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

Posted by Adam Kuban, April 10, 2009 at 3:20 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.

Hell's Kitchen ... WTF?

"I think it should also be pointed out that this isn't a problem exclusive to cooking shows. American Idol is a bastardization of music. Most political shows are a bastardization of political dialogue. ESPN is a terrible place to go for real insight into sports, etc. etc.

"Frankly, most things that are made to appeal to the masses will be, to those passionate about the subject, severely lacking." —lawofmurphy

Uses for Fried Eggs

"Mexican corn tortillas and runny eggs were made for each other. I like to sautee black beans, chopped tomatoes/peppers/onions/cumin/garlic, put it on top of a corn tortilla with some shredded cheddar, top with said egg, add a top tortilla, broil just long enough for the cheese to melt." —savecara

Weird Reasons for Not Trying Certain Foods?

"Ahem I know this is weird but—I can't eat chunky peanut butter because the little chunks on peanuts make me feel like I am eating baby teeth and it makes me want to throw up. Oh, and olives taste like Band-Aids to me." —Martini Me

"@Martini me - With a name like that? What do you garnish with? haha" —hungrychristel

Quartered Duck: How to Cook?

"This is a tough one to comment on as there are so many ways to go with it, but the iron-clad advice I would give is to serve the breasts in one meal done hot, fast and medium-rare, the legs/thighs/wings in another done slow, low and falling off the bone -- and make a quart of duck stock with the carcass." —hunteranglergardenercook

My First Bag of Meyer Lemons Purchased: Now What?

"Buy fish." —olddad

Egg in a Hole... Egg in the Basket... Where Is It From!?

"Looks to be British. In a brochure I did for my dad's funeral (Eggs In A Frame was his favorite recipe to make), I included the following: "'The Seven Centuries Cookbook by Maxime McKendrey of Vogue magazine (1973, McGraw-Hill) covers 700 years of British cookery. The book includes this very interesting version of what dad called Eggs In A Frame'" [with recipe] —LunaPierCook

Patrick Swayze Microwave

"I'll have to swap my Keanu Reeves Microwave out for this - it turns out everything half baked." —JudgeFudge

Black Skinned Chicken?

"It's pretty lean stuff as they tend to be smaller and thinner than our steroidal supermarket birds.

"Not a ton of meat, I don't find them to be that much different from regular chicken, especially when its been stewed down long and slow as they tend to be as a kind of medicinal tonic food." —fuuchan

Passover Puff Pastry?

"@morgancain: Yes, I know that puff pastry contains no yeast, but it does puff—and therefore violates the spirit, if not the letter, of Passover. :)" —sixsonnets

Underground Eats

"The real difference b/t underground dining and going to whatever hip new restaurant is the intimacy. I'm just one guy, with a little help, cooking what I believe to be amazing food for just a few people. I try to make it as much like a dinner party with friends as I possibly can, but with a small fee attached. The "outlaw" factor is also pretty exciting, for myself and my guests. (Not as much as Garbee made it out to be but....yeah, it feels pretty punk/DIY)." —sailordave

What to Do in Summer with All the Stock I Have Made

"...I saw a suggestion for pho earlier, but when it's in the nineties or more and it's hot and humid, I love naeng myun (literally cold noodles). It's a Korean noodle (buckwheat noodles) dish in a cold clarified beef broth served with cold sliced beef, sliced Korean radish or daikon, julienne of cucumbers and Korean pears. Often served with hot mustard (optional) and a particular type of kimchi. It's so perfect on a summer day...." —wookie

Spam: What's Your Policy?

"That comment has been removed and the commenter banned. You can always use the report an inappropriate comment link on every thread (see below) to alert us to spam comments and topics. We do our best to keep track of all the comments and topics, but we don't catch everything and appreciate the extra eyeballs. Thanks!" —Alaina Browne

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