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.
"up till now, I've been staunchly opposed to turducken, based on two points: it's never properly executed (just wretched excess), and the name of the dish contains the word "turd." :-) this turducken method has finally changed my mind! and the slideshow is a work of art. kudos to you."— deedle
"The most difficult part of a turducken is boning out all the birds."
"No "that's what she said" jokes?" — kimcheater
"When cooking savory eggs, dust in a little powdered onion (if the dish doesn't already have alliums in it).
Use just a tiny amount. If you can taste onion in the dish, you've used too much.
The sulfur compounds in onions reinforce the sulfurs in eggs to make them taste "eggier".
When I serve something as nominally simple as scrambled eggs with this addition, people ask me where I buy my eggs."—Littauer
"Half a pomegranate , smack it upside down over a bowl with a hefty spoon or bottle to get the seeds out. Fill the bowl with water, skim off the floating pith, drain and rinse in a colander.
To wash super silty greens/herbs, put them in a bowl with water. Swirl the greens around then take them out. Most of the dirt will sink. Empty and refill the bowl. Repeat. Spread on cookie sheets until dry.
Instead of steaming cabbage for cabbage rolls, stick the whole head in the freezer for at least 12 hours. Thaw. The cabbage turns out limp and floppy like it is cooked without loaing nutrients. Super simple to peel off the leaves and roll.
Nutmeg plus thyme tastes like basil!"— wednesdayvail
"This awesome pumpkin granola was recently posted to the site. You could make it ahead of time and have it to serve with yogurt or milk. You probably don't need much else than what you have as people will not want to fill up by 2:30."— hmgreen616
"I'm waiting to hear of people eating things like kiviak, hakarl, seal excrement, tiger penis, something really umm different.
I don't like any of the brains I've eaten. I believe I've had sweetbread when I was really young and didn't like that either. Shark isn't particularly tasty to me. Gefilte fish, pickled herrings, durian (again), sure there's more but blanking on food atm."— NutBound
"So, let me get this straight.......you ended up with ribeye steaks instead of prime rib? Ribeyes are my very favorite but I buy prime rib steaks (sliced and boneless) for small group gatherings. The prime rib steaks, I can buy in twosies and cook them in high heat in the oven wrapped in very large lettuce leaves to retain the moisture and keep it pink to rare. However, ribeye steaks are seared on the outside and kept rare on the inside. It just sounds to me as though you have some wonderful meals ahead of you! Enjoy and enjoy...I wish that I could share."— bleu
"You can freeze buttermilk in an ice-cube tray. That way you don't have to buy a new carton of buttermilk whenever you want to make creme fraiche or your own buttermilk."—candide