If you can remember as far back as the very first episode of The Sporkful, when this enterprise was far from the transglobal media conglomerate it is today, you'll recall that Mark and I had a spirited debate about exactly when a sandwich crosses the line between grilled cheese and toasted sandwich or panini. Mark took a
Seattle, WA, 2:50 am. From Sunnie: Coffee and fried cheese curds at The Night Kitchen. The cheese curds are made locally, and prepared this way are amazingly delicious, covered in a light and crispy batter. I was doing homework after I got off work. With tasty fuel like this, I doubt it took her long to finish. Send your pics to thesporkful@gmail.com
We search for the best way to make popcorn and the optimal seasoning beyond mere butter and salt. Stove top, microwave, popcorn maker and Jiffy Pop methods are all evaluated.
Popcorn is our destination in the next episode, coming Tuesday. We'll cover all the angles, including seasoning and preparation methods. Only modern ones, though. We lacked the resources or courage to try using crockery and heated sand as folks did long before America got it's name. Nor did we adorn ourselves with popcorn necklaces while whirling around in ceremonial dance. Popcorn
We do our best to stay on top of the comments here and on FB, as well as the tweets and e-mails. (It's thesporkful@gmail.com, by the way. We especially love it when you e-mail pics for View from Your Laptop.) It's great to hear what's on your mind. We learn a lot and it keeps things interesting. We might not
Urbana, IL, 9:55 am. Sarah shares a shot of her "morning Dew" breakfast, on a sunny day in Illinois. We'd love to see what you're eating and drinking as you type. Send pics to thesporkful@gmail.com. Please include the location and time of the picture, and anything you'd like to tell us about the chow. /mg
http://www.youtube.com/watch?v=Ug5U9uBi8uA?wmode=transparent