Rod discovered us through Marc Maron's certified awesome podcast and has been working his way through our previous episodes. He writes that he's been in agreement with many of the points expressed, but when we questioned the sandwichability of croissants, Rod rose to their defense: I love croissants. Their soft, flaky texture and buttery flavor made me fall in
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We experiment with a savory cone with beef chili and Magic Shell-encased cones. The series of tests culminates with the creation of a clown sundae that is the happiest sad clown you'll ever see.
This week we discuss wedding food strategy from both the planner's and guest's perspective, and preview Mark's upcoming wedding. We offer techniques for keeping your guests on their feet (and thus energized and ready to party), and we go over the Cocktail Hour Buddy System. Next week in Pt. 2, we'll offer post-wedding analysis of Mark's big day! Photo: Flickr CC
Sculptor Judith Klausner is working in the medium of Oreo. Somewhere in her studio is a giant pile of the other halves of the chocolate cookies. /dan via Buzzfeed
As we prepare for the first day of summer, it seems the perfect time to offer our thoughts on policies and procedures for effective beach eating. Is a sandwich or wrap preferable? How to avoid sandy snacks? And how can ocean water be used as a seasoning? Photo: Flickr CC / therichbrooks
Jordan's from Chicago, but he sends us these pics of his morning tea and breakfast among the hills of tea country in Ella, Sri Lanka. I don't know which view is more beautiful, the hills or the food. /dan See the full gallery on Posterous
