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

Posted by Adam Kuban, December 11, 2009 at 3:30 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.

Worst Foodie Gift Ever?

"Great topic! Too many to remember, but the the worst were... Horrible and unnaturally bright red fudge with blue sparkles on top—the cousin who gave me this last Christmas bragged that her 5-year-old picked out the gift (gee, thanks!), and the best yet..A can of monkey brains with recipes included! (from an ex-boyfriend from his trip to Africa)." —Italiancupcake

Best Foodie Gift Ever?

"When we were dating, DH made a butcherblock table for me from some wood my dad had stashed away since before I was born. It was from an old shuffleboard. Really cool wood. DH had an unfortunate meeting between his thumb and a hammer during the building of the table, which makes it even more special. And it was during the building of that table that my dad realized that DH was actually worth something and not just another jerk dating his daughter. And yes, I still have that table. It doesn't fit in the kitchen in this house, so it's in the dining area...." —dbcurrie

[Aww. That's really sweet. Thanks for the story! —AK]

Pregnancy Cravings

"One of my vegetarian friends recently had a hamburger because 'the baby' wanted it...." —AnnieNT

Getting Moose ... But Needing Variety

"...I then freeze the quarters whole and use a bandsaw to crosscut them from the shoulder ball down. This gives you a seven piece steak/roast depending on how thick you cut. Then cut off the bottom of the ribs. The remaining section of ribs/spine are then crosscut to make the most amazing double ribeye/porterhouse steaks you have ever seen. They are as big as the whole top of a weber kettle grill...." —climbinghighak

'Good' Butter

"Cooks Illustrated, which admittedly has its detractors, explained during its butter taste testing that the difference in most American store-brand butters and European or European-style butters is the fat content—European style butters have a higher fat content and less water. They also said, according to taste tests, that in most baking applications, most people couldn't tell the difference (your standard cookies, cakes, etc. where butter isn't the dominant flavor). However, in baking where butter is the standout, croissant dough, shortbread, etc., European/European style butter will lead to a better tasting final product. Take that for what you will. FWIW, I switch b/w Land o Lakes and Plugra depending on what it's for." —Myabsurdlife

Scrapple

"@sadiepix: I think subbing oatmeal for the apparently more traditional cornmeal would turn it into goetta (pronounced 'get uh'), which is a more Ohio/Cincinnati version. I'm a transplant to the Cinci area and had never heard of this until I moved here, but it's a pork and oatmeal breakfast product that's supposed to be pretty similar to scrapple. There's a reason this city's known as Porkopolis." —MaresyDotes

You Can't Touch Mine, But I Can Do What I Want With Yours

"On the other hand, if a self-proclaimed expert is claiming that their 'authentic Spanish paella' as learned from their Grandmother who took Spanish classes 40 years ago, contains Rice-A-Roni, hot dogs, and fish sticks and is the real deal, they deserved to be called out before unsuspecting souls present it to someone who knows better. But I don't think that is the case in the situation you are referring to." —Cary

Your Starch, Veg, Fruit, Meat, Liquor, Guilty Pleasure of Choice

"Cheese is so NOT a guilty pleasure. It's a food group, isn't it?" —smallblondemom

Foodie Wishlist

"Heck. A whole new kitchen would be ideal... (The one thing I'd love is a different metabolism, but I doubt that's in Santa's bag. Of all people...)" —moibec

Crowd-Pleasing Cookies: Help Please

"I keep trying to add new cookies to the mix, but I find everyone's favorites are the cookies that evoke memories of Chrismases past. I will be taking a plate of Smitten Kitchen's Rice Krispie bars to a gathering this weekend. http://smittenkitchen.com/2009/11/salted-brown-butter-crispy-treats/. Oh, are these ever good. I am imagining them with a drizzle of icing or some Christmas sprinkles. Who doesn' t love a Rice Krispie bar?

" —Suzzanne

Christmas Dinner Dilemma... Need Help!

"Wow, you're way more patient than I am. I think I would have made my meal the way I planned, and then bought two frozen Hungry Man turkey dinners and a quarter pound of Boar's Head ham for them. You already had the menu planned...latecomers should not get to change it around to their liking!..." —cycorider

My Favorite Foods/Drink

"I think this may be a munchies craving run amok..." —radley24

Can a Foodie Date a Non-foodie?

"...I'm now dating a new man and he's amazing. He does not consider himself a 'foodie' (and neither do I for that matter), but he's at least willing to try a new restaurant or cuisine. It took me years to realize that all I wanted was someone who would be willing to try—and that's all the reassurance I need." —Makirio

Overrated Liquors that Unsuspecting Masses Consider Quality

"Holy hell people have a lot to say on this subject...." —dbrackst

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