Bitter Elves Outtake.mp3 Listen on Posterous We had a lot of fun talking tea with fellow BPP alum Jacob Ganz (now of NPR's The Record music blog). Part 1 is up now and the second half will go up next week. But even after making two whole episodes, we still had a few fun exchanges that didn't quite fit in either. Here's
We talk tea, joined by NPR's music mastermind Jacob Ganz, of The Record blog, making it a Bryant Park Project reunion! As we talked, we realized the massiveness and importance of the topic, so we'll talk more about tea next week. /mark Photo: Flickr CC / like_the_grand_canyon
Sam in Oklahoma says the recent donut episode highlighted an ongoing quarrel in his family. He also says we didn't make a rigorous enough case for the yeast donut: The donut episode (which is presently in my top two) began a rather interesting argument between myself and my brother (who happens to be the guy you quoted
We didn't quite have room for this in our first donuts episode, but Dan's thoughts on dunking vessel size are worth your time. /mark
Donuts (or doughnuts, if you prefer) can't possibly fit in one episode, so this is just the beginning. We kick off by debating superior shape (Dan stands against the traditional round donut!), yeast v. cake, and dunking technique. So whether you think the best donuts are at your favorite local bakery, Dunkin' Donuts, Krispy Kreme or Tim Hortons, there's something
My after-lunch espresso started fine, with a well-pulled shot bearing respectable crema. I like just a touch of sugar in mine, so I very gently tipped the opaque, silver sugar pourer over my cup. I was shocked when a thin, dark liquid came out. In an instant I tried to convince myself it was some kind of trendy brown sugar