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.

Memorial Day Menu Blahs: What's on Your Menu?

"... And remember—the picnic shouldn't be about how impressive the food is, it's about getting together with people and having fun. If you're a wreck about the food, you can't enjoy the day. Accept that some people are too rigid in their food traditions to break out on holidays, make sure that people get fed, and have a foodie party for Flag Day." —morgancain

Summer Cocktail Recs?

"Add a ggo dsplash of malibu to those Bay Breezes for a little summer heaven" —CJ McD

"CJ McD, from your spelling it looks like you've had a few of those. I'll grab some Malibu on the way home from work tonight. Thanks for the heads up!" —aem8770

[Sounds like CJ McD is already starting the long weekend?!? ;) —AK]

What Is Umami?

"I appreciate having the term, and don't mind that it is not 'English.' Who cares? When I am working on a dish and it needs something, I run through the tastes...need salt? sweetness? acid? No? then it probably needs (gasp) umami....and adding one of the above mentioned foods can bring it all into balance...some mushroom or some soysauce, or so carmelized tomato taste. What's the big deal? No I don't walk around saying 'this soup has great umami'...I think we've proven that that will get you a lot of funny (or mean) looks, but I know what I like about it and can just say 'YUM'!" —Cary

What Foods Should My Mom Bring Back from France?

"Have her get a jar of cheap mustard. Even the cheap mustard there is spectacular and nothing like our so called 'French' mustards here in the States." —Hilfy

Anthony Bourdain, Love Him or Hate Him?

"Sigh. Anthony. He told us exactly who he was and what he had to give, and how and why he gave it. If I he were an ingredient, nay, my main protein, to cook and serve, I would know exactly how to prep, cook and present. His consistency, his honesty, and even his real moments of f-ing around are so meaty and reliable, it would be every chef's joy for such a tried-and-true...." —ReluctantSocialite

Seasonal Favorites

"Peaches and apples just off the tree. They're not just full of flavor, they are full of life. Strawberries,corn, pit bbq roasted in the ground at an annual rodeo in my home town, son-of-a-gun stew at our local fireman's dinner. The son-of-a-gun in made from offal but I don't know what they season it with." —Les ah

[I want to know what's in that Son-of-a-Gun stew! —AK]

Mayo on a BBQ Burger?

"I say to each his own—I think it's so funny how people have such strong opinions as to how one should eat their burgers—I love it—it's what keeps the foodie community interesting and strong! I used to NOT want mayo on my burger but over the past few years have come to love it (mixed with the red stuff!) I make a BBQ, bacon, blue cheese burger that is out of this world, just a fun twist with bold flavors people love! I also love a good burger totally naked - just bun—nothing else—if the meat's good you can't go wrong!" —DesignWineandDine

Hot Dog Toppings

"Growing up within an hour of Detroit, I'm very partial to a true Detroit Coney. I grew up going to Tigers and Wings games with my family, with frequent stops at Lafayette Coney Island for a coney, a loose, and Vernors. It's really nothing like a 'chili dog,' and far, far from Skyline.

My husband went to law school in the Chicago area, and I had the pleasure of eating many authentic Chicago dogs. I like Chicago dogs as long as the spear of pickle isn't too huge.

Skyline chili on a 'dog is also good, but I've always felt Skyline chili was bland on its own (don't shoot me!)

If I'm at home, I like to grill viennas, put them on buns from the local grocery store bakery (white and squishy, but fresh), and have a simple line of mustard, a simple line of ketchup, and a few finely chopped onions. I probably use more ketchup than mustard.

The trashy eater portion of my soul likes to 'nuke dogs of any kind and drown them in ketchup. This is called 'stress relief.'" —omnomnom

[I cannot believe that hotdoglover has not chimed in on this thread yet! —AK]

Memorial Day Menu Ideas??

"Can I just say for a moment how awesome the people on this site are? At most other boards, in response to a question as broad as that everyone would be yelling at them to search previous comments. And here you're all sharing recipes." —winternutt

[Yes, winternutt, you always have our permission to say nice things about SE'rs! —AK]

How Do You Eat Your Chicken Salad?

"I love to stuff my chicken salad into a tomato. Cut the tomato into eighths, but not all the way through. Salt and pepper on the tomato, then fill with the chicken salad. Set on a bed of lettuce. Top with cashews." —Suzzanne

What Is Your Absolute Favorite 'Ethnic' Cuisine?

"This is an awful question! I love ethnic foods, my favorite part of traveling is trying the indigenous foods. My mom made fun of me one night because I had sushi as an appetizer to my burrito. I would probably choose Japanese but Chinese and Mexican are close. Don't make me choose!" —KtMc24

Trying to Learn to Cook

"I think it helps to focus on techniques rather than recipes. Which is not to say that recipes are unimportant, but I have found the biggest problem with most internet recipes is that they are little more than ingredient lists. If you take for example pork chops and rice, the ingredients are pretty simple so the difference between good and bad is really going to be all about the execution. Cooking the chops so they are tasty and tender and not all dried out takes some practice and concentration so you understand what is working or not working (I'd suggest braising them). Same thing to get nice fluffy rice that isn't too sticky or undercooked and chalky. Once you are comfortable and satisfied with the results on those, you can begin adding to your technique by maybe trying to steam or saute some fresh vegetables while the other things are finishing cooking." —McNormal