Entries tagged with 'Look Who's Talkin''
Page 2 of 10
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. So, They Slaughtered Me a WHOLE GOAT. What to Do? Photograph courtesy Fir0002 under a GFDL license "I have a great recipe for a single live goat and a pair of wellingtons...... perhaps that may be saved for a different website. Seriously... Carnitas, chili, curry, tacos, roasted, grilled, rolled, stuffed... Goat is delicious! All the above recipes, I second them." —Pavlov What One Food Mag Should I Get? "No way could I ever choose just one. Gourmet has always been wonderful, and has...
Continue reading »
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. By the Bathroom or By the Kitchen It could be worse. You could be eating at Taiwan's Modern Toilet Restaurant. "The bathroom and the server's station I do mind sitting there, I don't want to hear server's talking about how hungover they are yadda yadda and I don't want to hear the crapper flush along with all the other noises that come from that room. The kitchen I don't mind sitting by, I like to see the cooks do their thing plus sometimes...
Continue reading »
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. Romantical Food Memories... "I once made my boyfriend 3 grilled cheese sandwiches in a single evening. ;)" —gastronomeg The Quickest Snack from Home Instead of Junk Food? "Seriously, there is nothing like a crisp apple. Or a bunch of grapes. Right now, it's strawberries. If you have a fridge, I like some cheese & fruit (white cheddar & apple, brie & dried cranberries, pepper jack & pineapple). I keep a box of Triscuits & some peanut butter at work for just in case....
Continue reading »
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. Tiny Kitchen Frustration: Ideas? "...I'd say it's more like riding a unicycle than a bike with a flat tire ... takes precision and stamina, with a side of moxie. But yes, I'd do many things for more counter space, so again, I know your frustration...." —smallkitchen The Honor System: Do Self-Service Farmstands Still Exist? "They are all over South Jersey on the way through Cumberland and Cape May Counties. Around here in southeastern PA (near Philly) you will see lots of kids manning...
Continue reading »
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. Given the Chance to Be Cooked for By Any Chef in the World "...Since I am sure he's no longer with us, I'll take Onepercent99. This person is bold enough to pick themself, so that says enough for me. All I ask, is no fru-fru crap or off the wall ingredients. I want real food for real people. Oh, and nothing with mayo!" —Raiders757 What to Eat First Time in Paris "You will probably be ignored or mocked if you hand a Parisian...
Continue reading »
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. Ack! 4th of July Is Saturday! "When I do chicken for a crowd, I BBQ thighs on the bone. They are very moist and VERY forgiving as far as window of service goes. I also think they taste better. We're having a Crawdad boil with all the fixin's. We live in the middle of Oregon wine country and this is year three for the Crawfish Feed. Today on Tuesday we are in the false sense of control, Wednesday/Thursday will bring panic, followed by...
Continue reading »
There's so much to keep up with in Talk 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. Egg in Toast: What Do You Call It? "From my Star Wars cookbook, using two eggs, we call it 'Twin Sun Toast.'" —Cassaendra How Do You Make Your Lemonade? "The trick is to soak your lemons in warm to hot water at least half an hour. After the warm bath, go over each lemon with a cloth to get off all that wax, this is important. Juice each lemon as much as you can, but don't discard the spent outsides. In a separate container...
Continue reading »
There's so much to keep up with in Talk 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. Father's Day BBQ: BYO Steak Bar "A good steak cooked right needs no accompaniments. That said, buy some A1 just in case someone brings a lousy cut and/or someone's steak gets overcooked. Lump crab meat seems to go well over steak too. Especially when they're both covered in a mushroom sauce." —cycorider A Product That Made Me Scratch My Head "Many things, including individually wrapped 'ready to microwave' potatoes. I mean, really?" —hmw0029 Vegan-Friendly BBQ "Grill polenta slices brushed with olive oil. Serve with...
Continue reading »
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. Bad Kitchen Habits "Great topic, and plenty to identify with in all of the comments so far. My worst kitchen habit is cooking barefoot. One of these days my chef's knife is going to land business-side down and it's going to hurt." —mother91 Roasting a Chicken and Baking a Cake at the Same Time? "I've baked pies and a turkey simultaneously at Thanksgiving, and had no serious consequences; ditto meatloaf and cobbler at another time of the year. But YMMV. If it's deeply...
Continue reading »
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. July 4th: What Are Your Plans? "OK, this is obviously not the answer the Serious Eats community, who is planning picnics, etc., is looking for, but I'm getting married! And I'm really excited! To stick to the theme, however, I will be eating well. Raghavan Iyer is our chef and he is making yummy appetizers like crispy rounds with chutney and shrimps and open-faced samosas. And he's making lamb and chicken for the banquet Most exciting, however? Mango cardamom cheesecake with a pistachio...
Continue reading »
