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The Sporkful
The Sporkful is an award-winning podcast and blog about eating, where we discuss, debate, and obsess over the most ridiculous food-related minutiae, always seeking new and better ways to eat. Hosted by Dan Pashman and Mark Garrison, former co-workers at NPR, The Sporkful encourages everyone to eat more, eat better, and "EAT MORE BETTER!"
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Monday, June 16, 2014
Inside the Mind of a Culinary Mad Scientist
In the beginning, stuffed crust pizza was not beautiful. “I did the first prototype in the lab and it looked like a Schwinn bike tire,” says Tom Ryan, the flavor chemist who invented it. “It was ugly as hell.” But he was on to something. Years of research had shown him two things: People always like more cheese on their pizza, and most people don’t eat the crust. (He calls the leftover crust “pizza bones,” because it usually goes to the dog.) Filling the crust with a ribbon of cheese was exactly what people wanted, even if they didn’t know it. When Ryan finally presented a stuffed crust pizza to a focus group, one man looked at him and said, “My dog is going to hate you.” He knew he had a winner. He would go on to create the McDonald’s McGriddle, another one of the mo
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Monday, June 2, 2014
Eat Me Some Peanuts and Cracker Jack
Baseball season is in full swing and if someone takes you out to a ball game, you'll likely ask them to buy you some peanuts and Cracker Jack. (Not Cracker Jacks, of course, because there's no such thing). Before you place your order, listen to Dan explore the intricacies of these classic foods with three experts: Nile Brisson is a third generation peanut man and president of Peanut Processors, Inc. in North Carolina. He uses his teeth to crack the shells open and says that once you've eaten the nut, unsalted shells make a great addition to your garden soil. (He also explains how they get the salt inside the shells in the first place.  Mike Pesca looks at the history of the song "Take Me Out To The Ballgame" in a classic "On The Media" piece, and tries to put a dollar value on the free ad
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Friday, May 23, 2014
8 Tips for Summer Food Festival Success
Food festivals can confer great rewards, but they also come with great peril. Choices abound — but stomach space is limited. Craft a plan, execute it well, and you’ll feel like the ruler of all you survey. Go in looking for Weapons of Mass Deliciousness with too many unknown unknowns and you could easily find yourself in a quagmire. I address this issue in depth in my forthcoming book, Eat More Better: How to Make Every Bite More Delicious, where I warn of the bad decisions one may make when shrouded in the Food Festival Fog of War. (Hint: Look to Sun Tzu’s The Art of War for guidance.) Here are some tips based on my years of research and scholarship: Brussels sprouts from Tso Fried Chicken at Smorgasburg in Williamsburg. 1. Do research before you go. You’re reading this article,
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Monday, May 19, 2014
When Belgian Waffles Came to America
Back in 1964, Americans hadn’t set foot on the moon and Belgian waffles hadn’t set foot on our plates. Enter MariePaule Vermersch and her family, Belgian immigrants who saw an opportunity to share a piece of their culture and build a business at the same time. At the World's Fair of 1964-65, the Vermersches served Belgian waffles to eager eaters who were delighted by the taste and novelty of the hand-held waffle with the deep wells and crisp crust. "The line never ended...we had 24 machines that never stopped running," MariePaule says. At the end of the day, she explained that, "Sometimes we had fights, we had people fighting, 'one more, one more!'" But MariePaule’s father was unable to capitalize on the stand’s popularity, which remains a sore point for her family to this day. The
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Monday, May 5, 2014
Kelis: The Sporkful Interview
Music superstar Kelis sang in 2003 that her milkshake brings all the boys to the yard, but today she uses dairy products for more than just innuendos. In fact, the Harlem-born singer/songwriter holds a culinary degree from Le Cordon Bleu and is as influenced by her mother (a caterer) as her father (a musician). Kelis's new album, "Food," marries her two creative passions, bringing a retro-soul feel to songs like "Jerk Ribs," "Cobbler," "Biscuits and Gravy," and "Hooch." In cooperation with WNYC's Soundcheck, Dan sat down with Kelis to discuss her new album, the difference between making a meal and making a record, and why -- of all the tools in the kitchen -- she most identifies with the cast iron skillet. Listen to Kelis' in studio performance in its entirety on Soundcheck.
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Monday, April 21, 2014
SF182: Pizza Legends Patsy and Carol Grimaldi
In the wake of the passing of Carol Grimaldi, Dan replays this classic Sporkful interview with a pair of New York pizza legends. 81-year-old Patsy Grimaldi may be the last person making pizza today who trained under someone who trained at Lombardi's--the first pizzeria in American history. Dan and the Grimaldi's discuss slice folding technique, the art and science of using a coal oven, what she taught him about pizza, and several trends Patsy deems "ridiculous."
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Pizza Legends Patsy and Carol Grimaldi: The Sporkful Interview
In honor of the passing of Carol Grimaldi we're replaying this classic Sporkful episode, which covers slice folding technique, the art of using a coal oven, and what Mrs. Grimaldi taught her husband about pizza. 81-year-old Patsy Grimaldi may be the last person making pizza today who trained under someone who trained at Lombardi's--the first pizzeria in American history. Dan sits down with Patsy and his wife Carol to discuss slice folding technique, the art and science of using a coal oven, what she taught him about pizza, and the scourge of pineapple pizza, along with several other trends Patsy deems "ridiculous." Carol explains that Patsy knows where in the coal oven to place the pizza based on the color of the coals at any moment, a pretty amazing thing to consider. Dan also pitches the
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Monday, April 7, 2014
SF181: Matzoh
Dan talks to a Southern Baptist matzoh expert about the science of matzoh making, and to a rabbi about the rules that govern the process. Between the two they cover why matzoh has so many holes, how much charring is the right amount, and whether an open-faced matzoh sandwich is a sandwich. This episode is for all cracker lovers.
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The Science and Religion of Matzoh
Matzoh isn't just for Jews, and it isn't just for Passover. It's a delicious, plain cracker that's ideal for all people all year round! In a quest to better understand and appreciate matzoh, Dan travels to the Manischewitz factory in Newark, NJ, to interview a Southern Baptist matzoh expert named Randall Copeland and Rabbi Yaakov Horowitz, who is an expert on kosher law. Dan talks to Randall about the science of matzoh, including:   Manufacturing matzoh crunch (including how different cooking processes change crunch levels) The role that the little holes in matzoh play in determining a cracker's texture The reason why Tam Tams and matzoh crackers are hexagonal   Then Dan asks the rabbi some tough theological questions, including: - Some matzoh isn't kosher for Passover. If it isn't, shou
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Monday, March 24, 2014
SF180: Broccoli
Think broccoli is boring? Chef Tyler Kord makes a broccoli sub, broccoli tacos, and fried broccoli, and they're all amazing. He and Dan discuss the magic of broccoli, taco construction, and something called The Brocco-Leg. Watch the video of Tyler making his broccoli sub and get the recipe here.
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Broccoli Sub, Broccoli Tacos, and More with Chef Tyler Kord of No. 7
Think broccoli is boring? Chef Tyler Kord makes a broccoli sub, double-decker broccoli tacos, and fried broccoli, and they're all amazing. He says a ham and cheese sandwich isn't complete without broccoli. He even wrote a whole cookbook that's all about broccoli. Tyler discusses with Dan the magic of broccoli, whether you're really "overcooking" it if it still tastes delicious, and something called The Brocco-Leg. They also get into a ridiculous amount of detail on taco construction and bite consistency vs. bite variety in the aforementioned broccoli tacos. Tyler is the chef at No. 7 Restaurant and No. 7 Sub.
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Monday, March 10, 2014
SF179: Fish and Chips
Is it better to have one big piece of fish or several smaller ones? What's the ideal batter-to-fish ratio? And is even the fish better when eaten with your hands? Slate's June Thomas joins Dan to answer these questions, and to reminisce about the magical pan of lard that was so integral to her childhood in northern England. Follow The Sporkful on Twitter and like us on Facebook.
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Weird Al Yankovic: The Sporkful Interview
In this very special episode of The Sporkful, Dan sits down with the one and only "Weird Al" Yankovic, the man behind "Eat It," "Fat," "My Balogna," and so many other classic food-related parody songs. What would be his ideal ratio of cookie to white stuff in an Oreo? When he isn't rhyming with sharona, does he say "balogna" or "baloney?" And which does he prefer, the rye or the kaiser? Plus, Dan takes issue with Al's suggestion in "Eat It" that it doesn't matter whether chicken or pie is boiled or fried. Weird Al revelations from this episode: Before writing "My Balogna" to the tune of "My Sharona," he pronounced it "baloney." Since writing the song, he says it "balogna". Contrary to the lyrics of "I Love Rocky Road," Al only likes rocky road. Even though he wrote a song called "Lasagna,"
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Monday, February 24, 2014
SF178: Wait Wait Don't Tell Me's Peter Sagal: The Sporkful Interview
Peter Sagal of NPR's Wait Wait Don't Tell Me joins Dan to discuss growing up as a fat kid, his opinions on Chicago pizza, grilling the perfect burger, how Courtney Love turned him against melted cheese, and much more. Like The Sporkful on Facebook, follow us on Twitter, and watch videos at Sporkful.com.
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Tequila Revisited: A Redemption Story
Like so many people, Dan was scarred by tequila at a young age, and hasn't been able to drink it for years. But maybe, with some help, he can overcome his aversion and learn to appreciate good tequila. Lending a hand is Ilana Edelstein, author of The Patron Way: The Untold Inside Story of the World's Most Successful Tequila. Dan rates each tequila they taste by how strongly it evokes the hot car trunk in which that fateful bottle was stored so many years ago, and Ilana shares recipes for a couple of her favorite tequila cocktails. Ilana's Ilanarita Margarita: Mix a shot of Patron Silver, a shot of orange liqueur, and fill the rest of a tall glass with ice and Squirt (grapefruit soda). Ilana's Naughty Adult Freeze: Blend a small handful of coffee beans and mix in a blender with coffee ice
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