Overheard on the Home Cooking Boards

Published on Thursday, March 11, 2010, by Caitlin McGrath / Edit Post

"And don't forget breaking off a big handful of rice noodles and dropping them into hot oil: fllooooosh—they silently and almost instantly inflate, curl, and cook." - Sam Fujisaka

"[S]auté equal parts chopped purslane and onion before scrambling in some eggs—it's a traditional Mexican dish called huevos con verdolagas. Lovely wrapped up in a warm corn tortilla." - plum

"I always make sure to stuff a lot of them inside the cavity of my chicken while roasting along with peppers and onions. I also chop them with the same mixture and put it under the skin of the chicken. It smells wonderful!" - cookieluvntasha, on celery leaves

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