It turns out magic can happen when Dan tapes an episode of The Sporkful with no plan whatsoever, especially when it's with Ian and Mike from NPR's "How To Do Everything" and "Wait Wait Don't Tell Me."
sandwiches
Dan and guest Eric Zorn of the Chicago Tribune cover most over- and underrated options. You'll be shocked by where Dan places the sandwich. Plus, a caller offers useful advice on navigating restaurant choices.
Pat in Pittsburgh called The Sporkful with a familiar quandary: When he heats his leftover meatball subs in the microwave, the bread turns to mush. When he uses the oven, the bread's good but the meat's still cold. Dan offers a solution that Pat deems "perfect".
Dan talks to chefs and eaters at the Second Annual Brooklyn Grilled Sandwich Smackdown about what constitutes a grilled sandwich, the ethics of picking pieces of stray pork off a public serving tray with your hands, and general strategy at such events.
This Saturday I'll be the emcee for The Amazing Garden's Second Annual Best Grilled Sandwich Competition, a fundraiser for a true community garden in Brooklyn, featuring chefs from The Good Fork, Fort Reno, and Better Being Underground.
This week we discuss alternate banana peeling methods, the merits of the banana split and frozen banana, and banana sandwichization techniques.