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.

Christmas Cookies? Bah Humbug

[Photograph: Brian Yarvin]

"I have been given some pretty bad cookie gifts over the years. What makes most of them bad is givers who think that it's the thought that counts. BS! It's not the thought. . .IT'S THE BUTTER that counts! Please, if you're going to go through all the time, trouble and expense to make something homemade as a gift, go all out, for heaven's sake. Use butter, don't skimp on the nuts or the chocolate and please, don't bake cookies the weekend of Thanksgiving and send them over to me three weeks later...." —betteirene

How Many Latkes?

"I also make mine on the smaller side- they cook better that way- about 3-4 in. diameter, so I can get about 3 latkes per potato, and if they are the main food, I allow 1-2 potatoes per person. For twenty people, 35 regular sized potatoes should be fine. As for the wateriness, here's my technique:" —thatgrrl

Favorite Winter Comfort Foods?

"Lentil Soup! I think about it all summer long." —Carioca

Holiday Bake Off...Need ideas!!

...And only tuna that tastes good goes into these cookies, apparently.

"@dmcavanagh--yeah, I agree...I couldn't do a bacon cookie thing--however it does sound better than when my sister's rather eccentric FIL decided to substitute canned tuna for chocolate chips in the Toll House cookies. Needless to say he had them all to himself...." —dhorst

[WTF?!? This may be the craziest thing I've read in Talk all year. The whole office here was totally LOL. —AK]

Beef Jerky Recipes or Any Jerky for the Stockings This Year

"...The marinade is thick, wet and reddish-brown. I sliced thin strips against the grain and marinated for two days in a covered non-reactive container in the refrigerator. Afterward, I wiped the excess marinade off of the meat and placed it in one layer on a wire rack over a sheet tray for proper air flow. I then put it in a 200 F - 250 F oven to dry for about 5 to 6 hours. I turned the jerky about 6 times to ensure it was drying properly; if it's not then slightly increase the heat. Almost as quickly as I was finished, the entire batch was eaten by about 8 of my friends! I had no leftovers...." —ChefR0bert

Chestnut Question

"Buy them canned, unless you have a very reputable vendor. They need to be kept refrigerated from the time they are picked or they begin to rot inside, and you can't tell. Then you get them home after paying $8 to $12/pound and get rotten chestnuts and don't find out till you're ready to begin cooking. Which is so not the time I want to be running back to the store." —nightmoon

Donating a Holiday Meal for 40: Need Advice!

"More recipe links: http://www.50plusfriends.com/cookbook/cookcrowd/index-5a.html" —CJ McD

Any Holiday Brunch Ideas?

"Make Egg Nog french toast, using either a traditional thick-sliced Texas toast white bread, or challah bread. Whip up your egg mixture with egg nog instead of milk, and add a dash of Cointreau or Grand Marnier, cinnamon, and nutmeg. Put the warmed slices on a platter and dust with powdered sugar and the zest of an orange, and serve with good maple syrup. Everyone loves a good french toast, and the egg nog and dash of liquor really makes this something extra special and festive." —juliebugsmama

Can You Brine a Goose?

"I think that gamey chewiness is what a goose is. After all the big guy is a pretty athletic bird by comparison. Longer slower cooking might be helpful. I've never heard anyone brining a goose, but if you did, you might have to use the bathtub...." —Pointy

First Time Goose Cooker

"Goose is extremely fatty and gristely. You are definitly going to want to put it in a pan with a roasting rack - also you may want to score the skin to assist in rendering it's fat. Also keep an eye on it. I roasted goose for the first time last christmas, the fat can catch fire pretty easily, be very careful when basting. Salting it well will also help dry out the moisture from the skin. Good luck! I hope it's a smashing success." —Martini Me

Special Christmas Dessert?

"You could also try making a "Yule Log", aka buche de Noel. I randomly bought the December Martha Stewart Living magazine for some holiday inspiration, and she features a delicious-sounding recipe in it for the holiday cake. This version is chocolate cake with caramel cream frosting, and I would recommend cutting it in half for just the two of you to enjoy for many days, since this recipe makes 2 logs: http://www.marthastewart.com/recipe/yule-logs ..." —LizLemon

Shipping Homemade Cookies

"if you want to keep your cookies soft and fresh, it helps to throw in a piece of bread or two in the bag/container..My grandmother did that when my cousin was deployed to Afghanistan, and when they'd arrive a week after being sent, he said they were still soft and tasty!" —machellebelle

Forced to Cook Appetizers at a Party

"the two appetizers i make that people go crazy over are also two of the simplest: stuffed mushrooms (chopped up mushroom stems, fresh herbs, cheese & bread crumbs/crushed crackers/croutons, some mayo & s&p, mix together, stuff mushrooms & pop in oven at 350 for about half an hour) and bruschetta (tomatoes, mozzarella, basil all chopped up, add some spoonfuls of pesto or some olive oil & balsamic, spoon onto toast points). folks also get excited over a good cheese plate and things in puff pastry - doesn't sound too over-the-top, but they're reliable crowd-pleasers." —billyburgwife

Homemade Holiday Egg Nog

"I have an old-assed version I can't seem to find, but this one is quick and will do nicely in a pinch.... AND STOP COOKING THE DAMNED EGGS, JUST MAKE IT ALREADY!" [with recipe] —Pavlov