I'm heading home from Martha's Vineyard today, but not before a proper swordfish feast. I took this 3+ pound cut, coated it lightly in butter, olive oil, and toasted sesame oil, then added salt, pepper, and garlic, and threw it on the grill. Had I not cooked it perfectly, I would not have been ashamed to
Sporkful fan Cody from Seattle created this sinful demonchild of cake and cheeseburger. Is it a hideous monster or a clever course-melding time saver? Tell us in the comments. Cody says it was "surprisingly good. I wouldn't go so far as to say it was delicious, but the savory mixed with the sweet worked. I actually think it could have
Grace Church sells lobster rolls all summer long. I think I ate a summer's worth last night. /dan
See the full gallery on Posterous Sporkful pen pal Sam in Oklahoma (last seen here receiving pineapple wisdom from you) writes with a show and tell from his trip to Australia: I got to try a desert called pavlova which is utterly delicious. Meringue, kiwi, passion fruit, strawberries, whipped cream and bananas. I also tried kangaroo steak. I did have some
KFC has released the Double Down, and other chains are following suit. In this video we look for ways to make more delicious versions, or at least more ridiculous ones.
In Part 2 of our conversation with TBTL's Luke Burbank (here's part 1), we cover the correct times of day (or night) for cereal consumption, and try to help Luke reconcile that issue with his father. We also cover the Cap'n Crunch Roof of Mouth Problem, and give Luke our first ever James Lipton / Proust style food questionnaire.
This might be easier with a spork... [youtube http://www.youtube.com/watch?v=lMaX2ONLtME?wmode=transparent]
