Look Who's Talkin': Recent Comments We Have Known and Loved
- Overused Food Words
"'Foodie' makes me think of groupies. 'Gourmet' makes me think of someone who is drooling." —Karen Resta - What to Do with Canned or Fresh Artichokes?
All the suggestions here are aces. I can't pick one that stands out from the rest. - Sushi Chefs: Can We Talk?
It's always interesting when an author or chef or other figure mentioned in a post shows up on the site to chime in or clarify something as writer Trevor Corson does in this sushi item Ed posted. - Nobody's going to agree on with my opinion on tipping
This conversation on tipping started by Aoife picks up some steam again after going dormant for some time: "The point is, everybody always makes the server out to be the hardest worked, most unlucky, poor SOB in the world. That's the problem, everybody tips them out of pity. Even if the waiter makes more than you!"—jsanders - Oh dear...Low Carb Recipes?
I like that, when LizNYC started this topic, cheffy jumped in with some great meals. - Most Adventurous Meals
"I've had smoked raccoon. It wasn't too bad. It seemed like the entire critter was dark meat." —PhotoKirk - How Do You Describe the Taste of Mussels?
This one gets my vote for the most philosophical topic of the week. And perhaps it was inevitable that jperlow responded simply with "Sex." - Annoying Food Habits
"... And then there's the point where there's no food left on the table but the oh-so-slowly disappeaing portion on companion's plate. The sometimes irresistible temptation then is to reach across the table with my fork and help out. I am careful about doing that, though, ever since witnessing a friend (one who frequents this site) try the same stunt with his wife and get forked in the back of the hand!" —kqrbobI know kqrbob in real life, and I know who he's talking about ...
7 Comments:
speaking of comments, the lee bros. cookbook comments are closed. when are the winners announced?
Carpetbagger: We generally pick five people at random and notify them privately via email.
It is good to know the SE team is having as much fun as we are---thanks for your support!
I have a photo of the smoked raccoon if anyone wants to see it. We might have smoked nutria this year.
Aww...I got a mention...*blush* I feel honored. TY! You made my Saturday! :)
This was a good idea, Adam, for it brought topics to my attention which I had not read before.
On the other hand, I had some mussels in the fridge ready to cook for dinner the other night and since reading Perlow's comment have not been able to bring myself to do so. I guess I'm worried about how I'd feel the morning after.
@JEP: Of course we are! I especially like all your "food Mad Libs."
@PhotoKirk: I'd love to see the smoked raccoon. Email me the pic and I'll post it. adam@seriouseats.com
@cheffy: Glad to have made your Saturday. Sounds like yours was better than mine. Mine was full of laundry.
@Karen Resta: Yeah. This was an idea from a few months ago that we dropped. With the new design, it's easier to see conversations going on.
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Watching the Serious Eats community grow and contribute to the discussion happening on the site is incredibly fun for all of us here. Talk topics and comments run the gamut from useful to funny to philosophical, sometimes—oftentimes—in the same thread. So, looking back at the week past, here are a handful of our favorite discussions and comments.