Apparently Talk is being shut down today. Even though I rarely commented on Talk (along with much of the silent majority here), I thoroughly enjoyed reading y'alls posts. It was nice to be able to read these witty and neighborly discussions without the overbearing distractions and drama of social media. I, for one, won't be following on social media where all of the content will inevitably be poorly-lit food selfies.
What are the dishes that you feel best represent the ingredients, culture, or unique preparation techniques in your region? Example: Living in the Chesapeake region, I feel the soft-shell crab sandwich is the food our region should be most proud of because...
I think that each of us has a memory of a dish that was our first 'specialty'. We were able to replicate this culinary masterpiece time and time again, astounded at the deliciousness of our fine skills. I know that my first specialty dish was salsa and cheese dip. The complex recipe involved placing Velveeta cheese and Pace salsa in a small Pyrex bowl and nuking the mixture for exactly one minute on high. The resultant sauce was best enjoyed hot on tortilla chips. What was the first food or dish that you were proud to call your own, regardless of how simple it was to prepare?
I know, I know. People say that specific pasta shapes are supposed to be paired with different types of sauces, but most of us don't have enough space to store a full suite of pastas or noodles. If you had to choose only one variety of pasta or noodle to have in your pantry, what would it be? My vote is for fresh udon.
If you had to eat only the cuisine of one nationality for the rest of your life, what food would it be? I'm interested to see if people would gravitate towards 'traditional' French cooking or be willing to abandon their comforts in order to avoid boredom.
I have photos on my computer (taken by me) that I'd like to share on Photograzing, but an entry requires something called a permalink. I do not have a blog; I'm just a kid taking pictures of the stuff that I cook. To pass the required fields, I just typed in seriouseats.com as the permalink, but I assume my submission will be rejected. Is a valid blog really required? It seems non-intuitive...
Classic smashed burgers are all about maximizing that deep, brown crust. But I found myself wondering, what if I were to take this to the extreme? Is there a way I could pack even more flavor into a burger? And so, the ultra-smashed burger was born. Same burger size, but twice the amount of crisp, browned crust.