Overheard on the Home Cooking Board

Published on Thursday, October 27, 2011, by Caitlin McGrath / Edit Post

"Since we go [through] a good deal of pumpkin and other seeded fall veggies, we use a small wide-tooth comb. It fits in the palm of my hand and as I scrape, the seeds separate from the fibers. Does a marvelous and quick job. Another method is to scoop out the middle seed pod in one mass and comb [through] it separating out the fibers from the seeds." – HillJ on saving squash seeds

"Speaking as one who functions badly under confusing circumstances, I forever owe a debt of gratitude to Tony Bourdain for explaining the mise-en-place concept in the Les Halles Cookbook. After making plain the fundamental differences between commercial and home cooking, he proceeded to explain one commercial technique that every home cook ought to be aware of. No, it's not applicable in every situation, but I think we're all smart enough to recognize when it is." – Will Owen

"This is pretty retro, but I really like [it] ... mix shredded cheddar and mayo with bacon crumbles on white toast—put under the broiler, it puffs up, then cut into squares. Totally simple and easy to eat, always a hit. You can also add a little horseradish to the cheese mix." – berkleybabe

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