Overheard on the General Topics Board

Published on Wednesday, November 9, 2011, by Sarah Perry / Edit Post

"The rattlesnake pierogie was just OK. The other ... ingredients included Southwestern/Tex-Mex ingredients, and they were very good. The rattlesnake meat is what held the pierogie back. Like others have said ... the meat was just bland. It really didn't impart much of anything to the pierogie other than some texture. That's been the only time I've ever tried rattlesnake, and I imagine it will be the last." – MonMauler

"Eid mubarak! Eats here [at my house] included partha and aloo bhaji for breakfast, and for lunch, a whole feast including chicken korma, goat, tandoori salmon, shrimp malai, butternut squash and zucchini, aloo gobi, reshmi kabab and salad. Dessert shall include shemai, ladoo and rasgulla." – 4Snisl on cooking for the Muslim holiday Eid al-Adha

"Thickness/thinness really changes the character of certain foods. Pastrami, for one. The New York style steamed pastrami needs a thicker slice while deli-style needs to be really thin. Slicing a deli pastrami too thick doesn't make it bad, but it changes the experience enough to make it sub-optimal." – ferret

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