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

There's so much going on in Talk and the comments 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.

New to Whole Foods

Look Who's Talkin'

"When I posted earlier in the thread I forgot to pretend that I buy most of my food from coops and farmer's market because I wouldn't be caught dead eating the industrialized crap they sell in mainstream grocery stores."redfish

What gift should I give a new vegetarian/vegan?

"@Jim-Bob: Laughing out loud here. I was thinking something along those lines before I posted before. Like a meat funeral....a petting zoo with goats and pigs dressed in black."Mr. Nick

Ask an Alcoholic: What's your biggest bartender pet peeve?

"Wait--leggings aren't pants????" CandiRisk

"Haha, @Candirisk. They are pants as long as you are Hamlet, King of Denmark!" TeacherTalk

"Leggings are pants only if they are accompanied by a codpiece." belinskaya


[Source: Tumblr - Leggings Aren't Pants]

What is your Achilles Heel?

"Sometimes I feel like I can (and if faced with it, nearly will) eat my weight in lox. And I'm not skinny." BangieB

20 Recipes to Help Cure Your Hangover

"One of the things I love the most about Serious Eats is its open and loving embrace of the hangover food requirement. Some other food blogs may cloak it under auspicious adjectives like "rich", "comforting", and "filling." Not here. Here there is a knowing nod, a cold glass of water with some Advil, and a veritable treasure chest of recipes and restaurant items that will take you from "oh god my head what year is it" to "Ok, I think I can do this." Thank you, Serious Eats. My people. "cheftastic

Cook the Book: 'Salty Snacks'

"I have a soft spot (around my waistline mostly) for nacho cheese sauce." Phunnyfarm

Which activities slow you down in the kitchen?

"Chopping, definitely. Nothing pisses me off as much as a recipe that claims to only have an active time of ten minutes because it assumes that I have everything chopped before the time starts."scalfin