Our latest Slate videodoes wild experiments involving ice cream cones. It got us thinking about a previous episode about topping ice cream. In it, we debate the merits of toppings in general (Mark is a firm skeptic), as well as specific pourables, crunchables and other adornments. Photo: Flickr CC / hashir
On Twitter, @cunarder534 hipped us to this cereal bowl, which keeps the cereal and milk separate until you combine them on a per-bite basis. I applaud this attempt at innovation, but I find this cereal bowl problematic. Here's why.
Dan and Mark debate the serving, chilling, flavoring and mixing of cola, whether it's Coke, Pepsi, RC or another brand. Photo: Flickr CC / wstryder
Mark, a Seattle Eater, has a killer new logo for his blog, a switchblade spork. /mark
See the full gallery on Posterous We've got a fair number of South Korean listeners in our international audience of Eaters, though the numbers fluctuate. But we know exactly how many listeners we have from North Korea: zero, just as we predicted. It's kinda hard to break through in a place where there is little in the way of freedom to
Eater Chris in Portland, OR, heard us talking about Magic Shell and sent in this idea: Grab yourself a mediocre-to-good vanilla ice cream. Then let it melt down while stirring to create the consistency of a soft serve (maybe a little thicker). Then, dump the Magic Shell over the top and STIR IT IN. This sounds odd but it makes for
From Lindsay in Surrey, BC, Canada.12:40pm: Leftover (from last night) spinach and ricotta cannelloni and leftover (from breakfast) iced coffee. The cannelloni recipe I have is enough to fill a square glass baking pan and an extra rectangular one. The square one we have for dinner, the extra ends up split into leftovers for a few people the next day. I'm