Canada Day is nearly upon us, and we're celebrating with an episode on the french fry, gravy, cheese curd heavenslice known as poutine. We'll also talk about other food awesomeness from north of the border. We're learning a lot from our Canadian listeners, and picking up some interesting ideas and opinions. A cross-cultural poutine variation is one e-mail that caught our
Quebec City, 8:42 pm. While Dan explores poutine in Canada, Shannon explains its ideal characteristics: This is a great poutine because it has enough gravy to cover most of the fries and melt the cheese slightly, but not so much to soak all the fries and ruin the crispiness factor. Poutine or otherwise, we want to see what you're eating. Share pics of your
Lucky Dan Pashman is journeying through Quebec, so naturally he's ordering poutine every chance he gets. He'll be reporting more about his french fry, gravy, and cheese curd haze soon. He's also been getting advice from wise Canadians through FB and Twitter. His tweets introduced us to a shadowy and fascinating Twitter account that's propagating poutine content at an alarming
Every conceivable baked potato issue is covered by Mark and Dan here: To microwave or not, to cover in foil or not, The Splitter's Dilemma, topping layering, and unorthodox toppings submitted by Sporkful listeners.
Regardless of how you feel about Subway's sandwiches or the potent disinfectant smell wafting from every branch, lovers of geometry and sandwich structure (like, say, us and Radiolab's Robert Krulwich) can only hail the cheese promise carried by the images above. The copy of this apparent Subway newsletter isn't good, but you'll notice the "New Procedure" sandwich on the left
We debate condiment spreading vs. dipping, cheese placement, and the egg on top, as well as basic questions like cheese types, condiments, bacon, and more.