SF134: Airplane Food
How to undegrade the eating experience that comes with a coach ticket, including drinks, snack, food, technique and airport eating.
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SF133: Cupcakes
Dan and Mark discuss ideal frosting-to-cake ratio, cupcake sandwichization, cupcake toppings, toppings and unorthodox serving techniques, and whether cupcakes are really just a frosting delivery system.
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SF132: Potlucks
Dan and Mark discuss potluck dinners, including how much the host should try to manage what guests bring, the ethics of bringing bought food, and strategies for the potluck eater.
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SF131: Hot Dog Fixins
Dan and Mark look at basic hot dog augmentations, plus more complex options like those of Chicago, Tucson and Iceland. Advanced chili dog assembly is also discussed.
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SF130: Hot Dogs
Dan and Mark celebrate July 4th by covering ideal hot dog type and cooking method, optimal length and girth, and the best way to put it in your mouth. Happy Birthday, America!
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SF129: Lemonade
Dan and Mark talk about the making and mixing of mighty fine lemonade. Plus, find out what food reminds Dan of "getting to first base with a cow."
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SF128: Beach Eating
As summer approaches, Dan and Mark offer thoughts on policies and procedures for effective beach eating. Is a sandwich or wrap preferable? How to avoid sandy snacks? And Dan holds forth on the seasoning impact of salt water on post-swim snacks.
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SF127: L.A. Field Trip (w/Alie and Georgia, Adam Gertler, and Win Rosenfeld)
Dan and Win trade eating observations and experiences from their recent trips to Los Angeles, and Dan shares interviews he did there with Cooking Channel's "Classy Ladies" (Alie and Georgia), and Food Network's Adam Gertler (Next Food Network Star, Kid in a Candy Store). Alie and Georgia talk about creating cocktails with peanut butter in them, and Adam explains how he invented the pastrami dog. Plus, Dan unveils a new Tumblr site devoted to burritos and sailboats.
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SF126: Snack Mix Pt. 2
This week we continue our conversation on snack mix. We cover the best (and worst) ingredients and the importance of their relative size and weight, and we take listener suggestions for unorthodox approaches to snack mix.
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SF125: Snack Mix Pt. 1
Dan and Mark debate whether snack mix is more like performance art or visual art. Clearly, this will need to be a two-part episode.
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SF124: Chopped Liver (w/Luke Burbank, Mike Pesca and Win Rosenfeld)
Dan goes to the Second Avenue Deli with Luke Burbank (from the podcast TBTL and Ross and Burbank on KIRO), Mike Pesca (NPR sports correspondent and co-host of the Slate podcast Hang Up and Listen), and Win Rosenfeld (Current TV contributor and The Sporkful's beloved wacky neighbor). Dan convinces Luke to try chopped liver for the first time, which eventually leads the group into a discussion of whether some animal parts should be more or less appealing to eat than others.
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SF123: Hot Pastrami (w/Luke Burbank, Mike Pesca and Win Rosenfeld)
Dan goes to the Second Avenue Deli with Luke Burbank (from the podcast TBTL and Ross and Burbank on KIRO), Mike Pesca (NPR sports correspondent and co-host of the Slate podcast Hang Up and Listen), and Win Rosenfeld (Current TV contributor and The Sporkful's beloved wacky neighbor). Together they debate how much beer to drink while eating pastrami as well as the most important characteristic of pastrami, and they get valuable advice from a server named Lynn who's been at the deli for 20 years.
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SF122: Dumplings
What's the best way to pick up, dip and eat dumplings? What's the ideal dough thickness? And is the term "dumpling" applied to too many foods? Plus, could soup dumpling soup be better than soup dumplings?
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SF121: Leftovers: Storage and Reheating
Dan and Mark debate the best way to preserve and re-serve the meals you couldn't finish, including ideas on how to combine different devices to improve reheating outcomes.
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SF120: The Beer Chicks: The Sporkful Interview
We expand our beer knowledge in our conversation with Christina Perozzi & Hallie Beaune, aka "The Beer Chicks."
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