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.
What to Do with Leftover Arborio That's Not Risotto
"A vote for rice pudding. Or arancini, the rice balls that have mozzarella in the middle. Or in a chicken soup." —lemons
Can You Buy Sourdough Starter in Stores?
"I've never seen it in a store, however I have purchased starter from King Arthur through the post. I had great luck with the KA starter, but not straight off-a starter will take time to develop and will change depending how you feed it..." —Goodythecook
Kale: My New Obsession
"Colcannon, Colcannon, Colcannon..... Look it up and make tons of it.... your family will eat it!" —Pavlov
What Was the Best Thing You Ate in '08?
"Splurging on lobster tail and king crab with butter and sourdough bread...made at home. *Sigh and weep*." —lamora
What Is Your Favorite Marinara and Alfredo Recipe?
"I'm one of those onions, garlic, wine, tomatoes, basil kinds of people. For my taste, I like adding garlic at the beginning and middle of cooking, and waiting on the basil until the end..." —BangieB
Old Kitchen Equipment
"I have this serious old waffle iron that weighs a ton and is all chrome I would think from the early forties? The electrical cord that is a rope and has material on it rather then the cords that are plastic . It still works. My mother used all her stuff till it would die, so we had an old Westinghouse stove that she had till about 10 years ago that she got when she moved here in 1950." —pjracz10
Good Mix-Ins for Cous-Cous?
"I like to mix leftover couscous with sauteed chopped onions and carrots, sliced almonds or pine nuts, sultanas, chickpeas, salt, pepper, cinnamon, and a dash of olive oil. I prefer it without meat but I have added cooked minced lamb to it. You can serve the couscous hot or cold. My favorite way to serve this dish is to stuff it into a variety of bell peppers and bake it until the peppers are done." —Esmeralda