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.
"Once I recovered from my initial queasiness, I started wondering how you got this past my spam blocker?" — imwalkin
"I was like reveling in the Spam glory (Glam? Splory?) and then...Spube. Like a trooper, I pressed on. I'm ALL over the Spacos, and I make Spam fried rice at least once a month...but curiosity bit me in the ass, and I clicked the Urban Dictionary link, after I read everything. I think I have to go lie down now. Or take a shower and then lie down. I need a cup of tea and some brain bleach." — Lili13
"Yuba. The Marty Feldman of pooches...except cute" —Cthulhu
"My old roomate liked to 'cook' but was not very good at it. The first week I moved in she set a pan of grease on fire trying to fry chicken. She had a hard time telling when meat was cooked....so I bought her one of those digital probe thermometers that beeps when food is done. Well one night while baking chicken she burnt it soooo badly it was beyond recognition of food. She had set it for celcius, she said she kept waiting to see it had hit 160!" — IfYouCookIt
"Strictly speaking, I've been marinating my liver in scotch about 4-5 hours a night, on average 5 nights a week. So far, so good.
Marinate away, chief." —meatntaters
"Embarrassed - I read that as "BLT Sandwiches with Candied Bacon, Lettuce, and Toe Jam"." — JimInHolland
"I wish that adult me could eat these...but I have too many bad memories of bad British school versions of mushy peas. Maybe someday..." —Tea-time