Dan and Win trade eating observations and experiences from their recent trips to Los Angeles, including Dan's first ever In-N-Out Burger, and his trip to the most pretentious coffee shop ever. Plus Dan shares interviews he did there with Cooking Channel's "Classy Ladies" (Alie and Georgia), and Food Network's Adam Gertler (Next Food Network Star, Kid in a Candy Store). Alie and
We compete to each create three dishes using only foods in the Slate office vending machine and only tools in the Slate office kitchen. In the end we create Chuckles gazpacho and Chex Mix salad dressing, and filet a Fig Newton.
We're strong supporters of using coffee ice cubes in iced coffee for maximum awesomeness without shameful dilution, despite what Marc Maron may say. Our inbox overflows with reader feedback on the growth of this ice cube movement. (Also, our blog overflows with talk about ice cubes in general.) One of Sporkful's earliest Very Important Eaters, Adam has done excellent fieldwork
Our episode with Marc Maron from the WTF podcast launched a movement to use coffee ice cubes to prevent iced coffee dilution. Actually, we're not sure we can take credit for the movement, but in any case, Sporkful Eaters are documenting its growth. But Jeff writes with a special concern and an ingenious solution of magical
Hot weather means ice coffee time, and as you've heard from our episode with Marc Maron from the WTF podcast, I'm a big believer in iced coffee in its purest form: made with coffee iced cubes. Sporkful Eaters have documented previous evidence of coffee ice cube growth. Now Allen has this fresh example from Lifehacker, which offers various ways to
In honor of the great Marc Maron'srecent endorsement of The Sporkful, we're replaying his classic appearance on our podcast. Maron describes his dream cup of coffee, Mark Garrison extols the virtues of coffee ice cubes in iced coffee, and Dan explains why Maron's take on coffee makes him like Clint Eastwood in "Unforgiven."