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

Posted by Adam Kuban, March 5, 2010 at 5:45 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.

Poll: Matzoh Ball Soup — With or Without Noodles?

Matzo ball soup *with noodles* at Cafe Edison in NYC. [Photograph: Jenn Sit]

"In our house, the issue is 'floaters' versus 'sinkers.' DH and I prefer the floaters, but my mother only cooks sinkers...." —Mizbee

Kitchen Clean Up

"I know I'm anal but I think there are about three different ways people do dishes and frankly, two of the three really gross me out. I'm kind of joking but not really at the same time. Thus, unless I know the way the person does dishes, I will decline:) At least my husband still loves me!" —bigfatmouth

[I'm actually really curious as to what the "three ways" are. Perhaps bigfatmouth will come back to that thread and detail them? —AK]

Toss the Chili?

"One of my favorite Cook's Illustrated chili recipes says you can make it up to 5 days in advance, so I'd agree with the others it should be OK. I would make sure it came to a full simmer while reheating and make sure it doesn't smell off at all." —bobcatsteph3

What's Your Favorite Kind of Bagel? (aka 'Dueling Bagels')

St. Viateur in Montreal. [Photograph: Erin Zimmer]

"There are only two kinds of bagels: Fairmount and Saint-Viateur. Either will do." —SqueezeBottle

"As long as it's a New York/New Jersey bagel." —snappy

What Have You Done for Your Food Contribution?

"What I find frustrating, if not humiliating, is the level of status and privilege associated with buying locally grown organic food. I can't afford to care about whether my food is organic or not and I don't appreciate being told that my personal choices at the supermarket are ecologically unsound.

Overall, I'm fairly certain that my lifestyle is inconspicuously more carbon neutral than most. Many Americans have neither the time, the money, nor the education (culinarily speaking) to fit into the new green model. Something like 40 million of us live below the poverty line, for God's sake.

I'm fortunate to have grown up in a family that values food, gardening, and daily cooking. Because I grew up surrounded by great cooks, I have a background that many, unfortunately do not.

While I can't afford organic food - and am consistently turned off by the organic movement - I know what good, fresh food is and I'm the healthier for it. —eatup

Gift Certificate for a Failing Restaurant: To Use or Not to Use?

"Yes, use it for the sake of your friend's gesture, if nothing else. I totally understand why you don't want to POM, and that's lovely of you, but as others have said (and what I also kind of overlooked for a minute) is that the certificate was paid for, so they already got the money. Go and enjoy!" —alosha7777

What's the Greatest Compliment You Have Received on Your Food?

"Well, I'm going to take it as a compliment that twice when I arrived at 2 different parties, the host took the tray/plate from my hands, announced that the delicious *whatever* had arrived and shut the door in my face. Sigh..." —Larikatz

Food Magazines

Gourmet's premiere issue, the January 1941 "Holiday Issue." [Photograph: Adam Kuban]

"After wriing all of this I forgot the most important part. Go to a newsstand, book store or drug store and scan a few and buy one or two. If you like them, subscribe, but if not try others until you find what you like. While they all appeal to 'foodies,' each one targets a slightly different demographic." —foodieteen

Has Lunch Become the New Main Meal?

"I personally am not going to eat my main meal sitting at my desk. I save it for dinner when I eat with my husband (and maybe others) at home. I don't care who does what where or what is the newest healthy trend; my lifestyle is not conducive to eating a big lunch." —flavacrisp

Oscar-Worthy Foods: What to Bring to Party?

"Veal Oscar?" —nycnowla

Instead of _______ , I am on SE

"I should be running on the 'Dreadmill' to help work off the calories from SE activities..." —Shecooks

What Is Your Favorite Way to Prepare Grilled Cheese?

"I've always found the name 'grilled cheese' strange since it is a sandwich fried on a griddle or pan, not grilled on a broiler or toasted in an oven (that's just toast). In any case, it is vitally important that some of the cheese leaks out the sides and runs down into the pan to form a crispy ring at the edge of the sandwich. The remaining cheese on the inside should be dangerously molten goo." —McNormal

Follow-Up: 'First Drink for a 21-Year-Old?'

"On February 4, RocketHouse asked, "My 21st birthday is coming up, and I may be the only college junior in America to have never had an alcoholic beverage before....have a rather immature palate and tend to gravitate toward sweeter flavors, but I'm always interested in trying something new....I'm not really sure where to begin. Help!"

So, tell us, RocketHouse, what'd you knock back? —AK

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