We explore chicken piece size, dipping techniques, and even using chicken soup as a topping. Bonus: the deceptive danger of shrimp. Photo: Flickr CC / travelust
noodles
Our recent conversation with a caller about foods where composition inhibits eating caught the ear of food editor Kathryn Rem, whose article appears now in various papers. Among her gripes are "salads with hunks of lettuce that need cutting." That's actually the topic of a future show on salad composition, so we'll have our own take
On this week's show we take a call from Wayne, who also emailed us some photos to illustrate the reason for his call. He writes: Listen- there is a problem out there and no one is addressing it. Restaurants are putting gorgeous dishes in front of diners with more concern for drama than for eatability. That's right, Eatability: the compatibility of
I was lucky enough to be at a recent whole hog dinner, simultaneously celebrating multiple engagements, anniversaries and birthdays. We devoured a 24-pound roasted pig, nose to tail. Though we were a large group with formidable appetites, there's plenty of pig left over. So I'm looking for creative ideas on how to use it all. So far, I have made
I first proposed spaghetti tacos in early 2002, as a way to simultaneously utilize leftover pasta and deplete an intimidatingly tall stack of fresh corn tortillas. The reply I got was, "I like fusion cuisine, but that is too fused." I didn't make them. Now I'm softly vindicated in the NYT, via delayed release from Nickelodeon. These spaghetti tacos use
Wilton, IA, 6:52 pm. From Valerie: Mac and cheese and hot dogs with SpongeBob fruit snacks. Random, I know, but delicious. We've always got room for your laptop meals. Share pics at thesporkful@gmail.com. Please include the location and time of the picture, and describe the grub. /mg