Serious Eats - seriouseats.com

Look Who's Talkin'

Posted by Adam Kuban, February 6, 2009 at 2:45 PM

There's so much to keep up with in Talk that we almost can't keep up. If you're in the same boat, here's a small selection of topics and responses that have piqued our interest this week.

Am I the only one on the planet who dislikes ___ or loves ___?
"Love: Offal, blood, any and all nasty bits, snails, fish roe (cooked or raw), dried fish snacks, chili paste, horseradish. Don't care for but can eat: cake, ice cream, cookies, cheese. Hate: carrots, ketchup, milk (just as a drink, dairy products are fine), frosting or icing, soda, coffee, take-out Chinese" —fuuchan

Measuring Cups - Difference between wet and dry?
"Well, the horror was really a tad over the top. When I was young and struggling, I used the same set of measuring cups for everything. 8 ounces by volume(or 240 cc on metric) is the same whether you're measuring milk, butter or sugar. It is more accurate to measure dry ingredients in a flat-top, level-it-off container, yes. But you probably haven't ruined anything. Hardly anyone I know who's not a professional measures by weight for baking. I do have a scale in my kitchen now, and I like having it there, but this is not anything over which to panic. " —lemons

Sourdough Starter: Oh, Dear—Have I Killed Mongo?
"Starters are living things. They feed on the flour and when that is spent, they go dormant until fed some more. Mongo will start talking again as soon as you feed him. Nancy Silverton, of LaBrea Bakery fame, has a video on sourdough starters and bread baking from Baking with Julia here." —kjgibson

Simple, exotic, healthy Valentine's meal
"This is V-Day, why do you want to slave over a stove all day to become tired and smell of food? I would do a hot pot or fondue, finger foods that you could feed each other. You don't want to eat heavy, stinky foods that leaves you both too full and tired (save that for when you two are married for 50 years). Make it sexy, work it." —pjracz10

Looking for a great cook-all-day dinner party recipe
"I would agree with the beef stew, best response I get in the winter time is a hearty beef stew with lots of good red wine and fresh bread on the side, the real luxry is you wont get stuck with a ton of dishes. " —huneybumper

Morning Rant: People who talk with food in their mouths
"I do not like that, nor do I like (much like the SNL skit) when you have a mouthful of food and someone then asks you a question and stares at you waiting for an answer.
Another pet peeve is smacking of the lips, my SIL a beautiful young lady does this ALL THE TIME!!! I want to say something yet not be rude." —jjoneseats

Le Creuset: Is it worth it?
"Buy cheap, buy twice." —Simon

A Request ... (For A Veg Liaison)
"Yanno, I think it might be helpful to tag the existing recipes as to whether they're dairy-free, vegetarian, vegan, gluten-free, and whatever else might apply. I think that would be particularly useful for those of us who might be cooking for someone else. Because I'm the kind of doofus who would be making a potato casserole for a gluten-free friend and not think about the tablespoon of flour in the roux because I'd be thinking that potatoes are a slam-dunk." —dbcurrie

Cut-out cookies for Valentine's Day?
"Hmm...My cut-out shortbreads do soften on the edges a bit, bit still maintain shape quite well.
I use different shortbread recipes for the patterned thick cookies/large rounds, that are quite flaky/crumbly, but for cut-outs I use a firmer recipe and roll them fairly thin, and the oven temp is never above 325. This is my recipe...." —sadiepix

Bodily Functions at Serious Eats
"Can't we all just get along????" —pooch

Post a Comment Favorite this!  (0)

Tags: Look Who's Talkin'