Nine-year-old Maggie in Southlake, Texas, has passionate feelings about sporks and The Sporkful, which makes her an ideal president of The Sporkful Junior Eaters Society. See below the visual evidence of her devotion: http://www.youtube.com/watch?v=NZyVml0s8YE?wmode=transparent For her efforts, Maggie will receive a certificate of recognition, signed by Mark and me, free of charge, to commemorate this great honor. And with this kind of
Friend-of-The-Sporkful Tricia McKinney, who joined us with her daughter for one of our Girl Scout Cookies shows, sends this pic along. She constructed a solar oven out of tin foil and a pizza box, and made s'mores that even the most ardent environmentalist could get behind. Although she admits, "I don't know whether the solar oven produced different results from
We've recent explored Persian Tacos, so Irish Nachos seems like a logical next step. Greg, an Eater from Michigan, loads toppings atop a base of tortilla chips and jalapeno-flavored kettle-cooked potato chips. He says the potato chips worked so well that he may totally drop the tortilla chips next time he makes what he calls Irish Nachos. Greg's note gets
NPR science correspondent and Radiolab co-host Robert Krulwich joins us for this landmark meeting of the minds. We cover scientific principles including force = mass x acceleration (as in "How do you construct a sandwich that will withstand the force of the bite, without having the mass of the sandwich accelerate out the back?") and the Pythagorean theorem as it
We're strong supporters of using coffee ice cubes in iced coffee for maximum awesomeness without shameful dilution, despite what Marc Maron may say. Our inbox overflows with reader feedback on the growth of this ice cube movement. (Also, our blog overflows with talk about ice cubes in general.) One of Sporkful's earliest Very Important Eaters, Adam has done excellent fieldwork
Cameron enjoys some open-faced smoked kahawai sandwiches. Unfortunately, I didn't get to have this when I was in New Zealand with my wife, but only because there was so much out of this world good food there (Australia too) that we didn't have time to try it all. /mark
Eater Randy in New Orleans heard our episode on Butter Enhancement and Delivery and wrote to recommend the Butter Bell. Supposedly it allows you to keep butter outside the fridge, at spreadable room temp, without the butter melting or going bad, by employing some type of water seal. He swears by it. Anyone else have experience with the Butter Bell?