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.
"In the words of Iron Chef Rokusaburo Michiba "there are no borders to ingredients." That said: Italian, obviously."—msecondo
"is cannibalism finally trendy?"—hollymayberry
"On any processed meat (slim jims, cheap hot dogs, my favorite SPAM) I am a firm believer in "Don't Ask, Don't Tell." Swampyankee is right, it's probably roadkill intestines and raccoon tails, but I'm still eating them."— missmochi
"I bought some smoked horse meat slices when I was in Holland, and I sure hope it wasn't adulterated with beef!"—Lorenzo
"The only way to convert people into loving a certain food is to lie to them; don't tell 'em it's in the dish. Then, after they ask for seconds and the first serving is settling into their lower intestine, tell them what's in it. Morally wrong? Yup. Effective...definitely. "— Mr. Nick
"@Mr. Nick: I was about to say the exact same thing. I've got all kinds of opinionated family members that would be pretty shocked at all the foods/ingredients they claim to hate but I use them in my cooking all the time.
I definitely get a sick sense of satisfaction from this! ;-)"— bobcatsteph3
"'Thank you sir...May I have another' http://www.youtube.com/watch?v=qdFLPn30dvQ .... and the dough hook is for holding onto with your hand pulled up inside your sleeve and shouting arrrrgggggggh shiver me timbers. Ever since baking class in culinary school that's what I've used them for."— Pavlov