Look Who's Talkin': Comments, Quips, and Tips We Have Known and Loved

There's so much going on in Talk and the comments 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.

I Challenge You To Bring an End To Olive Oil Adulteration

Look Who's Talkin'"Adulterated Olive Oil? Did Popeye cheat on her?" Tupper Cooks!

Zingerman's Praise the Lard Gift Box: tell us your favorite way to serve prosciutto

"Mold it into the shape of tiny horses, recreate famous cavalry battles of history." rondertaker

The Food Lab: How to Roast a Whole Suckling Pig


[Photograph: J. Kenji López-Alt]

"Kenji, don't ever commit any crimes, because your kitchen will give the CSI people an aneurysm. "My god, what is on this hacksaw?" "What does he DO in here?" "WHOSE EYES ARE THESE?!?!?"" Osomatic

Burger King's New French Fries: Thicker, Less Salty

"First they came for the King, and I could handle that. Then they removed customer service, and quality of ingredients, and I stayed loyal. Now they come for the salt, and I'm going to McDonald's." RationalIcthus

Have You Ever Tried to Quit Diet Soda?

"I am the exact same way, Carey. Record was four months. I always think I can always just have a taste...and then I'm doing multiple McDonald's runs a day for their $1 large deal, hopped up on caffeine and aspertame like Jesse Pinkman on blue meth." car1fsu

Fast Food: Taco Bell Triple Steak Stack

"This reminded me of a limp hot pocket, and the only good thing that can normally be said of a hot pocket is, "Well, at least it ain't limp."" J. Kenji López-Alt

Los Angeles: Tito's Tacos, a Nostalgic Hard-Shell Taco Stand in Culver City

"When I was a youngster the only tacos we had were the hard-shell ones filled with goop, you got to choose your goop which made it that much more exciting. We had beef goop and chicken goop, no pork goop, pork goop will put you in a world of hurt. But it was authentic and that's what mattered." redfish