A listener wants to debate whether it's better to combine foods on the fork or in your mouth, a couple disagrees over the correct name for the end of a loaf of bread, and a woman recounts the tale of a Thanksgiving gone awry when an argument broke out over the nature of pesto.
Photo: Flickr CC / ttstam
This week, Sporkful again comes to you from a bar, Commodore in Brooklyn. We're back with bartender Yasmin Reshamwala, this time talking about what bar lessons we can use outside the bar. We'll talk about making drinks at home, of course, but also dealing with people, from the nice ones you want to date, to the drunk ones you just want to get out of your house without drama.
So if you're in the neighborhood, stop by Commodore, tell them Sporkful sent you, and enjoy the drinks as well as the great food (fried chicken and sandwiches especially). And remember that a Sporkful Eater always tips well. So what does Yasmin do when she's not tending bar? She's in the band Lavalier - check 'em out.
This week, we're taking Sporkful on the road to learn a thing or two from a bartender. We did two episodes at Commodore in Brooklyn to learn how to make the most out of any bar visit from bartender Yasmin Reshamwala. She gives us inside dope, tips on tipping, and other ideas on how to maximize your experience for the best drinks and fastest service. We had a great conversation before we gorged ourselves on their excellent food (particularly the fried chicken in the second photo).
So if you're in our neck of the woods, stop by Commodore, tell then we sent you and tip well - it's the Sporkful way! Also, like many bartenders, Yasmin tends bar in part because it's a gig that fits well around other pursuits. In her case, it's her band Lavalier - check 'em out. Next week, we'll talk about what a bartending pro can teach you about life outside the bar, from making drinks at home to dating to dealing with drunks.
We take a call from a husband and wife in desperate need of a Sporkful mediation. He's an obsessive menu meddler, she's embarrassed by his complex special requests. We propose a set of guidelines to help them meet in the middle, then debate the merits of restaurants that forbid menu modifications. More listener call in shows in coming weeks!
Last week we heard Mark's favorite 2011 episode. This week, Dan's favorite of the year, where we talk about the foods of Easter with Win Rosenfeld. Secrets are unmasked about chocolate, candy eggs, bunnies, Terminators and dragons.
Around this time of year, we like to look back at our favorite episodes. Next week you'll find out Dan's favorite episode from 2011. This week, we revisit Mark's favorite topic of the year, snack mix. Aesthetics, physics, engineering and Chuck Norris are all involved in this two-part episode made one by the magic of audio. Also check out our snack mix video for Slate, where Dan boldly braves torture to push the boundaries of snack mix consumption.
By the way, what was your favorite episode of 2011?
