Dan and I exchange dozens of e-mails a week about Sporkful. I use gmail and love the confusion our often bizarre e-mail conversations evoke in Google's servers while they attempt to toss relevant ads our way. It's pretty hopeless for them. In the runup to last week's episode on water, Google's brain tried and failed so
Listen on Posterous Dan says he's no fan of sparkling water in our newest episode. I think he's missing out on the joys of seltzer, club soda and all water that sparkles and fizzes. In this bit that didn't make it into the podcast, we debate whether he may have dark, unknown issues disabling him from the joy of seltzer. The
This is what we're working on next. We just got our order of eight boxes of assorted Girl Scout Cookies. (I also got two extra boxes of Thin Mints for my own use.) Their slogan is "every cookie has a mission." They mean supporting Scouting, which we've done with our purchase. Our mission will be to find new ways to
I had the great fortune of a long, booze-soaked dinner with some Hawaii-based food writers the other day. As we discussed earlier, I was lucky enough to get a work trip routed through Hawaii and asked for advice. One of the most insightful commenters on Hawaii's food was Ryan Ozawa, who turns out also to be a social media genius
Over a year ago we did a show on ice cubes. Well that episode has finally melted, which allows us to bring you a show on water. We discuss sparkling vs. still, bottled vs. tap, plus the best temperature and serving style. Photo: Flickr CC / Joost J. Bakker IJmuiden
Carey in Florida says that her kids were well prepared for the new Heinz ketchup packets, thanks to a Sporkful video on the subject.
As Sporkful fans already know, the Negroni is among my favorite cocktails. The other night it came to me in a dream. But at one point the dream took an unusual turn. A bottle of rum asked me if it could stand in for gin. (Note: this was not a talking bottle of rum with a mouth. That would be