Overheard on the General Topics Board

Published on Wednesday, August 31, 2011, by Sarah Perry / Edit Post

"Kool-Aid, a.k.a. bug juice, which was summer camp code for Kool-Aid circa early '60s New England and Mid-Atlantic states. My mom also made popsicles out of it. Cherry or grape were my favorites, and we would sometimes sneak a packet and eat it straight from our palms, no sugar; the flavor being quite a bit worse than the sour gummy candy kids have today, to say nothing of the tell-tale color it left on our tongues." - bushwickgirl on what she called the ubiquitous soft-drink powder packets back in the day

"On the Rue de Bretagne in the upper Marais in Paris a butcher makes a Boudin Noir that l still dream of. Spiced with clove and cinnamon, smooth as mousse, it grills perfectly and is served with a compote of fresh apple slices." - Delucacheesemonger on the best sausage he's ever had

"The reality is that European butter differs from standard U.S. butter only in that more of the water was squeezed out of it during production (leaving a higher % of butterfat) so that it will work more predictably in recipes, especially for baked goods. Some European butters are cultured, but that is a separate category, and most aren't." - Stein the Fine

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