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Marisa’s on maternity leave. This week, we’re back with guest host and Local Mouthful audio editor Dan Call. (He’s also Joy’s husband.) They’ve been cooking together for 17 years and have learned a lot along the way. Today they’re sharing our most useful tips to make you happier, more confident, and more efficient in your kitchen.
Products in this episode:
Ice Cube Tray with Silicone Lid
Joy’s Beloved Electric Knife Sharpener
The Kitchen Scale We’ve Using for Many Years
The Amazing Oxo Squeeze Bottles
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6 thoughts on “Episode 291: Joy and Dan Talk Tips”
Thanks for all the helpful links, and welcome to the bean club! I hope you love it as much as I do!
You are so welcome! I am over the moon excited about bean club. Did you get the October box yet? I cannot wait to get mine!
Indeed! I’m struggling to find the best cooking method for the caballeros, but I’m still thrilled because I’ve been waiting for those for a long time, and I love their spherical shape. A lot of RG beans don’t need soaking but I think these may be an exception. Last year’s black-eyed peas were heavenly so I’m looking forward to these again, and the black, pinto, and cranberry are all perfect expressions. Do you have any RG favorites so far? I think you would really love the Alubia Blancas, which are tiny little white beans perfect for soups, salads, or clams. If you like pintos, I think the Rio Zape, San Franciscano, Pinquito, and Eye of the Goat are even more mind-blowing.
Holly, I made the Caballeros first, exactly the way instructed for the Rancho Gordo bowl of beans and I was really happy!
This episode was so fun and informational. I really enjoy when you and your hubby host the show together. I also struggle with keeping up the inventory of the freezer, but it sure is useful. I defrost my small chest freezer 3-4 times a year and make a list of what’s in there. Try to do it with the fridge freezer also. Yes! Pesto in the freezer is a lifesaver. My kids love it and will eat it on pasta or pizza weekly. I freeze it in ziploc containers…maybe 6 oz? They take the pesto pasta for lunches during the week, so we don’t mind leftovers. I love this podcast…always gives me so many ideas. Thank you!
Margaret, thank you so much. That’s very sweet! Dan gets nervous to cohost so I appreciate the comment!