David (from Boulder, CO, I think) wonders about the variety of New York street carts: I have pictured NYC as the land of hot dogs and pretzels. I had no idea shishkebab was easily had from vendors. I wonder what else I'm missing. Are there souffle carts? Prime rib stands? I haven't found a prime rib stand yet, but you can
Top right corner, squint and you'll see us! Thanks to you, The Sporkful is now the top food podcast on iTunes. Ok, ok, so we know the ratings change a lot, and the fact we just posted a new episode is juicing our numbers. (That's why we took a screenshot -- it can't last forever!) But it's still fun to be
Sporkful listener Mike in Queens, NY, writes: I have trouble eating kabobs. My problem is I don't know how best to eat them. Does one hold the kabob horizontally, grabbing each end of the stick and eat it like one would corn-on-the-cob? The problem here is you have to gauge small bite sizes, lest you risk grabbing splinters with your teeth.
Can a potato chip be too crunchy? And are British flavors like roast beef & horseradish a miracle or an abomination?
I'm going to take this whole place down, if I can just find the load-bearing ham hock... via Geekologie
On tap for tomorrow's taping of The Sporkful are the following topics. Let us know if you have any thoughts, questions, ideas, or issues you'd like us to cover. PB&J - Part One of a two-part series on peanut butter sandwiches, this will cover PB&J, the second will cover everything else. Crunchy vs. smooth peanut butter, best
These cubes hold meaty flavor Becky commented about freezing homemade baby food in ice cube trays. A favorite non-water use of mine is freezing stock. After you've boiled all the flavor out of your leftover bones, let the stock cool and then pour it into trays. It'll keep for a while, plus the