Col' porter in the house. Yup, two times porter steak deluxe hot style. We're in California holding it down waiting for the Stormtroopers. Eat some meat and celebrate the way GOD wants you to. Get serious though, that's garlic butter and I'm making shakes with the leftovers. Focus.

Some of you may have already seen this, because apparently it is all the rage on the interweb. Plus the guys who made it are going to be on David Letterman, and have been profiled on NPR also. But in case you haven't been exposed yet to the miracle of mentos plus diet coke, check it:

If you have some time on your hands:

Read this article in the NY Times about the camera at shakeshack.

Then go to the actual site and see if you can find Carla eating a hamburger.

also, Luis just taught me how to imbed links into my postings. If you want to know how, email me.

Did you know that gum comes from trees? Here is living proof, found recently on the streets of Philadelphia, PA.

I was reading City magazine and I found this tid-bit I thought all you Forkers would enjoy.

Q. A simple trick in the kitchen every amateur chef should know?

Jean-George Vongerichten’s answer

Use a coffee filter to make clear broths.

I actually don't make too many broths but my brother has been obsessed with the perfect broth.... this might help him and any of you with this task.

Hello there. Want to share the most fantastic book I bought the other day. A couple travelled the world and took portraits of families alongside one week's worth of their food. Hear their story on NPR:

http://www.npr.org/templates/story/story.php?storyId=5005952

or check out the book on amazon--its called Hungry Planet.

Last night we ate fish cakes and chicken tacos and we played poker. I lost everything, but at the end I was so bored I kind of lost everything on purpose. In attendance were Matt A, Leslie, Adam, and Dr. J.

Friends,

Here it is. Our blog. The Forker.

Please post here any poems, photographs, recipes, recollections, musings, or detailed descriptions of memorable meals you have prepared. Also, occasionally you may report upon notable meals prepared by others, but as we decided at dinner the other night, that is not the principle interest of this blog.

Although, i have to say, i did go somewhere fantastic recently--the wondrous Athena, food performance artist, prepared a meal for me at her house on 168th street Manhattan--she made turkish delight and beignets as a part of an early afternoon tea--anyone can go to her house for a meal and i am highly recommending it--she will take a picture of the meal, read aloud some notes from the preparation, and later send an email about the event. She writes about anarchy and orgies and also the history of hamburgers--she is 23 and lives on a planet where all "meat cakes are rolled with cilantro, scallions, and a cardamon pod, fried, then dredged in creme fraiche, and drizzled with date syrup. " Also she seems to like drinking and smoking clove cigarettes--although unfortunately we did none of that on my visit.

Regarding posts, I say use your intuition--if it seems right for The Forker it probably is.

I hope Olivia doesn't kill me but above, as our inaugural photo, I have posted her photograph of the berries she has been growing in her garden. I think that both the picture and the berries themselves are incredibly inspiring, and I offer the image as an example of what high quality Forker Postings might be like. Olivia, please don't be mad I published without your permission, and also perhaps you would like to tell us more about the beautiful berries yourself?

Welcome all, and start forking?
--SCL

ps thanks Luis for setting this up