This week, in honor of Canada Day (July 1), we're presenting our much-anticipated show on poutine, the beloved French Canadian creation that consists of french fries topped with cheese curds, gravy, and often (but not always) some kind of meat. The timing couldn't be better, because I just spent six days in Quebec, where I ate poutine five different times.
Jagabee Chips, Kyoto, 11:57 am. This photo comes from Ben, who compares Jagabee to potato chips shaped like french fries, available with a variety of seasonings.
What do Tron, Bob Ross, and noise cancellation headphones have in common? They are all somehow related to the art of waffle topping in this episode. After maple syrup and butter we cover whipped cream, fruits, and more exotic approaches that may very well rock your world.
Sam writes with these questions... I am a 15 year old from a tiny little town in Oklahoma and I love your podcast. I am a big fan of pineapple, but since I live in Oklahoma, it is pretty hard to get. I have access to the canned stuff, some weird packaged chunks from who knows where, and big pineapple cylinders
From Mike... Kudu burgers at Addo Elephant National Park, Port Elizabeth, South Africa. 2:42 pm.
We're starting a regular video segment for Slate in which we test out food innovations submitted by you, our listeners. It's a segment about science and lab testing, but also about innovation and seeking a better way. And it will be silly, of course. The segment needs a name. Got an idea that brings together these themes?
The week of July 4th, we're planning a show all about buns. No, not THAT kind of buns, get your mind out of the gutter! It'll be about hot dog and burger buns, and all kinds of sandwich buns. So, what are your thoughts? What's the correct bun-to-filling ratio? How closely should the size of the bun correspond to the