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.
"boobird: You're having quite a week with the ole keyboard, aren't you. You better patent that process of breeding fried pork chops from fried pork rinds! Who knew."—lemonfair
"@dhorst... thanks for sharing. I was wondering is this also good for doing shots of, or dabbing on the wrists and behind my ears?"— Pavlov
"You don't need it anyways; all the taste buds are on your tongue."— jo_wang
"I think everyone is over-thinking this. Pizza." — jedd63
"I had cookies for breakfast --but that is just a habit not celebrational."— PoorOldMama
"@acaciawildwood: this is from SimplyRecipes.com which is very reliable....the flavor and texture and sauce are incredible, but it is very delicate to turn when browning and after, in sauce. I use an off set spatula like you might frost a cake with and roll it. Worth fussing over!
Tuscan Meatloaf"— Cary
"have you thought about getting four or five stoves so you can cook them all at once and be done? granted the kitchen may get a little crowded......"— Meat guy
"Not at all! I usually make 6 dozen for our family a few days ahead of time and freeze, single layer on a cookie sheet covered in plastic wrap. Freeze and reheat perfectly. I would never do them same day...yikes!"— Jeff14
"I say rate them from 'G' to 'NC-17.'"—scalfin