Show Notes
This week we have a Reheat double-header. First up, from way down in the crevices of that deep freezer: a throwdown over proper buffet priorities, in which we also cover seat selection, line etiquette, and how far one should go to win the age-old battle against the Buffet Master. Next up: Should you send a dish back to the kitchen simply because you don't love it?
More from The Sporkful
Is a wedge salad worth the effort of using a knife to eat it? Should you take home the unopened beer you brought to a dinner party? And does your produce really need to be washed?
“Literally all pasta shapes are wonderful except bucatini. Bucatini can go get effed.” Francis Lam’s strongly-worded tweet inspired Dan to organize a live event in 2018, where he, Francis (host of The Splendid Table), and Evan Kleiman (host of Good Food) could debate the merits of various pasta shapes.
The craft brewery used to be a place for self-proclaimed beer nerds to sample the hot new IPA. Now, young kids, toddlers, and even infants take up as much space as beer-drinking adults. So how did this happen?
Yotam Ottolenghi is an Israeli-British chef famous for getting people to eat more vegetables. But now, he's making the case for sugar. On the heels of his 2017 dessert cookbook, Sweet, he discusses the personality differences between bakers and cooks.
In 1973, Madhur Jaffrey penned An Invitation to Indian Cooking and introduced many Americans to Indian cuisine. More than 50 years later, Priya Krishna (author of Indian-ish and Priya’s Kitchen Adventures) argues that Indian food is just as American as any other immigrant cuisine. But among many non-South Asians in the US, Indian food still carries the perception that it’s “foreign.”