Look Who's Talkin': Comments, Quips, and Tips We Have Known and Loved
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.
Egg in Toast: What Do You Call It?
"From my Star Wars cookbook, using two eggs, we call it 'Twin Sun Toast.'" —Cassaendra
How Do You Make Your Lemonade?
"The trick is to soak your lemons in warm to hot water at least half an hour. After the warm bath, go over each lemon with a cloth to get off all that wax, this is important. Juice each lemon as much as you can, but don't discard the spent outsides. In a separate container from the lemon juice, put all the de-waxed lemon skins and cover just to the top of them with water. This is the messy part. Get a potato masher or other implement of lemony destruction and mash all those lemons, good way to vent anger over wearing a funny hat. About 100 strokes should do it. " —Beanalicious1
"With my 'Lemonader!' machine of course! One of the only single use gadgets in my kitchen, but has turned out great lemonade many a summer day."—bobcatsteph3
"Frozen, and blended with mint leaves. Lemonnana."—jezzman
"Dirty Lemonade: Lemonade + Sprite + Tequila + Sliced Jalapenos + Garnish with Cilantro, Serve over ice. YUM." —gidgejane
Esca Has the Best Fish You've Never Heard Of: The Louvar
"i would eat a moldy shoe from esca... that place is amazing." —camdon
What To Do With A Too-Smoky Whiskey?
"Ooh. Mix it with some hard cider and braise a pork loin in it surrounded by peaches.
Or use it in a molasses and tomatoey marinade for beef or pork.
Add some to your homemade BBQ sauce or even bottled.
Mix with brown sugar and cayenne and rub on the outside of a ham.
Mix with Guinness, a little worcestershire, chopped onions and S&P and use as braising liquid or marinade.
Yum." —sadiepix
Dear Food Network, Please Stop
"Name a show with a real cook showing me how to do things in my kitchen! Give us The Brady Bunch Builds Picnic Baskets if you must, but give us something we can use." —Grumpy Old Man
"I can't remember the last time that someone prepared a dish I had never heard of on FN. And I don't get out much, so it wouldn't take much! :) That's really what I want to see, not 5 million variations on lasagna or corn fritters or whatever." —KristiMetz
"Forget Food Network. We need a regime change. We need HBO Food.
They might actually produce compelling food programs." —Susquehanna
California Eatin’: Dutch Crunch in the Bay Area
"I'm a Dutch girl and Dutch Crunch is one of my dearest childhood memories! Lazy saturday mornings, a short walk to the neighbourhood bakery for fresh Dutch Crunch breads....mmmmm. Still a very common and appreciated loaf in Holland!" —Bucks
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3 Comments:
Wait. Cassaendra has a Star Wars cookbook??
That's it. Proverbial straw right there... off to subscribe to her blog permanently...
alosha7777 at 3:58PM on 06/26/09
I must admit I'm surprised not to see any of the "Sex is like pizza..." comments! Too easy, perhaps...
Amandarama at 4:14PM on 06/26/09
@Amandarama--I know!! The "Look Who's Talkin'" section used to be all about the funny, but not so much anymore. And there was some friggin' hilarious stuff in the "Sex is like pizza" thread. Of course, then maybe they would've had to just post all the comments.
buffy at 6:19PM on 06/26/09