Finally, there’s a fall feeling in the air here in Philadelphia, and today’s episode covers some seasonally appropriate topics. But first, we chat about the fact that recalls on organic food seem to be up, according to this story in the New York Times.
At last, we are ready for some wonderful winter squash!!! We’ve got ideas for hubbard, red kuri, acorn, butternut and our very favorite: delicata. Look how many delicatas Joy bought this Sunday:
We also dusted off our slow cookers, the perfect appliance for many cool-weather classics, like stews. But we use them (Marisa owns four!) for all kinds of things, especially beans, whole chickens, sweet potatoes, chicken thighs, steel cut oats, caramelized onions. We love it all.
Mark Capriotti co-owner of ReAnimator Coffee, tells us all about his business and explains “relationship coffee.”
Finally, Marisa unraveled the alluring mystery of Italian Prune Plums.
And, to clarify something: Joy said “Kenji” had been nipping at Alton Brown’s heels, without explaining who Kenji is. She meant Kenji Alt-Lopez, the brains behind Serious Eats genius series The Food Lab and the forthcoming book by the same name.
Also for those of us living in or visiting Philly: go eat raw oysters at Oyster House. We discovered our new oyster crush there, Sweet Amalias, at a recent event.
By the way, what’s your interest in a Local Mouthful oyster club? Tell us in the comments and if enough of you want to eat oysters with us we just may try to set something up.
Our guest today was Hope Cohen, the host of the new two-minute video series, Crave Philly. Check out the first episode, during which Hope will take you inside Spread Bagelry, a Montreal style bakery in the Rittenhouse Square neighborhood. Follow Hope on twitter and instagram @icravephilly.
We also talked about Hope’s book, Fast, Fresh and Simple. And she gave us a copy to give to one of you! (Thanks, Hope!) Win the book by signing up for our newsletter (see the box in the left sidebar).
We returned to an already familiar topic for us: Pizza. Specifically, we discuss how to make homemade pizza easy and convenient. Joy explains her “Pizza System” and Marisa tells you how to use pizza night to clean out the crisper and eat more vegetables.
First up in episode three, we talked over a recent Washington Post story about the common (and controversial) practice of working in coffee shops. (Do you have opinions? We’d love to hear them in the comments here.)
Marisa explained that she enjoys working at Nook and Good Karma Cafe and shares her tips on being courteous about it. Joy can’t get much writing or editing done in cafes, but she does have a lot of meetings at Chhaya. Share your favorite spots with good coffee and strong wifi in the comments.
We recorded this one in the middle of a heat wave, and no-cook dinners were on both our minds. We swapped tips on entree salads. Here’s more about that shredded salad Marisa mentioned. And here are a few more salad tips (plus a vinaigrette recipe) from Joy.
Here’s the recipe (and video) that helped Joy master making mayonnaise with an immersion blender. (Public service announcement: Always unplug before even thinking about touching those blades!)