: According to the King Arthur Flour website, white whole wheat flour is milled from a different strain of wheat. It still uses the whole grain, but has a milder flavor. It lacks the gluten of all-purpose flour so it won't give as much rise. You can usually substitute about 1/3 of the flour called for in a recipe without ill effect.

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13th St. S.E.: Thank you thank you thank you for sending along the URL to the site dedicated to the Weber Smokey Mountain Grill last week. It is great, and y'all are as well.

Bonnie Benwick: You're welcome!

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No-recipe cherry jam: David Liebowitz wrote on his blog about making no-recipe cherry jam, but didn't mention how much water to cook the cherries in. Any ideas?

Joe Yonan: He didn't mention water because he doesn't want you to add any. Just the cherries, their juices, lemon juice/zest and sugar.

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Person with the allergies again: I just wanted to say thank you to everyone who submitted suggestions for my fruit allergy issue. The soup idea ended up being perfect and incredibly simple. I ended up simmering some peaches and blackberries (two separate pots) in orange juice and a bit of water. I mixed in honey and a splash of vanilla and pureed it in my blender. I was able to keep the fruit flavor that I wanted and I didn't have any adverse reactions. I am a truly happy camper. Keep up the good work.

Jane Black: Passing the thanks along to our readers...

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Odenton, Md.: I have key lime pie recipe that calls for crème fraiche as part of the topping. I have never seen this in any store -- does anyone know where can you buy it?

Bonnie Benwick: If there's a Whole Foods Market or Balducci's near you, the crème fraiche will be in a refrigerated case back by the cheeses. You can make your own reasonable facsimile by combining 1 cup of heavy whipping cream with 2 tablespoons buttermilk in a glass container, and let the mixture sit at room temperature from 8 to 24 hours or until it's very thick. Then stir well, cover and refrigerate for up to 10 days.

Joe Yonan: BTW, that WF crème fraiche is made by Vermont Butter & Cheese Co.

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Sterling, Va.: I'm a big baker but always follow the recipe for the most part. I'd like to branch out and start tweaking recipes (using wheat flour/flaxseed/adding puddings etc.), but how do I know what to do with the proportions? Any ideas or book recommendations that help modify recipes?

Leigh Lambert: A darn good question. Baking is always a breed apart when it comes to experimenting because it relies on chemistry and not just flavor. Sally Schneider has a great book called "The Improvisational Cook". She deals more with savory dishes, but it would be worth looking at for some general guidelines.

When I feel adventurous I substitute liquids for liquids, like orange juice for water or milk in a recipe or add a couple of tablespoons of ground flax seed for another flour.

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Arlington, Va.: Hello,

I have a question about big soup pots. What's the different between those big cheap pots and the much heavier (and therefore, more expensive) pots?

With couple gallons of water and few pounds of bones, the pot is getting too much for me to even handle. I'm tempting to go with the light pot. Should I?

Bonnie Benwick: Lighter-weight pots are okay, in my book, for many things. Heating up liquids goes faster, takes less energy. And of course, the pots are easier to lift, as you say. Sometimes extended periods of very high heat will warp the bottoms...so I'd say they're better for simmering or short high-temp cooking, like boiling pasta.

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Washington, D.C.: Could I please have a recipe for a peach cobbler?

Jane Black: Peach cobbler coming right up. Feel free to leave out the dried apricots, though they add some nice depth.

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Washington, D.C.: So, does Jason need an assistant? A drinking partner-in-crime? Where do I apply?

Anyway, today's julep recipe sounds really promising. I love bourbon and bourbon drinks -- bourbon and ginger beer is my go-to -- and this is making me rethink my self-imposed exile from peach beverages (bad, bad experience with peach schnapps when I was in high school).

Joe Yonan: Be forewarned: "Helping" Jason can involve the hour of 3 a.m. on a school night. I know this firsthand. But glad you like the recipe.

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Falls Church, Va.: I am submitting this question early as I will be in a meeting tomorrow when you are live online. Do you know of any open kitchens that are available for rental by home cooks who are interested in starting a business or wish to take on occasional cooking/baking projects? I am particularly interested in open kitchens in the Falls Church or Chevy Chase/Bethesda areas.

Jane Black: Lucky you. A new one just opened. Check out Open Kitchen in Falls Church.

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New lunchboxes!: Hi,

We just received our two new shiny metal lunchboxes in the mail. I opted for a square, plain metal one while my boyfriend wanted a two-tier Tiffin. I usually make the lunches, and would love some ideas that I could pack the night before. My concern is soggy food.

I have pre-portioned crackers, cookies, and raisins or dried plums (prunes). I add sliced veggies and fruit.

I often make sandwiches, like ham and cheese with mustard, or turkey with mayo. Sometimes I use pita or homemade tortillas. I've made egg or tuna salad, too, but both make pitas soggy. We also like PB&J, especially because the J is strawberry jam we made last weekend.

If I want make the sandwich-like-thing the night before, how can I prevent them from going soggy? Do you have other lunch ideas for our brand new lunchboxes?

Bonnie Benwick: I'd wrap the soggy stuff in a piece of plastic wrap; twist the ends like a sausage. When it's lunchtime, unwrap and spread.

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Cleveland, Ohio: I enjoy grilled sweet potato slices, and am wondering what other veggies you'd suggest grilling along with them for tossing together as a summer side dish or full meal paired with rice or pasta?

Leigh Lambert: Eggplant is a nice accompaniment and good meat stand-in. Sprinkle it with some sea salt and let it sit on some paper towels for about 30 minutes. Brush it with balsamic vinegar and olive oil to keep it moist on the grill.

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Olney, MD: Jane Black's article about the First Lady was terrific because it highlights the Obama's savvy with -- dare I say it -- Brand Obama. They have enormous influence over what people do and think, so harness that power for good. (Raise your hand if you planted a garden -- even a tiny pot of herbs -- after hearing that Michelle started hers.)

What I think is so critical about her food strategy is to hook kids when they're young -- think like any marketing exec and get kids to enjoy fresh food (the experience of growing it, cooking it and eating it) and you've got 'em for life. My parents always fed me a variety of fresh fruits and veggies. We rarely ate food from cans. My fiancé had the opposite experience and now, I still crave plums, nectarines and blueberries the minute summer arrives, while he's content with an apple. I'm not knocking apples. My point is that if you start young, they'll always have a taste for fresh foods.

I realize that many people can't afford fresh foods and they make do with what they can get. That's got to change, although I'm not smart enough to have the answer. But empowering kids with the knowledge and experience of growing their own food and then cooking it up into something delicious and good for you...that's critical if people are ever going to change their diets and eat healthier. I can't wait to see what Michelle Obama is going to do next -- maybe don an apron and cook with kids?

In summary -- start young; grow, cook, eat; yay Michelle!

Jane Black: Glad you enjoyed the story. Thanks for the comments. And yes, I agree. The "Get 'em while they're young" is a smart strategy.

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Lemon juice vs. pectin: I'm quit confused about the differences in cooking jam with tons of sugar and lemon juice vs. using pectin. Do they do the same thing?

Bonnie Benwick: Nope. Pectin thickens; sugar adds flavor. Usually the right mix of sugar and acid (naturally occurring or added) makes the pectin/jam magic happen.

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No cook meals: For the chatter that doesn't want to heat up the kitchen, how about cold soups like gazpacho? And you do dips like hummus and guacamole.

And you say no salad, but would something different like bread salad or a bean salad work? Or wraps or tacos which are slightly different, but could be fun?

Also, do you have a microwave? That doesn't heat up the kitchen, and there's loads you can do there.

Jane Black: More very good ideas. A panzanella would be terrific. Here's a recipe for one with heirloom tomatoes. Molto Italiano.

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Chicken Stock: A few weeks ago you suggested that frozen chicken stock could be boiled down to make a glace for making sauces. Could you please explain in detail how to do this? How high should the temperature be, should it be covered, and how long should it be cooked?

Jane Black: Just put a pot on the stove and bring to a boil. Don't cover because the aim of reducing a sauce is to let the water evaporate. (The lid keeps it in, which you want for braised meats and the like.)

Note: Reducing just any chicken stock won't make a glace. It has to be good chicken stock made with bones. (It's the collagen in the bones that helps create that consistency.) If you have store-bought chicken stock, it will thicken and concentrate in flavor but not turn into glace.

As for how much time, it depends how much stock you are reducing and how hot your stove is. Just keep an eye on it. You'll want it to be really thick and dark in color.

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Lots of rosemary: If you really have A LOT of rosemary, and some branches with thick stems, you can use the rosemary stems as skewers for kebabs (lamb is nice for this, too). Just pull off most of the leaves until you have a portion long enough for your meat or vegetables, leaving some leaves on one end. Makes a nice presentation.

Jane Black: Why do you come to us for answers? You all have the best ones. Another super suggestion.

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Bonnie Benwick: Spirits Alert -- Jason Wilson's about to join us for a bit.

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Arlington, Va.: For your D.C. chatter whose food gets cold quickly, they might need to look at what they are doing once the food is cooked. Are your pots/pans/roasting dishes heavy or thin and is the food spread out or all together? Surface area versus volume affects the cooling rate. The food in those takeout containers have a small surface area to volume. (And yes, they were probably very hot when put in the containers.)

Also, if the food is served and then getting cold quickly, if the dishes aren't heated they act like a heat sink and pull the heat away from the food. Heating the dishes before serving might help here (a cup of boiling pasta water or very hot tap water, a couple of minutes in the oven, other...).

Bonnie Benwick: I think it was a takeout-food situation...

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Chantilly, Va.: In case Leigh wasn't clear, "white whole wheat" flour should be used the same way "whole wheat" flour is, not the same way a white all-purpose flour is. I do a lot of baking with various types of flours, and always use white whole wheat rather than the normal whole wheat.

Bonnie Benwick: And Chantilly, why do you prefer it?

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Stick blender tip: Living for a long time in a place without room for a regular blender, the given advice about using a stick blender in hot liquids is on.

Sometimes I'll transport to a deeper vessel to blend 'n serve. But, if you need to blend in the smaller container, I'll remove from heat, let cool as long as possible, and gently drape the open surface with a kitchen towel that I don't mind getting dirty. The towel is easier to wash than the walls...or the ceiling...

Bonnie Benwick: A draped towel is a Good Thing.

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re: Jamming: How do I make refrigerated jam? Not canning.

Joe Yonan: Just do everything you would do for jam, but don't seal it up in cans. Just use clean everything -- and put the jars in the fridge.

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New lunchboxes!: Here's what I do -- when I make the sandwiches the night before, I leave the lids off and stick them in the fridge. Excess moisture has a way to escape and it works pretty well. Leave the lid off, then put the lid on the next morning before you leave for work. This works better for some things than others, but experiment a bit.

Same idea when you fry or bake something and the leftovers get all mushy. Leave the lid off in the fridge until they're totally cool, then put the lid on.

Bonnie Benwick: There you go.

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White Whole wheat flour: Even though most recipes that use wheat flour use both wheat and white, we've used all white whole wheat with good results. It's certainly a bit more 'rustic,' and I wouldn't make a cake with all whole wheat flour, but for some things it's fine. Pizza dough especially is good.

Leigh Lambert: Pizza is perfect because it doesn't have to reach great heights. In fact, you don't want it to.

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Dupont Circle, D.C.: I got some lovely early plums at the market; the flesh is sweet and wonderful, but the skin is like licking a battery. Why would it taste so bitter? I've been peeling them to eat...

Jane Black: Farmers market? Supermarket? No idea, but I wonder if it's because they were sprayed. Did you rinse them well?

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Cooking with no range or oven: I would recommend that the person in the tiny apartment that overheats to invest in a portable induction cook top. I found them quickly on-line for as little as $120 and they only heat the cookware and do not put out extra heat which should keep the temp in the apartment down. And even in a normal kitchen, it can be very helpful. Once you use it, you'll love it.

Joe Yonan: Great idea -- love that these don't emit any ambient heat (other than what comes off the pot, of course).

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For too much rosemary: We discovered in California that smoking chicken in a Weber type grill with rosemary on the coals is sublime, even cold. Use 2-3 stalks (about the amount available in the grocery store clam shell) for 1-2 chickens. We did two chickens at a time and froze the other one for later...

Bonnie Benwick: That's a great idea. Smells up the whole back yard in a wonderful way.

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Washington, DC: I know you probably get this question (or a variant of it) a lot, but I need help! I need a cooking class -- not a class on French cuisine or knife skills or using Indian spices, but a class that says "Hey, stop, you are burning that." I am a mess in the kitchen, I don't know what poaching is vs. braising, vs. sautéing don't even know if I spelled those right! Are there classes in the area for absolutely beginner cooks who don't know the difference between a pot and a pan? (I really don't...) Thank you!

Jane Black: There are loads of basic cooking classes. I particularly liked the ones at Cookology for beginners, but that's out by Dulles so it might be a haul if you live in DC. Check out this article about the new cooking schoolss I wrote a few months ago. For you, I'd recommend Culinaerie or Cookology. The ones at Zola are more "cheffy."

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Jason's assistant: Please tell Washington D.C. that I ("Falernum Girl") call first dibs on being Jason's assistant.

Joe Yonan: Isn't it too late to call dibs?

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Guava Juice: What would I mix with guava juice to make a martini or other fun drink?

Jason Wilson: Hi, I would recommend mixing rum with guava juice. In fact, I have a very nice recipe called El Macua which involves rum, guava and lemon juices, and simple syrup.

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For Bologna: Is it possible for you to get up really early in the morning and cook your pasta then? I've often done this in the summer when cooking after work is unbearable. Pasta refrigerates pretty well, and this way you have the benefit of both cooler early-morning temperatures and leaving the house soon afterward. Then you can either assemble the pasta salad right away and stick it in the refrigerator to flavor through during the day, or just put the plain pasta in and decide what to do with it later. This doesn't do away with cooking entirely, but it might make it more bearable!

Joe Yonan: Interesting.

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Cocktails: Thanks again to Jason Wilson for his columns. The Boulevardier is now in my rotation, and I'm looking forward to the Ginger Peach Julep.

Jason Wilson: Thanks to you for trying the drinks! If you like the bourbon addition to The Boulevardier, I'm certain you'll like the julep, too.

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Washington, D.C.: Hi Food Gurus! I've been eating a lot of caprese salads with farmers market ingredients -- fresh basil, mozz, and grape tomatoes (not a fan of the big ones) with a bit of balsamic and a few grinds of pepper.

But I'm bored. Is there a way to jazz up this combo?

Also, if there is any way to get the recipe for the melon and feta salad at Black's Bar and Kitchen, my summer would be way better. Thanks a million (or do we say billion these days?)!

Joe Yonan: Well, the first annual Top Tomato contest winner was this Caprese Granita. Is that jazzy enough for you?

As for the melon/feta salad, do any of these from our Recipe Finder look like they might satisfy?

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Washington, D.C.: I have a question for Jason. I recently read a recipe for a tequila drink with grapefruit soda (I guess Fresca would work), but I can't find it. Do you know what this might be called and what else might go in it?

Jason Wilson: Yes, it's called a Paloma, and it's a very common drink in Mexico. In fact, it's more popular than a margarita in Jalisco, where tequila is produced. I've published a couple of recipes. This one is sort of a fancy Paloma and this is sort of a lazy person's Paloma.

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"My question regards the stick blender...Chatters, did I miss anything? ": Leave the blade assembly fully immersed until the blades come to a full stop. (Said she who sprayed stove, backsplash and self with tomato sauce!)

Joe Yonan: Ah, of course.

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Vienna, Va.: Re: the article "Why Children are Key Players in Michelle Obama's Food Policy Moves." It says that Obama wants to use her clout to improve school lunches. Do you know if there will be any focus on all the treats at school? It's harder to keep your kid healthy when junk food is all over the place at school for celebrations, gifts and rewards. All the junk just doesn't make sense when we have an epidemic of childhood obesity, diabetes, and hyperactivity, (not to mention the rise in food allergies). Anyway, it bugs me too that the kids aren't washing their hands when eating yet another birthday Dunkin' Donut. Schools who want to get serious about fighting the flu should think about this aspect of the school day, too.

Jane Black: I don't believe she's taking on the issue of snacks at schools. That's all decided at a local level, based on school wellness policies. What the federal government really affects is the amount of money that is spent on food in the lunch line, and what is purchased with it. As the article said, part of their goal is staying focused. So I don't think we can expect her to get into hand-washing at birthday parties.

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Woodbridge, Va. : Hi there, Food Staff -- I hope you might have a great suggestion for me. We're attending an outdoor event on Saturday, and we need to bring a "salad". Others are bringing salads as well, so don't need to feed everyone. I was hoping for a nice change from the usual pasta/potato salad ideas, and would prefer non mayo based if possible. Please help!

Bonnie Benwick: I know this Fennel and Kohlrabi Salad sounds ridiculously easy, but it's perfect for your situation. It stays crunchy, it's different and you can assemble/dress it once you get there.

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Petworth: Jason -- LOVED the port article, and it reminded me of a related question I've been meaning to submit for a long long time.

In March 2007, we visited Spain and Portugal. We developed quite a love of vermouth, sherry, and port. One of the sherries we really liked was a Sandeman product called "Dry Don." They told us it should be available here within a year.

We haven't found it yet, and have asked at Ace and been told they haven't seen it yet.

Any thoughts on how to find out if/when it will be available here? Thanks!

Joe Yonan: Jason = spirits. Dave McIntyre = wine. But I'm sending him this.

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Washington, D.C.: I just finished reading In Defense of Food, in which Michael Pollan talks about how a lot of conventional produce has actually become less nutritious over time (he cites that a conventional apple from the 1940s has the nutrients of about 3 apples today). Given this, do you know if there are particular vegetables that have been affected most? I'd like to buy more organic vegetables, which, in theory, should have more nutrients, but due to cost I'd like to be strategic about it.

Jane Black: There are studies that show that organic produce is more nutritious. But to try to parse it down to the level of this orange vs. this apple would be impossible and, dare I say it, silly. (The main message of In Defense of Food was to move away from what Michael calls "nutritionism," where we think about every kind of food as X grams of fat, salt and Y milligrams of Vitamin A, B or C.)

The point is that to be more healthful, you should consider where your produce comes from and how it is grown. As for how to spend your money strategically, I refer you to the question I answered earlier about the dirty dozen -- the list of fruits and vegetables that have the highest pesticide residues. That's probably the most quantifiable thing at the moment to my knowledge.

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Arlington, Va.: Follow up on the soup pot -- so the cooking time for the soup will be the same in the heavier pot and lighter weight pot?

Bonnie Benwick: Not necessarily. Liquids may come to a boil sooner in a lighter weight pot.

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Canning Classes: Hey WP Food team, I only was able to catch the live chat as it was almost over last week, and therefore did not get my comment in in time.

This is for the person who was interested in canning classes. First a shameless commercial plug for me: I do offer canning classes in Washington, Virginia, in beautiful Rappahannock County 65 miles west of Washington, D.C. through my cookery business, Laughing Duck Gardens & Cookery.

Okay, now for other ideas: contact your extension agent. Even urban counties like Arlington have extension services. They may offer classes or know who does. Churches may also offer that -- especially in more rural areas. So check with your local churches, too.

Joe Yonan: Thanks!

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Boulder, Colo.: I made David Leibovitz's no recipe cherry jam two weekends ago. Turned out delightful! I made 2 batches -- one "plain" and one with some amaretto added at the end (but not too much to taste like a "cheap Italian cake" as he warns). Really easy, fun recipe to follow.

Joe Yonan: Nice! I made a sour-cherry jam with sliced almonds that was reminiscent of this. I'm going to take David's technique and graft it onto mine and see what I come up with.

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Potomac Falls, Va.: Please help! I've been trying to make pork baby back ribs in the crock pot for a year now, and I can't seem to get the recipe to work right. The ribs always come out dry. I brown them first in a pan then lay them in the crock pot on top of sliced onion. Then I pour the BBQ sauce on them and let them cook on low for 8 hours. Why aren't they tender? Any ideas?

Joe Yonan: Hmm. I've never done this, but not sure why after all that time and the sauce they wouldn't be anything but tender. Slow-cooking chatters, any thoughts?

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Hint for stick blender: If you are getting a lot of splatter with your immersion blender you aren't immersing it. Immersion blenders are designed so that the full head of the blender is under the surface (for liquids at least). If you get a lot of splatter, you should transfer to a narrower and taller put to blend. Solids (like potatoes) are okay to do in low and wide pans, but not liquids.

Joe Yonan: Immerse the immersion!

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For Sterling, Va.: I think Ruhlman's Ratio book would be a good place to start when thinking about improvising in backing, as would Shirley Corriher's BakeWise!

Jane Black: I adore Shirley Corriher. She's the best.

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CSA beets: Or, since your beets are ultra fresh just-picked, you can try this salad. It is amazing. Leave them raw, peel, and slice them very thinly. Make a vinaigrette with shallots, red wine vinegar and extra virgin olive oil. Just before serving, toss the raw beet slices with the vinaigrette, salt and pepper, and a little cut-up summer fruit (like peach or apricot). One part fruit to three parts beet is about right.

Jane Black: I love fruit in salads (okay, in everything). This sounds delicious. Thanks.

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Dupont Market Ideas: I am a vegetarian looking for some fun new ideas. I usually try to go to the farmer's market on Sunday and cook for the week with the results, but end up making the same things with summer produce -- black bean soup, ratatouille and stir fry. I was looking for something a little different to showcase the summer produce but will keep for a few days as well.

Bonnie Benwick: I just made Stephanie Witt Sedgwick's Melon and Cucumber Salad; that hit the spot and used ripe 'lopes and cute lemon cucumbers. You could slice a mix of vegetables, drizzle with olive oil and season with salt and pepper, then wrap in foil packets and grill them. Finely chop lots of crunchy things for salads. Make coleslaw. Now's not the time to have kitchen equivalent of writer's block!

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Hey Jay: What did you think of my cocktail a few weeks ago, Campari (1/2), grapefruit (1/4) and sweet vermouth (1/4) with a orange slice?

Jason Wilson: Hey, I actually made that after you sent it to me. It's really good. You've got a winner there. I like the way the grapefruit juice and Campari and sweet vermouth work together. We published a recipe a while back called the Italian Greyhound, which was just Punt e Mes and grapefruit juice, which also worked on the same principle. Punt e Mes being a mix of vermouth and a little of a Campari-like bitter.

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Washington, D.C.: Can I freeze a peach crisp to serve Friday night? I want to prepare as much as possible ahead of time, and have never tried this before. Or can I prepare the peach filling and refrigerate for a few days? Or should I just do the whole thing Friday? Thanks for your advice.

Jane Black: Absolutely you can freeze it. It can go in the oven straight from the freezer. Though, obviously, it will need to cook longer.

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Alexandria, Va.: Hey, food section wizards! It's my first weekend home in forever, and I'm having some friends over to celebrate and cookout Friday. I really like the idea of doing a whole chicken on the gas grill -- what's the recommended method? Do I need to buy any additional device to make the chicken stand up if I wanted to try the "beer can method" or another involving an upright chicken?

And secondly, is there a good cocktail I could make by the punch pitcher to share? I was thinking about sangria, but I thought it might be fun to try something a little more original.

Thank you all so much!

Jason Wilson: Here are a couple of cool punches to try. First, why not a Pisco Punch? Or for something more Sangria-ish, how about a Tuscan Sangria?

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Cooling temperatures: For the take-out question: Air is the fastest cooling agent out there. The higher the surface area of air, the faster a dish will cool. Chinese takeout is packed in the white boxes or the containers with the plastic tops, to eliminate the air. With the plastic tops, they'll often push the center of the top down before sealing the edges to eliminate extra air and keep the food hotter. At home, if you want to keep your food hotter, longer, serve in narrower dishes with less surface area, such as deep bowls instead of platters/plates. When you can, put lids on things. When using platters/plates, have a second one that can be used to invert and cover over food. Minimize the air that comes in contact with hot food, and it will stay hot longer.

Bonnie Benwick: Well, this sounds plausible. Authoritative, even.

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Bonnie Benwick: Attention, port lover: Wine columnist Dave McIntyre says "I tasted it and enjoyed it, too, when I visited Jerez in late 2005. They then said it would be available in the States ... in about a year. But no, I haven't seen it yet. I still have the polo shirt I bought with the logo, though."

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Beets in Takoma: I find beet greens a little bitter -- any advice on how to cook them/what to serve them with to cut the bitterness? Thanks.

Bonnie Benwick: Sounds odd, but a little vinegar works.

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Petworth: Whoops. Sorry Jason and Dave. Really, I like you BOTH!

Jason Wilson: We like you too, Petworth!

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Rosemary Chicken on the Weber: This sounds like a great idea. About how long would it take to cook a whole chicken on the Weber grill?

Bonnie Benwick: A 4-lb chicken would take 1 to 1 1/2 hours, depending on how much you tend the fire.

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Washington, D.C.: Hey Free Rangers,

Today's dinner in 35 minutes meal looks great -- we love mussels and shrimp!

We don't, however, love that lingering fishy smell after the meal is done. Do you have any tips on disposing the mussel and shrimp shells to keep odors down? Wrap in plastic bags? Store the shells in the fridge? Only eat the day before trash pick-up?

Bonnie Benwick: It is good. Actually, I think the broth's better the next day. The seafood cooks pretty darn quickly, so I didn't experience lingering odors. I do put the shells in old plastic bags and take them out to the trash asap. Eat the day before trash pickup. Funny.

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Joe Yonan: Well, you've toasted us in a 350-degree oven until golden brown (Watch us closely; we burn easily!), so you know what that means -- we're done.

Thanks for the great questions, as usual. Hope we gave you some useful tips and recipes. And thanks to Jason Wilson and Tracy Dahl for spirited, sweet help.

Now for the giveaway winners: The chatter who is just dipping into organic foods and asked about strawberries will get the "Whole Food Diet Cookbook" by Ivy Ingram Larson and Andrew Larson. And the Dupont vegetarian looking for fun new ideas will get Lorna Sass's "Short-Cut Vegan." Full of tips.

Before we go, one little plug. Okay, a series of plugs:

Read our daily blog, All We Can Eat, here. Sign up for the RSS feed!

Follow us on Twitter here.

Join our Facebook community here.

Until next week, happy cooking, eating and reading!

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