My after-lunch espresso started fine, with a well-pulled shot bearing respectable crema. I like just a touch of sugar in mine, so I very gently tipped the opaque, silver sugar pourer over my cup. I was shocked when a thin, dark liquid came out. In an instant I tried to convince myself it was some kind of trendy brown sugar
We debate the pros and cons of pumpkin pie and discuss various crust redistribution techniques, as we approach Halloween and Thanksgiving. Plus pumpkin as an addition to your pasta or as a seasoning in your beverage.
In our recent Pizza Toppings show, I made reference to an episode of Alvin and the Chipmunks in which a sugary sweet singing group was exposed as a bunch of bickering jerks when they couldn't agree on pizza toppings. Well, Chris writes in with this: I just listened to your podcast on pizza toppings, (literally, I'm walking
Mississauga, Ontario, Canada, 4:00pm. Christina created this beautiful coconut layer cake to celebrate her sister-in-law Rebekah's birthday earlier this month. Both are Sporkful fans. Happy belated birthday, Rebekah! You don't have to wait for a special occasion to show us what you're eating. Share pics at thesporkful@gmail.com. Please include the location and time of the picture, and describe the food. /mg
Behold, photographic evidence that the Sporkful T-shirts many of you have ordered exist, and that they've been placed into envelopes and shipped! Of course, if you haven't signed up to get yourself one of these bold pieces of couture, it's not too late. To support The Sporkful and get cool stuff, go here. See the
Dan unveils something called the "Tot to Trot," which is a grilled ham, tater tot and cheese sandwich encased in an egg patty and then put into another grilled cheese sandwich. It's geologic.
From the vastly superior hot, soft pretzel to the less exciting -- but still worthwhile -- hard, bagged pretzel, we discuss it all, including stuffed, sugared, covered and condimented varieties.
