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.

They Carry ________ But Not _________?!

[Photograph: Dan4th on Flickr]

"I was at Jewel the other day (large Chicagoland chain) and they did not have a single regular sized carrot in the entire store. Baby carrots, yes. Carrot sticks, yet. Carrots in pre-packaged soup mixes, yes. NO BAGS OF CARROTS!" —lizaj

How Do You Eat 10 Courses?

"It's not like they're going to be 10 Cheesecake Factory sized plates. Chefs know better than to stuff you beyond reason. Anyway, food stops being good when you're too full. And tasting menus are long and drawn out, so you'll have time to digest. You don't set the pace at which you eat, the kitchen does. As for wine, if the place is worth its salt they will have wine by the glass and suggested wine pairings to go with the menu."—SqueezeBottle

[See also: kristin314 at 9:52 a.m. —AK]

Using a Tagine

"Thanks, as well, Pavlov — now that I know it can be used on a stovetop, I will start looking around for a larger one — the ones I saw were really very small (almost too small for one person!) so I will look around in the specialty shops next time I am in Toronto — I am dying to do a tagine with lamb." —bareneed

Meh!

"I'll probably get ripped to shreds for this, but after hearing about that goddamn Kogi truck for so long on this site I finally had some with a friend. It was a 'meh' moment and I was really disappointed." —PumpkinBear

Help with Getting a Job at a Real Restaurant

"6. And now, toward the end of the interview, say this, or something similar, pleasantly, sweetly, and without the slightest hint of dare or desperation:

'I will say this: I really admire your restaurant and I've enjoyed this interview. When I set out looking for these positions, I looked at several places and did my homework on all of them, by researching online and then coming in for a visit. I'm interviewing with the ones who seem like the best fit for me, and you're one of them, so I'll make you the same offer I made them: let me serve you lunch tomorrow, here, and you can judge for yourself.'" —tmj529

Sexy Food Suggestions

Video-clip embed inspired by funkopolis.

"I can no longer talk about grilled cheese without thinking about something else. Thanks, SE." —hmw0029

[Confused? See Grilled Cheese? [July 9, 2009] —AK]

Five Guys. Not So Much

"i am a DC native (the home/cradle) of the Five Guys empire, and it does pain me to say that i believe Five Guys is expanding faster than their ability to maintain quality control from location to location. it's hard to admit (but it is true) that you have wildly different experiences depending on the location (and i've tried many). don't get me wrong, even a mediocre five guys is better than most other burger joints, but if anyone with five guys headquarters is listening... from a loyal die-hard... be careful with the expansion for fear that you might dilute the brand and the burger's reputation if you grow to fast. i would be wise to follow the more careful In-in-Out model. contrary to my Five Guys experiences, you almost always get a consistent offering at In-n-Out." —HerbyN

Do You Twitter?

"I've never even been to the site. Any man who "twitters" might as well just go ahead and start wearing panties." —redfish

"If you are not on Twitter and you are into food, you are missing out on a world of conversation." —@eatlocallondon/@kniles