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.
"One ball. Smashed down a bit; good char on the outside. Lettuce, tomato, red onion. Maybe some cheese.
This isn't a meatball sandwich at all..." — shoneyjoe
"There are only so many places in the country where "bullet-proof glass" is mentioned in a review of a hamburger joint."—redfish
"Wooden rolling pins. They always warp in the dishwasher. Everytime! I have gone through 30 or so."—Loco_food_guy
"@Loco_food_guy-- you sure had me! My thought was: REALLY??? My Grama just dusted hers off, my Mom just dusted hers off and I've been doing that for 30 years too. What I REALLY thought was: Oh, HELL NO! Not another germophobe ruining a good wooden utensil with over cleaning."—KatherineAnn
"'My leftovers magically appear to be consumed cold, standing in front of the fridge by my wife mere seconds before I hope to reheat them for dinner."— ESNY1077
"Leftover mashed potatoes: I place in a casserole and top with pats of butter then sprinkle with grated parmesan cheese and bake until the top is gooey and the potatoes have warmed sufficiently. It puffs up like a souffle. Also, leftover rotisserie chicken or grilled chicken: I cut up the chicken and toss into ramen chicken flavored soups (also toss in older carrots that I cut on the diagonal along with whatever else I find in the crisper that would add flavor and crunch to the soup, and add a bit of mirin and fresh lime juice). It makes a very nice, quick soup." —annzee
"An absolute must: A large eight-cup Pyrex measuring cup. Microwave pretty much anything. Ramen (or any kind of soup), Mac-n-cheese, any kind of pasta or rice dish, boil water for tea, hamburger helper, hot dogs, etc. By far the most useful 'bachelor' cooking utensil." —Mike Logue
"@Kenji, You can't slip a Weird Al lyric past me.
I like the cut of your bulb." —esjay