Singer/songwriter Kelis (of "Milkshake" fame) is also a trained chef whose new album is called "Food." She joins Dan to explain why, if she were a kitchen implement, she'd be a cast iron skillet.
milkshakes
Sweet potatoes make for some great desserts, while the workmanlike russet potato gets pigeonholed as an entree or side dish, generally made into baked potatoes or French fries. We set out to change that.
We get awesome mail from Sporkful fans in our e-mail box. (And we really do read them all, even if it takes us a while, since it's just Dan and I, after all.) But despite muscular anti-spam technology, some junk mail does slip through. That's what I thought we were getting when we saw an e-mail about World Nutella Day.
Attention West Coast. If any of you check this out, let us know if it's worthwhile artistically or foodistically. And do tell what it makes you want more: food, or boxy hipster transport machines. If nothing else, I'm glad to know there is a Candy Wrapper Museum in this world. /mark [vimeo http://www.vimeo.com/11669679 w=500&h=283]
Vanilla, chocolate, black and white, coffee, strawberry, malt, and more. Plus, do cookies and chunks belong in milkshakes? And how thick is too thick?
This week's episode is on milkshakes. We've got bachelor's degrees in shake engineering at best, but for PhD-level creations, check out Adam Ried's book Thoroughly Modern Milkshakes. He's a Boston Globe food columnist who's also the kitchen equipment mastermind on the PBS show America's Test Kitchen. His shake scholarship is honed by years of rigorous lactastic research. Lots of really creative recipes