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.
Double dipping, and other questionable habits:
"College. It has raised my germ-threshold to a whole new level. I used to freak out about sharing food with anyone but very close friends and family, and now? Give me another bite of that cake, um, what was your name again?" —Pammeh
How do you describe texture of perfectly cooked shrimp?
"I was going to say al dente as well. 'Bouncy' is a good adjective too, I think.
How about 'Slightly crispy—never mushy?'" —hungrychristel
Julia Child—a spy and inspiration:
"Her spying background (in whatever capacity) merely adds to my enjoyment of a true character. I always follow her two important rules of cooking:
1. Don't be upset if it doesn't turn out perfectly—it can still be delicious
and 2. Always have a glass of wine handy!" —StripeyChef
Restaurant ordering sequence:
"I can't say I care which set of genitals orders first. Let the person who is readiest go first I say. Sex be damned. " —feriorrenna
Olympic-sized diets—what would you eat?
"A pupusa, an omelette, bacon, hash browns, chocolate milk, a real new york bagel with cream cheese and lox, a taco, oysters, Culver’s butter burger, Culver’s frozen custard, about five things from Jitlada including tom yum soup, BBQ ribs, fried chicken, potato salad, Yang Chow’s slippery shrimp, sushi, ramen, pumpkin pie with fresh whipped cream and a peach." —Just One Plate
Does black chicken intrigue you or scare you?:
"I am a big weenie. If I am with other diners and one of them tries it first, then MAYBE I would think about it." —izatryt