Overheard on the General Topics Board

Published on Wednesday, September 22, 2010, by Sarah Perry / Edit Post

"I think it makes great fried onions. My dear, late MIL used it as the fat of choice for her delectable chopped liver, and I would have no qualms about substituting it for butter in a French-style chicken liver pate. If I had it around frequently, I'd think about frying pan-fried potatoes in it, but I've never been able to. It's a valuable resource." – lemons on chicken grease

"Think of 'sinh to' more like you think of the word 'smoothie.' The word itself doesn't imply fruit at all ('trai cay' is fruit) and the drink could be made from fruit or pretty much anything you can blend together, though fruit is clearly the running favourite." – Ali on Vietnamese smoothies

"On the very rare occasions that I've encountered sour/spoiled pasteurized milk, it's been chunky and stinky. When I've had raw milk in my fridge sit too long, it soured, but seemed fine to cook or bake with. It just wasn't as gross—just different. Kind of makes sense—dead milk is going to grow whatever ends up existing in it, but live milk comes pre-inoculated. I'm sure that once in a while pasteurized milk comes out edible, but I never seem compelled to taste!" – Vetter on consuming sour milk

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