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

Posted by Adam Kuban, March 27, 2009 at 5:15 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 Is Your 'Give Up' Meal?

"Pasta with brown butter, an egg fried in that brown butter, and some ham and/or frozen peas if I have it around. Throw in a bowl, top with parmesan and a splash of balsamic vinegar." —andshewas

"Or, a frozen pizza." —andshewas

'Working Lunch': Suggestions?

"One thought—a lot of people are are suggesting sandwiches; I find them kind of awkward in meetings. At a working meeting, I'm assuming you need hands clean to write notes, or type on keyboard, potentially shake hands.... I find things like yogurt, cottage cheese, fruit salad- things that don't smell, and that I can eat with a spoon or fork are preferable to things I need to handle with my hands, or potentially get caught in a situation where I am trying to bite through chewy sandwich bread or end up with too big a mouthful of what's inside the sandwich." —souvenir

Serious Eats? Really?

"In any community, online or physical, there will be participants of varying levels of expertise or...seriousness, if you will. No matter what your skill level or mood I've found that there's something for everyone at SE.

"There are times I enjoy reading about the preferred flavor of ice cream sundae and times I need to know why some cake recipes tunnel and others don't.

"Lighter topics make for fun discussion (and even some discovery where SEers' tastes are concerned). I think the culinary fluff that sometimes happens actually makes us well-rounded. We can't always be oh so serious. As long as it's food conversation, it's all right with me." —therealchiffonade

Chocolate Easter Bunnies

"Solid dark without the candy eyes... Start from the top and work your way down... errr.... or was that the last post?! anyways... as far as peeps go, cut their little peep heads off and leave them for dead!" —Pavlov

You Live Where?

"Holy Mackeral! What an interesting thread this is - I am amazed to learn that there are two other members from London, ON, as well as several from the rest of Canada. Thanks to @Karencooks for posting this and to all the people who participated." —bareneed

How About a 'TV Land' for Old Cooking Shows?

"Within 3 years, you will rarely watch programming at a scheduled time on television that is not a live event. DVR and web broadcasting, such as Hulu, are already eliminating the need for this, and I would suggest web broadcasting will render the DVR obsolete shortly. PBS (Made in Spain) and FN (16 shows) already uses Hulu for content distribution. It's a matter of time before all those shows are available for immediate viewing, most primetime shows are available within hours of the original broadcast time, free with short 15 second commercials. It's better than cable, some shows, such as Three Sheets, are available on Hulu for free but only availacable on premium Time Warner Cable in NYC. May be a worthwhile exercise to request more content from these partners." —Chris De Noia

Food 'Gifts': Is This Tacky?

"What if you chose the ones with cork tops and covered them with melted wax/canning wax? Then they'd be fine for transport, and the cork wouldn't really be an issue once the bottle was safely in the recipient's kitchen." —Kerosena

How to Make a Rorschach Cake

"Rorschach’s Recipe Card: October 12th 1985. Half-eaten souffle in alley this morning, fork mark on fallen egg. This restaurant is afraid of me. I have seen its true face. The tables are full of Yelpers and the Yelpers are full of negative reviews and when the site finally goes down, all the critics will drown. The accumulated sum of all their negativity and their own uncreative recipes will boil over and all the short order cooks and wanna-be foodies will look up and shout ‘Give us the recipe!’ And I’ll whisper ‘no’." —subvelocity

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