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.
"We just have thunderstorms coming in San Diego this weekend. Maybe I'll go to Dairy Queen and get a Blizzard in solidarity with you poor souls."—darklighter
"Order out from every pizza joint open and see who can make it through. There's at least one kid with a bad-ass four wheel drive who will emerge as champion - and get a fat tip."—meatntaters
"One of the best ways to impress someone with your cooking skill is to make the meal appear effortless. It also helps not to be watching the clock. So like Carey, I'd opt for a make-ahead dish that can quietly wait on stove or in oven until you are ready. Boeuf Bourguignon, an interesting lasagne, or almost any braised entree would do the trick."—PlumGaga
"Leftover rice into fried rice, rice pudding, or 'Spanish' rice (canned tomato, green pepper, celery, garlic, onion, chili powder. Name comes from my mom - I realize this is probably not something eaten commonly in Spain...).
Leftover shrimp/prawns or steak into Vietnamese-style summer rolls.
Leftover steak into a gyro-style wrap - tomatoes, tzatziki, lettuce, feta, wrapped in a pita.
Meatballs & marinara into meatball subs.
Leftover fish into fishcakes - shred the fish, add cracker crumbs, egg, mayo, s&p, onion, celery, green onion, then bread and fry."— JulietRomeo
"I'm glad cannibalism doesn't have a place in our diets anymore. Most anything else is okay."— Les ah