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.

Talk: Brilliant ideas that became big ol' failures

Look Who's Talkin'

"I had the bright idea of smoking gouda in my stove-top-smoker.

You know, gouda usually comes wrapped in a nice thick layer of wax." CandiRisk

"I decided to make turkey stock for the first time last fall. Put the turkey in a pot with tons of water, set to boil... and promptly forgot about it. About an hour later, my husband asks if I'm cooking something... OH *#&%... run to the kitchen and all the liquid has boiled off and it's smoking like crazy. I threw the whole pot out the back door, where it promptly burned a large hole in our lawn that is still there now. Whoops." bobthebunny25


[Remember this post? Photograph:]

San Francisco: A Serious, Not F*$#ing Around Bacon Burger at The Broken Record

"You had me at "whiskey on tap", and I started shopping for plane tickets at "bacon is ground in with the beef.""Zach A.

The Serious Eats Guide to Orange Liqueur

"Nice write-up. Anyone ever had Mathilde? I remember liking it in a cocktail, but I was too many cocktails in at the time to trust either my judgment or memory..."Grease

Talk: cooking disasters

"First ever cake, a butter cake. It looked PERFECT. Skewer came out clean. Rose heaps and felt spongey. Left it to cool then tipped out onto a cooling rack. The crust of the cake broke and I was totally covered in batter, my jumper, pants and fluffy slippers :( 80% of it was still uncooked batter! Spent the night mopping the kitchen floor. Verdict: My skewer is a jerk."nillawan

This Week at Serious Eats World Headquarters

"'Says a lot about Malcolm that he's the most delicious little thing in the Serious Eats office!

Also: How in the world does Chichi stay so thin?! She cooks/eats so much awesome stuff, the least she can do is get fat.."midgebrooklyn

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