After covering peanut butter and jelly in Episode 6, we move on to discuss other peanut butter accompaniments including honey, Marshmallow Fluff (the Fluffernutter), Nutella, bananas, bacon, and even mayonnaise. Plus, we respond to listener comments from Peanut Butter Sandwiches Pt. 1.
I was going through some personal archives and found this video piece I did with Win Rosenfeld when we worked together at NPR's Bryant Park Project. Damn that was some good wurst! /dp popewurst.flv Watch on Posterous
North Carolina, 11:41 am. Note the composition choice Tonya made to include the butter in the frame. Very nice. Show us what you're eating and drinking by your laptop. Send pics to thesporkful@gmail.com of your laptop meals. Please include the location and time of the picture, and anything you'd like to tell us about the chow. /mg
We like to keep things lean on our podcast, so we edit down our conversations. But if it doesn't fit, we don't have to keep it to ourselves. Here's a quick thought that didn't make the french fry dip show on places with questionable offerings.
Actually, it only gave us the word. Pondering and sharing my hatred for the red slop required that I type ketchup repeatedly in recent days. That started me wondering how such an unusual word found its way into our fair language. My hefty NOAD tells me it has Cantonese origin: k'ē chap = tomato juice. Merriam-Webster traces it farther South: kĕchap
French fries often swim before they die -- but in what? Mark argues against ketchup and in favor of mayo, while Dan draws his fry dipping approach from his 6th grade art teacher.
Some of you have already weighed in on bread selection, sides, toasting, and of course, crunchy v. smooth peanut butter. Bacon, Nutella, banana, marshmallow, dill relish, and mayo have all gotten vigorous defenses as PB companions. But we want to know more.