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Look Who's Talkin': Comments, Quips, and Tips We Have Known and Loved

Posted by Adam Kuban, April 24, 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.

Need Help Picking a US Foodie Travel Destination!

"Come to Boston, I'll show you around. Single foodie male + single foodie female = ..." —veggieout

[Kyle, tell us where you picked! Serious eaters want to know. —AK]

What Are You Planting in Your Garden This Year?

"The deer kill us! I just have many cherry tomato plants in pots that I have to keep in my kid's old wagon. I have to wheel them into the garage every night so they won't be consumed by those deer!!!" —momtimestwo

What Food Do You Miss From Childhood?

"I miss the stuff from our garden- homemade tomato sauce, frozen corn and green beans, canned pears, raspberry jam....sigh. When I think about what I ate as a kid (late 70's early 80's) that stuff comes to mind first, not anything from the store." —AuntJone

What Do You Miss? (To: Expats and Others!)

"Bangers, broad beans, marrow (squash). With my 10 bob allowance I would go to the sweet shop and ask for a tuppence worth of sherbet, and a big Cadbury's chocolate bar. But most of all I miss the bangers." —lamora

Wechsler's Currywurst Bratwurst, a Taste of Berlin in the East Village

" '...that juicy sausage explosion I like to get in my mouth when I bite into a piece of tube-shaped flesh...' That sentence is going to haunt me." —NotAmerican

Just Got My First Dutch Oven—In Need of Some Tips and Tricks!

"I got mine at an outlet, too, and just love it! I use mine to make soups. I was a soupaholic all winter and I will continue to be now that Spring veggies are starting to crop up (sorry, no pun intended). Remember not to use a Le Creuset on very high heat. Low to medium is the best to keep it lasting forever. Also, watch a few episodes of Ina and Giada. They use theirs all the time for various things, so they constantly keep me inspired." —meem21

What Do You Do with Smoked Herring?

"Try to substitute it in a recipe for brandade instead of the salt cod. Or use the pureed herring instead of Canadian bacon in a variation of eggs benedict." —thegoch

Have Pizza Making Questions?

"... As far as preventing your basil from burning. Just take the leaves and soak them in the tomato sauce for about 10 minutes. It sweetens up the sauce and it hydrates them enough to prevent them from burning." —benlee

Can Anyone Recommend a Good Store-Bought Preserve/Jam?

"At the regular grocery store, I buy Bonne Maman. Whenever I'm at a smaller or ethnic grocery store, though, I make a point to buy a new jam. For what its worth, I have found that the Eastern European brands are REALLY good!" —lizaj

In Need of Feta Cheese Recipe Ideas

Makes a great dip when pureed with roasted peppers, olive oil, and lemon juice -- I also add smoked paprika and sriracha. You also might want to look up Ina Garten's roasted vegetable orzo salad with feta recipe, it's a winner. For parties I've done crostini with feta and caramelized onions (better with creamy French feta, but fine with whatever you've got) and also strawberries, feta, and reduced balsamic. Enjoy!" —jm chen

[And lots more where that came from! —AK]

Favorite Gems/Finds To Dine In Montreal?

"... Qing Hua Dumpling is a newish place that's been talked-up quite a bit on the Montreal Chowhound board. It's not fancy, but it's damn good. I highly recommend the pork bone salad and the magic noodle soup. There are tons of other great places in town. If you've never had pupusas you should check out Los Planes or La Caretta in Petite-Patrie neighbourhood. Both places are a hop, skip and a jump from Jean-Talon Market. There are lots of Portuguese grill places in town and most of them are really good...." —SqueezeBottle

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Tags: Look Who's Talkin'