A recent call-in episode where ice cream cake came up continues to spark debate. (I'll also point you to an earlier post on a musical exploration of the issue.) Mary writes to say that while store bought ice cream cakes sag, a homemade ice cream cake can sing: My husband made me the most delicious ice cream cake. It had butter pecan
This exchange didn't make the cut in this week's episode on Beer Serving Techniques, but we're putting it here for your consumption.
Sequoia National Forest, CA, 8:00 pm. From Lesley and Trevor: Cherry pepper from our CSA box, grilled on a charcoal grill and stuffed with a yogurt/feta mix. It is paired with a Fat Tire and a Cabernet. We would have had sporkful.com on the laptop, but we were in a cabin in the Sequoias and had no reception. So we were listening to past
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
