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

Posted by Adam Kuban, June 5, 2009 at 2:40 PM

There's so much going on in Talk week to week 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.

July 4th: What Are Your Plans?

"OK, this is obviously not the answer the Serious Eats community, who is planning picnics, etc., is looking for, but I'm getting married! And I'm really excited! To stick to the theme, however, I will be eating well. Raghavan Iyer is our chef and he is making yummy appetizers like crispy rounds with chutney and shrimps and open-faced samosas. And he's making lamb and chicken for the banquet Most exciting, however? Mango cardamom cheesecake with a pistachio crust. I can't wait!" —inothernews

[Congrats, inothernews, from everyone at Serious Eats! —AK]

Food Funnies!

"Q: What's the difference between roast beef and pea soup?
A: Anyone can roast beef." —caramel

Visiting Supermarkets When Traveling: Doesn't Everyone?

"I love the term 'supermarket tourism'! I practice it on every trip, when it's even more of a leisure activity than it is at home. (I love to grocery shop even in my local stores and consider it fun rather than a chore.) My mom and I just returned from a week in Madrid, where we spent an afternoon grocery shopping around the city without actually purchasing things. We just took out a map and planned a walk to different markets (which are so common there as food-shopping destinations), stopping in supermarkets along the way. When we told my former host family this, they were totally baffled." —marinelm

What's Your Favorite Kind of Meat?

"Beef!....no, wait, Lamb!....no,no,no, pork! They have turducken, how about a cowlambork?" —Cary

Reluctant Indifference: Scones

"...Most scones are dry, bland and blech, I agree. However, I've had a few good kinds here in NY (most notably Alice's, the Plaza and the Russian Tea Room). They taste best really fresh, smeared with butter or clotted cream and jam. Then again, everything tastes better that way!" —meem21

'Thank You' Meal Ideas Needed

"Second the lasagna. Cook it, cool it properly and THEN freeze it. Leave instructions on how to best reheat along with a nice bottle of wine. You are ever so fortunate to have a friend who will lend you a house for 2 months!" —finsigfan

Michelle Obama: Should Our First Lady Also Be America's Chef de Cuisine?

"AGHHH!!!!! What was that, the clock turning back to 1959 that I heard? Did anyone suggest that Barak Obama should learn to make his own hamburgers, well-done or otherwise, when he went on an outing? Yes, Michelle Obama is 'only' First Lady but her schedule is crammed with visiting schools, generating debate about social policy and, and... TODAY WOMEN CHOOSE TO COOK! That is what makes cooking wonderful today--it is not an obligation of the woman, and the woman alone to 'feed her family.' It is a choice! And it is the family's collective responsibility to decide how it feeds itself, whether it is the First Family's or an ordinary family. If the woman assumes responsibility for doing so, great but it is her CHOICE." —HeartofGlass

Do you Like Cooking to Music?

"When I lived alone for a while I decided to buy a record player for my kitchen. I listen to it occasionally, I have a collection of stuff I wouldn't otherwise buy like Herb Alpert, Blue Oyster Cult, Cat Stevens, Amy Winehouse...groovy cooking music. I also have a playlist on my mp3 player of lots of my favorite music and when I'm baking I stick the player in my apron pocket." —VerySmallAnna

Needed: A Meal That Would Win a Man's Heart!

"The most heart winning meal I've ever had cooked for me had very little to do with the food(though it was a pretty decent spinich manicotti dish) and everything to do with the sincerity with which it was made and served.

"I've almost fallen in love with a girl just because she was better at making my grandmother's best dishes than my grandmother was...thats some seriously comforting food right there." —brickh

What Would You Do with Really Ripe Bananas?

"If they're not bordering on alcohol flavoured--I love to mash slightly over-ripe bananas into my oatmeal. Then I cut back on the sugar and add some sort of nutbutter, lately it's been roasted almond butter. Monkey Oatmeal." —BananaMonkey

Summer BBQ: How to Deal with Something Tactfully

"Just tell her you couldn't find the ingredients needed for the specific dish and bring whatever dessert you'd like to bring." —mce28

Snapshots from South Korea: Fried Things on Sticks

"I used to eat beondaegi as a kid, but can't do it anymore. No way. I clearly (and somewhat unfortunately) remember its texture and taste, though. Beondaegi is usually boiled/steamed, so it's wet—there's a flavorful juice. When you bite into it, there's a soft crunch and a pop, as you'd expect from biting into a bug, and then what you get is a kind of dry, starchy texture. Not as chewy as roasted squid, but certainly not oozy or mushy. It's quite flavorful, actually... SIGH... This memory is so deeply ingrained in my brain that every time I think of beondaegi, my mouth waters but the rest of me gets goose bumps and I gag-shudder in disgust." —dotorious

Related: It's a Little Quiet in This Corner—Talk Topics That Could Use Some Love

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