Part of our vision for The Sporkful has always been to create a clearinghouse for innovations in the field of eating. Some day we hope to bring all this collective knowledge together to found Sporkful University, motto: Ruminate, Masticate, Promulgate. With these lofty aspirations, you can imagine that it's especially fulfilling when we get emails like the one we received recently
http://www.youtube.com/watch?v=m2qxhWmdIrs?wmode=transparent Our next episode is on BLTs. We examine the ingredients and construction and explain which ingredient is most like Kevin Spacey in The Usual Suspects. Sculptor Claes Oldenburg comes up too. That's his work "Giant BLT" in the video here. Interestingly, the sculpture comes in several parts, so whenever it's installed for display, the curator must make a BLT sandwich,
Cameron enjoys some open-faced smoked kahawai sandwiches. Unfortunately, I didn't get to have this when I was in New Zealand with my wife, but only because there was so much out of this world good food there (Australia too) that we didn't have time to try it all. /mark
On one of my first visits to Germany, I stayed with friends who asked if I wanted bread, just a little afternoon snack. I never turn down food, so naturally I said sure. I was blown away with what awaited me at the table. Multiple kinds of bread and pastries, some toasted. There was an array of preserves, meats, cheeses,
It's the logical conclusion of Dan and Mark's toast series: butter. Various butter modifications and delivery systems are discussed and debated, including bread, toast and lobster. Photo: Flickr CC / joeshlabotnik
Dan brags about his new (used 30-year-old) toaster, then he and Mark discuss the pros and cons of thick vs. thin toast and the importance of maintaining toast strata. Next week they debate buttering both sides of your toast, and take listener suggestions for toast enjoyment. Flickr CC / Brighton Guy