I first proposed spaghetti tacos in early 2002, as a way to simultaneously utilize leftover pasta and deplete an intimidatingly tall stack of fresh corn tortillas. The reply I got was, "I like fusion cuisine, but that is too fused." I didn't make them. Now I'm softly vindicated in the NYT, via delayed release from Nickelodeon. These spaghetti tacos use
October is National Pizza Month(who knew?), so this episode is for the many fans who have begged us for an episode on pizza. Here we cover the basic three ingredients -- crust, sauce, cheese -- as well as techniques like folding, blotting, and silverware usage. Next week in Part 2 we take on toppings!
Here's an email from Patrick in Okinawa, Japan... My girlfriend and I were catching up on the last few shows this morning while making pancakes. She was intently listening to the "Beer Serving Techniques" episode while whipping up the batter. I went into the bathroom to shave and heard the sound of a carbonated beverage can opening up. I live in Okinawa,
Folks who remember our gum episode and gum jingle contest will appreciate this take from The Oatmeal. /mark
As food sculpture goes, it doesn't have the exquisite detail of "My Sweet Lord," and we're not sure about its shelf life. But "Bacon Kevin Bacon" makes up for it in charitable intent. The all-pork sculpture will be auctioned off to benefit the cancer charity Ashley's Team. [More at TMZ]
Thanks to Sporkful listener Adam G., who found this gem on Joe Shlabotnick's Flickr page.
Dennis in Tucson, Arizona noticed these "limited edition" Pop-Tarts. Could their Frosted Pumpkin Pie flavor have been inspired by (stolen from?) our fan-inspired creation in our latest Slate video? No way to know for sure. While the official Pop-Tarts version may be more portable, ours is clearly more delicious. /mark