Overheard on the General Topics Board

Published on Wednesday, September 15, 2010, by Sarah Perry / Edit Post

"If one travels to Arizona or New Mexico, there are many restaurants owned and operated by Native Americans. They don't all serve the same thing, nor do they necessarily serve pre-contact food. This doesn't make it less authentically Native American. Rather this is the food that some Native Americans, meaning the individuals designing the menu and preparing the food, consume." – stuffed, on Native American cuisine

"Young pullets, when they first begin laying eggs, will start off laying very small eggs and then often lay freakishly large ones—double-yolkers are not uncommon. This will settle down as they get through their adolescent period and, as adult hens, they'll end up laying normal eggs. It has nothing to do with hormones or drugs that are fed to chickens—it's a natural phenomenon. At this time of year, pullets are just beginning to produce eggs—they were babies in the spring so these are their first efforts. Don't worry—just enjoy it while it lasts." – Nyleve, on double-yolk eggs

"Slice the peaches, layer them on top of a buttered tortilla, sprinkle with cinnamon, and bake on a cookie sheet for 20 minutes at 375°. So easy, healthy, and tasty." – Rmis32

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