Put on your VR helmets because it's time for Molly's annual review and to talk about confetti rice. We discuss backbone aromatics, injured fingers and studded food as we decide what was authentic for the time. 
Links:<ul><li><a href="https://www.seriouseats.com/2016/02/the-food-lab-how-to-make-best-fried-rice-chinese-thai-wok-technique-right-type-of-rice.html" title="How to Make the Best Fried Rice | The Food Lab | Serious Eats">How to Make the Best Fried Rice | The Food Lab | Serious Eats</a></li><li><a href="http://www.amazon.com/exec/obidos/ASIN/0743238273/spilledmilkpodcast-20" title="The Breath of a Wok: Grace Young, Alan Richardson: 9780743238274: Amazon.com: Books">The Breath of a Wok: Grace Young, Alan Richardson: 9780743238274: Amazon.com: Books</a></li><li><a href="http://www.spilledmilkpodcast.com/1" title="Spilled Milk: Episode 1: Fried Eggs">Spilled Milk: Episode 1: Fried Eggs</a></li><li><a href="http://www.amazon.com/exec/obidos/ASIN/0865476284/spilledmilkpodcast-20" title="Mouth Wide Open: A Cook and His Appetite: John Thorne, Matt Lewis Thorne: 9780865476288: Amazon.com: Books">Mouth Wide Open: A Cook and His Appetite: John Thorne, Matt Lewis Thorne: 9780865476288: Amazon.com: Books</a></li></ul>
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Episode 371: Slurpees

Every week on Spilled Milk, writers/comedians Molly Wizenberg and Matthew Amster-Burton start with a food-related topic, from apples to winter squash, and run with it as far as they can go—and, regrettably, sometimes further.