In Sporkful 151 Dan interviews the curators of a new food exhibit at the Museum of Natural History and finds out what dinosaur eggs tasted like, how Jane Austen liked her ice cream, and so much more.
ice cream
There's one moment when the standard ice cream cone becomes special, when the ice cream partially melts and cascades into the chasm below. But that moment is far too short. Eater Matt has an eatovation that lengthens it.
What did dinosaur eggs taste like? How was Jane Austen's dessert shaped? How do you make ice cream on an uninhabited island in the summer? Answers and more in Dan's favorite Sporkful of the year!
Laurie March and I experiment with a ricotta-based ice cream that you can make without an ice cream maker. It was so good that when I tried it I said, "DAAAMMMMNNN!" But they cut that out becuase it made the crew laugh.
This week we discuss alternate banana peeling methods, the merits of the banana split and frozen banana, and banana sandwichization techniques.
My trip to Tucson and Phoenix, Arizona was way too short, but still filled with fantastic food, a mix of old favorites revisited and tasty new discoveries. Tacos book-ended the Tucson visit, from El Guero Canelo, a taco truck that grew to a mini-empire and inspired a Calexico song, to Molcas, a far smaller place with empire-sized taste. Other highlights