Episode 174: Cooking Resolutions and Challenges for 2017

Two loves of Marisa’s life: Her husband, Scott, and kale.

In food news this week, we talked about the potential bursting of America’s restaurant bubble.

Since it’s January we also talked challenges.

Marisa is running the Master Challenge over at Food in Jars. (Check it out.) And epicurious.com doing a month-long home cooking challenge they are calling #Cook90.

We shared our 2017 cooking goals with you in this episode. (Please let us yours!)

And finally we went to the market for the ultimate January ingredient: Kale.

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168: Barbecue Styles, Impulse Buys, Emotional Eating

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In food news this week, we talk about a piece that Joy wrote for the Philadelphia Inquirer on the intersection of food and science.

In our what’s for dinner segment, we talked about regional barbecue styles and sauces and some tips for making barbecue inside during the winter months.

Do you succumb to impulse buys at the supermarket? Do you diverge from your list? Do use a list? We talk about why we pick up unplanned items and how to combat it.

Emotional eating. In the wake of the election, some people can’t eat because of the stress. Others turn to food for comfort. We talk about the role of emotional eating and how we try to keep it in check.

At the market this week, we’re buying sweet potatoes.

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Episode 165: Parmesan casseroles, Election Night Eats, and “Stuff Every Cook Should Know”

Joy's new book--a great gift!
Joy’s new book–a great gift!

This week in food news: The Funfetti Explosion (a topic near and dear to Marisa’s heart.)

What is for dinner? One night recently at Joy’s place it was Cauliflower Parmesan. And wow was it delicious.

We are less than one week out from election night. Marisa is having a pot luck (she’s thinking mac-n-cheese might be comforting enough for the occasion). Joy is in favor of sparkling wine. Too much sparkling wine. (What will you guys be eating/drinking? Tell us in the comments here.)

Joy’s latest book is now out: Stuff Every Cook Should Know. We think it’s the ideal stocking stuffer for people just starting to cook, whether they are recent college grads or people further along in their lives just now getting into the home kitchen.

This week at the market, we’re hitting up Mancuso’s Cheese Shop in South Philly for Italian specialities and fresh ricotta and mozzarella.

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Episode 164: Michael Pollan, Halloween Candy, and Geno’s Cheesesteaks

As usual, Michael Pollan explains it all.
As usual, Michael Pollan explains it all.

This week, we allocated more time than usual to our “Food News” segment because we wanted to really get into Michael Pollan’s recent story for the New York Times magazine Why Did the Obamas Fail to Take on Corporate Agriculture?”

On a decidedly lighter topic, we talked about meatballs in our “What’s for Dinner” segment. Specifically, how to break meatballs out of the meatballs-and-spaghetti mold.

Halloween is on Monday. We talked candy.

Geno’s Steaks in Philadelphia recently made a big change. And we like it.

Finally, at the market we’re buying up all the broccoli right now.

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Episode 162: How to Define Healthy, Sheet-pan Meals, and Doing the Dishes

Marisa's sheet pan dinner
Marisa’s sheet pan dinner

In food news this week, we talked about the FDA’s plan to redefine the word “healthy” on food labels.

Marisa is the master of the quick and easy sheet pan supper, and she shares some ideas and tips.

Washing the dishes–do you love it or hate it? We discuss methods and philosophies about this everyday chore.

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Episode 160: Delicata Squash, Old Cookbooks, and Running a Love Story

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In the food news, we all recently learned that decades back “big sugar” paid off the scientific community and that’s how those of us who grew up in the 80s and 90s came to eat our weight in Snackwells.

In our what’s for dinner segment, we talked up the many pleasures of the ultra seasonal, blink-and-you’ll-miss-it delicata squash.

Joy’s getting ready to move. As she declutters her basement she’s finding forgotten cookbooks that have been packed away for years–and loving them.

Marisa talks to the amazing Jen A. Miller about her new memoir, Running a Love Story.

And we leave you with a snack-size discussion of one of autumn’s most splendid treats: Asian pears.

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Episode 158: Breakfast for Dinner, Immersion Circulators, Kristen Donnelly

ModernPotluck

In food news, the Associated Press published a story Massimo Bottura using leftover food from the Olympics to feed the homeless in Brazil.

Love it or hate it, breakfast for dinner remains a hot topic in home cooking.

We both have immersion circulators but we tend to use them in very different ways. We compare and contrast.

Joy talks with Kristen Donnelly about her wonderful new book Modern Potluck.

And at the market this week, we’re buying grapes.

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151: DNC Dining, Going without the Grocery Store, Tomatoes

Local tomatoes are here!
Local tomatoes are here!

Next week, the democratic national convention will descend on Philadelphia. And all the media outlets want to tell visitors where to eat. We talked over The Washington Post’s picks.

In our What’s for Dinner segment we talked about the merits of a classic Italian pairing, pasta and legumes. Joy is a fan of this recipe.

We went out of our usual subject area a bit to discuss the intersection of food and beauty. It isn’t a very far jump from scrutinizing food labels for artificial ingredients to looking at what’s in your shampoos and lotions, too. This discussion was inspired by one of Joy’s new favorite podcasts, Fat Mascara, which is all about beauty products and not about food at all.

We talk a lot about meal planning, but sometimes we don’t make it to the grocery store. What happens then? We share strategies for living off your pantry, fridge, and freezer supplies.

Tomatoes are starting to pop up at our farmers’ markets, and it’s one of the best things about this time of year.

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150: Google’s 2016 Trend Report

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The Google Food Trend Report notes people like to “travel through taste”

 

Leave it to Google to create a comprehensive report on food trends. The tech leader pulled the top searches that have to do with food between January 2014 and February 2016 to get these results.

Joy and Marisa take a deep dive into this treasure trove of data and ponder what it all means for food lovers and trend setters.

Listen to the episode, check out the report, and then tell us what you think of these trends in comments here. We’d love your 2 cents.

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Episode 143: Gnocchi, DIY Meat Grinding, Traveling Dinner Parties

Tis the season for English peas
Tis the season for English peas

During this week’s Food News segment, we took a moment to share some personal news: Local Mouthful won an award! Thank you so much, Rad Girls, for naming us “Storyteller of the Year.

We also talked about the New York Time’s recent story about what happens to Biggest Loser contestants after the show. Unsurprising spoiler: They gain the weight back, and sometimes more.

We discussed the gnocchi in all of its glorious forms. (Joy really likes this ragu over gnocchi.)

To grind or not grind–that is a question we explore on this episode. We talk about when it makes sense to grind your own meat and how to do it even if you don’t own a meat grinder.

Sometimes you host a dinner party at your house; sometimes you take the dinner party on the road. We share strategies for the latter.

Our seasonal ingredient crush of the week is English peas.

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