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

Posted by Adam Kuban, March 13, 2009 at 6:40 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.

What Are Your Strange, Secret Personal Cooking Tips?

"I think I am summarizing what everyone one else has said at this point...practice, education (web, magazine, etc.), more practice and ingrained in me from years of being a scientist...make a plan and take notes ...what went wrong, what you could change or do/make better. Finally, fearlessness and persistence - I can't tell you the number of times I took on food endeavors and failed miserably, taking a toll on my pride, pocketbook and time. But without fail, I am trying it again a couple months later...I refuse to be bettered by anything in the kitchen." —grimchef

Spinach: Way or No Way?

"Way! Raw or cooked. But not a big fan of frozen (although okay in some things) and not a fan of canned. Sorry, Popeye!" —Laurel E

Disturbed by Near-Slavery in Florida's Tomato Industry

"I used to live in that area and the depth of exploitation is horrifying. Floridayaya is correct that it doesn't affect every migrant farm worker, but it affects many, and not just those picking tomatoes. There are things in this world that are distasteful and difficult to hear about and I have a lot of respect for 'Gourmet' for exposing some of it. Even if Lorenzo would rather have a 'Gourmet' free from thought-provoking issues, they got a subscription from me with this article." —popcornfordinner

How Long Does It Take Your Household to Finish a Loaf of Bread?

"Homemade ... a few minutes. Store-bought ... maybe 3 or 4 days." —NanaJoie

[This reminds me that I have a loaf going bad at home that I need to toss. —AK]

Taipei Toilet Restaurant: I'm at a Loss for Words

"You've got to be 'flush' to eat there!" —pooch

[See also: Eating in Taipei. —AK]

Help! My Future Housemate is a Vegetarian

"You'd be surprised how easy it is to accommodate a Veggie. When I lived in CO, lots of people Vegged. One of my close friends in CO (I did her wedding cake) used to say, 'Don't go to any trouble, I'm sure there will be plenty to eat!' This made me want to work 2x as hard because she wasn't obnoxious about the fact that she ate differently. There was always a huge array of sides and at least one veggie main when she visited. When I had my little restaurant, I offered tofu in place of all proteins in my entrees. Do you realize Pizza Margherita is a vegetarian dish? You can construct nice hearty entrees using: Eggplants (stuffed), Portobellos (marinara & mozzie—like pizza), Grilled Veggies offered at BBQs, Stuffed Arties, Starches like pasta and rice, Include beans in your cold salads so as to be more substantial for Veggies (they will not be augmenting their meals with meat) ..." —therealchiffonade

[Also some nice suggestions from MMinNYC and likes2eat —AK]

Perfect Pudding, Please? Rice, That Is ...

"I use All-Clad, but for stuff like rice pudding, I still like the flame tamer. As dbcurrie says, it's a metal disc you put on top of the burner. You can often get them at the 99 cent store, or at bb and beyond for about 5 bucks.... A double boiler would work fine, too. —cybercita

'And the Chicken Tastes Like Wood': How to Deal with Boneless, Skinless Chicken Breasts

"What I'd do, personally, is buy a whole chicken and cut it up. Breasts for him, thighs and legs for you, and the rest for chicken stock. Everybody wins. Well, not the chicken." —dbcurrie

Would You Ever Eat Dog Meat?

"For those who have problems with 'eating pets,' I understand where you're coming from (I had dogs as pets), but let's have a global perspective on things. In India the cow is revered, not as a pet, but as a sacred being. What do they think about all the beef-eating people in the world? I've known several Indian friends over the years, but they never counted it against me or made snarky comments about the fact that I eat beef." —cucumberpandan

Can Two People Split One Tasting Menu?

"I've done tasting menus at a number of restaurants. Many involve courses that simply aren't large enough to split. (And at the places you've specifically mentioned, there's a lot of care and work that goes into plating and presentation.)... You say you're new to the fine dining scene and you have a limited budget. I'd suggest you spend that money at any number of the fantastic, but less expensive, restaurants in Chicago where you'd be be able to get a full meal. Why not consider Schwa, Sweets & Savories, Graham Elliot or L20. You'd still get a spectacular meal, but would be better able to control your budget (but could certainly blow it if you tried)." —chgoeditor

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