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
We cover the the problem with everything bagels, to toast or not to toast, how big is too big, and the perils of sandwichizing a bagel. Plus, Dan shares his menu dilemma for his family's NFL opening day tailgate.
We've wrapped production on SFX01: Sandwich Science Pt. 2 (w/Robert Krulwich), the limited edition continuation of one of our most popular episodes ever. But you can't get it on iTunes. In fact, you can only get it by becoming a Sporkful subscriber for $10/month, or by making a one-time donation of $100. (You can donate here.)
Can salsa be put on everything? Are croissants good for sandwich bread? Can burritos be improved? And are restaurants that sell sloppy food obligated to provide napkins and a place to sit down? We tackle these vital questions, and more, as we take listeners' calls from around the country.
KFC has released the Double Down, and other chains are following suit. In this video we look for ways to make more delicious versions, or at least more ridiculous ones.
A highlight of my trip to Chicago with gf Sarah was eating Italian Beef sandwiches with Ian Chillag of NPR's Wait, Wait ... Don't Tell Me. The whole greasy tale is now featured on Wait, Wait's sandwich Monday this very minute. You can hear Ian's killer wit every week on Wait, Wait. Dan and I first
