Overheard on the General Topics Board

Published on Wednesday, September 28, 2011, by Sarah Perry / Edit Post

"I'm sick of reading about how people should never use Macs in pie. ... I love Macs. I grew up eating them in apple pie, and their particular flavor is what I am always looking for. I do mix them with other apples now since it is hard to avoid pie gap with 100% Macintoshes. But that really soft, almost pudding texture they get—I adore that! Crappy pies (grocery store bakery) tend to have firm apples, and I really dislike that." – rohirette

"Another recipe (well, a sort of guide): Watermelon, feta, mint, olive oil. Vary proportions to suit yourself." – plf515 on a tasty, easy way to use feta

"I can only speak of the Salvadoran chilate ... and it is different than what you would get if you ordered the atol. ... Chilate, like atol [de elote], is a warm, yummy (to me, anyways) corn drink. Chilate is savory, made with toasted corn that is ground up and cooked with ginger and whole peppercorn that you can often see floating in the steaming drink. It is served along with candied plantain and yams and the little fritters that we call nuegados, which should also have a generous amount of syrup over them. The savory from the chilate and the sweet from the yams and nuegados go really well together, but you would not pour your chilate over them; just drink it along like you would have coffee with your scone." – vero_1

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