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.

Drinking the Bottom Shelf: New Smirnoff Black Ice

Look Who's Talkin'

"Wait a minute - they'll give you free booze if you break bottles at the liquor store? Be right back...
" Amandarama

Talk: Why are some animals eaten and others aren't

"I believe that as long as an animal has a high enough tastiness to cuteness ratio then there is has a good chance of being eaten!" pickoolz

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{Quick! Someone calculate my ratio. The office is looking hangry.}

We Taste Every Kind of Spam

"@CandiRisk Make my own scrapple? Jeez, it never even occurred to me. There's parts of the pig in there you can't buy anywhere except some back street in Tijuana, next to the human kidneys." RobC_

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"Ok, this is a secret recipe that is passed down from generations of Korean teenagers (ok, that didn't make sense). Put a big scoop of kimchi in a sauce pan. Add cubes of spam and water. Boil. Presto, spam kimchi-chigae. Eat with a huge bowl of rice. It's the most delicious food ever." MsNabi

The Vegetarian Option: Chinese-American Classics Done Right at Nice Green Bo

"Don't ever let anyone tell you that just because it isn't authentic it isn't good. If it tastes good to you it is authentic!" BKMatt

Talk: Pistachio paste - what to do?

"Glue pistachios back together?" Meat guy

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