Overheard on the General Topics Board

Published on Wednesday, August 18, 2010, by Sarah Perry / Edit Post

"I would not make a panel of plywood without gluing each layer of component veneer to the very edge. Same thing with sandwiches. Full coverage. Every square millimeter of that bread receives the sweetly laden stroke of my spatula. Are there sometimes excesses of my sauce administration, dripping from the crusty edge? Yes. Often. And that is what the tongue is for. To patrol the perimeter and lap up the excess sauce." – FoodFuser

"Germans do have sausage-making down pat and they clearly reign in this area (btw, I do acknowledge the many fine sausages made elsewhere—it's just that the Germans have this monstrously amazing variety!). I'm really not sure how they came to develop so many varieties—perhaps part of it is due to the rather fragmented (geographically) history. Germany didn't exist as a separate country until (I think) the 1870s. Rather, it was a patchwork of larger states (e.g. Prussia) and smaller entities like duchies. Maybe each area tried to make its own products unique." – nofunlatte

"You guys might also want to try popping amaranth. It's easy and sort of hysterical. The seeds are so tiny. I'm GF and often find it in the GF baking section in my local coop. Bob's Red Mill sells it." – Vetter, on popping things other than corn

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