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In food news this week: New research out of the University of Copenhagen and University of Reading suggests the way we evaluate the nutritional content of food is all wrong. The study was just published in the American Journal of Clinical Nutrition.
For dinner this week, we’re cooking up baked marinated tofu.
We’re doing a little housekeeping with a round of updates about this very podcast. We’re taking a summer vacation …. Kind of. The show will be on an every-other-week schedule till after labor day
That’s because behind the scenes we’re working on something pretty special–more food content from our hearts to your ears. We have ambitious, friends. If you are listening it’s probably because you like this show. We really appreciate your listening and subscribing to the podcast. But if you want to help our project grow there are a couple of things we’d like to ask you to do:
- Tell a friend. Word of mouth is the way podcast audiences grow. Do you know another home cooking fan who you think would like Local Mouthful? Tell them about the show, in person, in an email or text, or on social media. A lot people tell us they pick up tips they use in their kitchens–tell a friend what you learned. If they don’t know how to subscribe to podcasts, show them.
- Leave us a review on iTunes (or wherever you get the podcast from). Not only do these reviews help other listeners find us, we read them and that makes us feel good.
We talked over good party menus to feed a crowd and our favorite entertaining themes and recipes.
And finally at the market, we are buying cucumbers.
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7 thoughts on “195: Tofu, Party Menus, and Podcast News”
+1 to chili parties, but also, strata have worked out really well for me (Deb of Smitten Kitchen is the queen: https://smittenkitchen.com/2009/12/spinach-and-cheese-strata/ or a more summery one https://smittenkitchen.com/2014/09/corn-cheddar-and-scallion-strata/)
I always use non-dairy milk (because that’s what’s around), and it works with regular or gf bread, you can leave the cheese out to make it dairy free, you can add meat to make it non-vegetarian.
Typically, I do it for large gatherings and make a couple individually-sized portions in small, oven safe dishes to accommodate gf or dairy-free folks. It’s easy, if somewhat time consuming, make ahead, assembly-line-able, and always a hit
So glad you explained the absence of your podcast last week. I truly missed listening to you as I worked in our orchard. I was excited to listen to the current episode on my way to set up at one of our local farmers markets this morning. Your shows inspire me! Wishing you success as you help others with their podcasts.
I really enjoy listening to your podcast! I’m looking forward to see what you all come up with and am particularly interested in the podcast training you all were talking about (was that the last episode? I listened to these last two back to back). I don’t live in Philly, and my son will be moving away soon for grad school for a couple of years, but I’ll keep listening as your info is interesting and universally relevant.
I’m so saddened by the abbreviated summer schedule! Although I’m not in the Pennsylvania area, your podcast has become an integral part of my week and I will miss you. I’ll try to catch the alternate week thing, but it’ll be harder to follow, if it’s no longer there every week when I’m planning out my menus for the coming week.
I also love the podcast. Enjoy the summer break though! You guys do a great job of sharing about food ideas and techniques that are new and interesting, but not too far on either the fancy or basic side.
Quick question for Joy: How do you freeze the tofu? Just right in the container with water? Or do you open it and put it in a freezer bag or something else first? Thanks for this great tip! Just want to make sure I’m doing it right!
I put the sealed container (with water) right in the freezer.