Serious Eats
Look Who's Talkin': Recent Comments We Have Known And Loved
We're bananas for what goes on in Talk. There's so much useful, funny, and interesting stuff going on that we almost can't keep up. Here's some of the discussion that's piqued our interest this week.
Give us a break!
"No matter how conscious you are of all the good stuff you cook, there's probably someone...thinking that you could improve if you used more organic, local, sustainable, free range, nose-to-tail, dolphin-free, omega-3, low carb, low fat, low calorie, vegetarian, vegan, gluten free, soy free, lactose free, mercury-free, home grown, farm-raised, wild-caught, high fiber, good cholesterol, caffeine free, fair trade or less expensive foods." —dbcurrie
The delicate art of bagging groceries:
"When I retire, I am going to bag groceries at the market. I believe I can make a difference!" —izatryt
A woman after my own heart:
"Stressed, happy, or in between, I reach for...cheese!" —Barbara Hanson
Proper Slurpee-pulling technique:
"The Slurpee keeps expanding even after you close the spigot, resulting in icy overflow. I always forget that. I think that means I should get Slurpees more often, just to stay in practice, of course." —holdthemayo
White barbecue sauce? For real?
"I admit, I'm a leetle beet skeptical - I can't help but think of hot mayo, which is, well, hot mayo. But you make it sound so delicious, and the vinegar seems to transform it.... so I have to give it a shot!" —BangieB
To dip, or not to dip:
"I like to dip one end in ketchup and one end in ranch, then eat, but strangely, I don't like it when the ketchup and ranch touch on the fry, only in my mouth." —lo82070