There's so much going on in Talk week to week that we almost can't keep up. If you're in the same boat, here's a small selection of topics and responses that have piqued our interest this week.

Raising Your Own Chickens: Pros & Cons

[Photograph: leoncillo sabino on Flickr]

"I've been raising chickens off and on for past 30 years, and all the comments that I've read so far are good. Pavlov and Pooch know what they are talking about. Don't get caught up in the "romance" of raising your own chickens. They do have to be taken care of daily. Eggs have to be found if your chickens are free range, and having a daily egg hunt can get old in a hurry. They will find somewhere else to lay as soon as you find their nest. Also, you'll have to do something with the poop at some point....

"Now,with all that said, I love my chickens, and I have my favorite ones, too. If they are consistently handled, they become very tame, and even seem to look forward to your company. I had a banty/aracuana cross pullet that we hand raised in the house because of a leg injury. She slept in our bedroom at night on the window sill, and she went camping with us one time when I was unwilling to leave her at home. Chickens are fun, and I wish you a generous share of it!" —LanaRae

Microplane Zester: Why Do You Hurt Me When I Love You So Much?

"...Now, if you want to talk about the Mandoline...well DON'T. That bitch gets me every time!" —arm1970

Perfect Cocktail for a BLT?

"I think heelsonbricks is on the right track. Say goodbye to summer with BLT's and a hard lemonade. Couple of different ways to go with this: try limoncello and soda water over ice, if you or guests prefer it sweeter add a splash of simple syrup or sprite; the other way is to go with citron vodka, triple sec, fresh squeezed lemon, simple syrup, all over ice, topped with soda water; either way garnish with mint and lemon twist." —wookie

Awkward Eating

The inclusion of this video was inspired by a comment made by HeartofGlass. (Don't worry, it's SFW—Hulu is asking for age verification because it's a clip from an R-rated flick.)

"I totally understand where you're coming from especially in a school setting. I used to have professors who'd let us eat in class, but it felt so awkward and it was apparent that everyone felt weird doing it. It was as if we hoped they'd ban food in the class just so we wouldn't have to figure out how to eat as quiet as a mouse. I especially hated having to open up something loud, like food wrapped in cellophane or tin foil. I avoided chips like the plague. I doubt anyone thinks you're rude. I just think eating in class is one of those things that can make a person hyper self-conscious." —PumpkinBear

Eaten What's Not Food?

"Oh My God, just thinking about it gives me goose bumps. Deep Breath.

"So, I'm at a Chinese restaurant and we're given a choice between regular and "adult" fortune cookies. We opt for the "adult." I take a teeny nip and then crack it open, as you do, and a HUGE cockroach comes running out, up my arm, UNDER the sleeve of my blouse.

"Excuse me, I just had another moment.

"Anyhow, that was probably the worst." —chisai

Paula Deen Has a New Talk Show Mom Logic. Did Anyone Go to Taping?

"You lost me at Kate Gosselin. Will she be hosting a marital advice show next?" —AuntJone

Antique/Vintage Cooking Utensils

"Go buy a bottle of lemon juice, a box of coarse kosher salt, a heavy stainless steel wool scrubber, a roll of paper towels and a bottle of veg. oil. I dont suggest using soap on your cast iron, but a good scrubbing with lemon juice, coarse salt, and steel wool ... then rinsing it in hot water (as hot as you can stand), then use the paper towels to 'season' it. Spread the oil all over the pan, and put it on the stove. Turn on the stove, and put the pan on high heat till it starts to smoke, then turn off the heat and let the pan cool first before you touch it. Your pan is now cleaned, sanitary, and seasoned. Ready to use :-)" —Chef316

[Jerz also had a good tip on collecting antique cast iron I'd never seen before: Watch out for items spray-painted black that were used as display pieces. —AK]

Spam: Better Than We Give It Credit For?

"'You've got to be a real elitist jerk if you dislike Spam.' What kind of jerk do you have to be to dislike caviar?" —grampart

Cookbook Recommendations Needed

"...From what you describe, he's probably eating 1,200 to 1,500 calories at lunch daily by going out all the time. By packing his lunch, you'll cut that down to 400 or so. If he's already exercising, then the weight should melt off from this change alone.

"If you stopped all eating out and changed nothing else, I'm sure he'd lose that weight. Plus, you're not making deep-fried Twinkies for dinner, are you? I don't see why you need to change your recipes: you just need to alter his habits." —Garvey

50+ Baked Potatoes

"First thought: buy a potato launcher :-).

"I'll third gnocchi , maybe make a Shepard's pie or two topped with mashed potato to freeze." —thinkingincrayons

Dry Age Meat at Home?

"...Dry cured sausages (i.e. salami) are somewhat simpler in that they don't require such large cuts of meat to start with, and don't waste the outer layers of meat. Ruhlman's book, mentioned by Lorenzo, has been a good resource for me, especially since it contains recipes for all sorts of other things besides fermented sausages, and I like to make those as well." —Nicholas H

Berlin 'Grillwalkers' Sell Sausages Cooked on Wearable Grills

"Now THAT'S a strap-on!" —juliebugsmama

Related: It's a Little Quiet in This Corner—Talk Topics That Could Use Some Love