We make Pop-Tarts even more magical, by using them to make a BLT, a pie, and a Chinese dish which turns out quite horribly. But the first two are good, really!
How much foam is too much? Bottles or cans? Pint glasses or tulip glasses? Plus we discuss beer-filled guitars and absurd beer packaging gimmicks.
Among our Opening Day traditions is an amazing Giants cheesecake, prepared by my friend Emily Vail, a super talented pastry chef. Check out her work here. /dan
Eve's a Kenyon college student writing in search of the wise ideas we know you have for this semester: I would love it if you guys did a blog post about how to eat Sporkfully on a college campus. How to spice up the lackluster dining hall food, the best things you can cook with just a microwave, what dining hall
We cover the the problem with everything bagels, to toast or not to toast, how big is too big, and the perils of sandwichizing a bagel. Plus, Dan shares his menu dilemma for his family's NFL opening day tailgate.
Brooklyn, NY, 6:53 pm. Mesclun mix, heirloom tomatoes, and a sunny side up egg, all from the CSA. Colby cheese from the Amish guy at the farmer's market. Cucumber from our own garden. Added olive oil, salt, and pepper, and literally licked the leftover yolk off the plate. Send us pics of what you're eating with The Sporkful home page
I don't think this camping utensil Sporkful fan Sam sent us is a true spork, because the spoon and fork are on different ends. Spiferk is the best name I can come up for this triple-threat, but it's not exactly music to the ears. What should we name it? And do you think this tool is any good? I was in Brussels and most