Overheard on the General Topics Board
"When I lived in El Paso, I had a favorite Japanese restaurant that would make a special chawan mushi with a day's notice, for which they used a small pumpkin-like squash (often acorn) hollowed out and cleaned, a thin slice off the bottom so it would sit steady, then shrimp or squid tentacles or 'fish sticks' (dainty fingers of firm white fish) were tucked inside along with things like a piece of scallion, maybe a few bean sprouts, then filled with savory custard and steamed and served beautifully. Always a joy to eat and an adventure. Or more like a treasure hunt." - Caroline1
"Just wanted to take a second to swoon over Talenti's gelato. It's expensive, and at least in my area (northern NM), only available at Whole Foods, but the texture is just impossibly good, so smooth it tastes like it came fresh from a store that reprocesses its ice cream every night." - finlero
"I agree with you on the tangelo front. Some of the ones I've been getting this year are off the charts in terms of taste, to the point where I almost have to water down the juice to be able to drink a glass of it (I mainly squeeze them). Yet bags of them sit there for $1.99 for 3 lbs. while people go gaga over the Cutie tangerines at $6.99 for a 3 lb. bag. I just don't understand it other than tangelos don't have a catchy marketing name." - RelishPDX
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