Episode 318: Bon Appetit, Cabbage Salad, and Non-stick Cookware

Thai restaurant-inspired cabbage salad

In food news this week, what else could we be talking about besides the Bon Appetit meltdown? This is the definitive account, via Business Insider. (Business Insider has a paywall but you can get a guest pass by giving them your email address.) You should also give a listen to this episode of The Sporkful podcast.

In our What’s for Dinner? segment, Joy talks you through a Thai-restaurant inspired cabbage salad.

In our How’d You Make That? segment, Marisa’s cooking up chicken basil sliders on Wild Flour Bakery challah rolls.

An announced for our Local Mouthful Patreon members: Our first Zoom coffee hang will be on Saturday, June 27, at noon.

We also get into the troublesome issue of non-stick cookware. Joy watched the documentary The Devil We Know and now knows more than she ever wanted to about Teflon. Here’s the Environmental Working Group explaining that the EPA has found the new chemical in nonstick cookware is just as bad or worse than the old one.

On a lighter note, in What We’re Loving, it’s Conscious Cultures Creamery.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show.

14 thoughts on “Episode 318: Bon Appetit, Cabbage Salad, and Non-stick Cookware”

  1. Love cabbage salad – when all things are clear you need to try the Gin Tok salad from Stock Restaurant. It is amazing and my favorite restaurant in the city.

    And checkout Finex Cookware. There Cast Iron pans are smooth like you were discussing on the podcast. A bit pricey but they are still small (recently bought up) and are beautiful.

    1. I struggle to imagine a time when I’ll be eating at restaurants again, but I’ve got to put Stock on my list! That salad sounds amazing. That’s for telling me about Finex. That stuff looks NICE.

  2. I feel like I’ve had the opposite journey with non-stick pans! For my entire grown-up life, I’ve been very careful to avoid them. I never owned any and have only used cast-iron. When we moved to Colombia last fall, our kitchen furnishings came with a full set of non-stick pans and we immediately went out and bought a cast iron pan there. And yet….now we’re back in the States (thank you pandemic…not) and I’m considering actually buying a non-stick pan for the first time! I think it’s sort of a nihilist post-Trump/pandemic response. As in…who knows what life will be like in 5 years, I might as well enjoy some crispy potstickers/dosas/crepes! But, my instincts still tell me no, so we’ll see if I actually buy one! (We’re living with my parents at the moment since we’re unsure of the future pandemic-wise, and they have a pasta pot that is non-stick and of course I avoid that since who needs to boil water in a non-stick pot, all chemicals and no benefit!!!).

    1. I think you’re right, Kate. They don’t seem to have toxic chemicals. How nonstick are they compared to teflon?

      1. Fried eggs are really the only time I notice the pan being a little annoying, but I also don’t fry eggs all that often. I should point out that 99% of what is cooked in my pans is vegan, so I don’t know anything about how they do with meat. Are they perfectly nonstick? Nope. But are they good enough? Absolutely. I don’t really see it as a problem to have bits of whatever I’m cooking stick. I can either get it off by deglazing (usually just a tiny bit of water does the trick and then evaporates) or by scrubbing in the sink.

        Probably the biggest difference than teflon coated pans is they are heavy, but not nearly as heavy as cast iron or le creuset

  3. Did you all see the job posting for the EIC of Bon Appétit? Not a lot of money, seems unlikely that Adam Rappoport was paid this little

  4. Hi! Have you seen the movie Dark Water? It’s about the lawsuit against DuPont for Teflon. I still need to watch The Devil We Know.

  5. We all have to be really careful about the veracity of “documentaries.” The word doesn’t mean what it used to mean. All kinds of advocacy organizations are creating them based on quack and/or conspiracy theories. The EWG is one of those organizations.

    They are not a research group – they are an advocacy organization supported by large producers of organic food; their goal is to discredit conventional food and products and increase sales of organic products using fear, and it’s especially directed at parents.

    The Journal of Toxicology concluded this with regard to their annual list of “top 10 foods to avoid”:

    “It is concluded that (1) exposures to the most commonly detected pesticides on the twelve commodities pose negligible risks to consumers, (2) substitution of organic forms of the twelve commodities for conventional forms does not result in any appreciable reduction of consumer risks, and (3) the methodology used by the environmental advocacy group to rank commodities with respect to pesticide risks lacks scientific credibility.”

    Also, here’s an essay from a physician about Teflon: https://skepticalinquirer.org/exclusive/out-of-the-frying-pan-into-the-fear/

    Please reconsider trusting or recommending their publications and productions.

  6. Hi Joy and Marisa,
    I was just wondering if you had any suggestions for anti non-stick cookie trays and bakeware? I’ve seen a few from Oxo, All-Clad, and Le Creuset and was wondering you have experience or opinions with those brands as well? Thanks for your helpful tips as always!

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