81-year-old Patsy Grimaldi may be the last person making pizza today who trained under someone who trained at Lombardi's--the first pizzeria in American history.
I spent six months "studying" in London back in 1998, where I learned that English people care much more about the taste of beer than the taste of food. But it was also in London where I first learned to view frying as an art.
We discuss ideal frosting-to-cake ratio, cupcake sandwichization, toppings and unorthodox serving techniques, and whether cupcakes are really just a frosting delivery system.
We debate potlucks, including how much the host should try to manage what guests bring, the ethics of bringing bought food, and strategies for the potluck eater. Dan argues they don't call it a potLUCK for nothing.
We look at basic hot dog augmentations, plus more complex options like those of Chicago, Tucson and Iceland. Advanced chili dog assembly is also discussed.
We celebrate July 4th by covering ideal hot dog type and cooking method, optimal length and girth, and the best way to put it in your mouth.
Dan and Mark talk about the making and mixing of mighty fine lemonade. Plus, find out what food reminds Dan of "getting to first base with a cow." Get this week's episode on iTunes here or stream it here. Photo: Flickr CC / pamelav