Overheard on the General Topics Board

Published on Wednesday, April 13, 2011, by Sarah Perry / Edit Post

"Two words: baked Alaska. If you put cheese on cold tuna salad under a very hot broiler, you'll get hot melted cheese on still-cold salad. If you eat it quickly, there will be minimal heat transfer." - FoodDabbler on a major engineering problem of tuna melts

"Mine is a home-cooking memory: mid 1960s, I was about 11, and my dad took me one chilly spring morning to 40 Steps in Nahant, MA, to gather mussels from the rocks. I was sloshing through the tidal pools in tennis shoes! We came home and he cleaned and steamed the mussels briefly, pulled out the meats, and sautéed them with an enormous amount of garlic. It was about the most delicious thing I had ever eaten. Maybe ten years later, I was living in Central Square, Cambridge, and there was a fishmonger (now long gone) on Prospect Street just off of Mass Ave. who routinely sold mussels at 3 pounds for a dollar. One of my favorite poverty dinners was to buy a dollar's worth of mussels and try to replicate that fry-up, but I never could match the magic of that long-ago breakfast." - Allstonian

"I just toast them in a little oil and put them in the rice cooker on porridge setting with 2 inches of water over top of them. Set cooker for 1.5 hours, let sit 15 min at end.... do the same thing exactly with barley." - magiesmom on cooking wheat berries in a rice cooker

ALLGeneral Topics Digest
POST A COMMENT |0 Comments

COMMENT