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Food news of the week: The LA Times is bringing back their stand-alone food section. The editor will be Peter Meehan. It’s the first big move after losing Jonathan Gold. Read all about it.
In our What’s for Dinner segment this week, it’s all about Instant Pot Dal Makani.
In How’d You Make That? Marisa explains crisp topping.
We’re deep into February yet we two soup lovers have made barely any soup this year. What is behind this and what soups will reignite our passion for the stockpot?
And finally, in What We’re Loving, it’s Trader Joe’s Rose Vinaigrette.
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3 thoughts on “Episode 264: Dal Makani, Crisp Topping, and the Soups”
Great episode today, but the technique to make Avogolemono soup is different than was said (hot broth, lemon juice, lemon). Combining the egg with lemon first, then adding broth, ensures the creaminess. Very different texture from egg drop soup! Love your show and glad you’re back!
And strangely I have been making soup this season! Was wondering when you guys were gonna talk soups. On my rotation have been pumpkin (squash) with lots of ginger, curried potato/cauliflower and chicken. So don’t worry, the soup mojo has just been passed to the next person. H
Please try this soup recipe I have been making on Sundays and eating for lunch everyday during the week! It’s super simple and sooo delicious! Full of beans and lentils!
I also add carrots in with the onions and some spinach at the end to add some extra veggies!