We cover the the problem with everything bagels, to toast or not to toast, how big is too big, and the perils of bagel sandwichization. Photo: Flickr CC / stevendepolo
See the full gallery on Posterous When we did a show on Onion Rings in September, Mark and I agreed that most onion rings have too much batter, and that the best onion rings have only a light coating that adds crispy fried goodness, without overshadowing the onion. During this conversation I firmly stated, "An onion ring should
Our friends at Slate's Culture Gabfest podcast gave us the rather delicious assignment of judging granola made by Gabfest staffers. We knew they were capable of smart, engaging discussion about culture. (This week they're talking Downton Abbey, among other things.) But we had no idea how skilled they are at granola engineering. All of their granola was delicious, so our
Dan Boyce from Montana Public Radio calls in to recommend a novel way to prepare a peanut butter and honey sandwich, plus a caller in Ottawa extols the virtues of day-old popcorn, and a woman who lives in China offers a semantic rant about macaroons and macarons. Photo: Flickr CC / ladylinoleum
In our network TV debut, we take over the fryolator at Chip Shop in Brooklyn for a segment on ABC's The Chew, for a segment called "Deep Fry or Goodbye." It didn't break the fryolator, but it will break your brain.
Today we make our network TV debut on ABC's The Chew. We came up with some ridiculous deep fried creations, including deep fried hot dogs wrapped in Twinkies, deep fried bagel and lox, and more.
See the full gallery on Posterous We fried up a number of novel concoctions for our debut on ABC's The Chew today. We cooked seven dishes, five of which made the show. Here's a guide to the above photos, including pics of the dishes that made it into our bellies, but not onto the air:1. In the kitchen of Chip Shop