This week’s episode of Foodspin takes us to historic Gettysburg, Pennsylvania, where Burneko and I sampled Civil War-era game pie and pumpkin fritters. I am going to assume these were pro-Union dishes, and therefore NOT racist food. I assume this even though you can buy a SHITLOAD of Confederate souvenirs at virtually…
A dumb thing to do, here, would be to tell you that the basic goodness of compound butter, its fundamental appeal, is much of anything other than that it is butter. It’s butter! That’s it. Butter good.
Popcorn is good and good for you (probably; it’s a plant), and its greatest feature is its chameleon-like ability to be topped by whatever quasi-liquid or slush-based substance you have lying around. “But, I have so many possible toppings in my cupboard and/or well-stocked fridge?” you might ask, “Which one do I…
Butter is practically perfect in just about any form. Anyone with tastebuds knows this. But if, like many Americans, you’re storing your butter in the refrigerator, you’re screwing up. And if you buy a $25 trinket in which to store your room-temperature butter, you’re screwing up even worse.
Welcome to the Feedbag, where all the dumb questions about food, drink, cooking, eating, and accidental finger removal you've been embarrassed to ask can finally receive the berating they goddamn deserve. Also: answers. Send all your even-vaguely-food-related questions to albertburneko@gmail.com with the subject…
We should note that this is not actually the new Sodo arena, with which Seattle hopes to lure an NBA franchise; this is only a model. And not a strictly accurate one—unless I misunderstand the load-bearing properties of butter, I do not believe the inside is hollow and contains a little butter court with little butter…
Earlier, we drew your attention to a minor hubbub over Roger Federer's interview with Pam Shriver, during which his audio cut out for several highly suspicious seconds. What could he have said, we wondered? Well, now we have an answer.
