Serious Eats
Look Who's Talkin': Comments, Quips, and Tips We Have Known and Loved
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.
How Would You Christen a Le Creuset?
"Don't christen it like I did my girlfriend's many years ago!!! I left it on a hot burner with nothing inside except the eventually blistered enamel. The good news is we've now been married 14 years, the bad news is, every time I use that pot, one of my favorites, I, and now our children, get to hear how Mom saved her tips from the coffee shop to buy this very fancy pan that daddy then ruined it." —NWcajun
What's Your Favorite Supermarket Aisle?
"I don't have a favorite, but I have one I hate: the chip-snack/hard alcohol aisle. I send my husband to buy tortilla chips and he comes home with a bottle of Jack and Absolut 'cause they were on sale." —me&bp
Crazily Thinking Ahead to Holidays
"Oh, believe me, you are not the only one who is already thinking of the coming Christmas! Join the club :) ..." —tracyole
Easy-Bake Oven Inventor Ronald Howes Dies at 83
Ronald Howes [Photograph: Cincinnati Enquirer]
"@gastronomeg: I'll let you in on a secret..... he was a wizard.
He's my father, and I grew up seeing him in his lab with all sorts of arcane equipment and glassware covering every surface. All he needed was a wizard's hat and robe and the image would be complete.
I took that photograph at a family Christmas party a couple of years ago. The paper crown came from a 'Christmas Cracker' my sister brought from New Zealand." —Wizards_Son
Typical American Dinner
"@sailordave ahahahaha, yes let's impress the foreigners with our artificially flavored, preservative filled food. At least it'd be honest, it is what a lot of Americans eat xD
"But for a good American food experience, since I didn't grow up eating a lot of "American" food, the ones I would suggest is Spaghetti w/ meatballs, garlic bread and a side salad or Chicken Pot Pie (looovvveeee Chicken Pot Pie). Dessert could be any pie really: Key lime, apple ala mode, pecan pie, pumpkin pie, etc. Or Pecan Pie bars or cheesecake.
"Then there is the issue of where you are, what I suggested is good anywhere. Good luck on that date whatever you make :)" —YumYumFoodie
First Date Spots...
"All right, Simon, it's been ten days... has the date happened yet? :)" —Carey Jones
Restaurant Heebie Jeebies?
"I went to the restroom at a grocery store and the deli food handler was washing her hands WITH HER GLOVES ON. It felt so wrong. I mean, why wear gloves at all if you are going treating them like skin? Gloves come off, too, and not just at the end of the day." —Kitchenista
Separate Checks in Restaurants
"For me, it really depends. If you're splitting the total bill evenly between 2 to 3 cards, or 2 cards and cash, fine.
"I've never seen a bill split evenly between more than 3, though. If it's 4 separate payers, then person A wants one drink, one ala carte and half a dinner on her tab. Person B wants the same, but put A's drink on my tab. C wants her dinner only. D wants to cover the rest. And they tell you after the final tab is delivered. I'll do it, but a major pain in the ass.
"If you're going to split a check unevenly, 1, tell your server ahead of time. 2, don't go offering to pay for other people's items in the middle of service. There's a good chance you've come in on a busy night and I hate to say it, but I'm probably going to screw it up. 3, if you don't tell me before ordering, then decide amongst yourselves that person A will pay $5.30, B will pay $7, C is $15, and D the remainder. And make sure your total payment equals the cost of the bill!
"And tip well." —Yukiyummy
Kitsch Kitch
"We have bull and bear (think markets) wine stoppers that my husband cannot part with. Does referencing the financial world take them out of the orbit of kitsch?" —Myabsurdlife
Different 'Milks'
"When drinking rice milk, I try to think of it as a mild horchata. That makes it work for me.
"What I'd really like to see is one of these milks attempt to make a cream version. Maybe something I could use for penne a la vodka. I'd want something neutral in flavor but with that cool, creamy mouthfeel, and there are times when coconut milk doesn't cut it.
"I know we've got scientists working on meat without feet. How about milk without mammary glands?" —MFalk
How Do You Eat Popcorn?
"With chopsticks!!! Yes! When I was little one of my mother's friend's was at our house when we made popcorn and he used chopsticks to eat it. Ever since then I have to grab for the sticks when the popcorn comes out.
"Favorite toppings: the good old hippie standard of nutritional yeast and tamari" —reLIAble
Thoughts on Culinary School?
"If he is completely serious and extremely passionate about a career in the culinary world, then yes. Tell him he must ber warned that in the beginning, he will make very little money. Also be sure to tell him that he can't be a cynic if the right opportunities don't arise. You really have to work for this type of goal since it never comes easy.
"Most students are 18-30 yrs old. He should pick up professional cooking books (not actual cookbooks) that explain the business. Tell him to read Michael Ruhlman's books. An identity, or particular culinary forte wouldn't hurt either. For example, I like Southern Mexican cuisine and fresh seasonal flavors. He needs to figure this all out for himself. Lastly, tell him to go to a really good school. The cheaper schools aren't worth it in my opinion." —resolutejc
Sip It or Chew It?
"Dear Redfish...I love you. I sometimes think that vodka doesn't count since it is clear. Alas, my theory is destroyed the next morning..." —UESchefgal