tag:blogger.com,1999:blog-8921746519194475269.post4842144267087041619..comments2021-09-16T01:06:37.830-05:00Comments on Katie's Feast: Sorrel Fettuccine with English Peas, Hazelnuts, and Brown ButterKatie Thacherhttp://www.blogger.com/profile/02983663343174151050noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-8921746519194475269.post-14517802392076495312011-07-01T14:57:30.130-05:002011-07-01T14:57:30.130-05:00Curtis sorrel can be hard to find in stores, but i...Curtis sorrel can be hard to find in stores, but if you have access to it then don't worry about the oxalic acid. Sorrel has less oxalic acid by percent dry weight than spinach or rhubarb, both of which are safe to eat in fairly large quantities.Mitchhttps://www.blogger.com/profile/00879735514443503757noreply@blogger.comtag:blogger.com,1999:blog-8921746519194475269.post-12244320179657445402011-06-22T11:11:45.854-05:002011-06-22T11:11:45.854-05:00You really need to open your own restaurant - ever...You really need to open your own restaurant - every recipe is so unique and has me drooling!Lucy@The Sweet Touchhttps://www.blogger.com/profile/15563774976955938011noreply@blogger.comtag:blogger.com,1999:blog-8921746519194475269.post-26919407859363591572011-06-21T14:02:36.586-05:002011-06-21T14:02:36.586-05:00Wow homemade pasta! I've never made pasta and...Wow homemade pasta! I've never made pasta and this must be so delicious! I love the combination of ingredients here, and hazelnuts, that's interesting! Looks delicious and healthy. Very nice recipe! :-)Nami | Just One Cookbookhttps://www.blogger.com/profile/17104033889937635168noreply@blogger.comtag:blogger.com,1999:blog-8921746519194475269.post-60589828998626994652011-06-21T09:20:32.036-05:002011-06-21T09:20:32.036-05:00Katie - This is Curtis Bailey, your first cousin o...Katie - This is Curtis Bailey, your first cousin once removed. I received the heads up about your blog from your dad and I must say that it is very well done!<br /> In Virginia Beach, we have local May peas available from May-June which I generally steam. I would have to grow some sorrel as I am not sure where I could get some fresh. Actually I am not sure that I've tasted sorrel although Wikipedia says that it has a kiwi fruit or wild strawberry bitterness, the result of oxalic acid which in large quantities can be fatal. So don't eat pounds of sorrel for dinner. My point is that getting the good green color of the pasta can be done by incorporating other greens into the flour, but how do you get the bittersweet without the sorrel?<br />Anyway your recipe collection is awesome and I am sure that should you choose to do so, you could certainly return to work behind the swinging doors of some restaurant and write yourself some cookbooks.<br />Curtis BaileyAnonymousnoreply@blogger.com