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Look Who's Talkin': Recent Comments We Have Known and Loved

Posted by Adam Kuban, February 13, 2009 at 3:30 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.

25 Random Things about Food and Me
"1. If it was just me in the house, I could eat eggs for dinner almost every night.
2. Milk chocolate, not dark. And yes, I know it makes me a Philistine.
3. I've never met a potato chip I didn't like. Come here, my crunchy little friend.
4. My husband and I used to own a cafe. With our dearest friends. Who we haven't spoken to in three years, because in addition to cooking food, they were cooking the books.
5. The Jewish lawyers from the nearby courthouse loved us, because I made soup just like their Bubbies.
6. I think two years of standing next to a restaurant convection oven has made me partially deaf...." —maered

Teach me tofu
"I don't usually use silken tofu in main dishes. Blisseau's comment to drizzle with soy sauce and sesame oil is my favorite savory use that I've found so far. Though I did end up making a dessert with it last week—this mousse from 101cookbooks was very easy and fantastic. It could easily be scaled up or down for the amount of tofu you have to use as well." —tangledgray

Have you noticed any restaurants closing lately?
"I live near Rhinbeck, NY, a traditional place for CIA graduates to open small restaurants post-graduation as it is just up the road from Hyde Park. Although the townspeople have sophisticated, even aspirational taste, I've seen three restaurants close in town--all independents, non-chain, with decent offerings. I actually visit my favorite restaurant a little mose often because I couldn't bear for it to fail." —annien

Horse, Anyone?
"When I lived in Prague, I ate sausage rolls from a local supermarket bakery for lunch every day because they were economical and extremely tasty. One day as I was just biting into a warm, soft roll, one of my fellow teachers pointed out that the main ingredient in the roll was 'konske maso' or 'horse meat'. It put me off the rolls for a week, but after some thought, I decided to eat them again because, after all, horses are no more intelligent than pigs, which I have no intention of ceasing to eat. So yes, horse is pretty tasty." —meglo91

Bonus response: "Man, I should have titled this post... Horse: Yay or Neigh?" —meg3j

The 20 Dishes you need to know
"I'd say you need to know only 11 main categories, and everything else will grow out of these things. There are only so many ways to apply heat to food, after all.

1.) How to make a basic vinaigrette (and all salads are within reach)
2.) How to blanch/saute and recognize doneness in vegetables
3.) How to make a basic braise: sear meat, add vegetables and liquid (and all stews are within reach)
4.) How to roast a chicken..." —Michele Humes

Cooking for your Valentine?
"I'm making x-rated red velvet cupcakes. (link not safe for work!!) http://www.browniepointsblog.com/2005/10/22/shf-13-x-rated-cupcakes/ I'm doing this because my SO made a smart-a** comment about what he wanted for Valentine's day dinner. He adores red velvet cake and the topping is just what he requested. So there." —bisbee

Hand-held foods?
"Nachos with a fork? I'm having a hard time picturing that in my head." —beersnob

He said, 'Broccoli is the anchovy of vegetables'
"Sichuan peppercorns. My dad loves that stuff because his hometown was right next to Sichuan, but I will not eat anything that's been in contact with it. And I can always tell." —Aynsl156

Housekeeping note: I know I said I'd try to have these LWT wraps up on Thursdays, but I've found that after queue-editing the SE main site Monday through Wednesday, I use most of Thursday to catch up with emails and behind-the-scenes site admin work. I'm going to have to move these back to Friday. Hope you all can understand. —Adam

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