Serious XM Podcasts.

Hey everyone, Dan here, and we are reaching deep into the deep freezer for this one.

I actually had to move a lot of episodes out of the way to crawl all the way back to the deep

freezer to get this very vintage and timeless episode, which comes to us thanks to a listener

request from Eric in New Brunswick, Canada. Eric writes, I'd love to hear your episode on

beer serving techniques. I enjoy trying different beer styles from all over, especially

when I'm traveling. I occasionally brew my

own, too. So buckle up because we are getting into the nitty-gritty of beer serving. How much foam is too much? Are bottles or cans better? Pint glasses or tulip glasses? All of these questions must be discussed and debated. And of course, I do that with my old friend Mark Garrison, who is my co-host in the very, very, very early days of the show.

So you'll hear him in this one, too.

So as you see, we do take requests for these reheats.

What's your request?

Drop me a line at hello at sporkful.com.

So pour yourself a cold one and enjoy.

This is the Sporkful.

This is the Sporkful. It's not for foodies, it's for eaters. I'm Dan Pashmer along with Mark Garrison. Hey there, Dan. We're about to challenge your assumptions about consumption and drop a spork full of knowledge on you because we're obsessively compulsive about eating more awesomely. And because of history has taught us anything, it's that the host of food shows need a lot of catchphrases. Mark Garrison, how you doing? I'm actually pretty good. I have both my carbs and my protein. I made some fried rice. It's one of my favorite uses of leftovers because you've always got rice. It's easy to make. And then I pretty much used all the leftover proteins from the various restaurant meals I've had in about the past, you know, week and a half. So every type of meat was in there. You add some eggs, little sesame oil, fry it up. It's very easy.

Leftovers are gone. It's awesome. you know, week and a half. So every type of meat was in there. You add some eggs, little sesame

oil, you fry it up. It's very easy. Leftovers are gone. It's awesome. You have a week and a half old leftover meats? The oldest might have been that old. Yeah. What are you doing? I mean, eat it. No, but again, like sometimes you know, you don't get a chance or you have something else you want to make and that doesn't quite fit in like that. So, you know, you take your time.

It'll keep. It's fine.

All right. All right. Well, before we get started, we want to remind everyone that the conversation

we're about to have continues online all the time. Check out sporkful.com to find our blog, Twitter stream,

Facebook fan page, email address, and more. We get input from you for future shows. We've got videos up there, crazy kitchen ideas, and more. There's a lot you can do, and you can connect to it all by going to sporkful.com. Now, I want to say, as you are listening to this, I'm very happy because I am in Germany this entire week. We recorded this a couple days ago, so you know it's not live. It's a podcast. You're fine. So anyway, I'm in Germany right now. Very thrilled because the food is awesome. The beer is awesome. And it's not just beer and sausage and pretzels. There's like a lot of really great things to German cuisine. You always have so many choices in condiments. when I went to just, I was at, you know, I was just stayed at a hotel,

not an expensive hotel, and I went to have, and they saw that they had honey. I'm like, oh, great, I'll have some honey on this bread. That'll be, that'll be great. I had six to choose from. And this was not a fancy hotel at all. Six kinds of honey. One of them was a smoked honey. You had different honeies based on which, you know, plants and flowers, the bees had been interacting with, but it was just an amazing amount of choice. And I always associate the array of different condiments with Germany. Because I remember the one thing that kind of sealed this for me is I went to, I was visiting some friends, staying at their place. And I think they were like, oh, let's have a snack. Let's have some toast. And I turn around, and there are about 12 different condiments arrayed before me. And there were two or three types of honey, several types of jam. Some of it was fresh. Some of it they had made. There was butter, a couple different kinds of butter, I remember too, salt to add to your butter if you want that. And I was just like, you know, guys, I'm visiting. It's great. You guys didn't have to do anything special. They're like, what do you mean? That was perfectly normal to have like 12 different options just for a quick little snack like that. So I can definitely respect that. I do have to point out that back in our French fry dips episode, you had a pretty hard and fast rule about establishments

...