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From Talk

What's your favorite food when drunk?

I really like deep fried cauliflower. And my local place has this pizza with gorgonzola that is good.

The hangover food is veggie lo mein. I don't really know why.

From Serious Eats

What Was Your Favorite School Cafeteria Food?

Mashed potatoes with gravy. It was the only time you saw the kids who brought their lunch on a daily basis pony up to buy it.

From Serious Eats

The Organic Milk Business Has Gone Bad: Are You Buying Less Organic Milk?

@Doctrine:

Thanks for picking a paper that isn't biological, is 4 years old, and from a journal with an impact factor of 2.3!

Maybe you would be interested in something more relevant, informative and recent (Impact factor of 4):
Lactose digestion and the evolutionary genetics of lactase persistence. Human Genetics, 2009, Jan; 124(6): 579-91

It has been known for some 40 years that lactase production persists into adult life in some people but not in others. However, the mechanism and evolutionary significance of this variation have proved more elusive, and continue to excite the interest of investigators from different disciplines. This genetically determined trait differs in frequency worldwide and is due to cis-acting polymorphism of regulation of lactase gene expression. A single nucleotide polymorphism located 13.9 kb upstream from the lactase gene (C-13910 > T) was proposed to be the cause, and the -13910*T allele, which is widespread in Europe was found to be located on a very extended haplotype of 500 kb or more. The long region of haplotype conservation reflects a recent origin, and this, together with high frequencies, is evidence of positive selection, but also means that -13910*T might be an associated marker, rather than being causal of lactase persistence itself. Doubt about function was increased when it was shown that the original SNP did not account for lactase persistence in most African populations. However, the recent discovery that there are several other SNPs associated with lactase persistence in close proximity (within 100 bp), and that they all reside in a piece of sequence that has enhancer function in vitro, does suggest that they may each be functional, and their occurrence on different haplotype backgrounds shows that several independent mutations led to lactase persistence. Here we provide access to a database of worldwide distributions of lactase persistence and of the C-13910*T allele, as well as reviewing lactase molecular and population genetics and the role of selection in determining present day distributions of the lactase persistence phenotype.

Your paper, on the other hand, is trying to demonstrate the genetic difference based upon geography. I don't care how the mutations came to be, my point was that they exist.
Globalization, one of the points that this site takes joy in, is what propagates the mutation. People, thru random mating, are getting copies of whatever culturally-related polymorphism their parents had. So instead of having 1 or 2 mutations, we might have 3 or 4, thus cementing the lactose intolerance in the population.

Still like milk. Still don't think that it's necessary for me (although now I might want to check my SNPs). Still think you were rude in your original comment.

From Serious Eats

The Organic Milk Business Has Gone Bad: Are You Buying Less Organic Milk?

I don't drink a lot of milk. But when I found out that the organic milk didn't go off as fast I switched.

@Doctrine: Valefar is right, maybe not the most well put, but right. I'm a scientist, not spouting some random news story: The gene that is responsible for the capability of humans to digest milk sugar shuts off after childhood in most people. Notice how there is a market for lactose intolerant items? That being said, I drink/use milk because I like it. I feel bad for the farmers: they are producing a superior product, and getting screwed for it.

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Do Squash emit Glue?

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Recent Comments | Response to Comments

From Talk

What's your favorite food when drunk?

I really like deep fried cauliflower. And my local place has this pizza with gorgonzola that is good.

The hangover food is veggie lo mein. I don't really know why.

From Serious Eats

What Was Your Favorite School Cafeteria Food?

Mashed potatoes with gravy. It was the only time you saw the kids who brought their lunch on a daily basis pony up to buy it.

From Serious Eats

The Organic Milk Business Has Gone Bad: Are You Buying Less Organic Milk?

@Doctrine:

Thanks for picking a paper that isn't biological, is 4 years old, and from a journal with an impact factor of 2.3!

Maybe you would be interested in something more relevant, informative and recent (Impact factor of 4):
Lactose digestion and the evolutionary genetics of lactase persistence. Human Genetics, 2009, Jan; 124(6): 579-91

It has been known for some 40 years that lactase production persists into adult life in some people but not in others. However, the mechanism and evolutionary significance of this variation have proved more elusive, and continue to excite the interest of investigators from different disciplines. This genetically determined trait differs in frequency worldwide and is due to cis-acting polymorphism of regulation of lactase gene expression. A single nucleotide polymorphism located 13.9 kb upstream from the lactase gene (C-13910 > T) was proposed to be the cause, and the -13910*T allele, which is widespread in Europe was found to be located on a very extended haplotype of 500 kb or more. The long region of haplotype conservation reflects a recent origin, and this, together with high frequencies, is evidence of positive selection, but also means that -13910*T might be an associated marker, rather than being causal of lactase persistence itself. Doubt about function was increased when it was shown that the original SNP did not account for lactase persistence in most African populations. However, the recent discovery that there are several other SNPs associated with lactase persistence in close proximity (within 100 bp), and that they all reside in a piece of sequence that has enhancer function in vitro, does suggest that they may each be functional, and their occurrence on different haplotype backgrounds shows that several independent mutations led to lactase persistence. Here we provide access to a database of worldwide distributions of lactase persistence and of the C-13910*T allele, as well as reviewing lactase molecular and population genetics and the role of selection in determining present day distributions of the lactase persistence phenotype.

Your paper, on the other hand, is trying to demonstrate the genetic difference based upon geography. I don't care how the mutations came to be, my point was that they exist.
Globalization, one of the points that this site takes joy in, is what propagates the mutation. People, thru random mating, are getting copies of whatever culturally-related polymorphism their parents had. So instead of having 1 or 2 mutations, we might have 3 or 4, thus cementing the lactose intolerance in the population.

Still like milk. Still don't think that it's necessary for me (although now I might want to check my SNPs). Still think you were rude in your original comment.

From Serious Eats

The Organic Milk Business Has Gone Bad: Are You Buying Less Organic Milk?

I don't drink a lot of milk. But when I found out that the organic milk didn't go off as fast I switched.

@Doctrine: Valefar is right, maybe not the most well put, but right. I'm a scientist, not spouting some random news story: The gene that is responsible for the capability of humans to digest milk sugar shuts off after childhood in most people. Notice how there is a market for lactose intolerant items? That being said, I drink/use milk because I like it. I feel bad for the farmers: they are producing a superior product, and getting screwed for it.

From Talk

Dear Whole Foods,

Quit giving your cashiers a script. I can predictably mouth the words that the cashier is going to ask me.

Also, make more challah.

And I LIKE the raw onion.

From Serious Eats

Serious Grape: Women and Wine

I can totally agree with this. If I have to explain one more time that I don't like white wine, and yes, that is compatible with being a woman...ugh.
I drink wine because I like the taste, and how it complements my food. I am not going to drink something because it's fashionable, that's not to say that I am going to quit wearing painful beautiful shoes. Clearly, this is where the dichotomy lies.

From Talk

You live where?

@cdp1223: I'm in pittsburgh, I finished my PhD from Pitt last year!

From Serious Eats

Celebrate Pi Day with Pie

Of course, those not in america have to wait until July 7th. (22/7) for their 'pi approximation' day. I don't know what they would eat though.

From Serious Eats

Photo of the Day: Butyraceous

I use Sodium Butyrate in the lab...it smells so bad and permeates everything, that you must wear gloves when handling the tube.

We have an auxiliary label on the tube: Yak butter.

From Talk

Le Creuset: Is it worth it?

I have an enameled Lodge 6quart dutch oven that I got on amazon for $30. I use it once a week. I make big batches of soup, and even store it in the pot in the fridge. I love it so much, that I ended up buying the casserole pot, and then getting 2 more for gifts.

I have some LC pots (mostly small stuff) and I haven't found any real differences between them except choices of color and more variety of pots (i.e. you aren't going to find a tangine by Lodge).

From Talk

I'm secretly in LOVE with Alton...

I think that the long hair makes him look like Christopher Kimball....but I still love him. Hubby teases me that we must be related somehow, because I am a mac geek, video editing, food obsessing, scientist.

As a Phd holding scientist, his show doesn't irk me. I watched 15 minutes of the science food show with the guy from Queer Eye, and after they used the wrong safety goggles, I vowed never again watch that one!

From Serious Eats

Snapshots from the UK: Recipe Postcards

is it just me, or does the 'small red chili' look like a cartoon of sperm?

From Serious Eats

Blogwatch: Culinary Fool's Maple Cream Cookies

We have them in Pittsburgh too (made by Dare, which also make a lemon cream with a ridiculous cockatoo on the packaging).

I love them. And for christmas, a friend of mine covers them in chocolate for me.

From Serious Eats

Inexpensive, Versatile Foods in the Pantry

I totally agree with the siracha (although we call it rooster sauce).
I tend to have 2 types of beans, rice, tomato sauce, shredded cheese, and perhaps the most disgusting thing: kraft dinner, because it is literally the only thing I can taste when I get my frequent sinus infections.

From Talk

Do Squash emit Glue?

I was planning to roast the squash in the oven in a mix of other veggies.

Thanks everyone on the glue thing, I have never had this with other squashes!

From Serious Eats

Adventures in Lame Marketing, Part Whatever

@jayatl: Where are you getting a $3 chicken? The last chicken I bought was about $8. I can't even get enough chicken wings for $3 to make stock.

From Serious Eats

Food and Drink On-the-Job Injuries

I melted my contacts once: steam came out of an oven, and all of a sudden my eyes hurt. Then I realized that I couldn't see right. The contacts had shriveled up and fell out when the steam hit them.

At the same job, the boss broke my ring finger by dropping a case of turkeys on it.

From Talk

Super Target vs. Corner Store: Which do you prefer?

@Josdean: Are you in PGH? where is this Ruthfred's you speak of? I totally agree with the budgeting extra grocery time to go there. Not to mention the weird way to exit the store (at least the Shadyside one).

There is a locally owned chain store near me, that I don't buy from because it smells bad. It doesn't look dirty, but it just doesn't smell right. I shop a the giant eagle, but try my best to supplement with going to a great farmer's market.

From Talk

Buying a new fridge

Freezer on the bottom.

Make sure that if you always have a lot to drink (i.e. soda, milk etc) that it fits some other place than the door. Ours only really fits stuff like that on the door. A gallon of milk is too tall for the shelf (and they are spread apart as far as they can go) on ours. We have to take a tape measure to the store to check when buying pitchers.

From Talk

Sounds gross in theory, is actually good in practice...

I eat cut up apples with zesty italian dressing.

I also like salt and vinegar potato chips with vanilla ice cream: sort of a minty things.

From Serious Eats

Eat Kangaroo, Save the Earth?

I had a "Australia Coat of Arms" dish once. It had Kangaroo, Emu, and Croc.
The Emu was the best. The Kangaroo was chewy, we actually joked that we must have gotten the pouch.


From Serious Eats

Mixed Review: Harry & David Key Lime Dessert Squares

I will add my vote to the Krusteaz as well. Their lemon bars have this alternative recipe on the box that is practically magic, you put the crust over the curd stuff, and when it bakes the curd stuff rises. Fun to bake with kidlets.

From Talk

Table Manners III: Do you eat European or American-style...

I eat Euro. I cut things with my right hand. I write with my right hand (unless it is a chalkboard), but I bat and golf with my left. I was 're-educated' by the catholic nuns.

From Talk

Best lunch kits (for grown-ups)

I have the builtNY bag with the divider: get the other one.

The bag is only really big enough to hold something like a regular white bread sandwich. And since it is really meant to be 'flat' if you have something that isn't, like a yogurt and a piece of fruit, it will get smashed. It is well insulated.

I actually looked at the other bag (without divider), and this one looks better, although, I don't know that a very big plastic container would fit in it.

I looked at the fit-n-fresh today (how appropriate is this question!), and it was about a 6inch by 8 inch by 4inch cube. It didn't seem very thick though (like it wouldn't last being thrown in a bag), and I would worry that I would pop the top.

I used to have a bento box that I loved and I got it at a dollar store about 10 years ago.

From Talk

What's your favorite food when drunk?

This must be the dumbest question I've ever seen on this site. Get serious.

From Talk

What's your favorite food when drunk?

Actually ANYTHING with a Side of Hot Man is good... drunk or sober!

From Talk

What's your favorite food when drunk?

Whataburger taquitos: bacon, egg & cheese (with picante) or a Philly cheesesteak. Depends on whether I am in Texas or NJ/PA at the time of said drunk.

From Talk

What's your favorite food when drunk?


I don't get drunk anymore, but after a few drinks, if there is cold fried chicken left over, it's gone! Dave

From Talk

What's your favorite food when drunk?

I don't know that it's actually considered food, but I can kill some Taco Bells after having a few "pops". Grease is GOOD!!! LOL!!!

From Talk

What's your favorite food when drunk?

katerine, if i had the ingredients to make poutine at home, i would! i would have to drive to dysarts restaurant and, well, i would be drunk, *sigh* i wish they delivered.

From Talk

What's your favorite food when drunk?

When I was in Korea, the food trucks with the spiciest dukbukki were the best...the raging heartburn the next day, not so much

From Talk

What's your favorite food when drunk?

Cheese fries with feta dip from The Grill in Athens, GA (open 24 hours, and they don't mind my drunken revelry!) or animal style from an In N Out. Although I'm pretty sure everybody likes about anything from LaFonda dogs by the UGA library, in terms of nasty-ass street food. I'm nursing a gin and tonic right now, and getting absolutely ravenous reading your posts!

From Talk

What's your favorite food when drunk?

Has no one heard of a garbage plate? i think it originated around rochester, ny.. best drunk food. ever... basically its a giant plate with either two hamburger patties or chicken fingers, french fries or homefries, mac salad, bread and covered in chopped onions.. you have to drench it in ketchup, mustard, salt and pepper.. its amazing...

http://www.facebook.com/photo.php?pid=31625280&l=0b694a8f5b&id=8102742

From Talk

What's your favorite food when drunk?

It's strange no one's mentioned Montreal's poutine. It's the best food for a hangover -- the starchy French fries topped with cheese curds will help you sleep like a baby. When the bars start closing in Montreal, restaurants serving poutine are absolutely packed!

From Talk

What's your favorite food when drunk?

Doner kebap on a toasted baguette with loads of mayo and french fries.
And pad thai.
@GirlFromJetCity - couldn't agree with you more about the side of hot man.

From Talk

What's your favorite food when drunk?

If someone said "wings" then I missed it.
WINGS! WINGS! WINGS!

From Talk

What's your favorite food when drunk?

Dynamite Yaki from Go on St. Mark's in the East Village.

From Talk

What's your favorite food when drunk?

I'll eat anything that I don't have to cook myself. Or wait a long time to eat. Fast food is definitely high on the list. Pizza, burgers, hot dogs (I have to be REALLY drunk to eat those), french fries, tacos, nachos....Mmm mmm mmm.

From Talk

What's your favorite food when drunk?

Cheesecake bites from Taco Bueno. Then french fries with ketchup from Whataburger.
Take any pretentious foodie, get them drunk, and they won't know the difference from foie gras to Big Macs

From Talk

What's your favorite food when drunk?

Chili Cheese Fries from the Fleetwood Diner in Ann Arbor, Mi is my all time favorite post drinking food. Pizza or Taco Bell works if I'm not able to hit the Fleetwood.

From Talk

What's your favorite food when drunk?

Funny Bones and chocolate milk - those are my must haves after a night of drinking. Unless the group is going for breakfast - then i'm in!

From Talk

What's your favorite food when drunk?

Doner kebab meat on french fries with cheese and chili sauce over the top. A Glasgow heart attack classic! You feel it in the morning though...

From Talk

What's your favorite food when drunk?

Doner Kebap! I am convinced this is the worlds best drunk food.

And french fries, definitely. All it takes is one or two drinks and suddenly I want french fries.

But, if I am hungover...then its scramby eggs and homefries and bacon. mmm.

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From Talk

Do Squash emit Glue?

From Talk

Online coupons?

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