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.

This Week at Serious Eats World Headquarters

Look Who's Talkin'

"No one ever brings me delightful food at work, and it is rare that I have not one, not two, but three incredibly cute dogs romping in my office. Clearly I have chosen my profession poorly." monopod

Drinking the Bottom Shelf: Mike's Harder Punch

"The stacking of the title allowed me to intitially read it as "Punching the Bottom Shelf." This probably doesn't happen until after." aintbaroque

WTF: A Whopper Topped with 1,000 Slices of Cheese

"He had it his way." DebonaireDeath

"Chedda the Hutt. (except I guess it's not cheddar...)" bluemonq

[Video: Spaceballs - Pizza the Hut!"]

Knead the Book: Southern Biscuits

"In my right hand there's a split biscuit with a luscious hunk of thick cut maple cured bacon, fried just crispy enough to break easily with each bite. In my left hand there's a biscuit dripping with blackberry jam so fresh you have to fight the bees to get a bite. In my belly there's legends of biscuits long past, fluffy memories that Ivan Pavlov would certainly understand." BigShamu

Hot Dog of the Week: Decoding the "Michigan Dog" of New York State

"Wait, July is both national hot dog month *and* ice cream month? I'm waiting now to see if someone has combined the two." Red Ran Amber

First Look: Craftsman & Wolves, San Francisco

"Someone, please explain the science behind the Rebel muffin to me. Every time I look at it all I can think is MAGNETS, HOW DO THEY WORK?" mattheweg


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