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

Posted by Adam Kuban, January 23, 2010 at 7:00 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.

Introduce Yourself!

[©iStockPhoto/nmaxfield]

"This might be a good thread to suggest that Serious Eaters post at least something about their locale on their profile page. I for one find it interesting to see where some of the commentary is coming from..." —gutreactions

Sharing — How Do You Deal With It!

"@dbcurrie: as a server, I never (and trained others to do the same) brought extra forks automatically unless I overheard the discussion that the dessert(s) would be shared, and never asked, either, so the orderer would not be pressured into sharing. I always had extra forks at the ready, and often asked the orderer if they wanted a second dessert brought at that time. It's horrible to be pressured into sharing by your companions, let alone your server!" —Cary

Eating in Class?

"I can't even stand listening to people I know and love chew loudly, let alone a stranger." —deetroitMI

Tea, Earl Grey, Hot

"Definitely not Hitchhiker's. Tea, Earl Gray, hot, is the drink of choice of one Captain Jean Luc Picard, captain of the USS Enterprise, played by sexy man and recent knight Sir Patrick Stewart." —thedilettantista

Food Shopping Road Trip!

"I'd stock my pantry: (why does it sound like you live near me...)

"Asian - black soy, black vinegar, xiao shing wine, sambal oelek, jaggery/palm sugar, Mae Ploy (sweet chili), Nam Pla (fish sauce), dried shrimp, hoisin, black bean paste, dried rice/tapioca sheets, noodles (wheat/rice/bean thread), tamarind paste...

"Penzey's - I'm so lucky I live right near one! Go nuts. I love the BBQ 3000 and I just picked up some szechuan peppercorns. I'm not too big on their "sprinkles" or things that have salt added, so I just head toward the straight up herbs/spices.

"Latino - soda! Moles, hot sauces (love Valentina lately)... jeez, what *can't* you get? If they make their own tortillas, buy & freeze.

"Polish - I love jarred stuff from here: ajvar, pickled anything, other condiments.

"Italian - sausage, sausage, sausage... and cheese. And risotto. And olive oil. And some nice canned tomatoes. Oh... the possibilities." —keltrue

I Got a Meat Grinder! Now What?

"Michael Ruhlman's Charcuterie is a must. Keep everything very cold. Pate de campagne and English pork pie are great things to make which do not require stuffing. Have fun, the way you cook is forever changed." —NWcajun

If You Could Be Known for One Recipe, What Would It Be?

"Why on earth would anyone want to be known for one recipe, when being an all around reliable good cook would be better?..."

—whoot

[I think a lot of folks here probably are all-around good cooks. At least that's the impression I get reading Talk every week. —AK]

Going to Japan

"I'm with Cassaendra—make sure to try lots of ramen and other noodles since there are regionally specific ways of preparing them. also while in Tokyo and Kyoto you should go to a large department store (any department store) and head for the basement. most of the large, multilevel department stores in big cities have massive grocery stores in their lower levels, with every type of delicious, authentic food your heart could desire. much of it is already prepared, deli-style, and you just have it packed in a box...." —asianpersuasian

Point, Counterpoint: Grown-ups and SpaghettiOs

Thanks for the video link, winternutt!

"Actually, NOBODY should eat spaghettios...." [lists nutrition information] —CJ McD

"Meekly raises her hand and says quietly "I still eat spaghetti o's" and then hides her face in shame....." —Martini Me

Happy birthday to Gator Pam (and Chiffonade)!

"Thank you all for the birthday wishes. Dinner was fun and yummy. I'll post a review of what all we had..." —Gator Pam

[And here's that review...]

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